Table 1. Constituents and concentrations of synthetic digestive juices used in the In vitro digestion model¹⁾

	Saliva (mouth step)	Gastric juice (stomach step)	Duodenal juice (small intestine step)	Bile juice (small intestine step)
Inorganic and organic components	1.7 mL NaCl2) (175.3 g/L)3)8 mL Urea (25 g/L)15 mg Uric acid	6.5 mL HCl (37 g/L) mL CaCl2·2H2O (22.2 g/L)1 g Bovine serum albumin	6.3 mL KCl (89.6 g/L)9 mL CaCl2·2H2O (22.2 g/L)1 g Bovine serum albumin	69.3 mL NaHCO3 (84.7 g/L)10 mL CaCl2·2H2O (22.2 g/L)1.8 g Bovine serum albumin30 g Bile
Enzymes	290 mg α-Amylase25 mg Mucin	2.5 g Pepsin3 g Mucin	9 g Pancreatin1.5 g Lipase
pH	6.8 ± 0.2	1.50 ± 0.02	8.0 ± 0.2	7.0 ± 0.2

After mixing all components (inorganic components, organic components, and enzymes), the volume was made up to 500 mL with distilled water. If necessary, the pH of the digestive juices was adjusted to the appropriate value.
The numbers indicate the concentrations of chemicals used to make the digestive juices.
The numbers in parentheses indicate the concentrations of inorganic or organic components per liter of distilled water.