Department of Chemical Engineering and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China and School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, Jiangsu Province, China.
School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, Jiangsu Province, China.
Food Funct. 2021 May 11;12(9):3965-3977. doi: 10.1039/d0fo03364b.
Nowadays, in vitro digestion models have received growing interest in recent years to track the digestive fate of foods in the gastrointestinal tract. A major challenge in the development of more physiologically relevant in vitro gastric models is to simulate realistic gastric emptying. In this study, an advanced dynamic in vitro human gastric system was investigated for its potential in achieving the above. The mechanisms for controlling the gastric emptying rate by modulations of the peristaltic moving distance, the pylorus opening size/frequency, and the stomach tilting angle in relation to time are illustrated. With solid cheese, a difficult food material for emptying, different combinations of the operational parameters of the stomach system were evaluated. The system was steered to attain consistent gastric emptying curve with the theoretical data by optimizing operational parameters. By fitting the gastric retention data with a power-exponential model, which is a common approach for describing gastric emptying, the total meal achieved an average emptying half-time (t1/2) of 84.5 min and a curve shape coefficient (β) of 1.69, similar to the theoretical data reported in the literature, where the values of t1/2 and β were 85 min and 1.8, respectively (p > 0.05). Furthermore, the mean median particle size was significantly decreased from the initial 2.80 mm (cheese cubes) to the final 1.35 mm (p < 0.05). There are few particles greater than 2 mm observed in the emptied cheese digesta throughout the digestion process. These suggest the powerful gastric grinding and sieving capacity exhibited by the in vitro system. The current study demonstrates that a well-considered in vitro system can offer a reasonable approach for tracking the structural and physicochemical changes of foods during digestion in the stomach, which is practically meaningful.
如今，体外消化模型近年来受到越来越多的关注，以追踪食物在胃肠道中的消化命运。开发更具生理相关性的体外胃模型的主要挑战是模拟真实的胃排空。在这项研究中，研究了一种先进的动态体外人体胃系统，以研究其在实现上述目标方面的潜力。说明了通过调节蠕动移动距离、幽门开口大小/频率以及与时间相关的胃倾斜角度来控制胃排空率的机制。对于排空困难的固体奶酪等食物材料，评估了胃系统操作参数的不同组合。通过优化操作参数，使系统能够达到与理论数据一致的胃排空曲线。通过将胃保留数据拟合到幂指数模型（一种常用于描述胃排空的方法），该模型可用于描述胃排空，总餐达到平均排空半衰期（t1/2）为 84.5 分钟，曲线形状系数（β）为 1.69，与文献报道的理论数据相似，其中 t1/2 和 β 的值分别为 85 分钟和 1.8（p>0.05）。此外，平均中位粒径从初始的 2.80 毫米（奶酪块）显著减小到最终的 1.35 毫米（p<0.05）。在整个消化过程中，排空的奶酪消化物中很少有大于 2 毫米的颗粒。这表明体外系统具有强大的胃研磨和筛分能力。本研究表明，经过充分考虑的体外系统可以为跟踪食物在胃中消化过程中的结构和物理化学变化提供一种合理的方法，这在实践中具有重要意义。
