Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach

From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils

“…No saliva or saliva (150 U mL −1 SSF salivary amylase) 38 No saliva or saliva (150 U mL −1 SSF salivary amylase) 16,39,40 Static simulation 33 Semi-dynamic simulation 38,41 Static simulation Semi-dynamic simulation Gastric phase 2000 U mL −1 pepsin Gradual addition of 2000 U mL −1 pepsin 1500 U mL −1 pepsin 13,14,42 Gradual addition of 1500 U mL −1 pepsin 14 Static pH 3…”

“…The MuReDi system is ran by a computer-controlled software (WinISO) in which commandos can be entered to program the digestion experiment in a stepwise manner. 41 The composition and pH of the gastric solution (containing SGF, CaCl 2 , HCl and H 2 O) was determined in a preliminary experiment, so that, upon addition of the complete volume of gastric and pepsin solutions, a final pH of 2 (healthy adult simulations) or 4 (older adult simulations) were reached (see Table 1). Therefore, a gastric solution with a pH of 1.02 was used for healthy adult simulations, while this was pH 1.45 for older adult simulations.…”

“…12 Therefore, the experimental data obtained over at least 8 independent experimental timepoints were integrated using an empirical first order model, showing good fit of the data. In this case, as was the case for previous static and semi-dynamic in vitro digestion studies of our research unit, 30,41 a fractional conversion model was selected (shown in eqn ( 1)).…”

“…Similar final amylolysis levels were obtained earlier for lentil puree, applying a semi-dynamic digestion protocol considering gradual addition of both gastric and small intestinal enzyme solutions. 41 Expectedly, starch digestion patterns were significantly affected by saliva incorporation under semi-dynamic conditions, due to gastric pH-profiles allowing and determining salivary amylase activity. For the healthy adult simulation, gastric amylolysis levelled off at ∼25% after around 30 minutes.…”

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

“…31 2.7.2 Semi-dynamic in vitro digestion. The MuReDi approach as described in our previous work 15 was employed to study the semi-dynamic digestion behaviour of the PPSE dispersion without including gastric emptying.…”