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Great protocol. In general it is advised for protein food. Is it applicable for "prebiotic/ oligosaccharides/dietary fibre" to test their indigestibility in vitro?! Need help! Thank you in advance😊

Can the electrolyte solution be prepared and stored as is (of course without CaCl2(H2O2) or should it be prepared fresh prior to each digestion?

Hello. How could I prepare the bile salt? because we haven't got the reactive.

Why did you add 1000U/mL pepsin of porcine? According the article <INFOGEST static in vitro simulation of gastrointestinal food digestion> the pepsin of porcine was 2000U/mL

youtube.com/@microbialenzyme7294?si=QTzlNteKtCSrmHhB

youtube.com/@microbialenzyme7294?si=QTzlNteKtCSrmHhB

Good day! I've tried the assay twice, but I had problems with making the precipitated hemoglobin completely settle after centrifugation. There were always particles in the supernatant, which I think was making the absorbance readings off. For some samples, the absorbance of the blank is higher than the reactions. I tried increasing the centrifugal force, but this did not solve the problem. Do you have any idea as to what the reason is and how I can address this? Thank you.

Hello Dear, I am Shariful Islam, doing research in the Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research. I am here from the read of your INFOGEST 2.0 protocol. In the protocol and this video, you mentioned 1* or 1.25* concentration. I actually want to know what you mean by this multiplication. I will be grateful if you let me explain. Thank you.

Have you some specific procedure to make the 46mM Tris/HCl with mM CaCl2?

Need a voice clip

Better say the values like 0.1 l, 0.6, 0.3 ml or micro gram rather than "the right amount of pepsin or right amount of this or the right amount of that " its confusing 😢even though I've watched this video more than 30 times

Thanks a lot for this explications

So, there is no pepsin in the blank test?

Is the same method if the sample is liquid?

ruclips.net/video/xQu_4SIwhpE/видео.html

brilliant research

please how can i calculate x

Very interesting thank you for this webinair

Which formulas have OPO and MFGM ingredients?

Hi, I was not able to get a linear curve when measuring trypsin in pancreatin, I used 10,50,100, 500,750 and 1000ug/mL pancreatin. I even tried to run the reaction at 37C to mimic the reaction in the digestion. It did not work. any advice I could get? thanks

Excellent talks from all speakers.

Can someone tell me what is INGOGEST, I mean is it an abbreviation, if so what it stands for?

Can someone tell me INGOGEST stands for?

Can someone tell me what is INGOGEST, I mean is it an abbreviation, if so what it stands for?

can I use infogest to evaluate roselle emulsion as antihyperglycemic emulsion

Me ha servido para un trabajo de la universidad. Muchas gracias!

can I use this model to evalute roselle emulsion invitro

I use this model to evaluate antihyperglycmic emulsion from roselle invitro

Thanks a lot for amazing talks. May I ask if there is any specific difference between the mucin structure of human small intestine and large intestine? Is there any specific article you can guide me to?

0:25 dirk-girl.com

Ye ingexan he jo Kamar par lagta he

I used the webinar in my class with my nutrition students, thanks for sharing! very interesting!! Regards, from Mexico

Thank you for these informative series of talks. I really enjoyed. l will be looking forward to watching the next ones.

Hello. I'm way outta my element here, but I'm trying to understand more about food chemistry. Is this process to mimic actual human digestion? If so, how well does it do that? I know this is an old vid but a quick reply would be amazing. Thanks!

You should change the number of revolutions during centrifugation, since in the supplementary methods for calibrating pepsin it says that it would be 12,000 x g instead of 6,000 x g

How much does it cost for one sample 5g?

Extremely helpful!!! Thank you for taking the time producing this material.

Such a great instruction clip <3 Thank you

Dear Owner I am Papungkorn Sangsawad, a researcher in Thailand. I work with gastrointestinal digestion of protein, but for this time our group have a problem with the definition and calculation of pepsin activity, we want to follow your work (Infogest). Could you please help me to explain the X value in the calculation (pepsin assay) --> X: concentration of pepsin powder in the final reaction mixture (quartz cuvette) [mg/mL]. Is it not the quantity of pepsin in the final reaction mixture [mg] as trypsin? I'm grateful to you. Best regards

Is this methode suitable to measure pancreatic lipase in a pancreatin extract? Or only the purified anzyme? Thnaks

Great!!!