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. 2020 Dec 5;12(12):3746. doi: 10.3390/nu12123746

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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STC-1 cells were incubated for 2 h with different final concentrations (0.2, 0.5, and 1% dry matter) of the protein samples of the first (A) and the second phase (B), before (salivary sample) and after SGID (intestinal digestion). CCK levels were determined by RIA and expressed as % of control (buffer) levels. Data are expressed in mean (n = 3) ± SD. Means without a common letter (a–h) are different (p < 0.05) according to one-way ANOVA procedure followed by Tukey’s test. PeaP1–PeaP4 (4 grades of pea protein), HPeaP (hydrolyzed pea protein), WP1–WP2 (2 grades of wheat protein), PP (potato protein), FBP (fava bean protein), OP (oat protein) and WhP (Whey protein).