New dynamic digestion model reactor that mimics gastrointestinal function

Li, Zhitao; Zhu, Lan; Zhang, Wenlong; Zhan, Xi; Gao, Minjie

doi:10.1016/j.bej.2019.107431

Cited by 32 publications

(22 citation statements)

References 36 publications

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“…In principle, in vivo tests should have a better predictability; however, the use of in vitro simulations of human digestion has become widespread, being less labor intensive, cheaper, faster and free from ethical restrictions [17]. Dynamic digestion model reactors have been proposed to mimic the gastrointestinal functioning [18]. Description of a dynamic gastrointestinal simulator can be found in http:// www.…”

Section: Lactose-derived Prebioticsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future.

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Section: Lactose-derived Prebioticsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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“…(1) silicon stomach, (2) plate, (3) eccentric wheel, (4) shaft; (f) TIMCarbo using tiny TIM system (172) : (A) gastric chamber, (B) pyloric sphincter (C), duodenal chamber, (D) gastric juices, (E) duodenal secretion, (F) filter, (G) pH electrodes, (H) dialysis membrane, (I) dialysis system (J), pressure sensor, (K) level sensor; (g) engineered small intestine system, adapted with permission (103) ; (h) 3D-printed stomach dynamic digestion model ARK®(Artificial-stomach Response Kit) (173) : (1) stomach geometry, (2) meshed geometry, (3) simulated fluid flow; (i) DIVRSD-II dynamic in vitro digestion model (174) ; (j) bionic gastrointestinal reactor (BGR), adapted with permission (164)…”

Section: In Silico Modelsmentioning

confidence: 99%

Determining the glycaemic responses of foods: conventional and emerging approaches

2021

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A low-glycemic diet is crucial for those with diabetes and cardiovascular diseases. Information on the glycemic index (GI) of different ingredients can help in designing novel food products for such target groups. This is because of the intricate dependency of material source, composition, food structure, and processing conditions, among other factors, on the glycemic responses. Different approaches have been used to predict the GI of foods, certain discrepancies exist because of factors including the inter-individual variation among human subjects. Besides other aspects, it is important to understand the mechanism of food digestion because an approach to predict GI must essentially mimic the complex processes in the human gastrointestinal tract. The focus of this work is to review the advances in various approaches for predicting the glycemic responses of foods. This has been explained by detailing conventional approaches, their merits and limitations, and the need to focus on emerging approaches. Given the fact that no single approach can be generalized for all applications, the review emphasizes the scope of deriving insights for improvements in methodologies. Reviewing the conventional and emerging approaches for the determination of GI in foods, this detailed work is intended to serve as a state-of-the-art resource for food and nutritionists who work on developing low GI foods.

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“…The intestinal tract is home to a large number of complex and diverse gut microbiota [ 1 ], such as different types of bacteria, viruses and fungi [ 2 ]. As a bridge between diet and host health, gut microbiota not only affects the digestion and absorption of nutrients in the diet, but also regulates the normal physiological functions and the occurrence of diseases in the host [ 3 ]. Recently, with the help of next-generation high-throughput sequencing technology, bioinformatics and metagenomics [ 4 ], researchers have verified that gut microbiota is vital to host health, and the disruption of gut microbiota has been shown to be associated with multiple diseases, including metabolic syndrome [ 5 ], obesity [ 6 ], tumor [ 7 ], diabetes [ 8 ], HIV [ 9 ], flu [ 10 ], fatigue [ 11 ], brain health [ 12 ], etc.…”

Section: Introductionmentioning

confidence: 99%

Effect of an Antibacterial Polysaccharide Produced by Chaetomium globosum CGMCC 6882 on the Gut Microbiota of Mice

Sun

Wang

et al. 2021

Foods

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Previously, a polysaccharide produced by Chaetomium globosum CGMCC 6882 was found to have antibacterial activity, but its toxic effects on body health and gut microbiota were concealed. Recent results showed that this polysaccharide was safe to Caco-2 cells and mice, while it reduced the body weight gain of mice from 10.5 ± 1.21 g to 8.4 ± 1.17 g after 28 days administration. Acetate, propionate, butyrate and total short-chain fatty acids concentrations increased from 23.85 ± 1.37 μmol/g, 10.23 ± 0.78 μmol/g, 7.15 ± 0.35 μmol/g and 41.23 ± 0.86 μmol/g to 42.77 ± 1.29 μmol/g, 20.03 ± 1.44 μmol/g, 12.06 ± 0.51 μmol/g and 74.86 ± 2.07 μmol/g, respectively. Furthermore, this polysaccharide enriched the abundance of gut microbiota and the Firmicutes/Bacteroidetes ratio was increased from 0.5172 to 0.7238. Overall, this study provides good guidance for the promising application of polysaccharides as preservatives in foods and in other fields in the future.

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New dynamic digestion model reactor that mimics gastrointestinal function

Cited by 32 publications

References 36 publications

Trends in lactose-derived bioactives: synthesis and purification

Trends in lactose-derived bioactives: synthesis and purification

Determining the glycaemic responses of foods: conventional and emerging approaches

Effect of an Antibacterial Polysaccharide Produced by Chaetomium globosum CGMCC 6882 on the Gut Microbiota of Mice

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