Human digestion-a processing perspective
Human digestion-a processing perspective
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DOI：
10.1002/jsfa.7601
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发表时间：
2016-05-01
影响因子：
4.1
通讯作者：
Boland, Mike
中科院分区：
文献类型：
--
作者：
Boland, Mike
人类消化系统的审查过程中的背景下，有四个主要的单元操作：口服处理，以减少颗粒大小，并产生一个团;胃处理，以启动化学和酶分解;小肠处理，以打破大分子和吸收营养物质;和发酵和水在结肠中的去除。重点介绍了我们需要了解更多的主题，包括衰老和齿系对食团中颗粒大小的影响，食物和饮料摄入的不同模式对营养的影响，唾液产生和组成的变化，胃加工的机械效应，胃中pH值的分布，对小肠中营养物质可用性和吸收的物理化学和酶效应，以及组成，结肠微生物群的影响和变化。目前感兴趣的主题，包括食品协同作用，肠脑相互作用，营养表型和消化在老年人被认为是。最后，讨论了基于对消化加工的理解的食品设计的机会。(c)2015年化学工业协会
The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing to break down macromolecules and absorb nutrients; and fermentation and water removal in the colon. Topics are highlighted about which we need to know more, including effects of aging and dentition on particle size in the bolus, effects of different patterns of food and beverage intake on nutrition, changes in saliva production and composition, mechanical effects of gastric processing, distribution of pH in the stomach, physicochemical and enzymatic effects on nutrient availability and uptake in the small intestine, and the composition, effects of and changes in the microbiota of the colon. Current topics of interest including food synergy, gut-brain interactions, nutritional phenotype and digestion in the elderly are considered. Finally, opportunities for food design based on an understanding of digestive processing are discussed. (c) 2015 Society of Chemical Industry