Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

Nau, Françoise; Nyemb-Diop, Kéra; Lechevalier-Datin, Valérie; Floury, Juliane; Serrière, Chloé; Stroebinger, Natascha; Boucher, Thiébaud; Guérin-Dubiard, Catherine; Ferrua, Maria J.; Dupont, Didier; Rutherfurd, Shane M.

doi:10.1016/j.foodchem.2018.12.042

Cited by 26 publications

(35 citation statements)

References 41 publications

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“…Another factor possibly contributing to the greater resistance of the pH 9 EWG to breakdown under the stomach conditions could be the higher initial pH of the gel (Somaratne, Nau, et al, 2019b). Indeed, this could locally induce high pH despite the addition of gastric fluid, thus limiting the proteolytic action of pepsin on the pH 9 gel proteins in agreement with the observations of Nau et al (2019). These authors further underlined that smooth-rigid EWG (similar to pH 9 EWG) is more elastic, cohesive and viscoelastic than the granular-spongy EWGs (similar to pH 5 EWG).…”

Section: Tablesupporting

confidence: 76%

“…For solid and semi-solid foods, the disintegration kinetics in the stomach is an important factor controlling the gastric emptying and subsequent nutrient release kinetics (Guo, Ye, Lad, Dalgleish, & Singh, 2014;Guo et al, 2015;Kong & Singh, 2008b, 2009a. Due to the importance of monitoring food particle breakdown in the gastric environment, techniques including image analysis, sieving and laser diffraction were proposed to quantify changes in particle size distribution of foods during in vitro and in vivo gastric digestion (Bornhorst, Kostlan, & Singh, 2013;Drechsler & Ferrua, 2016;Guo et al, 2015;Nau et al, 2019). Additionally, mathematical models have been proposed to characterise the in vitro and in vivo disintegration kinetics of solid food during gastric digestion (Bornhorst & Paul Singh, 2014;Drechsler & Ferrua, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, Nyemb, Causeur, et al (2016, reported that the overall proteolysis of egg white protein is higher when granular spongy EWG (pH 5 EWG) are submitted to in vitro gastric digestion, as compared to smooth rigid EWG (pH 9 EWG). Similarly, micro-and macro-structural changes in EWG matrices have been presumed responsible for different in vivo rates of protein digestion and gastric emptying (Nau et al, 2019). Using FRAP analysis and hyperspectral imaging technique, previous studies have shown that the EWG microstructure strongly influences the extent of gastric pepsin and acid diffusion into pH 5 and pH 9 EWGs (Somaratne, Nau, et al, 2019a;Somaratne, Reis, et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Somaratne

Nau

et al. 2020

Food Research International

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The aim of this work was to investigate the role of biochemical digestion on softening and disintegration kinetics of pH 5 and pH 9 egg white gel (EWGs) during in vitro gastric digestion. EWG samples (5 mm length cubes) underwent in vitro digestion by incubation in simulated gastric fluid at different time intervals for up to 240 min. The hardness was measured using a Texture Analyser; softening kinetics was fit to the Weibull model. Results revealed that pH 9 EWG had the highest softening halftime (458 ± 86 min), indicating the slowest softening, whereas pH 5 EWG had the lowest softening halftime (197 ± 12 min), indicating the quickest softening. The digested samples were immediately exposed to mechanical forces generated by the human gastric simulator (HGS) for 10 min to investigate the influence of gastric juice on the breakdown behaviour of EWG cubes. The breakdown behaviour of the disintegrated samples was characterized by fitting the cumulative distributions of particle surface areas to a mixed Weibull function (R 2 > 0.99). The weight of fine particles (α) showed that regardless of gastric juice diffusion, the pH 5 EWG (α = 0.22 ± 0.03) disintegrated into more fine particles than those resulting from pH 9 EWG disintegration (α = 0.07 ± 0.02). As expected, the diffusion of gastric juice enhanced erosion of the EWG particles into fine particles. Result obtained from the particle surface area distribution is in good agreement with the softening kinetics of EWGs during simulated in vitro gastric phase.

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Section: Tablesupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Somaratne

Nau

et al. 2020

Food Research International

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“…Although acidic gastric secretions are added continuously to ingested food during gastric digestion, the mixing between gastric secretions and the food bolus in the stomach occurs gradually rather than instantaneously (Spiller & Marciani, 2019). This gradual mixing results in heterogeneous intragastric pH profile between the proximal and distal regions of the stomach when complete mixing has not been achieved, as demonstrated in studies in growing pigs (Bornhorst, Rutherfurd, et al., 2014; Nau et al., 2019) and humans (Simonian et al., 2005). Nevertheless, the consequence of the distinct mixing profile in different stomach regions on the chemical breakdown of starch in the food bolus has not been fully examined and requires future investigation.…”

Section: Physical Changes In the Structure Of Starch‐based Foods During Oral And Gastric Digestionmentioning

confidence: 93%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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“…The validation of these hypotheses could be done by in vivo (in appropriate animal models) or in vitro studies via a fine analysis of kinetics of food disintegration along the gut. From mechanical disintegration of food bolus in the mouth [34], to chemical and enzymatic disintegration of the bolus within the stomach and the duodenum/ileum [30,35] including interaction between folates and lipids (and maybe proteins) present in custard/milk in particular, many strands remain under research about the major food parameters that determine food behaviour during digestion and the related nutritional consequences.…”

Section: Resultsmentioning

confidence: 99%

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

et al. 2020

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Purpose We examined the impact of matrix food structure on post-prandial folate bioavailability (and other macronutrients) in human volunteers using a randomized, controlled, crossover experimental design. Methods Twelve healthy male volunteers (22.6 ± 0.4 years old) were offered four food models (differing in matrix structure: Custard, Pudding, Sponge cake and Biscuit) to which 1 mg of folic acid was added, according to a randomized, controlled, crossover experimental design. Plasma folates, glucose, insulin, alpha amino nitrogen and triglycerides were measured over the post-prandial period (from T0 to T480 min). Results Food matrix structure was capable of altering folate plasma availability. The highest folate availability was observed for pudding and to a lesser extent Sponge cake whereas the lowest was for the two matrices presenting extreme rheological properties: Custard (liquid) (P < 0.05 total AUC) and to a lesser extent Biscuit (hard solid) (P < 0.05, AUC 180 min). The analysis of plasma kinetics of appearance of other nutrients/metabolites helps to understand/explain the lower bioavailability of folates in Custard and Biscuit. Conclusion A least overall efficient bio-accessibility of all macronutrients and folic acid is observed in the gut lumen for Biscuit (delayed/incomplete destructuration of biscuit along the digestive tract). On the contrary, the lower folic acid absorption observed with custard does not fit with the rapid plasma appearance of other nutrients and should require further investigation.

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Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

Cited by 26 publications

References 41 publications

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

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