New protocol article on standardised semi-dynamic in vitro digestion published in Food and Function

Dr. Sarkar was involved in the new method development paper titled "A standardized semi-dynamic in vitro digestion method suiatble for food - an international consensus" led by Prof. Alan Mackie at University of Leeds, UK, published in Food and Function, Volume 11, Pages 1702-1720. The protocol based on an international consensus builds upon the harmonised static in vitro digestion model and includes crucial kinetic aspects associated with the gastric phase of digestion, including gradual acidification, fluid and enzyme secretion and emptying. This paper provides guidance and standardised recommendations of a physiologically relevant semi-dynamic in vitro simulation of upper gastrointestinal tract digestion, with particular focus on the gastric phase. Therefore, the semi-dynamic gastric model can be valuable for the assessment of the rate and extent of nutrient bioaccessibility, which might give indication of the level of nutrient bioavailability in a more accurate way than static protocols. For reading the full text, click here: https://doi.org/10.1039/C9FO01293A