Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions
| Autor: | Tara Grauwet, Sébastien Marze, George van Aken, Steven Le Feunteun, Anja E.M. Janssen, Pierre Sylvain Mirade, S.H.E. Verkempinck, Juliane Floury, Jason Sicard, Anton Pluschke, Alain Kondjoyan |
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| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Catholic University of Leuven - Katholieke Universiteit Leuven (KU Leuven), Wageningen University and Research [Wageningen] (WUR), Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), VF Nutrition GmbH, Cosun Innovation Center, Royal Cosun, Division of Human Nutrition, Wageningen University |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Computer science In silico Model parameters Bioaccessibility Modelling 03 medical and health sciences Hydrolysis [SPI]Engineering Sciences [physics] 0404 agricultural biotechnology In vitro Enzymatic hydrolysis Hydrolysis kinetics Food Process Engineering VLAG 2. Zero hunger 0303 health sciences Mathematical model Experimental data 04 agricultural and veterinary sciences In vitro digestion 040401 food science Digestion Biochemical engineering [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science Biotechnology |
| Zdroj: | Trends in Food Science and Technology Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩ Trends in Food Science and Technology 116 (2021) Trends in Food Science and Technology, 116, 870-883 |
| ISSN: | 0924-2244 |
| Popis: | International audience; Background: In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The growing quantity of experimental data calls for strategies to quantitatively compare the effect of food composition and structure on their hydrolysis kinetics. Mathematical modelling is a powerful tool for this purpose as it allows to summarize complex phenomena into a few equations, and quantify relevant model parameters. Scope and approach: This review focuses on modelling in vitro digestion data, more particularly the hydrolysis of the main macronutrients at the gastric and small intestinal stages. Both static and dynamic in vitro conditions are considered, giving an overview of the modelling strategies available for each macronutrient. Besides, ongoing efforts to model the effects of food micro-and macrostructure as well as the interplay between macronutrient hydrolysis are summarized. A view on how modelling may help to bridge the gap between in vitro and in vivo studies is also provided. Key findings and conclusions: In vitro digestion and mathematical modelling are highly complementary methods. Mathematical models can provide a full and quantitative picture of the phenomena taking place, meanwhile in vitro experiments offer an excellent framework to test modelling concepts and assumptions. Some hybrid strategies, combining in vitro and in silico approaches have also been proposed to more accurately translate in vitro observations into in vivo predictions. Although very young, this field of research appears very promising to complement, or offer an alternative to experimental studies. |
| Databáze: | OpenAIRE |
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