Dynamics of Gastric Contents During Digestion—Computational and Rheological Considerations

Ferrua, Maria J.; Xue, Zhengjun; Singh, R. Paul

doi:10.1016/b978-0-12-404610-8.00012-8

Cited by 5 publications

(3 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Introductionmentioning

confidence: 99%

“…4 The digested food matrix is gradually emptied from the stomach for further digestion in the small intestine, such that the properties of the emptied stomach contents impact nutrient release and hydrolysis in the small intestine. 5,6 With the critical role of gastric digestion in determining nutrient release in the subsequent digestion steps, there is an increasing interest among researchers from the food and pharmaceutical sectors to study the fate of the digested matrix during gastric digestion. 7 In this sense, various in vitro digestion models (static, semi-dynamic and dynamic) and protocols have been developed and employed because they are simpler, more efficient, cheaper, and lack ethical issues compared with in vivo studies.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of four digestion protocols on the physical characteristics of gastric digesta from cooked couscous using the Human Gastric Simulator

Subramanian,

Nadia,

Paul Singh

et al. 2023

Food Funct.

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of four digestion protocols on the physical characteristics of gastric digesta from cooked couscous using the Human Gastric Simulator

Subramanian,

Nadia,

Paul Singh

et al. 2023

Food Funct.

View full text Add to dashboard Cite

show abstract

“…The pH of a meal can influence postprandial metabolic events such as the glycaemic response (Freitas et al, 2021). In the stomach, the secretion of acid and pepsinogen is regulated by hormonal responses (Ferrua et al, 2014;Hunt et al, 2015). Moreover, the meal properties themselves may also influence the secretory response.…”

Section: Luminal Phmentioning

confidence: 99%

Plant proteins: from processing to digestion

Rio¹

View full text Add to dashboard Cite

shift from animal-to plant-based foods is one of the pathways necessary to make the food production systems more sustainable. Plant protein-rich ingredients are used to produce alternatives to meat, dairy and eggs.Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins in addition to the wide range of processing steps and conditions can have ambivalent effects on the protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant proteinrich ingredients on their digestibility. We obtained data on various fractionation conditions, processing after fractionation including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with other nutrients. We provide an overview of the direction of the effect of some processing steps for different sources. Some studies explored the effect of processing on the presence of antinutritional factors which can be decisive in the fate of proteins in the gastrointestinal tract. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant based-foods must be addressed in combination to truly improve the sustainability of the current food system.

show abstract