In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish [PDF]
Bioengineered, 2021 Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On
Ricky Wang +3 more
openaire +3 more sources
In Vitro Digestion Rate and Estimated Glycemic Index of Oat Flours from Typical and High β-Glucan Oat Lines [PDF]
, 2012 The in vitro starch digestion rate and estimated glycemic index (GI) of oat flours and oat starches from typical and high β-glucan oat lines were evaluated along with the impact of heating on starch digestion.
Kim, Hyun Jung +2 more
core +3 more sources
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Food Science of Animal Resources, 2019 This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastrointestinal compartments.
Seonmin Lee +5 more
openaire +3 more sources
Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions [PDF]
, 2020 The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems.
Ballesté Muñoz, Sara +4 more
core +1 more source
Comparison of In Vivo and In Vitro Digestibility in Donkeys [PDF]
Animals, 2020 We compared in vivo and in vitro dry matter (DM) and neutral detergent fiber (NDF) digestibility in donkeys using feces as microbial inoculum. Four donkeys were used in a 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments. The animals were fed two types of hay, with or without flaked barley.
Tassone S. +8 more
openaire +3 more sources
Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics
Shipin gongye ke-ji, 2023 In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin.
Xin WAN +4 more
doaj +1 more source
Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions [PDF]
, 2014 Pomegranate extract was tested for its ability to inhibit α-amylase and α-glucosidase activity. Pomegranate extract strongly inhibited rat intestinal α-glucosidase in vitro whereas it was a weak inhibitor of porcine α-amylase. The inhibitory activity was
BELLESIA, ANDREA +2 more
core +1 more source
Human Milk Oligosaccharides Are Minimally Digested In Vitro [PDF]
The Journal of Nutrition, 2000 In examining the functional aspects of human milk oligosaccharides (HMO), it is not known whether they are digested during the passage through the infant's gastrointestinal tract. HMO were prepared from individual milk samples (n = 6) and separated into neutral and acidic compounds by chromatography.
M J, Gnoth +3 more
openaire +2 more sources
In vitro versus in situ evaluation of the effect of phytase supplementation on calcium and phosphorus solubility in soya bean and rapeseed meal broiler diets [PDF]
, 2014 1. In vitro assays provide a sensitive and economic tool to evaluate dietary effects, but have limitations. In this study, the effect of phytase supplementation on solubility, and presumed availability, of calcium (Ca) and phosphorus (P) in soybean meal (
Bedford, MR +3 more
core +1 more source
The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques [PDF]
, 2019 Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product.
Coelho, Natacha +5 more
core +1 more source