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Peer-reviewedCC BY-NCArchivos Latinoamericanos de Nutrición

Capability of in vitro digestibility methods to predict in vivo digestibility of vegetal and animal proteins

  • Fabrícia Queiroz Mendes1,2
  • Maria Goreti de Almeida Oliveira1,2
  • Neuza Maria Brunoro Costa3,2
  • Christiano Vieira Pires4,2
  • Flávia Regina Passos5,2
5 affiliations
  1. 1Federal University of Viçosa
  2. 2Federal University of Viçosa, Brazil
  3. 3Universidade Federal do Espírito Santo
  4. 4Universidade Federal de São João del-Rei
  5. 5Federal University of Viçosa Campus of Rio Paranaíba
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Abstract

The purpose of this work was to establish predictive equations for the digestibility of proteins of animal and vegetal origin by correlating in vitro and in vivo methods. Proteins sources for animal and vegetable were used. To calculate in vitro digestibility, we used pH values obtained 10 min after a solution of enzymes was added to a protein solution (pH-drop method). We also used the pH-static method, which measures the volume of additional NaOH that is necessary to maintain a pH of 8.0 after the addition of an enzymatic solution. In vivo digestibility was measured in newly weaned male rats that were fed a diet of AIN-93G for growth with a modified protein content of 9.5% for 14 days. The equations developed using the pH-drop method allowed us to predict in vivo digestibility amounts that were more closely correlated with real in vivo digestibility than those obtained with equations using the pH-static method. In vitro techniques are less expensive, require less manpower and physical space, and use a smaller quantity of protein.

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Cite

BibTeXRIS
BibTeX
@article{mendes2026capability,
  title = {{Capability of in vitro digestibility methods to predict in vivo digestibility of vegetal and animal proteins}},
  author = {Fabrícia Queiroz Mendes and Maria Goreti de Almeida Oliveira and Neuza Maria Brunoro Costa and Christiano Vieira Pires and Flávia Regina Passos},
  journal = {Archivos Latinoamericanos de Nutrición},
  year = {2026},
  month = oct,
  doi = {10.37527/2016.66.1.001},
  url = {https://doi.org/10.37527/2016.66.1.001},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Capability of in vitro digestibility methods to predict in vivo digestibility of vegetal and animal proteins
AU  - Fabrícia Queiroz Mendes
AU  - Maria Goreti de Almeida Oliveira
AU  - Neuza Maria Brunoro Costa
AU  - Christiano Vieira Pires
AU  - Flávia Regina Passos
PY  - 2026
DA  - 2026/10/15
JO  - Archivos Latinoamericanos de Nutrición
DO  - 10.37527/2016.66.1.001
UR  - https://doi.org/10.37527/2016.66.1.001
AB  - The purpose of this work was to establish predictive equations for the digestibility of proteins of animal and vegetal origin by correlating in vitro and in vivo methods. Proteins sources for animal and vegetable were used. To calculate in vitro digestibility, we used pH values obtained 10 min after a solution of enzymes was added to a protein solution (pH-drop method). We also used the pH-static method, which measures the volume of additional NaOH that is necessary to maintain a pH of 8.0 after the addition of an enzymatic solution. In vivo digestibility was measured in newly weaned male rats that were fed a diet of AIN-93G for growth with a modified protein content of 9.5% for 14 days. The equations developed using the pH-drop method allowed us to predict in vivo digestibility amounts that were more closely correlated with real in vivo digestibility than those obtained with equations using the pH-static method. In vitro techniques are less expensive, require less manpower and physical space, and use a smaller quantity of protein.
SN  - 0004-0622
SN  - 2309-5806
ER  -