1
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Yang S, Hu Z, Wu P, Kirk T, Chen XD. In vitro release and bioaccessibility of oral solid preparations in a dynamic gastrointestinal system simulating fasted and fed states: A case study of metformin hydrochloride tablets. Int J Pharm 2024; 652:123869. [PMID: 38296171 DOI: 10.1016/j.ijpharm.2024.123869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/10/2024] [Accepted: 01/28/2024] [Indexed: 02/05/2024]
Abstract
Food and formulation characteristics are crucial factors affecting the gastrointestinal release and absorption kinetics of oral solid preparations. In the present study, the dynamic continuous release and bioaccessibility of metformin hydrochloride immediate-release (IR) and sustained-release (SR) tablets were investigated in the dynamic human stomach-intestine (DHSI-IV) system simulating fasted and fed states in healthy adults. Both tablet formulations (particularly IR tablet) exhibited a postponed release in the fed state compared to the fasted state. Correspondingly, the bioaccessible fraction of metformin from IR tablets in the presence of high-fat meal was significantly reduced to 76.2 % of the fasted state. However, the in vitro bioaccessibility was less impaired by food for SR tablets with a fed/fasted ratio of 95.5 %. A convolution-based approach was used to convert in vitro bioaccessibility results to plasma concentration data. The predicted plasma concentration curve showed good agreement with human data in terms of pharmacokinetic (PK) parameters. In the fasted state, the predicted Cmax, Tmax and AUC0-24h of IR tablets were 943.9 ± 25.7 ng/mL, 2.0 ± 0.4 h and 7090.7 ± 112.0 ng.h/mL, respectively, mirroring values observed in healthy subjects. Overall, the DHSI-IV system has demonstrated potential to assess and predict the impact of meal intake on the in vivo release and absorption behaviors of oral solid preparations.
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Affiliation(s)
- Shilei Yang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Jiangsu Province 215152, China
| | - Zejun Hu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Jiangsu Province 215152, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China.
| | - Tim Kirk
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China.
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2
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Chen Z, Wang Y, Chen H, Law J, Pu H, Xie S, Duan F, Sun Y, Liu N, Yu J. A magnetic multi-layer soft robot for on-demand targeted adhesion. Nat Commun 2024; 15:644. [PMID: 38245517 PMCID: PMC10799857 DOI: 10.1038/s41467-024-44995-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 01/04/2024] [Indexed: 01/22/2024] Open
Abstract
Magnetic soft robots have shown great potential for biomedical applications due to their high shape reconfigurability, motion agility, and multi-functionality in physiological environments. Magnetic soft robots with multi-layer structures can enhance the loading capacity and function complexity for targeted delivery. However, the interactions between soft entities have yet to be fully investigated, and thus the assembly of magnetic soft robots with on-demand motion modes from multiple film-like layers is still challenging. Herein, we model and tailor the magnetic interaction between soft film-like layers with distinct in-plane structures, and then realize multi-layer soft robots that are capable of performing agile motions and targeted adhesion. Each layer of the robot consists of a soft magnetic substrate and an adhesive film. The mechanical properties and adhesion performance of the adhesive films are systematically characterized. The robot is capable of performing two locomotion modes, i.e., translational motion and tumbling motion, and also the on-demand separation with one side layer adhered to tissues. Simulation results are presented, which have a good qualitative agreement with the experimental results. The feasibility of using the robot to perform multi-target adhesion in a stomach is validated in both ex-vivo and in-vivo experiments.
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Affiliation(s)
- Ziheng Chen
- School of Mechatronics Engineering and Automation, Shanghai University, Shanghai, 200444, China
- School of Science and Engineering, The Chinese University of Hong Kong, Shenzhen, 518172, China
- Shenzhen Institute of Artificial Intelligence and Robotics for Society, Shenzhen, 518172, China
| | - Yibin Wang
- School of Science and Engineering, The Chinese University of Hong Kong, Shenzhen, 518172, China
- Shenzhen Institute of Artificial Intelligence and Robotics for Society, Shenzhen, 518172, China
| | - Hui Chen
- School of Science and Engineering, The Chinese University of Hong Kong, Shenzhen, 518172, China
- Shenzhen Institute of Artificial Intelligence and Robotics for Society, Shenzhen, 518172, China
| | - Junhui Law
- School of Science and Engineering, The Chinese University of Hong Kong, Shenzhen, 518172, China
- Department of Mechanical and Industrial Engineering, University of Toronto, Toronto, ON, M5S 3G8, Canada
| | - Huayan Pu
- School of Mechatronics Engineering and Automation, Shanghai University, Shanghai, 200444, China
| | - Shaorong Xie
- School of Computer Engineering and Science, Shanghai University, Shanghai, 200444, China
| | - Feng Duan
- Department of Interventional Radiology, Chinese PLA General Hospital, Beijing, 100853, China
| | - Yu Sun
- Department of Mechanical and Industrial Engineering, University of Toronto, Toronto, ON, M5S 3G8, Canada
| | - Na Liu
- School of Mechatronics Engineering and Automation, Shanghai University, Shanghai, 200444, China.
| | - Jiangfan Yu
- School of Science and Engineering, The Chinese University of Hong Kong, Shenzhen, 518172, China.
- Shenzhen Institute of Artificial Intelligence and Robotics for Society, Shenzhen, 518172, China.
- School of Medicine, The Chinese University of Hong Kong, Shenzhen, 518172, China.
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3
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Kuhar S, Seo JH, Pasricha PJ, Mittal R. In silico modelling of the effect of pyloric intervention procedures on gastric flow and emptying in a stomach with gastroparesis. J R Soc Interface 2024; 21:20230567. [PMID: 38263890 PMCID: PMC10824103 DOI: 10.1098/rsif.2023.0567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 01/02/2024] [Indexed: 01/25/2024] Open
Abstract
Pyloric interventions are surgical procedures employed to increase the gastric emptying rate in gastroparesis patients. In this study, we use an in silico model to investigate the consequences of pyloric intervention on gastric flow and emptying for two phenotypes of gastroparesis: antral hypomotility and decreased gastric tone. The transpyloric pressure gradient predicted by the in silico model, based on viscous fluid flow equations, is compared against in vivo measurements. Both phenotypes exhibit a similar pre-procedural emptying rate reduction, but after pyloric surgery, antral hypomotility case with preserved gastric tone shows significant improvements in emptying rates, up to 131%, accompanied by bile reflux from the duodenum into the stomach. Conversely, severely reduced gastric tone cases exhibited a post-procedural reduction in the net emptying rate due to the relatively larger bile reflux. In cases with a combination of antral hypomotility and reduced gastric tone, post-procedural improvements were observed only when both conditions were mild. Our findings highlight the pivotal role of the relative increase in pyloric orifice diameter in determining post-operative emptying rates. The study suggests a possible explanation for the selective response of patients toward these procedures and underscores the potential of in silico modelling to generate valuable insights to inform gastric surgery.
