Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition

Nutrients
Olivia MénardDidier Dupont

Abstract

Gastric emptying of food is mainly driven by the caloric concentration, the rheological properties of the chyme, and the physical state (liquid/solid) of food once in the stomach. The present work investigated: (1) The effect of the composition and the viscosity of drinkable yogurts on gastric emptying in pigs, and (2) the behavior of yogurts during dynamic in vitro digestion. Three isocaloric liquid yogurts were manufactured: Two enriched in protein and fiber showing either a low (LV) or high (HV) viscosity, one control enriched in sugar and starch (CT). They were labelled with 99mTc-sulfur colloid and given to pigs (n = 11) to determine gastric emptying pattern by gamma scintigraphy. Then dynamic in vitro digestion of the yogurts was done using the parameters of gastric emptying determined in vivo. Gastric emptying half-times were significantly longer for LV than CT, whereas HV exhibited an intermediate behavior. In vitro gastric digestion showed a quick hydrolysis of caseins, whereas whey proteins were more resistant in the stomach particularly for LV and HV. During the intestinal phase, both whey proteins and caseins were almost fully hydrolyzed. Viscosity was shown to affect the behavior of yogurt in the small intestine.

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Citations

Feb 15, 2020·Critical Reviews in Food Science and Nutrition·Ana-Isabel Mulet-CaberoPeter J Wilde
Apr 17, 2020·Food Science and Biotechnology·Shahid Ahmed JunejoYibin Zhou
Dec 10, 2020·Food Research International·Adam MacierzankaLukasz Krupa
Jan 6, 2022·Critical Reviews in Food Science and Nutrition·Yangyi JinWeilin Liu

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BETA
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