Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

Gouseti, Ourania; Jaime-Fonseca, M. R.; Fryer, P.J.; Mills, Clare; Wickham, Martin S. J.; Bakalis, Serafim

doi:10.1016/j.foodhyd.2014.06.004

Cited by 42 publications

(32 citation statements)

References 57 publications

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“…A 50% decrease in absorption was seen when the guar gum was added at 0.5% compared to a starch mix with no guar gum. Gouseti et al. (2014) showed similar results for the absorption of glucose in vitro from model solutions for a range of food hydrocolloids.…”

Section: Resultssupporting

confidence: 57%

“…However, a more physiologically relevant control for gastric emptying is the sensing of nutrients in the duodenum, followed by the relevant feedback response ( Brener et al., 1983 , Calbet and MacLean, 1997 ). In addition, there is no consideration of food properties, which are likely to affect absorption ( Gouseti et al., 2014 , Tharakan et al., 2010 ), this will be one of the focus of the models developed in this work.…”

Section: Introductionmentioning

confidence: 99%

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In silico modelling of mass transfer & absorption in the human gut

Moxon

Gouseti

Bakalis

2016

Journal of Food Engineering

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An in silico model has been developed to investigate the digestion and absorption of starch and glucose in the small intestine. The main question we are aiming to address is the relative effect of gastric empting time and luminal viscosity on the rate of glucose absorption. The results indicate that all factors have a significant effect on the amount of glucose absorbed. For low luminal viscosities (e.g. lower than 0.1 Pas) the rate of absorption is controlled by the gastric emptying time. For viscosities higher than 0.1 Pas a 10 fold increase in viscosity can result in a 4 fold decrease of glucose absorbed. Our model, with the simplifications used to develop it, indicate that for high viscosity luminal phases, gastric emptying rate is not the controlling mechanism for nutrient availability. Developing a mechanistic model could help elucidate the rate limiting steps that control the digestion process.

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Section: Resultssupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

In silico modelling of mass transfer & absorption in the human gut

Moxon

Gouseti

Bakalis

2016

Journal of Food Engineering

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“…Future work will build on the results presented here, obtained using a batch model of digestion, and extend them to assess how the baking process may affect digestibility using a dynamic model of digestion that takes account of both the gastric and duodenal compartments . Such dynamic models provide a more realistic simulation of the physical aspects of the digestive process, which are important when taking into account the effects of the food matrix on digestion .…”

Section: Discussionmentioning

confidence: 99%

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

Smith

Pan

Bellido

et al. 2015

Molecular Nutrition Food Res

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ScopeResistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood.Methods and resultsDigestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases.ConclusionThe baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices.

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“…Dietary fibers differ in the number, type, sequence, and bonding of monosaccharides, which leads to differences in their molecular weight, branching, conformation, hydrophobicity, and electrical properties (Rosell and others ; Cheng and Neiss ; Gidley ). Differences in these molecular properties lead to differences in the physicochemical and functional properties of dietary fibers, such as binding characteristics, surface activities, thickening, and gelation behavior (Gidley ; Gouseti and others ; Li and Nie ). Thus, different dietary fibers may impact the digestion of emulsified lipids by different mechanisms.…”

Section: Introductionmentioning

confidence: 99%

Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein‐Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides

Qin

Yang

Gao

et al. 2016

Journal of Food Science

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The impact of dietary fibers on lipid digestion within the gastrointestinal tract depends on their molecular and physicochemical properties. In this study, the influence of the electrical characteristics of dietary fibers on their ability to interfere with the digestion of protein-coated lipid droplets was investigated using an in vitro small intestine model. Three dietary fibers were examined: cationic chitosan; anionic alginate; neutral locust bean gum (LBG). The particle size, ζ-potential, microstructure, and apparent viscosity of β-lactoglobulin stabilized oil-in-water emulsions containing different types and levels of dietary fiber were measured before and after lipid digestion. The rate and extent of lipid digestion depended on polysaccharide type and concentration. At relatively low dietary fiber levels (0.1 to 0.2 wt%), the initial lipid digestion rate was only reduced by chitosan, but the final extent of lipid digestion was unaffected by all 3 dietary fibers. At relatively high dietary fiber levels (0.4 wt%), alginate and chitosan significantly inhibited lipid hydrolysis, whereas LBG did not. The impact of chitosan on lipid digestion was attributed to its ability to promote fat droplet aggregation through bridging flocculation, thereby retarding access of the lipase to the droplet surfaces. The influence of alginate was mainly ascribed to its ability to sequester calcium ions and promote depletion flocculation.

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Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

Cited by 42 publications

References 57 publications

In silico modelling of mass transfer & absorption in the human gut

In silico modelling of mass transfer & absorption in the human gut

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein‐Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides

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