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Affiliation(s)
- Sharun Kuhar
- Department of Mechanical Engineering, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Jung-Hee Seo
- Department of Mechanical Engineering, Johns Hopkins University, Baltimore, MD 21218, USA
| | | | - Rajat Mittal
- Department of Mechanical Engineering, Johns Hopkins University, Baltimore, MD 21218, USA
- Department of Medicine, Johns Hopkins University, Baltimore, MD 21205, USA
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4
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Avvari RK. Role of segmental contraction in the small intestinal digestion: A computational approach to study the physics behind the luminal mixing and transport. J Theor Biol 2023; 561:111418. [PMID: 36682409 DOI: 10.1016/j.jtbi.2023.111418] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023]
Abstract
Segmentation is well known to digest the food rich in proteins, starch, and lipids; however, the mechanism leading to the digestion remains unclear. In this study, a theoretical model for segmental contractions of the small intestine is developed using lubrication method to explore the mechanisms involved. Here, the nonlinear partial differential equations governing the fluid flow were normalized in viscous regime and solved semi-analytically for a power law fluid under long wavelength approximation on a MatlabTM platform. Study indicates that shearing is highest at the 1st and 4th mid-occlusion in comparison to 2nd and 3rd mid-occlusion. Parametric study indicates that the flow is sensitive to - the span of segmentation or wavelength of the wave, occlusion of the wave and frequency of the contraction; with shearing being highest for dilatants. Shearing is more prominent at higher occlusion (>50 %) and frequency (>6Hz). Further, mixing is more prominent at the steep regions of the wave; having intensity of mixing highest for the outer waves in comparison to waves at mid-region of the segmentation. The power demand is found to be greater in segmentation and has the following precedence - frequency, wavelength, flow behavior index, and occlusion (up to 80 %). Further, multiplicity of the wave gives rise to multiple zones of mixing which increases the rate of mixing of the contents. Suggesting that, the segmentation primarily serves the purpose of mixing. The study will be useful to explore novel therapeutic strategies of managing patients suffering from various motility-associated disorders of the small intestine.
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Affiliation(s)
- Ravi Kant Avvari
- Department of Biotechnology and Medical Engineering, NIT Rourkela, Odisha 769008, India.
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5
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Deng R, Mars M, Janssen AE, Smeets PA. Gastric digestion of whey protein gels: A randomized cross-over trial with the use of MRI. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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6
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Dorado-Montenegro S, Lammers-Jannink K, Gerrits W, de Vries S. Insoluble fibers affect digesta transit behavior in the upper gastrointestinal tract of growing pigs, regardless of particle size. J Anim Sci 2023; 101:skad299. [PMID: 37665959 PMCID: PMC10651184 DOI: 10.1093/jas/skad299] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 09/01/2023] [Indexed: 09/06/2023] Open
Abstract
Physicochemical characteristics of dietary fibers may modulate digesta transit behavior. The present study was conducted to clarify the effect of level and particle size (PS) of insoluble fibers on digesta mean retention time (MRT) in the proximal gastrointestinal tract (mouth-ileocecal junction). Six ileal-cannulated pigs (26.8 ± 2.08 kg) were assigned to 3 dietary treatments in a 3 × 3 replicated Latin-square design. Finely ground (1 mm screen) or coarse (intact) oat husks (OH) and soybean hulls (SBH) were added (50:50, w/w) to a maize-whey protein-wheat-based diet at 50 (low) or 250 g/kg (high) inclusion levels to obtain a low-fine fiber (LF), high-fine fiber (HF), and high-coarse fiber (HC) diet. Markers to follow liquids (Co-EDTA), fine solids (Y3O2), or fibrous particles (Yb-mordanted OH and Cr-mordanted SBH) were given as a single pulse dose and marker concentrations were subsequently measured hourly in digesta for 13 h after administration. Mean retention time values were obtained from the concentration of markers in digesta observed over time by fitting a generalized Michaelis-Menten equation and calculating the time of peak. Fiber addition and fiber particle size neither affected the MRT of liquid nor solid digesta phases (P = 0.903). Segregation between solid and liquid digesta phases was observed for all diets (P < 0.0001), although the extent of segregation was greater for LF compared with HF and HC (P = 0.0220). The MRT of SBH particles, but not of OH-particles was longer for coarse vs fine PS (96 min, P < 0.05). In conclusion, digesta MRT was influenced by the dietary concentration but not by PS of insoluble fibers. The addition of insoluble fibers reduces digesta phase segregation from mouth to distal ileum in growing pigs.
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Affiliation(s)
- Sebastian Dorado-Montenegro
- Animal Nutrition Group, Wageningen University & Research, Wageningen, Gelderland, 6700 AH, The Netherlands
- Escuela de Zootecnia, Universidad de Costa Rica, San José 2060, Costa Rica
| | - Kim Lammers-Jannink
- Animal Nutrition Group, Wageningen University & Research, Wageningen, Gelderland, 6700 AH, The Netherlands
| | - Walter Gerrits
- Animal Nutrition Group, Wageningen University & Research, Wageningen, Gelderland, 6700 AH, The Netherlands
| | - Sonja de Vries
- Animal Nutrition Group, Wageningen University & Research, Wageningen, Gelderland, 6700 AH, The Netherlands
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7
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Hosseini S, Avci R, Paskaranandavadivel N, Suresh V, Cheng LK. Quantification of the Regional Properties of Gastric Motility Using Dynamic Magnetic Resonance Images. IEEE OPEN JOURNAL OF ENGINEERING IN MEDICINE AND BIOLOGY 2023; 4:38-44. [PMID: 37138590 PMCID: PMC10151011 DOI: 10.1109/ojemb.2023.3261224] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 01/16/2023] [Accepted: 03/14/2023] [Indexed: 05/05/2023] Open
Abstract
Goal: To quantify the regional properties of gastric motility from free-breathing dynamic MRI data. Methods: Free-breathing MRI scans were performed on 10 healthy human subjects. Motion correction was applied to reduce the respiratory effect. A stomach centerline was automatically generated and used as a reference axis. Contractions were quantified and visualized as spatio-temporal contraction maps. Gastric motility properties were reported separately for the lesser and greater curvatures in the proximal and distal regions of the stomach. Results: Motility properties varied in different regions of the stomach. The mean contraction frequencies for the lesser and greater curvatures were both 3.1±0.4 cycles per minute. The contraction speed was significantly higher on the greater curvature than the lesser curvature (3.5±0.7 vs 2.5±0.4 mm/s, p<0.001) while contraction size on both curvatures was comparable (4.9±1.2 vs 5.7±2.4 mm, p = 0.326). The mean gastric motility index was significantly higher in the distal greater curvature (28.13±18.89 mm2/s) compared to the other regions of the stomach (11.16-14.12 mm2/s). Conclusions: The results showed the effectiveness of the proposed method for visualization and quantification of motility patterns from MRI data.
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Affiliation(s)
- Saeed Hosseini
- Auckland Bioengineering InstituteUniversity of Auckland Auckland 1010 New Zealand
- Riddet Institute Palmerston North 4474 New Zealand
| | - Recep Avci
- Auckland Bioengineering InstituteUniversity of Auckland Auckland 1010 New Zealand
| | | | - Vinod Suresh
- Auckland Bioengineering InstituteUniversity of Auckland Auckland 1010 New Zealand
- Department of Engineering ScienceUniversity of Auckland Auckland 1010 New Zealand
| | - Leo K Cheng
- Auckland Bioengineering InstituteUniversity of Auckland Auckland 1010 New Zealand
- Riddet InstitutePalmerston North 4474 New Zealand
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8
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Digestion of meat proteins in a human-stomach: A CFD simulation study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Kuhar S, Lee JH, Seo JH, Pasricha PJ, Mittal R. Effect of stomach motility on food hydrolysis and gastric emptying: Insight from computational models. PHYSICS OF FLUIDS (WOODBURY, N.Y. : 1994) 2022; 34:111909. [PMID: 36407285 PMCID: PMC9667910 DOI: 10.1063/5.0120933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 10/13/2022] [Indexed: 06/16/2023]
Abstract
The peristaltic motion of stomach walls combines with the secretion of digestive enzymes to initiate the process that breaks down food. In this study, the mixing, breakdown, and emptying of a liquid meal containing protein is simulated in a model of a human stomach. In this model, pepsin, the gastric enzyme responsible for protein hydrolysis, is secreted from the proximal region of the stomach walls and allowed to react with the contents of the stomach. The velocities of the retropulsive jet induced by the peristaltic motion, the emptying rate, and the extent of hydrolysis are quantified for a control case as well as for three other cases with reduced motility of the stomach, which may result from conditions such as diabetes mellitus. This study quantifies the effect of stomach motility on the rate of food breakdown and its emptying into the duodenum and we correlate these observations with the mixing in the stomach induced by the wall motion.
