十二指肠酶促过程的建模,以预测功能障碍风险升高的区域

Q3 Medicine
M. Kamaltdinov
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引用次数: 0

摘要

目前的工作重点是建立一个考虑十二指肠运动的模型,在分泌消化液的作用下发生的生化反应,以及在正常情况下和功能障碍情况下反应产物的吸收。通过对文献来源的分析,可以确定影响进入十二指肠的脂肪、蛋白质和碳水化合物的基本胆汁成分和胰肠汁液酶。本文提供了一个简化的方案,显示如何食物成分转化允许消化调节的神经-体液机制。进入十二指肠的食糜被认为是一种均质混合物,在化学反应中改变了其成分。数学任务包括多组分粘性流体的质量和动量守恒方程。消化液的分泌和化学反应产生的成分的吸收用管壁层中的大量流出物来描述。应用十二指肠壁运动的蠕动规律描述肠道运动;运动特性不取决于混合物的组成。数值实验产生了必要的结果来描述暴露于胰淀粉酶下5%淀粉溶液的水解。显然,并不是所有的淀粉都参与了化学反应,这与实验数据是一致的。本文给出了葡萄糖、淀粉酶和淀粉组分在不同时刻的浓度场和流体速度场的数据。预计下一阶段的模型开发将考虑食物成分的吸收、分泌/吸收功能障碍和肠道运动以及神经和体液机制施加的影响。未来,开发的模型可用于预测肠粘膜功能障碍、溃疡形成和其他缺陷的高风险区域。这将有助于医生开出个性化的治疗和饮食处方。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modeling of enzymatic processes in the duodenum to predict areas with elevated risks of functional disorders
The present work focuses on developing a model of the duodenum considering motility, biochemical reactions occurring under effects produced by secreted digestive juices, and absorption of reaction products in normal conditions and in case of functional disorders. Analysis of literature sources allowed identifying basic bile components and pancreatic and intestinal juice enzymes influencing fats, proteins and carbohydrates that enter the duodenum. The paper provides a simplified scheme showing how food components are transformed allowing for the neural-humoral mechanism of digestion regulation. Chyme that enters the duodenum is considered a homogenous mixture, which changes its composition during chemical reactions. Mathematical tasking includes mass and momentum conservation equations for a multi-component viscous fluid. The secretion of digestive juices and absorption of components resulting from chemical reactions are described with mass effluents in a pipe in the wall layer. The peristaltic law of the duodenum wall movement was applied to describe the tract motility; the movement characteristics do not depend on the composition of the mixture. Numeric experiments produced necessary results to describe the hydrolysis of the 5 % starch solution under exposure to pancreatic amylase. Obviously, not all the amount of starch enters a chemical reaction and this is well in line with experimental data. The paper provides data on concentration fields for the components of glucose, amylase, and starch at different moments in time and the fluid velocity field. The next stage in the model development is expected to consider absorption of food components, functional disorders of secretion / absorption and intestinal motility as well as influence exerted by neural and humoral mechanisms. In future, the developed model can be applied to predict areas with elevated risks of developing functional disorders, ulcer formation, and other defects of the intestinal mucosa. This will help a physician to prescribe personified therapy and diet.
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来源期刊
Health Risk Analysis
Health Risk Analysis Medicine-Health Policy
CiteScore
1.30
自引率
0.00%
发文量
38
审稿时长
20 weeks
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