Shibasaki Motomi, Maeda Tatsuro, Tanaka Takayoshi, Sugiyama Kenjiro, Kozu Hiroyuki, Noguchi Ritsuna, Umeda Takumi, Araki Tetsuya, Kobayashi Isao
Faculty of Human Life, Jumonji University, 2-1-18 Sugasawa, Niiza 352-8510, Saitama, Japan.
Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan.
Foods. 2024 Oct 12;13(20):3244. doi: 10.3390/foods13203244.
The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread.
在胃蠕动存在的情况下,包含面包颗粒的食团的消化行为仍未得到充分理解。本研究使用能够定量模拟胃蠕动的人体胃消化模拟器(GDS),系统地研究了面包类型对体外胃消化行为的影响。使用由60克面包(白面包、百吉饼、德式面包、法式面包或羊角面包)、15毫升模拟唾液和240毫升模拟胃液组成的食团,在37℃下使用GDS进行体外胃消化3小时。在GDS容器中对胃消化行为的直接观察表明,面包的结构和组成对面包颗粒的物理消化过程有很大影响。这些过程包括它们的破碎、摩擦、解体、由于胃液渗透而膨胀以及从其表面释放脂肪。荧光显微镜能够更好地理解面包在体外胃消化过程中微观结构和主要成分分布的变化。结果显示了不同面包如何通过定量胃蠕动影响体外胃消化率。GDS也可用于研究其他类型面包的体外胃消化率。