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Affiliation(s)
- Sharun Kuhar
- Department of Mechanical Engineering, Johns Hopkins University, Baltimore, Maryland 21218, USA
| | | | | | - Pankaj J Pasricha
- Division of Gastroenterology and Hepatology, Johns Hopkins School of Medicine, Baltimore, Maryland 21205, USA
| | - Rajat Mittal
- Author to whom correspondence should be addressed:
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10
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Li Y, Kong F. Simulating human gastrointestinal motility in dynamic in vitro models. Compr Rev Food Sci Food Saf 2022; 21:3804-3833. [PMID: 35880687 DOI: 10.1111/1541-4337.13007] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/26/2022] [Accepted: 06/22/2022] [Indexed: 01/28/2023]
Abstract
The application of dynamic in vitro gastrointestinal (GI) models has grown in popularity to understand the impact of food structure and composition on human health. Given that GI motility is integral to digestion and absorption, a predictive in vitro model should faithfully replicate the motility patterns and motor functions in vivo. In this review, typical characteristics of gastric and small intestinal motility in humans as well as the biomechanical and hydrodynamic events pertinent to gut motility are summarized. The simulation of GI motility in the presently existing dynamic in vitro models is discussed from an engineering perspective and categorized into hydraulic, piston/probe-driven, roller-driven, pneumatic, and other systems. Each system and its representative models are evaluated in terms of their motility patterns, the key hydrodynamic characteristics concerning gut motility, their performance in simulating the key physiological events, and their ability to establish in vitro-in vivo correlations. Practical Application: The review paper provided useful information in the design of dynamic GI models and the simulation of human gastric and small intestinal motility which are important for understanding food and health.
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Affiliation(s)
- Yiwen Li
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Athens, Georgia, USA
| | - Fanbin Kong
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Athens, Georgia, USA
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11
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Acevedo-Fani A, Singh H. Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5291-5298. [PMID: 35446581 DOI: 10.1021/acs.jafc.2c01026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The increasing world population, impact of food production on climate change, and ongoing issues with diet-related diseases (e.g., malnutrition and obesity) are global major challenges. Recent advances in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift our understanding of nutrition. This understanding is important to designing future foods that provide optimum nutrient bioavailability and deliver healthy outcomes. We discuss perspectives and scientific challenges in understanding the complex relationship between food structure/matrix modification during the digestion process and the absorption of nutrients as well as designing food structures with more sustainable materials.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
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12
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Pilot Double-Blind Randomised Controlled Trial: Effects of Jejunal Nutrition on Postprandial Distress in Diabetic Gastropathy (J4G Trial). Nutrients 2022; 14:nu14071321. [PMID: 35405934 PMCID: PMC9000869 DOI: 10.3390/nu14071321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/13/2022] [Accepted: 03/18/2022] [Indexed: 12/22/2022] Open
Abstract
Nausea, vomiting and abdominal pain in diabetic patients are often attributed to diabetic gastropathy (DG). Post-pyloric (“jejunal”) enteral nutrition (JN) may improve nutrition and glycaemia in difficult cases. The acute effects of JN on postprandial symptoms and gastric function in DG patients has not been studied. DG patients with moderate to severe symptoms (gastroparesis cardinal symptom index (GCSI) > 27), diabetic controls without symptoms (DC; GCSI < 14) and healthy controls (HV) were entered into a randomized, double blind controlled trial. JN with liquid nutrient (2 kcal/min) or water was infused for 60 min prior to ingestion of a standardized mixed solid/liquid test meal. Outcomes included postprandial symptoms and effects on gastrointestinal (GI)−peptide hormones and gastric emptying (GE) assessed by magnetic resonance imaging (MRI). Nine DG, nine DC and twelve HV were recruited. DG patients reported more symptoms after meals than other groups (p < 0.05). Post-prandial symptoms were reduced after JN in DG patients (p < 0.01). GE was more rapid after JN in DG and DC patients (p < 0.05). JN induced a GI−peptide response in all subjects; however, this was less pronounced in diabetic groups. JN has beneficial effects on DG patients’ symptoms after a meal. The mechanism is not primarily mediated by effects on GE, but appears to involve other aspects of GI function, including visceral sensitivity.
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13
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Lex TR, Rodriguez JD, Zhang L, Jiang W, Gao Z. Development of In Vitro Dissolution Testing Methods to Simulate Fed Conditions for Immediate Release Solid Oral Dosage Forms. AAPS J 2022; 24:40. [PMID: 35277760 DOI: 10.1208/s12248-022-00690-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 02/10/2022] [Indexed: 11/30/2022] Open
Abstract
In vitro dissolution testing is widely used to mimic and predict in vivo performance of oral drug products in the gastrointestinal (GI) tract. This literature review assesses the current in vitro dissolution methodologies being employed to simulate and predict in vivo drug dissolution under fasted and fed conditions, with emphasis on immediate release (IR) solid oral dosage forms. Notable human GI physiological conditions under fasted and fed states have been reviewed and summarized. Literature results showed that dissolution media, mechanical forces, and transit times are key dissolution test parameters for simulating specific postprandial conditions. A number of biorelevant systems, including the fed stomach model (FSM), GastroDuo device, dynamic gastric model (DGM), simulated gastrointestinal tract models (TIM), and the human gastric simulator (HGS), have been developed to mimic the postprandial state of the stomach. While these models have assisted in expanding physiological relevance of in vitro dissolution tests, in general, these models lack the ability to fully replicate physiological conditions/processes. Furthermore, the translatability of in vitro data to an in vivo system remains challenging. Additionally, physiologically based pharmacokinetic (PBPK) modeling has been employed to evaluate the effect of food on drug bioavailability and bioequivalence. Here, we assess the current status of in vitro dissolution methodologies and absorption PBPK modeling approaches to identify knowledge gaps and facilitate further development of in vitro dissolution methods that factor in fasted and fed states. Prediction of in vivo drug performance under fasted and fed conditions via in vitro dissolution testing and modeling may potentially help efforts in harmonizing global regulatory recommendations regarding in vivo fasted and fed bioequivalence studies for solid oral IR products.
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Affiliation(s)
- Timothy R Lex
- Division of Complex Drug Analysis, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, St. Louis, Missouri, 63110, USA
| | - Jason D Rodriguez
- Division of Complex Drug Analysis, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, St. Louis, Missouri, 63110, USA
| | - Lei Zhang
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, Silver Spring, Maryland, 20993, USA
| | - Wenlei Jiang
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, Silver Spring, Maryland, 20993, USA.
| | - Zongming Gao
- Division of Complex Drug Analysis, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, St. Louis, Missouri, 63110, USA.
