Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food

Gopirajah, R.; Anandharamakrishnan, C.

doi:10.1007/s12393-016-9140-8

Cited by 9 publications

(2 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This suggests that there is an intrinsic property of millet and sorghum grains that is associated with decreased gastric emptying rate. For the couscous, there could be a physical property of the particles that creates a movement through the stomach [ 49 , 50 , 51 ], or perhaps a slow digestion of the couscous particles that would trigger the ileal brake [ 47 , 52 , 53 ]. Indeed, sorghum and millet foods are known to have low starch digestibility, which may deposit glucose more distally in the small intestine [ 13 , 24 , 25 ].…”

Section: Discussionmentioning

confidence: 99%

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

et al. 2018

View full text Add to dashboard Cite

From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta). A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C)-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous) had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001). There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

show abstract

Section: Discussionmentioning

confidence: 99%

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Any remaining material moves to the large intestine, where it is fermented by a large population of primarily anaerobic bacteria prior to excretion. For additional details on food digestion processes, the reader is referred to several recent reviews (Bornhorst & Singh 2014, Gopirajah & Anandharamakrishnan 2016. Although this process may seem purely biochemical, current research has likened food digestion to a series of unit operations that can be found in food and chemical plants (Boland 2016, Bornhorst et al 2016b.…”

Section: Overview Of Food Digestion Processmentioning

confidence: 99%

Gastric Mixing During Food Digestion: Mechanisms and Applications

Bornhorst

2017

Annu. Rev. Food Sci. Technol.

View full text Add to dashboard Cite

Gastric mixing is a complex process that is governed by meal properties, such as food buffering capacity, physical properties, and the rate of breakdown as well as physiological factors, such as the rate of gastric secretions, gastric emptying, and gastric motility. Gastric mixing processes have been studied through the use of experimental and computational methods. Gastric mixing impacts the intragastric pH distribution and residence time in the stomach for ingested materials. Development of a fundamental understanding of the advective and diffusion processes and their roles in gastric mixing will be important in furthering our understanding of food breakdown, microbial survival, and drug dissolution during gastric digestion.

show abstract