Size and Number of Food Boluses in the Stomach after Eating Different Meals: Magnetic Resonance Imaging Insights in Healthy Humans

Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues

Increased food hardness can reduce proteolysis during gastric digestion, but can also lead to smaller bolus particles during mastication, which can enhance proteolysis. The joint influence of mechanical and bolus properties on gastric motility and protein digestion is underexplored. This study investigated the impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues (PBMA). Two commercial PBMA patties (Beyond Meat, THIS) were masticated and subjected to static (INFOGEST) and dynamic gastric-emptying-mimicking digestion (NERDT). THIS patties had higher Young's modulus than Beyond Meat patties and broke down into smaller particles during mastication. During static digestion, THIS patties had lower free amino group concentrations than Beyond Meat patties, probably due to the higher Young's modulus. In contrast, during dynamic digestion, THIS patties showed more free amino groups in emptied liquid and faster gastric emptying than Beyond Meat patties. To further explore the effect of bolus particle size, three model PBMA patties differing only in bolus particle size were digested using static and dynamic models. During dynamic digestion, patties with small bolus particles (<0.18 mm2) exhibited more free amino groups than patties with large bolus particles (0.59-0.68 mm2). The enhanced digestion was attributed to lower intragastric pH and faster gastric emptying of smaller bolus particles. We conclude that bolus particle size primarily impacts dynamic gastric protein digestion of PBMA patties. Future studies should use dynamic gastric-motility-mimicking models when studying properties sensitive to gastric emptying, and include mastication and bolus characterization before in vitro digestion.

ALTERNATIVE ROUTE OF TRANSMISSION AND HOST SPECIFICITY OF CYRTOSOMUM PENNERI IN FLORIDA'S INVASIVE LIZARDS

The atractid nematode Cyrtosomum penneri is an autoinfective parasite of several lizard species. Intraspecific transmission between hosts appears to occur exclusively through sexual copulation, yet it is unclear how worms are transferred between different host species. Our research aims to test the possibility of oral transmission of C. penneri using experimental infections. The lizards Anolis sagrei, Leiocephalus carinatus, Hemidactylus mabouia, and Agama picticauda were experimentally exposed to C. penneri in 1 of these groups: (1) oral infection using a feces and saline slurry to approximate host coprophagy, (2) oral infection with a large meal to approximate host predation, and (3) venereal infection using a pipette to confirm sexual transmission. Experimental infections to test venereal transmission were successful in A. sagrei, A. picticauda, and H. mabouia, but were unable to establish infections in L. carinatus. In the predation exposures, A. picticauda, A. sagrei, and H. mabouia hosted infections, whereas L. carinatus were uninfected. Finally, coprophagy experimental infections did not result in infections for any species of host. Our study corroborates venereal transmission of C. penneri in multiple species of lizards and establishes predation as an alternative route of infection. Predation as an oral route of transmission may provide C. penneri an opportunity for interspecific transmission that would otherwise be unlikely during host copulation.

The role of food structure in gastric-emptying rate, absorption and metabolism

The high levels of non-communicable diseases such as CVD and type 2 diabetes mellitus are linked to obesity and poor diet. This continuing emphasis on health in relation to food is proving a powerful driver for the development of cheap but palatable and more functional foods. However, the efficacy of such foods is often hard to prove in human subjects. Thus, a suite of tools has been developed including in silico and in vitro simulations and animal models. Although animal models offer physiologically relevant platforms for research, their use for experimentation is problematic for consumers. Thus, in vitro methods such as Infogest protocols have been developed to provide digestion endpoints or even an indication of the kinetics of digestion. These protocols have been validated for a range of food systems but they still miss the final absorption step. This review discusses the use of such in vitro models and what further steps need to be included to make the bioaccessibility determination more relevant to bioavailability and human health.

Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion

Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks.

Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal

The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non-destructive way. Our objective was to exploit various opportunities offered by MRI for monitoring starch, lipid and protein hydrolysis, as well as food particle breakdown during the semi-dynamic in vitro gastrointestinal digestion of complex foods combined in a meal. The meal consisted of French bread, hard cheese and water (drink), with a realistic distribution of bolus particle sizes. The MRI approach was reinforced by parallel chemical analysis of all macronutrients in the supernatant. By combining different imaging protocols, quantitative MRI provided insights into a number of phenomena at the level of the cheese and bread particles and within the liquid phase that are hard to access through conventional approaches. MRI thus revealed the progressive ingress of fluids into the bread crust and the release of the gas trapped in the crumb, the erosion of cheese particles, the creaming of fat, the disappearance of small food particles and changes in liquid phase composition. Excellent agreement was obtained between the quantitative parameters extracted from the MRI images and the results of the chemical analysis, demonstrating the strong potential of MRI for the monitoring of in vitro gastrointestinal digestion. The present study proposes further improvements to fully exploit the capabilities of MRI and constitutes an important step towards the extension of quantitative MRI to in vivo studies.