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14
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Gao Z, Cao LNY, Liu X, Tian L, Rodriguez JD. An In Vitro Dissolution Method for Testing Extended-Release Tablets Under Mechanical Compression and Sample Friction. J Pharm Sci 2021; 111:1652-1658. [PMID: 34742730 DOI: 10.1016/j.xphs.2021.10.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 10/29/2021] [Accepted: 10/29/2021] [Indexed: 11/29/2022]
Abstract
The release and dissolution of an active pharmaceutical ingredient (API) from the solid oral formulation into the gastrointestinal (GI) tract is critical for the drug's absorption into systemic circulation. Extended-release (ER) solid oral dosage forms are normally subjected to physical shear and grinding forces as well as pressure exerted by peristaltic movements when passing through the GI tract. The complex physical contraction and sample friction exerted by the GI tract are not simulated well by compendial dissolution methods. These limitations render traditional in vitro dissolution testing unable to discriminate and predict a product's in vivo performance. The objective of this study was to develop a dissolution method that better simulates the GI environment that products are subject to when taken by patients. A newly designed Mechanical Apparatus under GI Conditions (MAGIC) was assembled with a dissolution platform and mechanical capabilities to allow in vitro dissolution testing under sample contractions and friction. The dissolution platform, with medium flow-through configuration, was manufactured by 3D printing. A 60 mg polymer matrix-based ER nifedipine product was tested. To simulate GI physiological conditions during the dissolution testing, the flow rate of the medium, and a combination of mechanical compression with rotation induced sample friction at various rotation frequencies were explored. The polymer matrix-based nifedipine ER formulation used here failed its controlled release functionality in the simulated GI environment under mechanical compression and sample friction. The results showed that the MAGIC system, with flow-through configuration under compression and sample friction, has advantages over compendial methods in testing ER solid oral formulations.
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Affiliation(s)
- Zongming Gao
- US Food and Drug Administration, Center for Drug Evaluation and Research, Division of Complex Drug Analysis, St. Louis, MO, 63110.
| | - Leo N Y Cao
- US Food and Drug Administration, Center for Drug Evaluation and Research, Division of Complex Drug Analysis, St. Louis, MO, 63110
| | - Xiaofei Liu
- US Food and Drug Administration, Center for Drug Evaluation and Research, Division of Complex Drug Analysis, St. Louis, MO, 63110
| | - Li Tian
- US Food and Drug Administration, Center for Drug Evaluation and Research, Division of Complex Drug Analysis, St. Louis, MO, 63110
| | - Jason D Rodriguez
- US Food and Drug Administration, Center for Drug Evaluation and Research, Division of Complex Drug Analysis, St. Louis, MO, 63110
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15
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Hosseini S, Avci R, Paskaranandavadivel N, Suresh V, Cheng LK. Quantification of Gastric Contractions Using MRI with a Natural Contrast Agent. ANNUAL INTERNATIONAL CONFERENCE OF THE IEEE ENGINEERING IN MEDICINE AND BIOLOGY SOCIETY. IEEE ENGINEERING IN MEDICINE AND BIOLOGY SOCIETY. ANNUAL INTERNATIONAL CONFERENCE 2021; 2021:3601-3604. [PMID: 34892017 DOI: 10.1109/embc46164.2021.9629601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Gastric motility has an essential role in mixing and the breakdown of ingested food. It can affect the digestion process and the efficacy of the orally administered drugs. There are several methods to image, measure, and quantify gastric motility. MRI has been shown to be a suitable non-invasive method for gastric motility imaging. However, in most studies, gadolinium-based agents have been used as an oral contrast agent, making it less desirable for general usage. In this study, MRI scans were performed on 4 healthy volunteers, where pineapple juice was used as a natural contrast agent for imaging gastric motility. A novel method was developed to automatically estimate a curved centerline of the stomach. The centerline was used as a reference to quantify contraction magnitudes. The results were visualized as contraction magnitude-maps. The mean speed of each contraction wave on the lesser and greater curvatures of the stomach was calculated, and the variation of the speeds in 4 regions of the stomach were quantified. There were 3-4 contraction waves simultaneously present in the stomach for all cases. The mean speed of all contractions was 2.4±0.9 mm/s, and was in agreement with previous gastric motility studies. The propagation speed of the contractions in the greater curvature was higher in comparison to the lesser curvature (2.9±0.8 vs 1.9±0.5 mm/s); however, the speeds were more similar near to the pylorus. This study shows the feasibility of using pineapple juice as a natural oral contrast agent for the MRI measurements of gastric motility. Also, it demonstrated the viability of the proposed method for automatic curved centerline estimation, which enables practical clinical translation.Clinical Relevance- MRI is able to non-invasively provide dynamic images of the contraction patterns of the stomach, providing a novel clinical tool for assessing functional motility disorders. The use of a natural oral contrast agent such as pineapple juice, as opposed to a gadolinium-based contrast agent, makes MRI more widely accessible. Our semi-automated methods for quantifying contraction magnitude and speed will streamline analysis and clinical diagnosis.
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16
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17
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Shannon E, Conlon M, Hayes M. Seaweed Components as Potential Modulators of the Gut Microbiota. Mar Drugs 2021; 19:358. [PMID: 34201794 PMCID: PMC8303941 DOI: 10.3390/md19070358] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/11/2022] Open
Abstract
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. However, it is also necessary to confirm these potential, therapeutic effects in large-scale clinical trials. Where possible, we have cited information concerning these trials.
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Affiliation(s)
- Emer Shannon
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Michael Conlon
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Maria Hayes
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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18
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Nadia J, Bronlund J, Singh RP, Singh H, Bornhorst GM. Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Compr Rev Food Sci Food Saf 2021; 20:2660-2698. [PMID: 33884751 DOI: 10.1111/1541-4337.12749] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/19/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro-in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Rajinder Paul Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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19
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In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Ji H, Hu J, Zuo S, Zhang S, Li M, Nie S. In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates. Crit Rev Food Sci Nutr 2021; 62:5349-5371. [PMID: 33591236 DOI: 10.1080/10408398.2021.1884841] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility, simplicity, universality, and could integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. They could not only predict the relationship among material composition, structure and digestive characteristics, but also evaluate the bioavailability of material components and the impact of digestive metabolites on GI health. This review systematicly summarized the current state of the in vitro simulation models, and made detailed descriptions for their applications, advantages and disadvantages, and specially their applications in food carbohydrates. In addition, it also provided the suggestions for the improvement of in vitro models and firstly proposed to establish a set of standardized methods of in vitro dynamic digestion and fermentation conditions for food carbohydrates, which were in order to further evaluate more effects of the nutrients on human health in future.
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Affiliation(s)
- Haihua Ji
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Sheng Zuo
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Mingzhi Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
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21
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Mella C, Quilaqueo M, Zúñiga RN, Troncoso E. Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels. Foods 2021; 10:foods10020321. [PMID: 33546343 PMCID: PMC7913480 DOI: 10.3390/foods10020321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/21/2021] [Accepted: 01/29/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.
