College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China.
Compr Rev Food Sci Food Saf. 2020 Jul;19(4):1658-1679. doi: 10.1111/1541-4337.12558. Epub 2020 Jun 15.
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
所有食物都具有独特的长度尺度相关的结构特征，这些特征可以影响宏观或微量营养素在人体胃肠道中的释放、运输和利用。在这方面，胃内通过过程中的食物解构和重构过程会显著影响下游的营养吸收和饱腹感。本综述首先概述了口腔加工对食物结构的影响。然后，讨论了以胃为中心的有助于胃消化的因素，并通过比较一些常见食物的胃内解构和重构来举例说明。接着讨论了胃内结构如何影响胃排空及其与人体饱腹感的关系。最后，描述了最近开发的非破坏性仪器方法，用于定量和定性地描述胃解构和重构过程中食物的行为。
