-
1.
Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics.
Yu, W, Zhou, X, Li, C
Food & function. 2021;(15):6652-6663
Abstract
Mathematical modeling of in vitro starch digestograms is essential to understand starch structure-digestibility relationships as it covers all detailed information of the starch digestograms with only a few kinetics-based parameters. However, many assumptions exist for these mathematical models, which are frequently overlooked by researchers and lead to inappropriate or even wrong interpretations of the fitted parameters. This review presents a critical evaluation of four mostly applied empirical first-order kinetics models including single first-order kinetics (SK), logarithm of slope (LOS) transformed kinetics, parallel first-order kinetics (PK) and the combination of parallel and sequential (CPS) kinetics models. For homogeneous food systems, the SK model is perfectly suitable, whereas the LOS, PK and CPS models were suitably developed for food systems containing multiple digestible fractions. For the digestion of starch containing multiple digestible fractions, the LOS model assumed a sequential digestion pattern, whereas the PK model assumed a parallel pattern. In the current review, there is also emphasis on the recently developed CPS model, which is able to differentiate the sequential and parallel digestion patterns for different starch digestible fractions existing in food systems. Understanding these assumptions enables a better selection of an appropriate mathematical model for improving the understanding of in vitro starch digestion characteristics. This review meets the growing interest of the food industry in terms of developing a new generation of foods with slower starch digestibility.
-
2.
Diagnostic Evaluation of Gastric Motor and Sensory Disorders.
Lacy, BE, Crowell, MD, Cangemi, DJ, Lunsford, TN, Simren, M, Tack, J
The American journal of gastroenterology. 2021;(12):2345-2356
Abstract
Disorders of gastric motor and sensory function affect 10%-20% of the world's population and adversely impact nutrition, quality of life, work productivity, and health care costs. Classifying these disorders can be challenging given the heterogeneity of symptom presentation, the presence of symptoms unexplained by endoscopic, radiographic and/or laboratory evaluation, and overlap with other luminal gastrointestinal disorders. Accurately diagnosing these highly prevalent disorders relies upon an understanding of epidemiology and risk factors, the ability to take a careful clinical history focused on symptoms, and the presence of predisposing medical, surgical, and psychological conditions. A variety of diagnostic studies are now available to assess gastric motor function and identify maladaptive relaxation, accommodation, and abnormal sensation. FDA-approved treatment options are limited and thus many patients undergo a series of empirical treatment trials that target individual symptoms, often without much benefit. This article provides updated recommendations for identifying and classifying the most common gastric motor and sensory disorders using currently accepted diagnostic tests, and provides a brief supplemental overview on treatment options. "Things sweet to taste prove in digestion sour." -Shakespeare, Richard II, 1595.
-
3.
Lipid Composition, Digestion, and Absorption Differences among Neonatal Feeding Strategies: Potential Implications for Intestinal Inflammation in Preterm Infants.
Burge, K, Vieira, F, Eckert, J, Chaaban, H
Nutrients. 2021;(2)
Abstract
Necrotizing enterocolitis (NEC) is a significant cause of morbidity and mortality in the neonatal population. Formula feeding is among the many risk factors for developing the condition, a practice often required in the cohort most often afflicted with NEC, preterm infants. While the virtues of many bioactive components of breast milk have been extolled, the ability to digest and assimilate the nutritional components of breast milk is often overlooked. The structure of formula differs from that of breast milk, both in lipid composition and chemical configuration. In addition, formula lacks a critical digestive enzyme produced by the mammary gland, bile salt-stimulated lipase (BSSL). The gastrointestinal system of premature infants is often incapable of secreting sufficient pancreatic enzymes for fat digestion, and pasteurization of donor milk (DM) has been shown to inactivate BSSL, among other important compounds. Incompletely digested lipids may oxidize and accumulate in the distal gut. These lipid fragments are thought to induce intestinal inflammation in the neonate, potentially hastening the development of diseases such as NEC. In this review, differences in breast milk, pasteurized DM, and formula lipids are highlighted, with a focus on the ability of those lipids to be digested and subsequently absorbed by neonates, especially those born prematurely and at risk for NEC.
-
4.
Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine.
Tessier, FJ, Boulanger, E, Howsam, M
Glycoconjugate journal. 2021;(3):311-317
Abstract
The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not only the flavor of food, but also leads to the formation of an heterogenous group of structurally-modified amino acids. Some of these, known as "advanced glycation end products" (AGEs), have been found in both foods and human biological fluids, tissues and organs. Except for those that are formed over long periods in vivo at 37 °C, AGEs in the body originate from the digestion and absorption of dietary sources. A high or chronic exposure to dietary AGEs (dAGEs) is suspected as potentially detrimental to human health and studies in the field of food safety have begun to focus their attention on the metabolic transit of dAGEs. This review presents some important findings in this field, with a focus on NƐ-carboxymethyllysine, and presents the evidence for and against an association between intake of dAGEs and their presence in the body. New and promising avenues of research are described, and some future directions outlined.
