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Effects of the gastric juice injection pattern and contraction frequency on the digestibility of casein powder suspensions in an in vitro dynamic rat stomach made with a 3D printed model

Author:
Zhang, Xiaoai, Liao, Zhenkai, Wu, Peng, Chen, Liding, Chen, Xiao Dong
Source:
Food research international 2018 v.106 pp. 495-502
ISSN:
0963-9969
Subject:
casein, correlation, digestion, extrusion, food matrix, forces, gastric juice, in vitro digestibility, mixing, models, rats, rolling, secretion, silicone, stomach
Abstract:
Previously, we have prepared a version of the dynamic in vitro rat stomach system (DIVRS-II or Biomimic Rat II). It was constructed and tested by showing similar digestive behaviors with those occurred in vivo. In the present work, a 3D-printed plastic mold was employed to create highly repeatable silicone rat stomach model. It has been seen to have shortened the time to handcraft a model like that used in DIVRS-II. The maximum mechanical force of the current stomach model generated by rolling extrusion is found to be more stable probably due to the more uniform wall thickness of the new model. Then the effects of the simulated gastric secretion patterns and contraction frequency of the system on the in vitro digestibility of casein powder suspensions were investigated. The results have shown that the location of the gastric secretion injection has an impact on experimental digestibility. The position of rolling-extrusion area, established at the central part of glandular portion (stomach B), displayed the highest digestibility compared to that at the other locations. Furthermore, the extent of digestion was positively correlated with the contraction frequency of the model stomach system, with the maximum frequency of 12cpm giving the highest digestibility. This highest digestibility is almost the same as the average value found in vivo. The better digestive performance produced by optimizing the gastric secretion pattern and contraction frequency may be both resulted from the improved mixing efficiency of the food matrix with digestive juice. This study shows that it is possible to achieve what in vivo in a simulated digestion device, which may be used for future food and nutrition studies in vitro.
Agid:
5937405