Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS)
Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of part...
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| Autor*in: |
Keppler, S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:264 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.jfoodeng.2019.07.021 |
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| 520 | |a Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. | ||
| 520 | |a Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. | ||
| 650 | 7 | |a Residence time |2 Elsevier | |
| 650 | 7 | |a In vitro gastric digestion |2 Elsevier | |
| 650 | 7 | |a Positron emission particle tracking |2 Elsevier | |
| 650 | 7 | |a Fluid flow in stomach |2 Elsevier | |
| 650 | 7 | |a Rheological properties |2 Elsevier | |
| 700 | 1 | |a O'Meara, S. |4 oth | |
| 700 | 1 | |a Bakalis, S. |4 oth | |
| 700 | 1 | |a Fryer, P.J. |4 oth | |
| 700 | 1 | |a Bornhorst, G.M. |4 oth | |
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10.1016/j.jfoodeng.2019.07.021 doi GBV00000000000739.pica (DE-627)ELV04781117X (ELSEVIER)S0260-8774(19)30306-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Keppler, S. verfasserin aut Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS) 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Residence time Elsevier In vitro gastric digestion Elsevier Positron emission particle tracking Elsevier Fluid flow in stomach Elsevier Rheological properties Elsevier O'Meara, S. oth Bakalis, S. oth Fryer, P.J. oth Bornhorst, G.M. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:264 year:2020 pages:0 https://doi.org/10.1016/j.jfoodeng.2019.07.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 264 2020 0 |
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10.1016/j.jfoodeng.2019.07.021 doi GBV00000000000739.pica (DE-627)ELV04781117X (ELSEVIER)S0260-8774(19)30306-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Keppler, S. verfasserin aut Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS) 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Residence time Elsevier In vitro gastric digestion Elsevier Positron emission particle tracking Elsevier Fluid flow in stomach Elsevier Rheological properties Elsevier O'Meara, S. oth Bakalis, S. oth Fryer, P.J. oth Bornhorst, G.M. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:264 year:2020 pages:0 https://doi.org/10.1016/j.jfoodeng.2019.07.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 264 2020 0 |
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10.1016/j.jfoodeng.2019.07.021 doi GBV00000000000739.pica (DE-627)ELV04781117X (ELSEVIER)S0260-8774(19)30306-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Keppler, S. verfasserin aut Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS) 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Residence time Elsevier In vitro gastric digestion Elsevier Positron emission particle tracking Elsevier Fluid flow in stomach Elsevier Rheological properties Elsevier O'Meara, S. oth Bakalis, S. oth Fryer, P.J. oth Bornhorst, G.M. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:264 year:2020 pages:0 https://doi.org/10.1016/j.jfoodeng.2019.07.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 264 2020 0 |
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10.1016/j.jfoodeng.2019.07.021 doi GBV00000000000739.pica (DE-627)ELV04781117X (ELSEVIER)S0260-8774(19)30306-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Keppler, S. verfasserin aut Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS) 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Residence time Elsevier In vitro gastric digestion Elsevier Positron emission particle tracking Elsevier Fluid flow in stomach Elsevier Rheological properties Elsevier O'Meara, S. oth Bakalis, S. oth Fryer, P.J. oth Bornhorst, G.M. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:264 year:2020 pages:0 https://doi.org/10.1016/j.jfoodeng.2019.07.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 264 2020 0 |
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10.1016/j.jfoodeng.2019.07.021 doi GBV00000000000739.pica (DE-627)ELV04781117X (ELSEVIER)S0260-8774(19)30306-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Keppler, S. verfasserin aut Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS) 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. Residence time Elsevier In vitro gastric digestion Elsevier Positron emission particle tracking Elsevier Fluid flow in stomach Elsevier Rheological properties Elsevier O'Meara, S. oth Bakalis, S. oth Fryer, P.J. oth Bornhorst, G.M. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:264 year:2020 pages:0 https://doi.org/10.1016/j.jfoodeng.2019.07.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 264 2020 0 |
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The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. 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A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. 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Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. |
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Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. |
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Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality. |
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