A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion
A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion
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DOI：
10.1111/1750-3841.12846
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发表时间：
2015-05-01
影响因子：
3.9
通讯作者：
Singh, R. Paul
中科院分区：
文献类型：
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作者：
Bornhorst, Gail M.;Ferrua, Maria J.;Singh, R. Paul
制药行业已经实施了生物药剂学分类系统（BCS），其用于基于药物产品的溶解度和肠渗透性对药物产品进行分类。BCS可以帮助预测药物在体内的行为、吸收的限速机制以及体外-体内相关性的可能性。基于这一分析，我们提出了一个食品分类系统（FBCS）的框架，可用于分类固体食品根据其初始硬度和软化率在生理胃条件。拟议的FBCS将允许在胃消化过程中的食物行为的预测。FBCS框架在区分不同固体食物中的适用性使用四个示例食物：生胡萝卜，煮土豆，白色大米和糙米。初始硬度和速率软化参数（软化半时间），确定这些食品，以及他们假设的FBCS类。此外，我们还就在广泛使用和采用这一分类系统之前需要克服的方法和分析挑战提出了今后的建议。FBCS提供了一个框架，可用于根据食品的材料特性及其在体外胃消化过程中的行为对食品进行分类，也可用于预测体内食品行为。随着消费者对功能性和“制药”食品需求的增加，食品工业将需要对食品进行广泛的测试，以确定其在消化过程中的结构和功能性能。
The pharmaceutical industry has implemented the Biopharmaceutics Classification System (BCS), which is used to classify drug products based on their solubility and intestinal permeability. The BCS can help predict drug behavior in vivo, the rate-limiting mechanism of absorption, and the likelihood of an in vitro-in vivo correlation. Based on this analysis, we have proposed a Food Breakdown Classification System (FBCS) framework that can be used to classify solid foods according to their initial hardness and their rate of softening during physiological gastric conditions. The proposed FBCS will allow for prediction of food behavior during gastric digestion. The applicability of the FBCS framework in differentiating between dissimilar solid foods was demonstrated using four example foods: raw carrot, boiled potato, white rice, and brown rice. The initial hardness and rate of softening parameter (softening half time) were determined for these foods as well as their hypothesized FBCS class. In addition, we have provided future suggestions as to the methodological and analytical challenges that need to be overcome prior to widespread use and adoption of this classification system. The FBCS gives a framework that may be used to classify food products based on their material properties and their behavior during in vitro gastric digestion, and may also be used to predict in vivo food behavior. As consumer demand increases for functional and "pharma" food products, the food industry will need widespread testing of food products for their structural and functional performance during digestion.