Department of Chemical Engineering, Monash University, Clayton 3168, Australia.
The Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China.
Food Chem. 2022 Mar 15;372:131327. doi: 10.1016/j.foodchem.2021.131327. Epub 2021 Oct 5.
A dynamic in vitro human stomach (DIVHS), simulating the anatomical structures, peristalsis, and biochemical environments of a real stomach as practically as possible, was applied to mimic the gastric pH and emptying during yogurt digestion in short/long gastric residence times. The influences of peristalsis, dilution, and proteolysis on digesta viscosity were quantified respectively, indicating the dominant role of proteolysis and dilution. After incorporating curcumin-whey protein microparticles with targeted-release formula in yogurt, the peak curcumin release during intestinal digestion reached 43% at 120 min in the short gastric residence time and 16% at 180 min in the long gastric residence time. The change in the maximum curcumin release depended on the gastric emptying kinetics in each residence time. This emptying-kinetics dependence was reflected by the slower microparticle disintegration and proteolysis in the long gastric residence time. The dynamic reproduction of realistic gastric conditions using DIVHS helps revealing controlled release from foods.
采用一种动态体外人体胃（DIVHS），尽可能实际地模拟真实胃的解剖结构、蠕动和生化环境，以模拟酸奶消化过程中在短/长胃停留时间下的胃 pH 值和排空。分别量化了蠕动、稀释和蛋白水解对食糜黏度的影响，表明蛋白水解和稀释起主导作用。在酸奶中加入具有靶向释放配方的姜黄素-乳清蛋白微球后，在短胃停留时间下 120 分钟时肠道消化过程中的姜黄素最大释放量达到 43%，在长胃停留时间下 180 分钟时达到 16%。最大姜黄素释放量的变化取决于每个停留时间的胃排空动力学。这种排空动力学的依赖性反映在长胃停留时间下微球的崩解和蛋白水解速度较慢。使用 DIVHS 对现实胃条件的动态再现有助于揭示从食物中控制释放。