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Affiliation(s)
- Camila Mella
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;
| | - Michelle Quilaqueo
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Correspondence:
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22
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Wang Z, Kozu H, Uemura K, Kobayashi I, Ichikawa S. Effect of hydrogel particle mechanical properties on their disintegration behavior using a gastric digestion simulator. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106166] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Agiral S, Ozturkoglu Budak S, Ilbasmis Tamer S, Ozer B, Yazihan N. In
vitro
digestion and absorption efficiency of homogenised milk lipids. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Seyma Agiral
- Department of Dairy Technology Faculty of Agriculture Ankara University Ankara Turkey
| | | | - Sibel Ilbasmis Tamer
- Department of Pharmaceutical Technologies Faculty of Pharmacy Gazi University Ankara Turkey
| | - Barbaros Ozer
- Department of Dairy Technology Faculty of Agriculture Ankara University Ankara Turkey
| | - Nuray Yazihan
- Department of Pathophysiology Faculty of Medicine Internal Medicine Ankara University Ankara Turkey
- Department of Food Metabolism and Clinical Nutrition Institute of Health Sciences Ankara University Ankara Turkey
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24
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Dang Y, Liu Y, Hashem R, Bhattacharya D, Allen J, Stommel M, Cheng LK, Xu W. SoGut: A Soft Robotic Gastric Simulator. Soft Robot 2020; 8:273-283. [PMID: 32559391 DOI: 10.1089/soro.2019.0136] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The human stomach breaks down and transports food by coordinated radial contractions of the gastric walls. The radial contractions periodically propagate through the stomach and constitute the peristaltic contractions, also called the gastric motility. The force, amplitude, and frequency of peristaltic contractions are relevant to massaging and transporting the food contents in the gastric lumen. However, existing gastric simulators have not faithfully replicated gastric motility. Herein, we report a soft robotic gastric simulator (SoGut) that emulates peristaltic contractions in an anatomically realistic way. SoGut incorporates an array of circular air chambers that generate radial contractions. The design and fabrication of SoGut leverages principles from the soft robotics field, which features compliance and adaptability. We studied the force and amplitude of the contractions when the lumen of SoGut was empty or filled with contents of different viscosity. We examined the contracting force using manometry. SoGut exhibited a similar range of contracting force as the human stomach reported in the literature. Besides, we investigated the amplitude of the contractions through videofluoroscopy where the contraction ratio was derived. The contraction ratio as a function of inflation pressure is found to match the observations of in vivo situations. We demonstrated that SoGut can achieve in vitro peristaltic contractions by coordinating the inflation sequence of multiple air chambers. It exhibited the functions to massage and transport the food contents. SoGut can simulate the physiological motions of the human stomach to advance research of digestion.
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Affiliation(s)
- Yu Dang
- Department of Mechanical Engineering, The University of Auckland, Auckland, New Zealand.,The Medical Technologies Centre of Research Excellence, Auckland, New Zealand
| | - Yuanxiang Liu
- Department of Mechanical Engineering, The University of Auckland, Auckland, New Zealand.,School of Mechanical and Electrical Technology, Wuxi Vocational Institute of Commerce, Jiangsu, China
| | - Ryman Hashem
- Department of Mechanical Engineering, The University of Auckland, Auckland, New Zealand.,The Medical Technologies Centre of Research Excellence, Auckland, New Zealand
| | - Dipankar Bhattacharya
- Department of Mechanical Engineering, The University of Auckland, Auckland, New Zealand.,The Riddet Institute, Palmerston North, New Zealand
| | - Jacqueline Allen
- Department of Surgery, The University of Auckland, Auckland, New Zealand
| | - Martin Stommel
- The Medical Technologies Centre of Research Excellence, Auckland, New Zealand.,Department of Electrical and Electronic Engineering, Auckland University of Technology, Auckland, New Zealand
| | - Leo K Cheng
- The Medical Technologies Centre of Research Excellence, Auckland, New Zealand.,The Riddet Institute, Palmerston North, New Zealand.,Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - Weiliang Xu
- Department of Mechanical Engineering, The University of Auckland, Auckland, New Zealand.,The Medical Technologies Centre of Research Excellence, Auckland, New Zealand.,The Riddet Institute, Palmerston North, New Zealand
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25
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
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.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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26
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Gao Z, Tian L, Rodriguez JD. Nifedipine Release From Extended-Release Solid Oral Formulations Using In Vitro Dissolution Testing Under Simulated Gastrointestinal Compression. J Pharm Sci 2020; 109:2173-2179. [PMID: 32240693 DOI: 10.1016/j.xphs.2020.03.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 10/24/2022]
Abstract
Drug release plays a critical role in defining bioavailability for an extended release solid oral drug products and predictive dissolution tests are desired to establish clinically relevant quality standards for batch release. The objective of this study focuses on exploring the possible impacts of 1 gastrointestinal (GI) parameter for 1 drug: simulated GI contractions on nifedipine release (in 2 extended release solid oral formulations). The 60 mg nifedipine osmotic pump product A, and polymer matrix-based products B and C were examined in the study. An in-house dissolution system was used to simulate various levels of GI contractions on tested samples, and to monitor changes of sample mechanical properties during dissolution testing. The results show that the polymer matrix-based formulation failed to provide controlled release when simulated GI contraction was above 100 g of force. The method may be useful for polymer matrix-based products to assess potential formulation-related interactions with the GI tract during in vivo drug dissolution.
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Affiliation(s)
- Zongming Gao
- Division of Pharmaceutical Analysis, Food and Drug Administration, Center for Drug Evaluation and Research, St. Louis, Missouri 63110.
| | - Li Tian
- Division of Pharmaceutical Analysis, Food and Drug Administration, Center for Drug Evaluation and Research, St. Louis, Missouri 63110
| | - Jason D Rodriguez
- Division of Pharmaceutical Analysis, Food and Drug Administration, Center for Drug Evaluation and Research, St. Louis, Missouri 63110
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27
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Martinez AF, Sinha K, Nere N, Slade R, Castleberry S. Characterization of the Hydrodynamics in the USP Basket Apparatus Using Computational Fluid Dynamics. J Pharm Sci 2020; 109:1231-1241. [DOI: 10.1016/j.xphs.2019.11.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 10/14/2019] [Accepted: 11/07/2019] [Indexed: 10/25/2022]
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28
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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling. Food Res Int 2020; 128:108784. [DOI: 10.1016/j.foodres.2019.108784] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 11/18/2022]
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29
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Li C, Yu W, Wu P, Chen XD. Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.015] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Wolever TMS, Tosh SM, Spruill SE, Jenkins AL, Ezatagha A, Duss R, Johnson J, Chu Y, Steinert RE. Increasing oat β-glucan viscosity in a breakfast meal slows gastric emptying and reduces glycemic and insulinemic responses but has no effect on appetite, food intake, or plasma ghrelin and PYY responses in healthy humans: a randomized, placebo-controlled, crossover trial. Am J Clin Nutr 2020; 111:319-328. [PMID: 31828287 DOI: 10.1093/ajcn/nqz285] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 10/24/2019] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The viscosity of oat β-glucan (OBG) determines its effect on serum cholesterol and glycemic responses, but whether OBG viscosity affects gastric emptying, appetite, and ad libitum food intake is unknown. OBJECTIVES We aimed to determine the effect of altering the amount or molecular weight (MW) and, hence, viscosity of OBG in a breakfast meal on the primary endpoint of food intake at a subsequent meal. METHODS Overnight-fasted males (n = 16) and nonpregnant females (n = 12) without diabetes, aged 18-60 y, with BMI 20.0-30.0 kg/m² who were unrestrained eaters participated in a double-blind, randomized, crossover study at a contract research organization. Participants consumed, in random order, breakfast meals equivalent in weight, energy, and macronutrients consisting of white-bread, butter, jam, and 2% milk plus hot cereal [Cream of Rice (CR), or instant-oatmeal plus either 3 g oat-bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran plus β-glucanase (4gloMW) to reduce OBG MW and viscosity compared with 4gOBG]. Gastric emptying, subjective appetite, and glucose, insulin, ghrelin, and peptide tyrosine tyrosine (PYY) responses were assessed for 3 h and then subjects were offered an ad libitum lunch (water and pizza). RESULTS Pizza intakes (n = 28) after CR, 2gOBG, 4gOBG, and 4gloMW (mean ± SEM: 887 ± 64, 831 ± 61, 834 ± 78, and 847 ± 68 kcal, respectively) were similar (nonsignificant). Compared with CR, 4gOBG significantly reduced glucose (78 ± 10 compared with 135 ± 15 mmol × min/L) and insulin (14.0 ± 1.6 compared with 26.8 ± 3.5 nmol × min/L) incremental area-under-the-curve and delayed gastric-emptying half-time (geometric mean: 285; 95% CI: 184, 442, compared with geometric mean: 105; 95% CI: 95, 117 min), effects not seen after 4gloMW. Subjective appetite, PYY, and ghrelin responses after 2gOBG, 4gOBG, and 4gloMW were similar to those after CR. CONCLUSIONS The results demonstrate that OBG viscosity determines its effect on postprandial glucose, insulin, and gastric emptying. However, we were unable to demonstrate a significant effect of OBG on appetite or food intake, regardless of its viscosity.This trial was registered at clinicaltrials.gov as NCT03490851.
