Assessment of antral grinding of a model solid meal with echo-planar imaging

Marciani, Luca; Gowland, Penny; Fillery-Travis, Annette; Manoj, Pretima; Wright, Jeff; Smith, Andrew; Young, Paul; Moore, Rachel J.; Spiller, Robin C.

doi:10.1152/ajpgi.2001.280.5.g844

Cited by 177 publications

(158 citation statements)

References 26 publications

Supporting

Mentioning

147

Contrasting

Order By: Relevance

“…Normalized by the cross-sectional area of the bulb, the maximum stresses recorded within the HGS were 6.7 ± 1.2 kPa and 8.9 ± 2.5 kPa, for a 50 % and a 70 % of compression, respectively. As stated by the authors, these results, as well as the periodic changes in the pressure values inside the HGS, were in reasonably good agreement with in vivo data, that commonly report mechanical stresses varying from 5.1 to 67 kPa (Marciani et al 2001b ;Kamba et al 2000 ).…”

Section: Analysis Of Hgs Biomechanical Relevancesupporting

confidence: 89%

Human Gastric Simulator (Riddet Model)

Ferrua

Singh

2015

The Impact of Food Bioactives on Health

View full text Add to dashboard Cite

An in vitro 'dynamic' model for food digestion diagnosis, the Human Gastric Simulator (HGS), has been designed to reproduce the fl uid mechanical conditions driving the disintegration and mixing of gastric contents during digestion. The HGS simulates the stomach as a fl exible compartment, and mimics its contractive motility by a series of rollers that continuously impinge and compress the compartment wall with increasing amplitude. Operated at 37 °C, the HGS facilitates a precise control of the mechanical forces to which foods are exposed during the process, as well as of the rate of simulated gastric secretions and emptying patterns.Applications of the HGS have illustrated the need to better understand, and mimic, the fl uid mechanic conditions that develop during digestion to improve the performance and reliability of novel in vitro models. To date, the HGS has been used to analyse the digestion behaviour of different foods, and the role of their materials properties on the physicochemical changes that they experience during the process. While the ability of the HGS to reproduce the gastric forces that develop in vivo has been proved, further studies are needed to achieve a thorough validation of its digestive capabilities.

show abstract

Section: Analysis Of Hgs Biomechanical Relevancesupporting

confidence: 89%

Human Gastric Simulator (Riddet Model)

Ferrua

Singh

2015

The Impact of Food Bioactives on Health

View full text Add to dashboard Cite

show abstract

“…However, these results do demonstrate that protein gels can act to slow lipolysis. Some might consider that the gel pieces at 20 x 20 x 5 mm are too large to empty from the stomach and anyway would undergo erosion during chewing and trituation (66). However, the effective diffusion distance is thinnest dimension of the gel, which at 5 mm is within the range of particles that empty from the stomach (66).…”

Section: Impact Of Gelatine Gels On Fat Emulsion Digestionmentioning

confidence: 99%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

Abstract:The present study sought to understand how the structure of protein gels impacts lipolysis of gelled emulsions. The selected system consisted of an o/w emulsion embedded within gelatine gels. The gelatine gelled emulsions consisted of a discontinuous network of aggregated emulsion droplets, dispersed within a continuous network of gelatine. The rheology of the gelled emulsions was dominated by the rheological behaviour of the gelatine, at no point was yielding or brittle fracture observed suggesting a gelatine continuous structure rather than a bi-continuous gel. A direct relationship between the speed of fat digestion and gel average mesh size was found, indicating that the digestion of fat within gelatine gelled emulsions is controlled by the gels ability to slow lipase diffusion to the interface of fat droplets. Digestion of fat was facilitated by deposition of the gelatine network, which mainly occurred via surface erosion catalysed by proteases. Overall this work has demonstrated that protein gels can considerably slow the kinetics of lipolysis of gelled emulsions, key for the future development of structures to control fat digestion and or the delivery of nutrients to different parts of the gastrointestinal tract.Introduction:

show abstract

“…Within the antral part, the food bolus is repeatedly passed through a fl exible disc (annulus) to simulate the mixing and shear stresses encountered during antral contraction waves (ACWs) in vivo. Vardakou et al ( 2011 ) validated these forces by comparing the mean breaking times of agar beads in high-and low-viscosity meals within the DGM, to the mean breaking times of beads in an equivalent in vivo study (Marciani et al 2001a ).…”

Section: Physical Forcesmentioning

confidence: 99%

Dynamic Digestion Models: General Introduction

Thuenemann

2015

The Impact of Food Bioactives on Health

View full text Add to dashboard Cite

The fi rst section of this chapter has focused on static digestion models and their specifi c applications. Whilst these static models have many advantages, they mainly function to mimic the biochemical processes in the gastrointestinal (GI) tract and usually use a single set of initial conditions (pH, concentration of enzymes, bile salts, etc.) for each part of the GI tract. However, this simplistic approach is often not a realistic simulation of the more complex in vivo conditions, where the biochemical environment encountered is constantly changing and physical parameters such as shear and grinding forces can have a large impact on the breakdown of larger food particles and the release of nutrients. Several dynamic digestion models have been developed in recent years to address these complex aspects of digestions, and four of these dynamic models will be presented in more detail in the following subchapters. This introduction will provide a brief overview of how the aspects of geometry, biochemistry and physical forces have been addressed in these and other dynamic digestion models. Keywords Dynamic model • Digestion • GI tract • In vitro GeometryThe human gastrointestinal tract consists of distinct compartments of differing shapes, sizes and orientations. These need to be considered when designing a realistic dynamic model. The stomach has a shape of an expanded J, with food entering from the esophageal sphincter at the top and eventually being released through the pylorus at the bottom. During digestion, body position may have an infl uence on some aspects of gastric digestion, especially gastric sieving of larger particles and pharmaceuticals. Three main approaches have been followed in the design of the models' gastric compartments, each with their own advantages and disadvantages: vertical alignment, horizontal alignment and beaker.

show abstract

Assessment of antral grinding of a model solid meal with echo-planar imaging

Cited by 177 publications

References 26 publications

Human Gastric Simulator (Riddet Model)

Human Gastric Simulator (Riddet Model)

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Dynamic Digestion Models: General Introduction

Contact Info

Product

Resources

About