4.7 Article

Impact of process and composition of formulas for elderly on in vitro digestion using the dynamic DIDGI? model

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Understanding protein digestion in infants and the elderly: Current in vitro digestion models

Seonmin Lee et al.

Summary: The fate of dietary proteins during gastrointestinal digestion has attracted increasing interest in the last decades. This study investigates the static/dynamic models used to simulate digestion in infants and the elderly, summarizes the in vitro digestive protocols targeting these two groups, and discusses the challenges associated with the further development of in vitro digestion models.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Chemistry, Applied

Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models

Ya-Fang Shang et al.

Summary: The research found that the digestibility of apple polyphenols was highest in the adult dynamic digestion system, while elderly digestion conditions negatively influenced the digestibility of apple polyphenols.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Supplementing human milk with a donkey or bovine milk derived fortifier: Consequences on proteolysis, lipolysis and particle structure under in vitro dynamic digestion

Stefano Nebbia et al.

Summary: This study found that an experimental donkey milk-derived fortifier may be a better source of proteins and lipids for preterm infants compared to a commercial bovine milk-derived fortifier.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties

Mussa Makran et al.

Summary: The increase in the senior population has led to a growing interest in evaluating their food digestion abilities. Current studies show that oral physiological changes in the elderly can affect food disintegration and digestion. Proteolysis tends to be diminished or delayed in elderly conditions, while lipid digestibility increases. Lactose release is lower and starch hydrolysis varies depending on the food matrix and system model. Micronutrient bioaccessibility is reduced in elderly conditions. Future studies should consider oral phase adaptation and the inclusion of non-glycolytic enzymes.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Chemistry, Applied

Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals

Seung Yun Lee et al.

Summary: This study developed a new in vitro human digestion model to simulate the digestion of vitamin E emulsified with lard in adults and elderly individuals, showing significant differences in digestibility between age groups. The model accurately simulates the oral, gastric, and intestinal digestion of bioactive substances and can assist in drug delivery analysis for adults and elderly individuals.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix

Astrid M. H. Horstman et al.

Summary: This study investigated postprandial aminoacidemia after consumption of different dairy products, finding that the product matrix may be as important as protein composition in postprandial aminoacidemia, and fat delayed the postprandial essential amino acid blood response.

INTERNATIONAL DAIRY JOURNAL (2021)

Review Food Science & Technology

How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

Glenn A. A. van Lieshout et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Review Food Science & Technology

Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

Mohamed H. Abd El-Salam et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2020)

Article Public, Environmental & Occupational Health

Malnutrition among elderly a multifactorial condition to flourish: Evidence from a cross-sectional study

Ishfaq Rashid et al.

CLINICAL EPIDEMIOLOGY AND GLOBAL HEALTH (2020)

Article Food Science & Technology

Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo data

Lotti Egger et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Biochemical Research Methods

INFOGEST static in vitro simulation of gastrointestinal food digestion

Andre Brodkorb et al.

NATURE PROTOCOLS (2019)

Review Nutrition & Dietetics

Dietary Patterns, Skeletal Muscle Health, and Sarcopenia in Older Adults

Antoneta Granic et al.

NUTRIENTS (2019)

Article Nutrition & Dietetics

Relationship between saturated fatty acid intake and hypertension and oxidative stress

Haruki Nakamura et al.

NUTRITION (2019)

Article Agriculture, Dairy & Animal Science

Effect of heat and homogenization on in vitro digestion of milk

Michael H. Tunick et al.

JOURNAL OF DAIRY SCIENCE (2016)

Review Nutrition & Dietetics

Update on protein intake: importance of milk proteins for health status of the elderly

Robert R. Wolfe

NUTRITION REVIEWS (2015)

Review Nutrition & Dietetics

Protein Requirements and Recommendations for Older People: A Review

Caryl Nowson et al.

NUTRIENTS (2015)

Review Nutrition & Dietetics

Leucine as a treatment for muscle wasting: A critical review

Daniel J. Ham et al.

CLINICAL NUTRITION (2014)

Article Chemistry, Applied

Validation of a new in vitro dynamic system to simulate infant digestion

Olivia Menard et al.

FOOD CHEMISTRY (2014)

Article Biochemistry & Molecular Biology

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species

Simon M. Loveday et al.

FOOD & FUNCTION (2014)

Article Biochemistry & Molecular Biology

Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility

Carmit Shani Levi et al.

FOOD & FUNCTION (2014)

Article Agriculture, Dairy & Animal Science

In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

Malleswara R. Peram et al.

JOURNAL OF DAIRY SCIENCE (2013)

Review Nutrition & Dietetics

Nutrient timing revisited: is there a post-exercise anabolic window?

Alan Albert Aragon et al.

JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION (2013)

Review Geriatrics & Gerontology

Effect of nutritional interventions and resistance exercise on aging muscle mass and strength

Darren G. Candow et al.

BIOGERONTOLOGY (2012)

Article Food Science & Technology

The relationship between dietary lipids and cognitive performance in an elderly population

Sonia Gonzalez et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2010)

Review Biochemistry & Molecular Biology

Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

Muir Malaki Nik et al.

FOOD & FUNCTION (2010)

Article Food Science & Technology

Physiological phosphatidylcholine protects bovine β-lactoglobulin from simulated gastrointestinal proteolysis

Giuseppina Mandalari et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2009)

Article Chemistry, Multidisciplinary

Interfacial characterization of β-lactoglobulin networks:: Displacement by bile salts

Julia Maldonado-Valderrama et al.

LANGMUIR (2008)

Article Endocrinology & Metabolism

A high proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly

Christos S. Katsanos et al.

AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM (2006)