In vitro Digestion of Oil-containing Hydrogels Using Gastric Digestion Simulator: a Model Analysis for Oil Release Control inside Human Stomach

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2018-06-15 DOI:10.11301/JSFE.17505

H. Kozu, Z. Wang, Zaitian Wang, M. Nakajima, M. Neves, K. Uemura, Seigo Sato, I. Kobayashi, S. Ichikawa

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引用次数: 1

Abstract

Emulsion hydrogel that incorporates oil droplets are commonly used as food models due to easy manipulation of their mechanical characteristics and compositions. A novel in vitro gastric model called the “human gastric digestion simulator (GDS)” equipped with peristalsis enables the simulation and direct observation of the disintegration of food particles induced by peristalsis. The objective of this study was investigating the gastric digestion behavior of emulsion hydrogels with variable mechanical characteristics using the GDS. Four types of emulsion hydrogels containing soybean oil droplets were prepared, namely agar (AG), agar and native-type gellan gum (AG-NGG), deacetylated gellan gum (DGG), and deacetylated gellan gum and native -type gellan gum (DGG-NGG). During peristalsis in a GDS digestion experiment, DGG and DGG-NGG emulsion hydrogel shrank without releasing oil droplets, whereas AG and AG-NGG emulsion hydrogel disintegrated, releasing oil droplets. The disintegration and oil release rates for the AG-NGG emulsion hydrogel were lower than those for the AG hydrogel, where a linear relationship was observed between these two rates. The fracture stress and strain differed between these two hydrogels. The results indicate that lipid release from gels in the human stomach can be controlled by adjusting the gelling agent without changing the lipid

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胃消化模拟器对含油水凝胶的体外消化：人体胃内油脂释放控制的模型分析

含有油滴的乳液水凝胶由于其机械特性和成分易于操作，通常用作食品模型。一种名为“人类胃消化模拟器（GDS）”的新型体外胃模型配备了蠕动功能，可以模拟和直接观察蠕动引起的食物颗粒的分解。本研究的目的是使用GDS研究具有可变机械特性的乳液水凝胶的胃消化行为。制备了四种含有大豆油液滴的乳液水凝胶，即琼脂（AG）、琼脂和天然型结冷胶（AG-NGG）、脱乙酰基结冷胶、脱乙酰基结冷胶和天然型胶冷胶（DGG-NGG）。在GDS消化实验中的蠕动过程中，DGG和DGG-NGG乳液水凝胶收缩而不释放油滴，而AG和AG-NGG乳液水凝胶崩解，释放油滴。AG-NGG乳液水凝胶的崩解速率和油释放速率低于AG水凝胶，其中观察到这两个速率之间的线性关系。这两种水凝胶的断裂应力和应变不同。结果表明，在不改变脂质的情况下，通过调节胶凝剂可以控制人胃中凝胶的脂质释放

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.