Evidence map›Paper›PMID 30886367›Full record

ArticleNature protocols2019

INFOGEST static in vitro simulation of gastrointestinal food digestion.

André Brodkorb, Lotti Egger, Marie Alminger, Paula Alvito, Ricardo Assunção, Simon Ballance, Torsten Bohn, Claire Bourlieu-Lacanal, Rachel Boutrou, Frédéric Carrière and 25 more

Abstract read
PubMed Publisher
In one paragraph

Article in Nature protocols, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1,212 papers, 4 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
1,212citing papers in PubMed, 4 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1,212 citing papers in PubMed, 4 syntheses or guidelines pooled it.

  1. Pooled it
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  16. Bioaccessibility of metals in food supplements: protocols and facts.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2026
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1,152 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

35 authors.

André BrodkorbTeagasc Food Research Centre, Moorepark, Fermoy, Ireland. andre.brodkorb@teagasc.ie.ORCID http://orcid.org/0000-0002-0501-4925
Lotti EggerAgroscope, Bern, Switzerland.
Marie AlmingerDepartment of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.ORCID http://orcid.org/0000-0001-8805-086X
Paula AlvitoNational Institute of Health Doutor Ricardo Jorge, Lisbon and CESAM, University of Aveiro, Aveiro, Portugal.
Ricardo AssunçãoNational Institute of Health Doutor Ricardo Jorge, Lisbon and CESAM, University of Aveiro, Aveiro, Portugal.
Simon BallanceNofima AS, Ås, Norway.
Torsten BohnLuxembourg Institute of Health, Strassen, Luxembourg.
Claire Bourlieu-LacanalINRA/Montpellier SupAgro, Montpellier, France.
Rachel BoutrouSTLO, INRA, Agrocampus Ouest, Rennes, France.
Frédéric CarrièreAix-Marseille, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, Marseille, France.
Alfonso ClementeEstación Experimental del Zaidin, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain.ORCID http://orcid.org/0000-0003-2424-4416
Milena CorredigDepartment of Food Science, Aarhus University, Tjele, Denmark.
Didier DupontSTLO, INRA, Agrocampus Ouest, Rennes, France.
Claire DufourSQPOV, INRA, Avignon, France.
Cathrina EdwardsQuadram Institute Bioscience, Norwich, UK.
Matt GoldingRiddet Institute, Massey University, Palmerston North, New Zealand.
Sibel KarakayaDepartment of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey.
Bente KirkhusNofima AS, Ås, Norway.
Steven Le FeunteunSTLO, INRA, Agrocampus Ouest, Rennes, France.
Uri LesmesIsrael Institute of Technology, Technion City, Haifa, Israel.
Adam MacierzankaFaculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
Alan R MackieSchool of Food Science & Nutrition, University of Leeds, Leeds, UK.
Carla MartinsNational Institute of Health Doutor Ricardo Jorge, Lisbon and CESAM, University of Aveiro, Aveiro, Portugal.
Sébastien MarzeBIA, INRA, Nantes, France.
David Julian McClementsChenoweth Lab, Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Olivia MénardSTLO, INRA, Agrocampus Ouest, Rennes, France.
Mans MinekusTriskelion, Zeist, the Netherlands.
Reto PortmannAgroscope, Bern, Switzerland.
Cláudia N SantosInstituto de Biologia Experimental e Tecnológica, Oeiras, Portugal.
Isabelle SouchonGMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France.
R Paul SinghDepartments of Biological and Agricultural Engineering, and of Food Science and Technology, University of California, Davis, Davis, CA, USA.
Gerd E VegarudDepartment of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway.
Martin S J WickhamReacta Biotech Limited, The Langley Building, Manchester, UK.
Werner WeitschiesErnst Moritz Arndt University of Greifswald, Greifswald, Germany.
Isidra RecioInstituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in ~7 d, including ~5 d required for the determination of enzyme activities.

Indexed as

Models, BiologicalAmino AcidsBileBiomimetic MaterialsDigestionEatingEnzyme AssaysFatty AcidsFoodFood IngredientsGastric JuiceHumansHydrogen-Ion ConcentrationHydrolysisIntestinesMouthAmino AcidsFatty AcidsFood IngredientsOligosaccharidesPeptide Fragments

Identifiers

PMID30886367

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.