Fish bone contains different peptides mainly involve gelatin. Can we determine its protein in Vitro digestibility using Simulated gastro-intestinal digestion?
We have assayed several food matrices using in vitro gastrointestinal digestion procedures. However, in case that food might be having troubles dissolving or involves a certain risk for human consumption (our first stage, mouth stage, involves human chewing), we prefer to stand the food alone with a salive solution directly extracted from the participants of the study. In addition, for those solutions that won't be eassily dissolved, we have tried grind or lyohyllization prior to digestion procedure. In addition, I think that protein digestibility might be done, however, this gastrointestinal digestion procedure might allow you to calculate apparent permeability coefficients as well compounds releasing from food matrix.
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