| Autor: |
Shibasaki M; Faculty of Human Life, Jumonji University, 2-1-18 Sugasawa, Niiza 352-8510, Saitama, Japan.; Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan., Maeda T; Faculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-ikebukuro, Toshima Ward, Tokyo 170-8445, Japan., Tanaka T; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan., Sugiyama K; School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji 192-0015, Tokyo, Japan., Kozu H; Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan., Noguchi R; Faculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-ikebukuro, Toshima Ward, Tokyo 170-8445, Japan., Umeda T; Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan., Araki T; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan., Kobayashi I; Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan. |
| Abstrakt: |
The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread. |