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Affiliation(s)
- Thomas M S Wolever
- INQUIS Clinical Research Ltd. (formerly GI Labs), Toronto, Ontario, Canada
| | - Susan M Tosh
- School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | | | | | - Adish Ezatagha
- INQUIS Clinical Research Ltd. (formerly GI Labs), Toronto, Ontario, Canada
| | - Ruedi Duss
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Jodee Johnson
- Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL, USA
| | - YiFang Chu
- Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL, USA
| | - Robert E Steinert
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
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31
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Li ZT, Zhu L, Zhang WL, Zhan XB, Gao MJ. New dynamic digestion model reactor that mimics gastrointestinal function. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2019.107431] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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33
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Keppler S, O'Meara S, Bakalis S, Fryer P, Bornhorst G. Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.07.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Swellable and porous bilayer tablet for gastroretentive drug delivery: Preparation and in vitro-in vivo evaluation. Int J Pharm 2019; 572:118783. [DOI: 10.1016/j.ijpharm.2019.118783] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/23/2019] [Accepted: 10/10/2019] [Indexed: 11/20/2022]
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35
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Schick P, Sager M, Wegner F, Wiedmann M, Schapperer E, Weitschies W, Koziolek M. Application of the GastroDuo as an in Vitro Dissolution Tool To Simulate the Gastric Emptying of the Postprandial Stomach. Mol Pharm 2019; 16:4651-4660. [DOI: 10.1021/acs.molpharmaceut.9b00799] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Philipp Schick
- Department of Biopharmaceutics and Pharmaceutical Technology, Center of Drug Absorption and Transport, University of Greifswald, D-17487 Greifswald, Germany
| | - Maximilian Sager
- Department of Biopharmaceutics and Pharmaceutical Technology, Center of Drug Absorption and Transport, University of Greifswald, D-17487 Greifswald, Germany
| | - Franziska Wegner
- Department of Biopharmaceutics and Pharmaceutical Technology, Center of Drug Absorption and Transport, University of Greifswald, D-17487 Greifswald, Germany
| | | | | | - Werner Weitschies
- Department of Biopharmaceutics and Pharmaceutical Technology, Center of Drug Absorption and Transport, University of Greifswald, D-17487 Greifswald, Germany
| | - Mirko Koziolek
- Department of Biopharmaceutics and Pharmaceutical Technology, Center of Drug Absorption and Transport, University of Greifswald, D-17487 Greifswald, Germany
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Li Y, Fortner L, Kong F. Development of a Gastric Simulation Model (GSM) incorporating gastric geometry and peristalsis for food digestion study. Food Res Int 2019; 125:108598. [PMID: 31554041 DOI: 10.1016/j.foodres.2019.108598] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 07/23/2019] [Accepted: 07/30/2019] [Indexed: 01/14/2023]
Abstract
There has been growing interest in developing in vitro gastrointestinal models as alternatives to in vivo tests, which is challenging ethically and financially. An in vitro Gastric Simulation Model (GSM) was developed to reproduce the geometry and motility of human stomach. The peristalsis was generated by a series of syringes squeezing a latex chamber pneumatically. In particular, the distribution, amplitude and frequency of contractions demonstrated similar patterns as in human gastric conditions. The breakdown kinetics and size distribution of sausage particles during the digestion were investigated in GSM to demonstrate the effect of the contraction force. Furthermore, the gastric emptying of water-soluble nutrient (methylene blue) and nondigestible solids (amberlite beads) was investigated. The results indicated that the viscosity of the gastric digesta significantly affected the local flow and emptying behavior of nutrients and solids. This study illustrated the capability of GSM to recreate the transient physiological conditions and dynamic flow of gastric contents due to its specificity of geometry and contraction patterns. The new model can be used to investigate the influence of food matrix and physiological conditions, including gastric secretion and contraction forces on transit and digestion of foods in the stomach.
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Affiliation(s)
- Yiwen Li
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Lewis Fortner
- Instrument Design & Fabrication Shop, the University of Georgia, Athens, GA 30605, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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Liu W, Fu D, Zhang X, Chai J, Tian S, Han J. Development and validation of a new artificial gastric digestive system. Food Res Int 2019; 122:183-190. [DOI: 10.1016/j.foodres.2019.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Revised: 04/01/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
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Shrivas M, Khunt D, Shrivas M, Choudhari M, Rathod R, Misra M. Advances in In Vivo Predictive Dissolution Testing of Solid Oral Formulations: How Closer to In Vivo Performance? J Pharm Innov 2019. [DOI: 10.1007/s12247-019-09392-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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39
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Intraluminal Impact of Food: New Insights from MRI. Nutrients 2019; 11:nu11051147. [PMID: 31126027 PMCID: PMC6567872 DOI: 10.3390/nu11051147] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 05/13/2019] [Accepted: 05/20/2019] [Indexed: 02/07/2023] Open
Abstract
Understanding how the gut responds to food has always been limited by the available investigatory techniques. Previous methods involving intubation and aspiration are largely limited to liquid-only meals. The aim of this review is to describe how MRI has allowed analysis of the processing of complex multiphase meals. This has demonstrated the role of physical factors such as viscosity, fat and fibre content in controlling gastric secretion and motility. It has also allowed the description of changes induced in small bowel water content and the role of osmotic effects of poorly absorbed carbohydrates such as fructose, sorbitol and mannitol. Intestinal secretions can be shown to be stimulated by a range of fruit and vegetables and the effect of this on colonic water content can also be measured. This has been used to demonstrate the mode of action of commonly used laxatives including bran and psyllium. The wealth of data which can be obtained together with its non-invasive nature and safety makes the technique ideal for the serial evaluation of the impact of different nutrients and drugs in both health and disease.
