Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying

Thomas Moxon; Philippe Nimmegeers; Dries Telen; Peter Fryer; Jan Van Impe; Serafeim Bakalis

doi:10.1016/j.ces.2017.05.048

Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying

Thomas Moxon^*, Philippe Nimmegeers, Dries Telen, Peter Fryer, Jan Van Impe, Serafeim Bakalis

^*Corresponding author for this work

Chemical Engineering

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

198 Downloads (Pure)

Abstract

A comprehensive mathematical model of the digestive processes in humans could allow for better design of functional foods which may play a role in stemming the prevalence of food related diseases around the world. This work presents a mathematical model for a nutrient based feedback mechanism controlling gastric emptying, which has been identified in vivo by numerous researchers. The model also takes into account the viscosity of nutrient meals upon gastric secretions and emptying. The results show that modelling the nutrient feedback mechanism as an on/off system, with an initial emptying rate dependent upon the secretion rate (which is a function of the gastric chyme viscosity) provides a good fit to the trends of emptying rate for liquid meals of low and high nutrient content with varying viscosity.

Original language	English
Pages (from-to)	318-330
Number of pages	13
Journal	Chemical Engineering Science
Volume	171
Early online date	30 May 2017
DOIs	https://doi.org/10.1016/j.ces.2017.05.048
Publication status	Published - 2 Nov 2017

Keywords

Gastric emptying
Gastric secretion
Gastric viscosity
Mathematical modelling
Nutrient feedback mechanism

ASJC Scopus subject areas

Chemistry(all)
Chemical Engineering(all)
Industrial and Manufacturing Engineering
Applied Mathematics

Access to Document

10.1016/j.ces.2017.05.048Licence: Creative Commons: Attribution (CC BY)

MoxonT2017EffectFinal published version, 1.58 MBLicence: Creative Commons: Attribution (CC BY)

Developing multiscale models of digestion to enable targeted product solutions for nutrition and metabolic health
Bakalis, S.
Biotechnology & Biological Sciences Research Council
30/09/17 → 30/09/18
Project: Research Councils
Mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread
Fryer, P. & Bakalis, S.
Biotechnology & Biological Sciences Research Council
3/05/11 → 2/05/14
Project: Research Councils

Cite this

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title = "Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying",

abstract = "A comprehensive mathematical model of the digestive processes in humans could allow for better design of functional foods which may play a role in stemming the prevalence of food related diseases around the world. This work presents a mathematical model for a nutrient based feedback mechanism controlling gastric emptying, which has been identified in vivo by numerous researchers. The model also takes into account the viscosity of nutrient meals upon gastric secretions and emptying. The results show that modelling the nutrient feedback mechanism as an on/off system, with an initial emptying rate dependent upon the secretion rate (which is a function of the gastric chyme viscosity) provides a good fit to the trends of emptying rate for liquid meals of low and high nutrient content with varying viscosity.",

keywords = "Gastric emptying, Gastric secretion, Gastric viscosity, Mathematical modelling, Nutrient feedback mechanism",

author = "Thomas Moxon and Philippe Nimmegeers and Dries Telen and Peter Fryer and {Van Impe}, Jan and Serafeim Bakalis",

year = "2017",

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doi = "10.1016/j.ces.2017.05.048",

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volume = "171",

pages = "318--330",

journal = "Chemical Engineering Science",

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T1 - Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying

AU - Moxon, Thomas

AU - Nimmegeers, Philippe

AU - Telen, Dries

AU - Fryer, Peter

AU - Van Impe, Jan

AU - Bakalis, Serafeim

PY - 2017/11/2

Y1 - 2017/11/2

N2 - A comprehensive mathematical model of the digestive processes in humans could allow for better design of functional foods which may play a role in stemming the prevalence of food related diseases around the world. This work presents a mathematical model for a nutrient based feedback mechanism controlling gastric emptying, which has been identified in vivo by numerous researchers. The model also takes into account the viscosity of nutrient meals upon gastric secretions and emptying. The results show that modelling the nutrient feedback mechanism as an on/off system, with an initial emptying rate dependent upon the secretion rate (which is a function of the gastric chyme viscosity) provides a good fit to the trends of emptying rate for liquid meals of low and high nutrient content with varying viscosity.

AB - A comprehensive mathematical model of the digestive processes in humans could allow for better design of functional foods which may play a role in stemming the prevalence of food related diseases around the world. This work presents a mathematical model for a nutrient based feedback mechanism controlling gastric emptying, which has been identified in vivo by numerous researchers. The model also takes into account the viscosity of nutrient meals upon gastric secretions and emptying. The results show that modelling the nutrient feedback mechanism as an on/off system, with an initial emptying rate dependent upon the secretion rate (which is a function of the gastric chyme viscosity) provides a good fit to the trends of emptying rate for liquid meals of low and high nutrient content with varying viscosity.

KW - Gastric emptying

KW - Gastric secretion

KW - Gastric viscosity

KW - Mathematical modelling

KW - Nutrient feedback mechanism

UR - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5569601/

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DO - 10.1016/j.ces.2017.05.048

M3 - Article

C2 - 29104301

AN - SCOPUS:85020008551

SN - 0009-2509

VL - 171

SP - 318

EP - 330

JO - Chemical Engineering Science

JF - Chemical Engineering Science

ER -

Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying

Abstract

Keywords

ASJC Scopus subject areas

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Projects

Developing multiscale models of digestion to enable targeted product solutions for nutrition and metabolic health

Mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread

Cite this