开发用于评估婴儿配方奶粉的体外胃肠道模型的进展、挑战和未来方向

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-08-06 DOI:10.1111/1471-0307.13130

Ni Wang, Sufang Duan, Peng Wu, Biao Liu, Wenhui Ye, Jian He, Ignatius Man‐Yau Szeto, Xiao Dong Chen

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引用次数: 0

摘要

本综述从消化、吸收和微生物发酵过程的角度出发，对目前用于评估婴儿配方奶粉的体外胃肠道模型进行了批判性评估。尽管目前的体外胃肠道模型很有潜力，但它们都没有充分考虑到人体消化道的动态和连续的上下游过程。考虑到婴儿与成人之间的巨大差异，迫切需要为婴儿量身定制全过程胃肠道模型。开发此类模型对于准确评估婴儿配方奶粉的营养价值和生理功能、改进婴儿配方奶粉的配方以更好地满足婴儿的需求至关重要。

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Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas

This review critically evaluates current in vitro gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current in vitro gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.