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40
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Khramova DS, Vityazev FV, Saveliev NY, Burkov AA, Beloserov VS, Martinson EA, Litvinets SG, Popov SV. Pectin gelling in acidic gastric condition increases rheological properties of gastric digesta and reduces glycaemic response in mice. Carbohydr Polym 2019; 205:456-464. [DOI: 10.1016/j.carbpol.2018.10.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 12/12/2022]
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41
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Increasing intake of dietary soluble nutrients affects digesta passage rate in the stomach of growing pigs. Br J Nutr 2019; 121:529-537. [DOI: 10.1017/s0007114518003756] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractThe passage rate of solids and liquids through the gastrointestinal tract differs. Increased dietary nutrient solubility causes nutrients to shift from the solid to the liquid digesta fraction and potentially affect digesta passage kinetics. We quantified: (1) the effect of three levels of dietary nutrient solubility (8, 19 and 31 % of soluble protein and sucrose in the diet) at high feed intake level (S) and (2) the effect of lowv.high feed intake level (F), on digesta passage kinetics in forty male growing pigs. The mean retention time (MRT) of solids and liquids in the stomach and small intestine was assessed using TiO2and Cr-EDTA, respectively. In addition, physicochemical properties of digesta were evaluated. Overall, solids were retained longer than liquids in the stomach (2·0 h,P<0·0001) and stomach+small intestine (1·6 h,P<0·001). When S increased, MRT in stomach decreased by 1·3 h for solids (P=0·01) and 0·7 h for liquids (P=0·002) but only at the highest level of S. When F increased using low-soluble nutrients, MRT in stomach increased by 0·8 h for solids (P=0·041) and 0·7 h for liquids (P=0·0001). Dietary treatments did not affect water-binding capacity and viscosity of digesta. In the stomach of growing pigs, dietary nutrient solubility affects digesta MRT in a non-linear manner, while feed intake level increases digesta MRT depending on dietary nutrient solubility. Results can be used to improve predictions on the kinetics of nutrient passage and thereby of nutrient digestion and absorption in the gastrointestinal tract.
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42
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Parker H, Hoad CL, Tucker E, Costigan C, Marciani L, Gowland P, Fox M. Gastric motor and sensory function in health assessed by magnetic resonance imaging: Establishment of reference intervals for the Nottingham test meal in healthy subjects. Neurogastroenterol Motil 2018; 30:e13463. [PMID: 30216596 DOI: 10.1111/nmo.13463] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/08/2018] [Accepted: 08/13/2018] [Indexed: 02/08/2023]
Abstract
BACKGROUND Current investigations of gastric emptying rarely identify the cause of symptoms or provide a definitive diagnosis in patients with dyspepsia. This study assessed gastric function by magnetic resonance imaging (MRI) using the modular "Nottingham test meal" (NTM) in healthy volunteers (HVs). METHODS The NTM comprises (a) 400 mL liquid nutrient (0.75 kcal/mL) labeled with Gadolinium-DOTA and (b) an optional solid component (12 agar-beads [0 kcal]). Filling sensations were documented. MRI measurements of gastric volume, emptying, contraction wave frequency, and secretion were obtained using validated methods. KEY RESULTS Gastric function was measured in a population of 73 HVs stratified for age and sex. NTM induced moderate satiety and fullness. Labeled fluid was observed in the small bowel in all subjects after meal ingestion ("early-phase" GE). Secretion was rapid such that postprandial gastric content volume was often greater than meal volume (GCV0 > 400 mL), and there was increasing dilution of the meal during the study (P < 0.001). Gastric half-time was median 66-minutes (95% reference interval 35 to 161-minutes ["late-phase" GE]). The number of intact agar beads in the stomach was 7/12 (58%) at 60-minutes and 1/12 (8%) at 120-minutes. Age, bodyweight and sex had measurable effects on gastric function; however, these were small compared to inter-individual variation for most metrics. CONCLUSIONS AND INFERENCES Reference intervals are presented for MRI measurements of gastric function assessed for the mixed liquid/solid NTM. Studies in patients will determine which metrics are of clinical value and also whether the reference intervals presented here offer optimal diagnostic sensitivity and specificity.
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Affiliation(s)
- Helen Parker
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK.,Zürich Neurogastroenterology and Motility Research Group, Department of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland.,Institute of Health and Society, Newcastle University, Newcastle upon Tyne, UK
| | - Caroline L Hoad
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - Emily Tucker
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK
| | - Carolyn Costigan
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - Luca Marciani
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - Penny Gowland
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - Mark Fox
- NIHR Nottingham BRC, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK.,Zürich Neurogastroenterology and Motility Research Group, Department of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland
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43
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Zaremba SM, Gow IF, Drummond S, McCluskey JT, Steinert RE. Effects of oat β-glucan consumption at breakfast on ad libitum eating, appetite, glycemia, insulinemia and GLP-1 concentrations in healthy subjects. Appetite 2018; 128:197-204. [DOI: 10.1016/j.appet.2018.06.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 06/12/2018] [Accepted: 06/15/2018] [Indexed: 12/13/2022]
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44
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Jiang H, Yu W, Oscai M, Ziaie B. A Smart Capsule With a Hydrogel-Based pH-Triggered Release Switch for GI-Tract Site-Specific Drug Delivery. IEEE Trans Biomed Eng 2018; 65:2808-2813. [PMID: 29993401 DOI: 10.1109/tbme.2018.2818463] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this paper, we present a smart capsule that can release its payload after a predetermined/adjustable delay subsequent to passing from the stomach into the small intestine. The described capsule (9 mm × 22 mm) comprises a pH-sensitive hydrogel-based switch, an electronic compartment containing a capacitor charged to 2.7 V, and a drug reservoir capped by a taut fusible thread intertwined with a nichrome wire. The nichrome wire, capacitor, and pH-responsive electrical switch are connected in series. The pH transition the capsule encounters when it enters the small intestine triggers controlled swelling of the pH-responsive hydrogel, which pushes a conductive elastic membrane to close an electrical switch. This initiates a sequence of events, i.e., the discharge of the capacitor, heating the nichrome wire, breakage of the fusible thread, and release of the payload stored in the capsule reservoir through the unlatched cap. The time lag between initiation of hydrogel swelling (by the near-neutral pH of the small intestine) and payload release is controlled by the deflection of the conductive elastic membrane and the gap separating the contacts. The release time can be set to within ±5 min after one hour in the small intestine (start of the swelling) increasing to ±40 min after 4 h.
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45
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López-Barón N, Sagnelli D, Blennow A, Holse M, Gao J, Saaby L, Müllertz A, Jespersen B, Vasanthan T. Hydrolysed pea proteins mitigate in vitro wheat starch digestibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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46
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Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Res Int 2018; 107:423-436. [PMID: 29580504 DOI: 10.1016/j.foodres.2018.02.055] [Citation(s) in RCA: 134] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 01/08/2023]
Abstract
In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain.
