In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and dynamic system (1): Viscosity measurement and prediction

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

“…A good reproducibility was found with viscosity measurements (Villemejane, Wahl, Aymard, Denis, & Michon, 2015). During the digestion, three samples of 6 mL were collected in each compartment (stomach, duodenum, jejunum and ileum) at about 60, 120 and 180 min.…”

“…A physical 'barrier' surrounding starch granules and thereby further limiting enzyme accessibility was also mentioned in the case of guar gum (Brennan et al, 1996). It was shown that the viscosity of the chyme was rather similar during F and P + F biscuit digestions and significantly higher than the ones observed during P and C biscuit digestions (Villemejane et al, 2015).…”

In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats

“…5), the viscosity in the intestinal compartments indicates a highly diluted state. Similarly, Villemejane et al reported a 10-fold reduction in the viscosity of the chyme between the stomach and the small intestinal compartments (Villemejane et al, 2015). This result was ascribed to the automated and predetermined gastric emptying rate that allows passage of small particulates into the small intestine in a uniform manner, and not to physiologically relevant phenomena.…”

“…The TIM-1 is an advanced artificial digestive system that mimics the human stomach and small intestine. In comparison to other in vitro techniques, this dynamic computer-controlled system is unique in its ability to regulate pH, temperature, gastric and intestinal emptying, transit time, and gastrointestinal secretions (Villemejane, Wahl, Aymard, Denis, & Michon, 2015).…”

Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3-L1 cells, and plasma lipids in hamsters

“…TN (845 cP) had higher viscosity than SN (790 cP). It has been reported that fiber can increase viscosity during in vitro digestion (Villemejane et al, ). WN having the lowest viscosity after in vitro digestion had the highest value of pGI (88.4), followed by SN (30.2) and TN (26.4) ( p < 0.05).…”