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Issue 12, 2018
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Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model

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Abstract

A reaction–diffusion mathematical model has been developed to predict the gastric digestion of meat proteins. The model takes into account pepsin diffusion and proton diffusion in bolus particles and the pH buffering capacity of meat. The computations show that the size of bolus particles and the change in gastric pH have a substantial effect on the percentage of protein digested in the stomach and that the pH buffering capacity of meat has to be accounted for to properly calculate the gastric digestibility of meat. The intensity of surface transfers between stomach fluid and bolus particles has a significant impact on protein digestibility, whereas the variation in pepsin content in the stomach between individuals appears to have little effect on protein digestibility. From a nutritional standpoint, the simulations show that meat protein digestibility is high under normal physiological stomach conditions. However, in a situation where masticatory capacity, hydrochloric acid secretion and gastric motor function performances are reduced, such as with advancing age, protein digestibility rapidly decreases, ultimately leading to near-zero digestibility value in the stomach in extreme cases.

Graphical abstract: Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model

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Publication details

The article was received on 05 Jun 2018, accepted on 31 Oct 2018 and first published on 05 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01120F
Citation: Food Funct., 2018,9, 6455-6469

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    Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model

    J. Sicard, P. Mirade, S. Portanguen, S. Clerjon and A. Kondjoyan, Food Funct., 2018, 9, 6455
    DOI: 10.1039/C8FO01120F

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