These results suggest that in vitro gastrointestinal digestion was the predominant factor controlling the formation of ACE inhibitory activity, hence, indicating its importance in the bioavailability of ACE inhibitory peptides.
In silico gastrointestinal digestion of the highest scoring proteins in pea and whey, vicilin and albumin PA2, and beta-lactoglobulin, respectively, directly released a number of potent ACE inhibitory peptides.
Evidence for the release of the strong ACE-inhibitory tripeptide IPP was found upon simulation of the gastrointestinal digestion of peptides released by trypsin from the CMP sequence.
His team has developed a technique called 'global antioxidant response' (GAR), which includes an in vitro simulation of the gastrointestinal digestion
that occurs in our body, whilst taking into account the 'forgotten' antioxidant capacity of the solid fraction.