Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels

2016 ◽  
Vol 7 (1) ◽  
pp. 58-68 ◽  
Author(s):  
B. L. Dekkers ◽  
E. Kolodziejczyk ◽  
S. Acquistapace ◽  
J. Engmann ◽  
T. J. Wooster
Keyword(s):  
Gastric Ph ◽  
Proteolytic Digestion ◽  
Gastric Digestion ◽  
Ph Profile ◽  
Biopolymer Gels ◽  
Ph Profiles

Gastric pH profile duringin vitrogastric digestion is critical for proper assessment of mixed biopolymer gel proteolysis.

Demonstration and modification of intervillous pH profiles in rat small intestine in vitro

1989 ◽  
Vol 257 (4) ◽  
pp. G489-G495 ◽  
Author(s):  
H. Daniel ◽  
C. Fett ◽  
A. Kratz
Keyword(s):  
Small Intestine ◽  
Low Ph ◽  
Rat Small Intestine ◽  
Ph Profile ◽  
Subsequent Increase ◽  
Alkaline Secretion ◽  
Alkaline Fluid ◽  
Ph Profiles

The intervillous pH profiles along the crypt villus axis in different regions of the rat small intestine were measured in vitro by using pH-sensitive liquid ion-exchanger microelectrodes. A characteristic pH profile was observed in the duodenum and jejunum. A region of low pH was detected in the upper parts of the villi (pH 6.65 +/- 0.06 to 6.85 +/- 0.07), whereas pH at the villus base was always higher. In the ileum no gradient was observed (pH 7.26 +/- 0.05 to 7.31 +/- 0.05). Preincubation of the tissue in situ with 10 mM theophylline for 1 h caused an increase in the villus base pH in the jejunum (pH 7.24 +/- 0.04) and ileum (7.44 +/- 0.04) followed by a subsequent increase of the pH in the upper part of the villi. These results indicate that the low pH in the upper intervillous space may be related to H+ secretion occurring from the mature enterocytes, whereas the crypt cells may secrete a rather neutral or slightly alkaline fluid. Alkaline secretion from the crypts may be increased by theophylline, which changes the levels of cyclic nucleotides in the mucosa.

Relevant pH and lipase for in vitro models of gastric digestion

2016 ◽  
Vol 7 (1) ◽  
pp. 30-45 ◽  
Author(s):  
Laura Sams ◽  
Julie Paume ◽  
Jacqueline Giallo ◽  
Frédéric Carrière
Keyword(s):  
Gastric Emptying ◽  
In Vitro Models ◽  
Individual Variability ◽  
Gastric Ph ◽  
Gastric Digestion ◽  
Ph Values

Expressing gastric pH as a function of gastric emptying instead of time makes it possible to reduce the inter-individual variability and highlight the pH values that are the most relevant for testing meal digestion in the stomach.

Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH

2020 ◽  
Vol 15 (2) ◽  
pp. 261-272 ◽  
Author(s):  
Yamile A. Mennah-Govela ◽  
Silvia Keppler ◽  
Felipe Januzzi-Guerreiro ◽  
Camila Follador-Lemos ◽  
Karine Vilpont ◽  
...  
Keyword(s):  
Gastric Ph ◽  
Moisture Uptake ◽  
Gastric Digestion

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

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.

In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing

2021 ◽  
Vol 12 (6) ◽  
pp. 2605-2616
Author(s):  
Teresa Francis Wegrzyn ◽  
Alejandra Acevedo-Fani ◽  
Simon M. Loveday ◽  
Harjinder Singh
Keyword(s):  
Whey Protein ◽  
Milk Protein ◽  
Protein Composition ◽  
Soya Protein ◽  
Gastric Digestion ◽  
Heat Treated ◽  
Protein Milk

The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111586
Author(s):  
Fardin Javanmardi ◽  
Kooshan Nayebzadeh ◽  
Atoosa Saidpour ◽  
Meisam Barati ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Functional Food ◽  
Food Product ◽  
Sensory Properties ◽  
Gastric Digestion

Differences in intragastric pH in diabetic vs. idiopathic gastroparesis: relation to degree of gastric retention

2008 ◽  
Vol 294 (6) ◽  
pp. G1384-G1391 ◽  
Author(s):  
William L. Hasler ◽  
Radoslav Coleski ◽  
William D. Chey ◽  
Kenneth L. Koch ◽  
Richard W. McCallum ◽  
...  
Keyword(s):  
Gastric Acid ◽  
Gastric Ph ◽  
Diabetic Patients ◽  
Gastric Retention ◽  
Gastric Stasis ◽  
Control Subjects ◽  
Idiopathic Gastroparesis ◽  
Initial Ph ◽  
Gastric Scintigraphy ◽  
Ph Profiles

Evidence suggests that distinct mechanisms underlie diabetic and idiopathic gastroparesis. Differences in gastric acid in gastroparesis of different etiologies and varying degrees of gastric stasis are uninvestigated. We tested the hypotheses that 1) gastric pH profiles show differential alteration in diabetic vs. idiopathic gastroparesis and 2) abnormal pH profiles relate to the severity of gastric stasis. Sixty-four healthy control subjects and 44 gastroparesis patients (20 diabetic, 24 idiopathic) swallowed wireless transmitting capsules and then consumed99mTc-sulfur colloid-labeled meals for gastric scintigraphy. Gastric pH from the capsule was recorded every 5 s. Basal pH was higher in diabetic (3.64 ± 0.41) vs. control subjects (1.90 ± 0.18) and idiopathic subjects (2.41 ± 0.42; P < 0.05). Meals evoked initial pH increases that were greater in diabetic (4.98 ± 0.32) than idiopathic patients (3.89 ± 0.39; P = 0.03) but not control subjects (4.48 ± 0.14). pH nadirs prior to gastric capsule evacuation were higher in diabetic patients (1.50 ± 0.23) than control subjects (0.58 ± 0.11; P = 0.003). Four-hour gastric retention was similar in diabetic (18.3 ± 0.5%) and idiopathic (19.4 ± 0.5%) patients but higher than control subjects (2.2 ± 0.5%; P < 0.001). Compared with control subjects, those with moderate-severe stasis (>20% retention at 4 h) had higher basal (3.91 ± 0.55) and nadir pH (2.23 ± 0.42) values ( P < 0.05). In subgroup analyses, both diabetic and idiopathic patients with moderate-severe gastroparesis exhibited increased pH parameters vs. those with mild gastroparesis. In conclusion, diabetic patients with gastroparesis exhibit reduced gastric acid, an effect more pronounced in those with severely delayed gastric emptying. Idiopathic gastroparetic subjects exhibit nearly normal acid profiles, although those with severely delayed emptying show reduced acid vs. those with mild delays. Thus both etiology and degree of gastric stasis determine gastric acidity in gastroparesis.

Characteristics of the gastric pH profiles of unfed and fed cynomolgus monkeys as pharmaceutical product development subjects

2002 ◽  
Vol 24 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Hiromu Kondo ◽  
Tatsuki Shinoda ◽  
Hiroshi Nakashima ◽  
Takashi Watanabe ◽  
Shigeharu Yokohama
Keyword(s):  
Product Development ◽  
Pharmaceutical Product ◽  
Gastric Ph ◽  
Cynomolgus Monkeys ◽  
Pharmaceutical Product Development ◽  
Ph Profiles
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