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Ulleberg EK, Comi I, Holm H, et al. Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models. Food Dig. 2011;2(1):52-61doi: 10.1007/s13228-011-0015-4.
Ulleberg, E. K., Comi, I., Holm, H., Herud, E. B., Jacobsen, M., & Vegarud, G. E. (2011). Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models. Food digestion, 2(1), 52-61. https://doi.org/10.1007/s13228-011-0015-4
Ulleberg, Ellen K, et al. "Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models." Food digestion vol. 2,1 (2011): 52-61. doi: https://doi.org/10.1007/s13228-011-0015-4
Ulleberg EK, Comi I, Holm H, Herud EB, Jacobsen M, Vegarud GE. Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models. Food Dig. 2011 Dec;2(1):52-61. doi: 10.1007/s13228-011-0015-4. Epub 2011 Oct 15. PMID: 22558059; PMCID: PMC3339592.
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Food Dig. 2011 Dec;2(1):52-61. doi: 10.1007/s13228-011-0015-4. Epub 2011 Oct 15.

Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models.

Food digestion

Ellen K Ulleberg, Irene Comi, Halvor Holm, Espen B Herud, Morten Jacobsen, Gerd E Vegarud

PMID: 22558059 PMCID: PMC3339592 DOI: 10.1007/s13228-011-0015-4

Abstract

The aim of this study was to characterise the individual human gastric and duodenal juices to be used in in vitro model digestion and to examine the storage stability of the enzymes. Gastroduodenal juices were aspirated, and individual variations in enzymatic activities as well as total volumes, pH, bile acids, protein and bilirubin concentrations were recorded. Individual pepsin activity in the gastric juice varied by a factor of 10, while individual total proteolytic activity in the duodenal juice varied by a factor of 5. The duodenal amylase activity varied from 0 to 52.6 U/ml, and the bile acid concentration varied from 0.9 to 4.5 mM. Pooled gastric and duodenal juices from 18 volunteers were characterised according to pepsin activity (26.7 U/ml), total proteolytic activity (14.8 U/ml), lipase activity (951.0 U/ml), amylase activity (26.8 U/ml) and bile acids (4.5 mM). Stability of the main enzymes in two frozen batches of either gastric or duodenal juice was studied for 6 months. Pepsin activity decreased rapidly and adjusting the pH of gastric juice to 4 did not protect the pepsin from degradation. Lipase activity remained stable for 4 months, however decreased rapidly thereafter even after the addition of protease inhibitors. Glycerol only marginally stabilised the survival of the enzymatic activities. These results of compositional variations in the individual gastrointestinal juices and the effect of storage conditions on enzyme activities are useful for the design of in vitro models enabling human digestive juices to simulate physiological digestion.

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