Table 1.
Constituents and concentration of digestive juices used in the in vitro human digestion model representing fed conditions.
| Saliva (digestion in mouth) | Gastric juice (digestion in stomach) | Duodenal juice (digestion in small intestine) | Bile juice (digestion in small intestine) | |
|---|---|---|---|---|
| Organic and inorganic components | 1.7 mL NaCl (3 M) | 6.5 mL HCl (1 M, 37%) | 6.3 mL KCl (1.2 M) | 68.3 mL NaHCO3 (1 M) |
| 8 mL urea (0.4 M) | 18 mL CaCl2.2H2O (0.15 M) | 9 mL CaCl2·2H2O (0.15 M) | 10 mL CaCl2·2H2O (0.15 M) | |
| 15 mg uric acid | 1 g bovine serum albumin | 1 g bovine serum albumin | 1.8 g bovine serum albumin 30 g bile acid | |
| Enzymes | 290 mg α-amylase (50 U/mg) | 2.5 g pepsin (250 U/mg) | 9 g pancreatin (8 × USP/g) | |
| 25 mg mucin | 3 g mucin | 1.5 g lipase (30–90 U/mg) | ||
| pH | 6.8 ± 0.2 | 1.50 ± 0.02 | 8.0 ± 0.2 | 7.0 ± 0.2 |
1) Values indicate concentrations used to make digestive juices.
2) Values in parentheses are the concentrations of inorganic or organic components per/1 L distilled water.
After mixing all ingredients (inorganic components, organic components, and enzymes), the volume was increased to 500 mL with distilled water. If necessary, the pH of the digestive juice was adjusted to the appropriate value.
NaCl, sodium chloride; HCl, hydrochloric acid; CaCl2·2H2O, calcium chloride dihydrate; KCl, potassium chloride; NaHCO3, sodium bicarbonate.