Modelling the breakdown mechanics of solid foods during gastric digestion
Modelling the breakdown mechanics of solid foods during gastric digestion
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DOI：
10.1016/j.foodres.2016.02.019
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发表时间：
2016-10-01
影响因子：
8.1
通讯作者：
Ferrua, Maria J.
中科院分区：
文献类型：
--
作者：
Drechsler, Krista C.;Ferrua, Maria J.
固体食物在胃内的分解对体内营养素的速率和最终生物利用度具有重要作用。了解食物材料特性与其在胃消化过程中的行为之间的联系是设计具有增强功能的新型结构的关键。然而，尽管进行了广泛的研究，但事实证明，建立适当的关系是困难的。这项工作建立在这样一个假设的基础上，即为了弥合这一知识差距，需要更好地了解消化过程中食物分解的潜在机制。本研究的目的是提出一种新的协议，通过解偶联胃消化过程中发生的物理化学过程，允许更严格地理解这些机制。使用蒸土豆作为产品模型，本研究旨在开发一种可行的方法来表征胃液和压缩力对固体食物消化过程中的分解机制的作用。从一般的观点来看，这项工作不仅揭示了用于描述食品颗粒的尺寸分布的参数对解释其分解行为的重要性，而且还提供了一个新的框架来表征所涉及的机制。结果还表明，在胃消化过程中的食物分解可能不遵循单峰行为，突出需要表征其性能的参数描述广泛的方面，而不是单点值的颗粒大小分布。可以说是简单化的方法，这项研究说明了如何更好地了解固体食品的分解力学的化学和物理过程的作用，可以促进有效的推论，就其在消化过程中的体内性能。特别地，它表明，虽然胃中发生的收缩力可以容易地在分子水平上分解马铃薯基质，但连续暴露于胃液将促进它们分解成逐渐更小的碎片。讨论的挑战和未来的方向，为实施一个更通用和标准化的协议。不打算再现胃消化过程中的食物分解行为，而是表征所涉及的机制，拟议的协议将开辟新的机会，以确定材料的性能，不同的食物摄入后的性能。(C)2016爱思唯尔有限公司版权所有
Solid food disintegration within the stomach has a major role on the rate and final bioavailability of nutrients within the body. Understanding the link between food material properties and their behaviour during gastric digestion is key to the design of novel structures with enhanced functionalities. However, despite extensive research, the establishment of proper relationships has proved difficult. This work builds on the hypothesis that to bridge this knowledge gap a better understanding of the underlying mechanisms of food disintegration during digestion is needed. The purpose of this study is to propose a new protocol that, by uncoupling the physicochemical processes occurring during gastric digestion, allows for a more rigorous understanding of these mechanisms. Using steamed potatoes as a product model, this study aims to develop a viable methodology to characterize the role of gastric juice and compressive forces on the breakdown mechanics of solid foods during digestion. From a general viewpoint, this work not only reveals the importance of the parameter used to describe the size distribution of food particles on the interpretation of their breakdown behaviour, but also provides a new framework to characterize the mechanisms involved. Results also illustrate that food breakdown during gastric digestion might well not follow a unimodal behaviour, highlighting the need to characterize their performance based on parameters describing broad aspects of their particle size distribution rather than single point values. Arguably simplistic on its approach, this study illustrates how an improved understanding of the role of chemical and physical processes on the breakdown mechanics of solid foods can facilitate valid inferences with respect to their in vivo performance during digestion. In particular, it shows that while the contraction forces occurring in the stomach can easily disintegrate the potato matrix at the molecular level, the continuous exposure to gastric juices will promote their disintegration into progressively smaller debris. A discussion on the challenges and future directions for the implementation of a more general and standardized protocol is provided. Not intended to reproduce the breakdown behaviour of foods during gastric digestion, but rather to characterize the mechanisms involved, the proposed protocol would open new opportunities to identify the material properties governing the performance of different foods upon ingestion. (C) 2016 Elsevier Ltd. All rights reserved.