Destructuring and restructuring of foods during gastric digestion

Abstract

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.

Effect of the formulation and structure of monoglyceride-based gels on the viability of probioticLactobacillus rhamnosusuponin vitrodigestion

“…4a). It can be hypothesized that the presence of milk proteins, undergoing unfolding, crosslinking and aggregation during the gastric phase, 53 could further protect the bacteria.…”

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

“…In the context of starch digestion, this implies that the extent of physical breakdown of solid or semisolid starch‐based foods prior to small intestinal digestion is crucial for the subsequent glucose absorption process. Although the physical breakdown processes of food structure in the mouth and stomach have been previously reviewed (Acevedo‐Fani & Singh, 2021; Brownlee et al., 2018; Capuano & Pellegrini, 2019; Golding, 2019; Guo et al., 2020; Singh et al., 2015; Somaratne et al., 2020), how these breakdown processes impact small intestinal digestion and glycemic response of starch‐based foods has not been discussed…”

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

“…Analysis of expectorated bolus samples revealed that the indigenous matrix of the almond cell wall is largely maintained throughout the journey from the oral cavity through the alimentary canal, such that only a low proportion of almond lipids is bio-accessible during digestion. This natural encapsulation of lipids has been proposed as an approach that could potentially enable the structuring of food components within a natural matrix to reduce energy availability and attenuate post-prandial lipid responses [ 79 , 80 ]. Food processes such as milling, pureeing, extrusion, refining, spray-drying, homogenization, mixing, crushing, roasting, baking, frying, and blanching can decrease the structural integrity of food matrices [ 10 ••] and increase the availability of macromolecule components such as fatty acids, amino acids, mono-, and di-saccharides [ 11 ].…”