scholarly journals Rheological Characteristics of Soluble Fibres during Chemically Simulated Digestion and their Suitability for Gastroparesis Patients

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2479
Author(s):  
Harsha Suresh ◽  
Vincent Ho ◽  
Jerry Zhou
Keyword(s):  
Gastric Motility ◽  
Guar Gum ◽  
Relative Viscosity ◽  
Gum Arabic ◽  
Potential Candidate ◽  
Beta Glucan ◽  
Motility Disorders ◽  
Simulated Digestion ◽  
Balanced Diet ◽  
Low Viscosity

Dietary fibres are an integral part of a balanced diet. Consumption of a high-fibre diet confers many physiological and metabolic benefits. However, fibre is generally avoided by individuals with gastrointestinal motility disorders like gastroparesis due to increased likelihood of exacerbated symptoms. Low-viscosity soluble fibres have been identified as a possible source of fibre tolerable for these individuals. The aim of this study is to determine the rheological properties of 10 common commercially available soluble fibres in chemically simulated digestive conditions and evaluate their suitability for individuals with mild to moderate gastroparesis, a gastric motility disorder. Rheological testing under neutral condition (distilled water pH 7) and chemically simulated gastric digestion were evaluated to determine the yield point and relative viscosity of each fibre. Our results reveal two rheological categories of soluble fibres; pseudoplastic and dilatant. Simulated digestion was shown to significantly alter the yield-points of psyllium husk, iota-carrageenan, beta-glucan, apple-fibre pectin, and inulin. Gum Arabic and partially hydrolysed guar gum showed the lowest viscosities and were not affected under simulated digestion, characteristics that make them potential candidate fibres for patients with gastroparesis. Altogether, our results demonstrate that digestion can have a significant impact on fibre viscosity and should be taken into consideration when evaluating the suitability of fibres for patients with gastric motility disorders.

scholarly journals The Short-Term Effects and Tolerability of Low-Viscosity Soluble Fibre on Gastroparesis Patients: A Pilot Clinical Intervention Study

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4298
Author(s):  
Harsha Suresh ◽  
Jerry Zhou ◽  
Vincent Ho
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Guar Gum ◽  
Tube Feeding ◽  
Gum Arabic ◽  
Negative Control ◽  
Short Term ◽  
Soluble Fibre ◽  
Low Viscosity ◽  
Psyllium Husk

Gastroparesis is a motility disorder that causes severe gastric symptoms and delayed gastric emptying, where the majority of sufferers are females (80%), with 29% of sufferers also diagnosed with Type-1 or Type-2 diabetes. Current clinical recommendations involve stringent dietary restriction and includes the avoidance and minimization of dietary fibre. Dietary fibre lowers the glycaemic index of food, reduces inflammation and provides laxation. Lack of dietary fibre in the diet can affect long-term gastrointestinal health. Our previously published rheological study demonstrated that “low-viscosity” soluble fibres could be a potentially tolerable source of fibre for the gastroparetic population. A randomised controlled crossover pilot clinical study was designed to compare Partially-hydrolysed guar gum or PHGG (test fibre 1), gum Arabic (test fibre 2), psyllium husk (positive control) and water (negative control) in mild-to-moderate symptomatic gastroparesis patients (requiring no enteral tube feeding). The principal aim of the study was to determine the short-term physiological effects and tolerability of the test fibres. In n = 10 female participants, post-prandial blood glucose, gastroparesis symptoms, and breath test measurements were recorded. Normalized clinical data revealed that test fibres PHGG and gum Arabic were able to regulate blood glucose comparable to psyllium husk, while causing far fewer symptoms, equivalent to negative control. The test fibres did not greatly delay mouth-to-caecum transit, though more data is needed. The study data looks promising, and a longer-term study investigating these test fibres is being planned.

Shear degradation resistance of star poly(ethyleneimine) - polyacrylamides during elongational flow

e-Polymers ◽  
2011 ◽  
Vol 11 (1) ◽  
Author(s):  
Ming Duan ◽  
Shenwen Fang ◽  
Liehui Zhang ◽  
Fuxiao Wang ◽  
Peng Zhang ◽  
...  
Keyword(s):  
Shear Rate ◽  
Aqueous Solutions ◽  
Relative Viscosity ◽  
Reduction Rate ◽  
Elongational Flow ◽  
Exponential Dependence ◽  
Distilled Water ◽  
Shear Stability ◽  
Low Viscosity ◽  
Shear Degradation

AbstractAn experimental study of the flow-induced scission behaviour of four star hydrolyzed polyacrylamides (HPMA) with different arms during planar elongational flow in a cross-slot flow cell is described. The results showed that the shear stability of linear HPAM in distilled water was not essentially different from star HPAM. Polymer scission was not observed in either system in a shear rate range from 20,000 to 100,000s-1, which can be attributed to the strong polyelectrolyte behaviour of HPAM in distilled water. However, at the same shear rate, the star HPAMs exhibited superior shear stability in comparison to the linear HPAMs in aqueous solutions containing NaCl (CNaCl=0.2-1.0%wt) and, in particular, the initial reduction rate of relative viscosity (R) decreased with the degree of branching of the HPAMs. In addition, it was found that the R of five HPAMs in NaCl aqueous solutions exhibited an exponential dependence on shear rate, in which the coefficient C1 can be used to quantitatively evaluate shear stability. In star HPAM NaCl aqueous solutions, the increase of R with shear rate is very likely due to the decrease of the hydrodynamic radius (Rh) of these HPAMs, while the increase of R with NaCl concentrations can be attributed to the relatively low viscosity of these polymers at high NaCl concentrations.

scholarly journals Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour

2007 ◽  
Vol 13 (4) ◽  
pp. 327-331 ◽  
Author(s):  
Abd Elmoneim O. ELKHALIFA ◽  
Ashwag M. MOHAMMED ◽  
Mayada A. MUSTAFA ◽  
Abdullahi H. El TINAY
Keyword(s):  
Guar Gum ◽  
Gum Arabic ◽  
Bakery Products ◽  
Sorghum Flour

Effect of starch-hydrocolloid complexes through heat-moisture treatment on in vivo digestibility

2021 ◽  
Author(s):  
Jie Yang ◽  
Shuai Zhou ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
Chun Cui ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Gum Arabic ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

The purpose of this study was to investigate the effect of starch-hydrocolloid (Gum Arabic, Xanthan Gum, and Guar Gum) complexes by heat-moisture treatment (HMT) on in vivo digestibility. In vivo...

DUAL-POEM for associated esophageal and gastric motility disorders: case series of endoscopic cardiomyotomy and endoscopic pyloromyotomy

2020 ◽  
Vol 55 (5) ◽  
pp. 634-637
Author(s):  
Laurent Monino ◽  
Jean-Michel Gonzalez ◽  
Valentin Lestelle ◽  
Véronique Vitton ◽  
Marc Barthet
Keyword(s):  
Gastric Motility ◽  
Case Series ◽  
Motility Disorders ◽  
Gastric Motility Disorders

Low viscosity hydrogel of guar gum: Preparation and physicochemical characterization

2005 ◽  
Vol 37 (1-2) ◽  
pp. 99-104 ◽  
Author(s):  
Pablyana L.R. Cunha ◽  
Rondinelle R. Castro ◽  
Francisco A.C. Rocha ◽  
Regina C.M. de Paula ◽  
Judith P.A. Feitosa
Keyword(s):  
Guar Gum ◽  
Physicochemical Characterization ◽  
Low Viscosity
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