胡萝卜丁颗粒在大鼠透明胃十二指肠模型中运动和胃排空的定量可视化研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-05-31 DOI:10.1515/ijfe-2022-0021

Jia-Jie Feng, Peng Wu, Xiao Dong Chen

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引用次数: 1

摘要

摘要在本研究中，制备了一个透明的软弹性硅胶大鼠胃模型，以在体外动态大鼠胃系统中观察单个胡萝卜丁的胃运动和排空。考察了溶液介质的粘度、胃蠕动模式和排空泵的提取速率对胡萝卜颗粒的位置和胃停留时间的影响。适当的介质粘度可以促进胡萝卜颗粒的排空。与平板和滚筒的联合作用相比，在单板挤压下，胡萝卜颗粒在胃中的停留时间从32.3分钟减少到19.8分钟。当排空泵的提取速率从100mL/min变为400mL/min时，该时间也从34.8分钟缩短到12.3分钟。从这项工作中获得的知识是独特的，可能为优化仿生胃肠道模型提供新的见解。

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Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model

Abstract In this study, a transparent soft-elastic silicone rat stomach model was prepared to visualize the gastric movement and emptying of one individual diced carrot in a dynamic in vitro rat stomach system. The influences of the viscosity of solution medium, the pattern of gastric peristalsis and the extraction rate of the emptying pump on the location and gastric residence time of the carrot particle were examined. A proper medium viscosity could promote the emptying of the carrot particle. Compared to the combined actions of plate and roller, gastric residence time of the carrot particle was reduced from 32.3 to 19.8 min under the single plate compression. This time was also shortened from 34.8 to 12.3 min when the extraction rate of emptying pump was changed from 100 mL/min to 400 mL/min. Knowledge gained from this work is unique and may provide new insights for optimizing biomimic gastrointestinal models.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.