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47
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Dupont D, Alric M, Blanquet-Diot S, Bornhorst G, Cueva C, Deglaire A, Denis S, Ferrua M, Havenaar R, Lelieveld J, Mackie AR, Marzorati M, Menard O, Minekus M, Miralles B, Recio I, Van den Abbeele P. Can dynamicin vitrodigestion systems mimic the physiological reality? Crit Rev Food Sci Nutr 2018; 59:1546-1562. [DOI: 10.1080/10408398.2017.1421900] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- D. Dupont
- INRA Agrocampus Ouest, STLO, Rennes, France
| | - M. Alric
- Université Clermont Auvergne, Clermont-Ferrand, France
| | | | | | - C. Cueva
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | | | - S. Denis
- Université Clermont Auvergne, Clermont-Ferrand, France
| | - M. Ferrua
- Fonterra, Palmerston North, New Zealand
| | | | | | | | | | - O. Menard
- INRA Agrocampus Ouest, STLO, Rennes, France
| | | | - B. Miralles
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | - I. Recio
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
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48
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The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial. Br J Nutr 2017; 119:109-116. [DOI: 10.1017/s0007114517003233] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractKonjac glucomannan (KGM) is a viscous dietary fibre that can form a solid, low-energy gel when hydrated and is commonly consumed in a noodle form (KGM-gel). Increased meal viscosity from gel-forming fibres have been associated with prolonged satiety, but no studies to date have evaluated this effect with KGM-gel. Thus, our objective was to evaluate subsequent food intake and satiety of KGM-gel noodles when replacing a high-carbohydrate preload, in a dose–response manner. Utilising a randomised, controlled, cross-over design, sixteen healthy individuals (twelve females/four males; age: 26·0 (sd 11·8) years; BMI: 23·1 (sd 3·2) kg/m2) received 325 ml volume-matched preloads of three KGM-gel noodle substitution levels: (i) all pasta with no KGM-gel (1849 kJ (442 kcal), control), half pasta and half KGM-gel (1084 kJ (259 kcal), 50-KGM) or no pasta and all KGM-gel (322 kJ (77 kcal), 100-KGM). Satiety was assessed over 90 min followed by an ad libitum dessert. Compared with control, cumulative energy intake was 47 % (−1761 kJ (−421 kcal)) and 23 % (−841 kJ (−201 kcal)) lower for 100-KGM and 50-KGM, respectively (both P<0·001), but no differences in subsequent energy intake was observed. Ratings of hunger were 31 % higher (P=0·03) for 100-KGM when compared with control, and were 19 % lower (P=0·04) for fullness and 28 % higher (P=0·04) for prospective consumption when comparing 100-KGM to 50-KGM. Palatability was similar across all treatments. Replacement of a high-carbohydrate preload with low-energy KGM-gel noodles did not promote additional food intake despite large differences in energy. The energy deficit incurred from partial KGM-gel substitution may have relevance in weight loss regimens, and should be further evaluated beyond the healthy population.
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49
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Parker HL, Tucker E, Blackshaw E, Hoad CL, Marciani L, Perkins A, Menne D, Fox M. Clinical assessment of gastric emptying and sensory function utilizing gamma scintigraphy: Establishment of reference intervals for the liquid and solid components of the Nottingham test meal in healthy subjects. Neurogastroenterol Motil 2017; 29. [PMID: 28589661 DOI: 10.1111/nmo.13122] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Accepted: 05/05/2017] [Indexed: 02/08/2023]
Abstract
BACKGROUND Current investigations of stomach function are based on small test meals that do not reliably induce symptoms and analysis techniques that rarely detect clinically relevant dysfunction. This study presents the reference intervals of the modular "Nottingham test meal" (NTM) for assessment of gastric function by gamma scintigraphy (GSc) in a representative population of healthy volunteers (HVs) stratified for age and sex. METHODS The NTM comprises 400 mL liquid nutrient (0.75 kcal/mL) and an optional solid component (12 solid agar-beads (0 kcal). Filling and dyspeptic sensations were documented by 100 mm visual analogue scale (VAS). Gamma scintigraphy parameters that describe early and late phase Gastric emptying (GE) were calculated from validated models. KEY RESULTS Gastric emptying (GE) of the liquid component was measured in 73 HVs (male 34; aged 45±20). The NTM produced normal postprandial fullness (VAS ≥30 in 41/74 subjects). Dyspeptic symptoms were rare (VAS ≥30 in 2/74 subjects). Gastric emptying half-time with the Liquid- and Solid-component -NTM was median 44 (95% reference interval 28-78) minutes and 162 (144-193) minutes, respectively. Gastric accommodation was assessed by the ratio of the liquid-NTM retained in the proximal:total stomach and by Early phase emptying assessed by gastric volume after completing the meal (GCV0). No consistent effect of anthropometric measures on GE parameters was present. CONCLUSIONS AND INFERENCES Reference intervals are presented for GSc measurements of gastric motor and sensory function assessed by the NTM. Studies involving patients are required to determine whether the reference interval range offers optimal diagnostic sensitivity and specificity.
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Affiliation(s)
- H L Parker
- NIHR Biomedical Research Unit in Gastrointestinal and Liver Diseases at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Zürich Neurogastroenterology and Motility Research Group, Department of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland.,School of Medicine, Pharmacy and Health, Durham University, Queen's Campus, Stockton-On-Tees, UK.,Institute of Health and Society, Newcastle University, Newcastle upon Tyne, UK
| | - E Tucker
- NIHR Biomedical Research Unit in Gastrointestinal and Liver Diseases at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK
| | - E Blackshaw
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - C L Hoad
- NIHR Biomedical Research Unit in Gastrointestinal and Liver Diseases at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, Nottingham, UK
| | - L Marciani
- NIHR Biomedical Research Unit in Gastrointestinal and Liver Diseases at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Nottingham Digestive Diseases Centre, School of Medicine, University of Nottingham, Nottingham, UK
| | - A Perkins
- Radiological Sciences, School of Medicine, University of Nottingham, Nottingham, UK.,Medical Physics and Clinical Engineering, Nottingham University Hospitals NHS Trust, Nottingham, UK
| | - D Menne
- Menne Biomed Consulting, Tübingen, Germany
| | - M Fox
- NIHR Biomedical Research Unit in Gastrointestinal and Liver Diseases at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK.,Zürich Neurogastroenterology and Motility Research Group, Department of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland.,Abdominal Center: Gastroenterology, St. Claraspital, Basel, Switzerland
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50
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Mackie AR, Bajka BH, Rigby NM, Wilde PJ, Alves-Pereira F, Mosleth EF, Rieder A, Kirkhus B, Salt LJ. Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate. Am J Physiol Gastrointest Liver Physiol 2017; 313:G239-G246. [PMID: 28572083 DOI: 10.1152/ajpgi.00005.2017] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 05/09/2017] [Accepted: 05/24/2017] [Indexed: 01/31/2023]
Abstract
The aim of this study was to determine the extent to which oat particle size in a porridge could alter glucose absorption, gastric emptying, gastrointestinal hormone response, and subjective feelings of appetite and satiety. Porridge was prepared from either oat flakes or oat flour with the same protein, fat, carbohydrate, and mass. These were fed to eight volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma glucose, insulin, and gastrointestinal hormones were determined over a period of 3 h. The flake porridge gave a lower glucose response than the flour porridge, and there were apparent differences in gastric emptying in both the early and late postprandial phases. The appetite ratings showed similar differences between early- and late-phase behavior. The structure of the oat flakes remained sufficiently intact to delay their gastric emptying, leading to a lower glycemic response, even though initial gastric emptying rates were similar for the flake and flour porridge. This highlights the need to take food structure into account when considering relatively simple physiological measures and offering nutritional guidance.NEW & NOTEWORTHY The impact of food structure on glycemic response even in simple foods such as porridge is dependent on both timing of gastric emptying and the composition of what is emptied as well as duodenal starch digestion. Thus structure should be accounted for when considering relatively simple physiological measures and offering nutritional guidance.
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Affiliation(s)
- Alan R Mackie
- Institute of Food Research, Norwich Research Park, Norwich, United Kingdom; .,School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Balazs H Bajka
- Institute of Food Research, Norwich Research Park, Norwich, United Kingdom
| | - Neil M Rigby
- Institute of Food Research, Norwich Research Park, Norwich, United Kingdom.,School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Peter J Wilde
- Institute of Food Research, Norwich Research Park, Norwich, United Kingdom
| | - Fatima Alves-Pereira
- Radiology Department, Norfolk and Norwich University Hospital, Norwich, United Kingdom; and
| | | | | | | | - Louise J Salt
- Institute of Food Research, Norwich Research Park, Norwich, United Kingdom
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