-
5.
Food, Eating, and the Gastrointestinal Tract.
Livovsky, DM, Pribic, T, Azpiroz, F
Nutrients. 2020;(4)
Abstract
Food ingestion induces a metered response of the digestive system. Initially, the upper digestive system reacts to process and extract meal substrates. Later, meal residues not absorbed in the small bowel, pass into the colon and activate the metabolism of resident microbiota. Food consumption also induces sensations that arise before ingestion (e.g., anticipatory reward), during ingestion (e.g., gustation), and most importantly, after the meal (i.e., the postprandial experience). The postprandial experience involves homeostatic sensations (satiety, fullness) with a hedonic dimension (digestive well-being, mood). The factors that determine the postprandial experience are poorly understood, despite their potential role in personalized diets and healthy eating habits. Current data suggest that the characteristics of the meal (amount, palatability, composition), the activity of the digestive system (suited processing), and the receptivity of the eater (influenced by multiple conditioning factors) may be important in this context.
-
6.
Dietary polyphenols modulate starch digestion and glycaemic level: a review.
Sun, L, Miao, M
Critical reviews in food science and nutrition. 2020;(4):541-555
Abstract
Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays an important role in postprandial blood glucose level, and therefore insulin resistance. Many studies have shown that dietary phenolic extracts and pure polyphenols can retard starch digestion in vitro, and the retarding effect depends on the phenolic composition and molecular structure. Besides, dietary polyphenols have also been reported to alleviate elevation of blood glucose level after meal, indicating the inhibition of starch digestion in vivo. This review aims to analyze how dietary polyphenols affect starch digestion both in vitro and in vivo. We can conclude that the retarded starch digestion in vitro by polyphenols results from inhibition of key digestive enzymes, including α-amylase and α-glucosidase, as well as from interactions between polyphenols and starch. The alleviation of postprandial hyperglycemia by polyphenols might be caused by both the inhibited starch digestion in vivo and the influenced glucose transport. Therefore, phenolic extracts or pure polyphenols may be alternatives for preventing and treating type II diabetes disease.
-
7.
Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review.
Wojtunik-Kulesza, K, Oniszczuk, A, Oniszczuk, T, Combrzyński, M, Nowakowska, D, Matwijczuk, A
Nutrients. 2020;(5)
Abstract
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
-
8.
Destructuring and restructuring of foods during gastric digestion.
Guo, Q, Ye, A, Singh, H, Rousseau, D
Comprehensive reviews in food science and food safety. 2020;(4):1658-1679
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.
-
9.
G-Protein-Coupled Receptors Are Dynamic Regulators of Digestion and Targets for Digestive Diseases.
Canals, M, Poole, DP, Veldhuis, NA, Schmidt, BL, Bunnett, NW
Gastroenterology. 2019;(6):1600-1616
-
-
Free full text
-
Abstract
G-protein-coupled receptors (GPCRs) are the largest family of transmembrane signaling proteins. In the gastrointestinal tract, GPCRs expressed by epithelial cells sense contents of the lumen, and GPCRs expressed by epithelial cells, myocytes, neurons, and immune cells participate in communication among cells. GPCRs control digestion, mediate digestive diseases, and coordinate repair and growth. GPCRs are the target of more than one third of therapeutic drugs, including many drugs used to treat digestive diseases. Recent advances in structural, chemical, and cell biology research have shown that GPCRs are not static binary switches that operate from the plasma membrane to control a defined set of intracellular signals. Rather, GPCRs are dynamic signaling proteins that adopt distinct conformations and subcellular distributions when associated with different ligands and intracellular effectors. An understanding of the dynamic nature of GPCRs has provided insights into the mechanism of activation and signaling of GPCRs and has shown opportunities for drug discovery. We review the allosteric modulation, biased agonism, oligomerization, and compartmentalized signaling of GPCRs that control digestion and digestive diseases. We highlight the implications of these concepts for the development of selective and effective drugs to treat diseases of the gastrointestinal tract.
-
10.
Absorption and Metabolism of γ-Oryzanol, a Characteristic Functional Ingredient in Rice Bran.
Sawada, K, Rahmania, H, Matsuki, M, Hashimoto, H, Ito, J, Miyazawa, T, Nakagawa, K
Journal of nutritional science and vitaminology. 2019;(Supplement):S180-S184
Abstract
γ-Oryzanol (OZ), a functional substance found in rice bran, consists of multiple molecular species. In both in vitro and in vivo studies, the researches exploring the various function of rice bran OZ have been conducted for a long time, and it has become clear that OZ has a lot of pharmaceutical activities. It is assumed that each type of OZ molecular species may have different effects. In contrast, the profile behaviour of OZ inside the body has not been fully understood. This article reviews the previous studies about the digestion, absorption, metabolism, and effects of rice bran OZ and also introduces the new method to evaluate the OZ metabolic fate by using high-performance liquid chromatography (HPLC) combined with tandem mass-spectrometry (MS/MS) which has higher selectivity and sensitivity.