biostudies-literatureUnknown33Fioroto AMIn a previously proposed stable isotope approach based on the INFOGEST protocol, pancreatin and bile amounts were reduced due to their high mineral content, which interferes with Fe and Zn measurements. The present study examined the impact of reagent reduction on macronutrient digestibility and, consequently, mineral release in ten food samples. Macronutrient digestibility was higher under INFOGEST conditions. However, Fe and Zn solubility were not consistently modified across matrices, although, a general trend of increased solubility was observed in the standard INFOGEST method. Fe solubility increased by 64-91 % in cereals, beans, and nuts but decreased by 48 % in sweet potato. Similarly, Zn solubility increased by 11-75 % in oats, nuts, and leafy vegetables, while it decreased by 18-6Food chemistry: X103483https://www.ebi.ac.uk/biostudies/studies/S-EPMC12814079biostudies-literatureImpact of reduced pancreatin and bile on Fe and Zn bioaccessibility assessment using the INFOGEST <i>in vitro</i> digestion method with stable isotopic labelling.PMC12814079Muleya MFioroto AMPrice RBailey EHGray DAWilson LKristensen KPurgatto EfalseImpact of reduced pancreatin and bile on Fe and Zn bioaccessibility assessment using the INFOGEST <i>in vitro</i> digestion method with stable isotopic labelling.In a previously proposed stable isotope approach based on the INFOGEST protocol, pancreatin and bile amounts were reduced due to their high mineral content, which interferes with Fe and Zn measurements. The present study examined the impact of reagent reduction on macronutrient digestibility and, consequently, mineral release in ten food samples. Macronutrient digestibility was higher under INFOGEST conditions. However, Fe and Zn solubility were not consistently modified across matrices, although, a general trend of increased solubility was observed in the standard INFOGEST method. Fe solubility increased by 64-91 % in cereals, beans, and nuts but decreased by 48 % in sweet potato. Similarly, Zn solubility increased by 11-75 % in oats, nuts, and leafy vegetables, while it decreased by 18-62026-01-01T00:00:00Z2026 Jan2026-06-12T05:14:00.471Z2026-06-12T03:08:20.248ZS-EPMC128140794156089510.1016/j.fochx.2026.103483