Development of a reliable pH-STAT in-vitro model for gastrointestinal digestion of lipids and application for infant formula

Wang, Mengxun; Xu, Shixiang; Cheong, Ling‐Zhi; Xu, Xuebing; Bi, Yanlan; Zhang, Hong

doi:10.1590/fst.115221

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Meanwhile, static digestion model was also used to simulate gastric digestion as a control as described in Wang et al . (2022) with slight modification. SSF was added to gel beads (1:1, v/w) and the mixture was adjusted to pH 7.0, followed by incubating for 2 min at 37 °C in a shaking water bath (SW22, Julabo, Seelbach, Germany) at 115 r.p.m.…”

Section: Methodsmentioning

confidence: 99%

“…The pH value of the digestion process was controlled using a pH-stat instrument (Titrando 902, Metrohm, Switzerland), and the auto-titration program with a predetermined rate was initiated and the pH was adjusted using HCl (5 M) to 6.0 within 0-30 min and below to 2.0 within 30-90 min, followed by maintaining at pH 2-3 to the end of gastric digestion for 120 min. Meanwhile, static digestion model was also used to simulate gastric digestion as a control as described in Wang et al (2022) with slight modification. SSF was added to gel beads (1:1, v/w) and the mixture was adjusted to pH 7.0, followed by incubating for 2 min at 37 °C in a shaking water bath (SW22, Julabo, Seelbach, Germany) at 115 r.p.m.…”

Section: Simulated Digestionmentioning

confidence: 99%

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Development details of an Artificial Gastric Digestive System (AGDS) and analysis of model food disintegration and degradation

Liu,

Zhang,

Jin

et al. 2024

Int J of Food Sci Tech

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SummaryThe individual differences and ethical limitations of in vivo studies have prompted the development of in vitro digestive models. In this study, an Artificial Gastric Digestive System (AGDS) with the geometry and motion of the human stomach was designed and operated. Five agar beads with different breaking forces (0.35–0.95 N) were applied in AGDS model to verify the gastric breakdown behaviour. Results showed that the degradation degree of agar beads in AGDS was significantly different to that in the shaking water bath. Besides, beads in a high‐viscosity medium (30 Pa·s) had a shorter breaking time (26 min) than that in a low‐viscosity medium (0.69 Pa·s, 37 min). AGDS can simulate peristalsis and dynamic flow kinetics, thus it pushes forward the understanding of food degradation and nutrients release during gastric digestion and may inspire the design of versatile artificial stomach based on specific populations.

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Section: Methodsmentioning

confidence: 99%

Section: Simulated Digestionmentioning

confidence: 99%

Development details of an Artificial Gastric Digestive System (AGDS) and analysis of model food disintegration and degradation

Liu,

Zhang,

Jin

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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The application of static digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective

Lin,

Liu,

Bai

et al. 2024

Trends in Food Science & Technology

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Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization

Han

Xiao

et al. 2023

Foods

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Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax–tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil–water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.

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Development of a reliable pH-STAT in-vitro model for gastrointestinal digestion of lipids and application for infant formula

Cited by 3 publications

References 25 publications

Development details of an Artificial Gastric Digestive System (AGDS) and analysis of model food disintegration and degradation

Development details of an Artificial Gastric Digestive System (AGDS) and analysis of model food disintegration and degradation

The application of static digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective

Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization

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