Using a dynamic stomach model to study efficacy of supplemental enzymes during simulated digestion

Tran, Duc Huy; Kong, Fanbin; Penet, Chris; Winetzky, Deborah; Gregory, Kelly

doi:10.1016/j.lwt.2015.08.054

Cited by 23 publications

(10 citation statements)

References 14 publications

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“…They incorporate artificial saliva, compressive forces to disintegrate food, simulate continuous gastric emptying, and gastric secretion that generate pH profiles similar to human stomach. They also include bile salts and intestinal enzymes that act sequentially in a realistic time-dependent manner [205] and may be improved by adding intestine-like microbiota. This model was already used in a wide range of studies in order to assess the bioaccessibility of nutrients and to study the structural changes of food matrices.…”

Section: Discussionmentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Section: Discussionmentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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“…The DGSM is formed from a cylindrical vessel with a truncated cone at the lower end, the total capacity is 300 mL [170]. Motion is applied in the vertical plane at a frequency to match in vivo data.…”

Section: Dynamic Gastric Simulating Model (Dgsm)mentioning

confidence: 99%

“…The exit is restricted to particles smaller than 2 mm in size to match the pyloric sphincter closed size reported for adults. Inlet and outlet tubing controls the media within the vessel and the gastric emptying rate for the apparatus [170]. The DGSM incorporates compressive forces to disintegrate food, mimics continuous gastric emptying, and simulates gastric secretions that generate pH profiles similar to those of the human stomach.…”

Section: Dynamic Gastric Simulating Model (Dgsm)mentioning

confidence: 99%

In vitro models to evaluate ingestible devices: Present status and current trends

O’Farrell

Stamatopoulos

Simmons

et al. 2021

Advanced Drug Delivery Reviews

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“…This system is composed by a double-walled acrylic water insulated vessel and a probe attached to a texture analyzer. Recently, Tran Do et al [206] adapted this model by making some modifications which include the addition of a continuous gastric secretion system, gastric emptying and a different probe apparatus - Fig. 6.…”

Section: In Vitro Dynamic Digestion Modelsmentioning

confidence: 99%

“…Therefore, these in vitro digestion systems can be considered as a preliminary, but still crucial, step towards the study of functional food products digestion [200,204,206,209]. [206]).…”

Section: In Vitro Dynamic Digestion Modelsmentioning

confidence: 99%

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Simões

Madalena

Pinheiro

et al. 2017

Advances in Colloid and Interface Science

241

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Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.

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Using a dynamic stomach model to study efficacy of supplemental enzymes during simulated digestion

Cited by 23 publications

References 14 publications

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

In vitro models to evaluate ingestible devices: Present status and current trends

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

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