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Cited by 15 publications
(11 citation statements)
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“…Concerning the variations in GL levels with age, it has been shown from gastric biopsies that it appears around the 11 th week of gestation and increases slowly during the preand postnatal development before reaching its adult level in the third month of life (Figures 7 and 8) [78]. In vivo digestion studies in premature infants have confirmed that the secretion of GL is well developed at birth with GL and lipolysis levels in gastric contents only slightly lower than those found in adults ( Figure 6A) [32,73]. In adults and under 50 years of age, the average level of GL in gastric mucosa remains high and is around 4,700 U/mg of fresh tissue (Figure 8).…”
Section: Variations In Gastric Lipase Levels With Age and Diseasementioning
confidence: 87%
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“…Concerning the variations in GL levels with age, it has been shown from gastric biopsies that it appears around the 11 th week of gestation and increases slowly during the preand postnatal development before reaching its adult level in the third month of life (Figures 7 and 8) [78]. In vivo digestion studies in premature infants have confirmed that the secretion of GL is well developed at birth with GL and lipolysis levels in gastric contents only slightly lower than those found in adults ( Figure 6A) [32,73]. In adults and under 50 years of age, the average level of GL in gastric mucosa remains high and is around 4,700 U/mg of fresh tissue (Figure 8).…”
Section: Variations In Gastric Lipase Levels With Age and Diseasementioning
confidence: 87%
“…More recent in vivo investigations using magnetic resonance imaging (MRI) have confirmed the coalescence of fat droplets and creaming in the stomach depending on the type of emulsions given to volunteers [29][30][31]. In vitro [39] and in vivo [32] studies on milk digestion in newborns have also shown the coalescence of milk fat globules during gastric digestion. This process appears partly reversible after long incubation times in vitro [40], probably due to the emulsifying properties of digestion products.…”
Section: The Gi Digestion Of Dietary Lipids and Sedds Compounds In Hementioning
confidence: 98%
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“…As a result, there is a change in the type of surface molecules that appear at the lipid-water interface. Over time, more fat globules with larger sizes arise from coalescence, although some flocculation may still be observed [51,53,56,57]. The action of coalescence likely occurs due to the low surface viscosity and elasticity of fatty acids and monoacylglycerols at the new globule surface.…”
Section: 2mentioning
confidence: 99%