Department of Biological and Agricultural Engineering, University of California, Davis, USA.
Food Funct. 2019 Aug 1;10(8):5174-5187. doi: 10.1039/c9fo00789j. Epub 2019 Aug 5.
Previous studies have shown that the size of almond particles influences lipid bioaccessibility during digestion. However, the extent of structural breakdown of almond particles during gastric digestion and its impact on lipid bioaccessibility is unclear. In this study, in vitro digestion of almond particles was conducted using a dynamic model (Human Gastric Simulator) and a static model (shaking water bath). Structural breakdown of particles during the gastric phase occurred only in the Human Gastric Simulator, as evidenced by a reduction in particle size (15.89 ± 0.68 mm to 12.19 ± 1.29 mm, p < 0.05). Fatty acid bioaccessibility at the end of the gastric phase was greater in the Human Gastric Simulator than in the shaking water bath (6.55 ± 0.85% vs. 4.54 ± 0.36%, p < 0.01). Results showed that the in vitro model of digestion which included peristaltic contractions (Human Gastric Simulator) led to breakdown of almond particles during gastric digestion which increased fatty acid bioaccessibility.
先前的研究表明，杏仁颗粒的大小会影响消化过程中的脂类生物利用度。然而，杏仁颗粒在胃消化过程中的结构解体程度及其对脂类生物利用度的影响尚不清楚。在这项研究中，使用动态模型（人体胃模拟器）和静态模型（摇水浴）对杏仁颗粒进行了体外消化。只有在人体胃模拟器中才发生了颗粒在胃阶段的结构解体，这表现为粒径减小（15.89 ± 0.68 毫米至 12.19 ± 1.29 毫米，p < 0.05）。胃阶段结束时脂肪酸的生物利用度在人体胃模拟器中高于摇水浴（6.55 ± 0.85%比 4.54 ± 0.36%，p < 0.01）。结果表明，包括蠕动收缩（人体胃模拟器）的体外消化模型导致了杏仁颗粒在胃消化过程中的解体，从而提高了脂肪酸的生物利用度。
