Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

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Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine. / Tharakan, A; Norton, Ian; Fryer, Peter; Bakalis, Serafim.

In: Journal of Food Science, Vol. 75, No. 6, 01.08.2010, p. E339-E346.

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@article{1e1d539d05e04c929af71377bf5740d0,
title = "Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine",
abstract = "There is an increasing need to understand how food formulations behave in vivo from both food and pharma industries. A number of models have been proposed for the stomach, but few are available for the other parts of the gastrointestinal tract. An experimental rig that simulates the segmentation motion occurring in the small intestine has been developed. The objective of developing such an experimental apparatus was to study mass transport phenomena occurring in the lumen and their potential effect on the concentration of species available for absorption. When segmentation motion was applied the mass transfer coefficient in the lumen side was increased up to a factor of 7. The viscosity of the lumen, as influenced by guar gum concentration, had a profound effect on the mass transfer coefficient. The experimental model was also used to demonstrate that glucose available for absorption, resulting from starch hydrolysis, can be significantly reduced by altering the lumen viscosity. Results suggest that absorption of nutrients could be controlled by mass transfer.",
keywords = "in vitro model, nutrient, digestion",
author = "A Tharakan and Ian Norton and Peter Fryer and Serafim Bakalis",
year = "2010",
month = aug,
day = "1",
doi = "10.1111/j.1750-3841.2010.01659.x",
language = "English",
volume = "75",
pages = "E339--E346",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley",
number = "6",

}

RIS

TY - JOUR

T1 - Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

AU - Tharakan, A

AU - Norton, Ian

AU - Fryer, Peter

AU - Bakalis, Serafim

PY - 2010/8/1

Y1 - 2010/8/1

N2 - There is an increasing need to understand how food formulations behave in vivo from both food and pharma industries. A number of models have been proposed for the stomach, but few are available for the other parts of the gastrointestinal tract. An experimental rig that simulates the segmentation motion occurring in the small intestine has been developed. The objective of developing such an experimental apparatus was to study mass transport phenomena occurring in the lumen and their potential effect on the concentration of species available for absorption. When segmentation motion was applied the mass transfer coefficient in the lumen side was increased up to a factor of 7. The viscosity of the lumen, as influenced by guar gum concentration, had a profound effect on the mass transfer coefficient. The experimental model was also used to demonstrate that glucose available for absorption, resulting from starch hydrolysis, can be significantly reduced by altering the lumen viscosity. Results suggest that absorption of nutrients could be controlled by mass transfer.

AB - There is an increasing need to understand how food formulations behave in vivo from both food and pharma industries. A number of models have been proposed for the stomach, but few are available for the other parts of the gastrointestinal tract. An experimental rig that simulates the segmentation motion occurring in the small intestine has been developed. The objective of developing such an experimental apparatus was to study mass transport phenomena occurring in the lumen and their potential effect on the concentration of species available for absorption. When segmentation motion was applied the mass transfer coefficient in the lumen side was increased up to a factor of 7. The viscosity of the lumen, as influenced by guar gum concentration, had a profound effect on the mass transfer coefficient. The experimental model was also used to demonstrate that glucose available for absorption, resulting from starch hydrolysis, can be significantly reduced by altering the lumen viscosity. Results suggest that absorption of nutrients could be controlled by mass transfer.

KW - in vitro model

KW - nutrient

KW - digestion

U2 - 10.1111/j.1750-3841.2010.01659.x

DO - 10.1111/j.1750-3841.2010.01659.x

M3 - Article

C2 - 20722918

VL - 75

SP - E339-E346

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 6

ER -