人体胃内液体流动、食物消化和药物溶解的计算机研究

IF 7.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Changyong Li, Jie Xiao, Xiao Dong Chen, Yan Jin
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引用次数: 0

摘要

这篇综述文章探讨了硅模拟作为体内和体外实验的补充的重要作用,特别是在增强我们对胃流、消化和药物溶解的理解方面。本文通过对数十年来胃数值模型研究的综合,强调了计算流体动力学(CFD)等模拟技术对阐明胃运动和胃内容物物理性质对营养物质吸收和药物释放的影响的深远影响。这些模拟研究为我们提供了更详细的信息,以促进我们对胃中药物输送的理解,并支持为特定代谢健康需求量身定制功能食品的配方。此外,这些模型提供了有价值的预测,有助于改进手术方法和治疗方法,特别是对胃轻瘫等疾病的管理。通过推进我们对消化机制的基本理解,计算机研究为创新治疗方法的发展和胃肠疾病的强化管理做出了重大贡献,强调了计算工具在营养科学和生物医学中的变革潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
In Silico Studies of Fluid Flow, Digestion of Food and Drug Dissolution in Human Stomach

This review article explores the significant role of in silico simulations as complements to in vivo and in vitro experiments, particularly in enhancing our understanding of gastric flow, digestion, and drug dissolution. By synthesizing decades of research on numerical stomach models, this paper highlights the profound impact computational fluid dynamics (CFD) and other simulation techniques have on elucidating the influence of gastric motility and the physical properties of stomach contents on nutrient absorption and drug release. These simulation studies provide more detailed information for us to advance our understanding of drug delivery in stomach and to support the formulation of functional foods tailored for specific metabolic health requirements. Additionally, these models offer valuable forecasts that aid in refining surgical methods and therapeutic approaches, especially for managing conditions such as gastroparesis. By advancing our fundamental understanding of digestive mechanisms, in silico studies contribute significantly to the development of innovative treatments and the enhanced management of gastrointestinal disorders, underscoring the transformative potential of computational tools in nutritional science and biomedicine.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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