Measuring Protein Digestibility in the Laboratory while Reducing Animal Testing

Photo 1 How much of the proteins present in foods can the human body absorb and how high is the quality of these proteins? These are the key questions in discussions about a healthy and sustainable diet. Agroscope has developed a method that can reliably measure the protein digestibility of different foods in the laboratory. This opens up promising prospects in nutritional research and reduces the need for complex human and animal trials. The need for a healthy and sustainable diet is increasingly being recognised, and proteins and their components - amino acids - play a crucial role in this context. Agroscope has succeeded in simulating the human digestive tract in the laboratory, enabling the protein digestibility of foods to be determined precisely. Results were recently published in the renowned journal Food Chemistry . Research for a healthy and sustainable diet Protein digestibility is a decisive factor for determining the quality of dietary proteins in foods.