scholarly journals Development of a static in vitro digestion model for determination of glycemic index

2021 ◽  
Author(s):  
Yesudas Gudivada
Keyword(s):  
Glycemic Index ◽  
Large Scale ◽  
In Vitro Digestion ◽  
Glycemic Response ◽  
In Vivo Testing ◽  
Digestion Kinetics ◽  
Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

scholarly journals Development of a static in vitro digestion model for determination of glycemic index

2021 ◽  
Author(s):  
Yesudas Gudivada
Keyword(s):  
Glycemic Index ◽  
Large Scale ◽  
In Vitro Digestion ◽  
Glycemic Response ◽  
In Vivo Testing ◽  
Digestion Kinetics ◽  
Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches

2021 ◽  
Author(s):  
Katharina Pälchen ◽  
Daphne Michels ◽  
Dorine Duijsens ◽  
Shannon Tabeth Gwala ◽  
Andrea Katherine Pallares Pallares ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of ◽  
Vitro Protein

Attention has been given to more (semi-)dynamic in vitro digestion approaches, ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time...

In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs

2016 ◽  
Vol 88 ◽  
pp. 199-206 ◽  
Author(s):  
Cecilie Toft Vangsøe ◽  
Anne Krog Ingerslev ◽  
Peter Kappel Theil ◽  
Mette Skou Hedemann ◽  
Helle Nygaard Lærke ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals Surface structural features control in vitro digestion kinetics of bean starches

2018 ◽  
Vol 85 ◽  
pp. 343-351 ◽  
Author(s):  
Ping Li ◽  
Sushil Dhital ◽  
Bin Zhang ◽  
Xiaowei He ◽  
Xiong Fu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Structural Features ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals Mycotoxin bioaccessibility/absorption assessment using in vitro digestion models: a review

2013 ◽  
Vol 6 (2) ◽  
pp. 167-184 ◽  
Author(s):  
C.A. González-Arias ◽  
S. Marín ◽  
V. Sanchis ◽  
A.J. Ramos
Keyword(s):  
Animal Studies ◽  
In Vitro Digestion ◽  
Contamination Level ◽  
Food Matrix ◽  
Gi Tract ◽  
Cell Culture Techniques ◽  
In Vitro Methods

In the evaluation of the oral bioavailability of a mycotoxin, the first step is the determination of its bioaccessibility, i.e. the percentage of mycotoxin released from the food matrix during digestion in the gastrointestinal (GI) tract that could be absorbed through the intestinal epithelium. Different in vitro digestion models have been recently used for determination of bioaccessibility, thereby avoiding the use of more complex cell culture techniques or the use of animals in expensive in vivo experiments. In vitro methods offer an appealing alternative to human and animal studies. They usually are rapid, simple and reasonably low in cost, and can be used to perform simplified experiments under uniform and well-controlled conditions, providing insights not achievable in whole animal studies. The available in vitro methods for GI simulation differ in the design of the system, the composition of the physiological juices assayed, as well as in the use or not of intestinal microbiota. There are models that only simulate the upper part of the GI tract (mouth-stomach-small intestine), whereas other methods include the large intestine, so that the model chosen could have some influence on the bioaccessibility data obtained. Bioaccessibility depends on the food matrix, as well as on the contamination level and the way the food/feed is contaminated (spiked or naturally). This review focuses on the currently available data regarding in vitro digestion models for the study of the bioaccessibility or absorption of mycotoxins, detailing the characteristics of each digestion step and the importance of the physiological juices employed during digestion. The effect that different factors play on mycotoxin release from the food matrix in the GI tract is also considered, and existing data on bioaccessibility of the main mycotoxins are given.

Large-Scale Preparation of Recombinant Ovine Prolactin and Determination of Its in Vitro and in Vivo Activity

2001 ◽  
Vol 22 (3) ◽  
pp. 489-496 ◽  
Author(s):  
Haim Leibovich ◽  
Nina Raver ◽  
Asael Herman ◽  
Ewa L. Gregoraszczuk ◽  
Elisha Gootwine ◽  
...  
Keyword(s):  
Large Scale ◽  
Large Scale Preparation ◽  
Scale Preparation ◽  
Ovine Prolactin

Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch

2021 ◽  
Author(s):  
Cheng Li ◽  
Yiming Hu ◽  
Fangting Gu ◽  
Bo Gong
Keyword(s):  
Molecular Structure ◽  
Crystalline Structure ◽  
In Vitro Digestion ◽  
Molecular Structures ◽  
Rice Starch ◽  
Causal Relations ◽  
Crystalline Structures ◽  
Digestion Kinetics ◽  
Kinetics Of

Causal relations among starch fine molecular structures, lamellar/crystalline structures, and the in vitro digestion kinetics of native rice starches.

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