The digestive system: part 1

Johnstone, Carolyn; Hendry, Charles; Farley, Alistair; McLafferty, Ella

doi:10.7748/ns2014.02.28.24.37.e7395

Cited by 10 publications

(28 citation statements)

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“…In this study, α-amylase was used for oral digestion in order to mimic the presence of a salivary enzyme in the mouth. α-amylase is a digestive enzyme that can hydrolyse large polysaccharides including starch and glycogen into smaller by-products such as glucose and maltose by cleaving the α-1,4 glycosidic linkages [ 59 ]. The optimum pH for salivary amylase is 6.8 [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Zhang

Khoo

Swedlund

et al. 2020

Foods

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Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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Section: Resultsmentioning

confidence: 99%

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Zhang

Khoo

Swedlund

et al. 2020

Foods

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“…The gastrointestinal (GI) tract plays a principal role in the human digestive system, and nearly all the essential nutrients for the human body are absorbed and digested through the GI tract[1]. As a result of unhealthy diet and deteriorating environment, the incidence of GI diseases has increased rapidly[2].…”

Section: Introductionmentioning

confidence: 99%

Protein expression trends of DNMT1 in gastrointestinal diseases: From benign to precancerous lesions to cancer

Sun

Dong

et al. 2019

WJGO

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BACKGROUNDIn recent years, the incidence of gastrointestinal (GI) cancer in China has increased annually. Early detection and appropriate therapy are considered to be the key to treat GI cancer. DNMT1 takes an active part in the advancement of GI cancer, which will change as the disease progresses. But its expression characteristics in the dynamic variations of GI carcinogenesis are still unclear.AIMTo investigate the expression characteristics of DNMT1 in different GI diseases.METHODSWe detected the expression of DNMT1 in 650 cases of different GI diseases by immunohistochemistry, including 90 cases of chronic superficial gastritis (CSG), 72 cases of atrophic gastritis with intestinal metaplasia (AG/GIM), 54 cases of low-grade intraepithelial neoplasia (GLIN), 66 cases of high-grade intraepithelial neoplasia (GHIN), 71 cases of early gastric cancer (EGC), 90 cases of normal intestinal mucosa (NIM), 54 cases of intestinal low-grade intraepithelial neoplasia (ILIN), 71 cases of intestinal high-grade intraepithelial neoplasia (IHIN), and 82 cases of early colorectal cancer (ECRC).RESULTSIn the CSG group, all cases showed weakly positive or negative expression of DNMT1. However, in other four groups (AG/GIM, GLIN, GHIN, and EGC), the positive expression rate gradually increased with the severity of the diseases; the negative or weakly positive cases accounted for 55.56% (40/72), 38.89% (21/54), 1.52% (1/66), and 1.41% (1/71), respectively. Besides, the moderately positive cases were 44.44% (32/72), 57.41% (31/54), 80.30% (53/66), and 43.66% (31/71), respectively. The strongly positive cases only existed in the GLIN (3.70%, 2/54), GHIN (18.18%, 12/66), and EGC (54.93%, 39/71) groups. The differences between any two groups were statistically significant (P < 0.05). Similarly, in the NIM group, cases with weakly positive expression of DNMT1 were predominant (91.11%, 82/90), and the rest were moderately positive cases (8.89%, 8/90). In the ILIN, IHIN, and ECRC groups, the rates of cases with weak or negative expression of DNMT1 were 46.30% (25/54), 12.68% (9/71), and 4.88% (4/82), respectively; with moderately positive expression were 53.70% (29/54), 71.83% (51/71), and 34.15% (28/82), respectively; and with strongly positive expression were 0.00% (0/54), 15.49% (11/71), and 60.98% (50/82), respectively. The differences between any two groups were also statistically significant (P < 0.05).CONCLUSIONThe overexpression of DNMT1 protein could effectively predict early GI cancers and severe precancerous lesions, which may have potential clinical application value.

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“…The present study builds upon the work of Nadin et al 4 1.9 Digestion Digestion consists of a series of physicochemical and biochemical events that begins in the oral cavity where food first encounters saliva, mechanical forces, and surfaces such as the palate, teeth, tongue, cheeks, and throat. 20,[64][65][66][67] Saliva is a mixture of buffers, salts, enzymes (amylase), and biopolymers (mucin) in an aqueous media at neutral pH. 20,64,66 Oral processing takes place when food first encounters saliva within the oral cavity and experiences forces related to chewing whist movement of the tongue ensures proper mastication.…”

Section: The Fat Crystal Matrix Effectmentioning

confidence: 99%

“…20,64,66 Subsequently, food is transported down to the esophagus into the stomach where it is exposed to the gastric fluid. 64,66,67 Gastric fluid is highly acidic and contains digestive enzymes and salts. 20,64,66 In the gastric environment, the proteinaceous material of a food is broken down into peptides, and the peristaltic action of the stomach finely grinds the food into smaller digestible particulates that can move to the intestines.…”

Section: The Fat Crystal Matrix Effectmentioning

confidence: 99%

“…64,66,67 Gastric fluid is highly acidic and contains digestive enzymes and salts. 20,64,66 In the gastric environment, the proteinaceous material of a food is broken down into peptides, and the peristaltic action of the stomach finely grinds the food into smaller digestible particulates that can move to the intestines. 64,66,67 The pyloric sphincter controls the rate at which partially digested food enters the small intestine from the stomach.…”

Section: The Fat Crystal Matrix Effectmentioning

confidence: 99%

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In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

Patel¹

2021

Preprint

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The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

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The digestive system: part 1

Cited by 10 publications

References 0 publications

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Protein expression trends of DNMT1 in gastrointestinal diseases: From benign to precancerous lesions to cancer

In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

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