Quadram Institute Bioscience, Norwich, UK.
Teagasc Food Research Centre, Fermoy, Ireland.
Crit Rev Food Sci Nutr. 2020;60(22):3737-3752. doi: 10.1080/10408398.2019.1707159. Epub 2020 Feb 14.
Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.
食物的消化和健康特性不仅取决于营养素的总和，还受到食物结构的影响。乳制品由于牛奶成分的来源不同以及加工所引起的变化而呈现出多种结构。一些乳制品结构已被观察到对消化速率和生理反应产生特定影响。然而，其潜在机制尚不完全清楚。胃消化在控制消化动力学中起着关键作用。本综述的主要目的是揭示胃相作为乳制品结构与生理反应之间联系的重要性。重点是人类和动物研究以及与生理相关的消化模型。收集的数据表明，乳制品的结构对营养素生物利用度、吸收和生理反应的速率有深远的影响，这表明胃消化是主要驱动力。控制胃消化可以作为一种工具，用于提供特定的营养素消化速率。因此，针对特定胃行为设计食品结构可能对特定人群的需求具有重要意义，例如快速消化营养素将有益于老年人，而缓慢消化营养素则有助于增强饱腹感。
