University of Birmingham Hydrocolloids in human digestion Gouseti, O.; Jaime-fonseca, M.r.; Fryer, Peter; Mills, C.; Wickham, M.s.j.; Bakalis, S. DOI: 10.1016/j.foodhyd.2014.06.004 License: Other (please specify with Rights Statement) Document Version Peer reviewed version Citation for published version (Harvard): Gouseti, O, Jaime-fonseca, MR, Fryer, P, Mills, C, Wickham, MSJ & Bakalis, S 2014, 'Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer', Food Hydrocolloids, vol. 42, no. 3, pp. 378-385. https://doi.org/10.1016/j.foodhyd.2014.06.004 Link to publication on Research at Birmingham portal Publisher Rights Statement: NOTICE: this is the author’s version of a work that was accepted for publication in Food Hydrocolloids. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Hydrocolloids, Vol 42, Part 3, December 2014, DOI: 10.1016/j.foodhyd.2014.06.004. Eligibility for repository checked March 2015 General rights Unless a licence is specified above, all rights (including copyright and moral rights) in this document are retained by the authors and/or the copyright holders. The express permission of the copyright holder must be obtained for any use of this material other than for purposes permitted by law. • Users may freely distribute the URL that is used to identify this publication. • Users may download and/or print one copy of the publication from the University of Birmingham research portal for the purpose of private study or non-commercial research. • User may use extracts from the document in line with the concept of ‘fair dealing’ under the Copyright, Designs and Patents Act 1988 (?) • Users may not further distribute the material nor use it for the purposes of commercial gain. Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document. When citing, please reference the published version. Take down policy While the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has been uploaded in error or has been deemed to be commercially or otherwise sensitive. If you believe that this is the case for this document, please contact [email protected] providing details and we will remove access to the work immediately and investigate. Download date: 01. Mar. 2020 CORE Metadata, citation and similar papers at core.ac.uk Provided by University of Birmingham Research Portal
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University of Birmingham
Hydrocolloids in human digestionGouseti, O.; Jaime-fonseca, M.r.; Fryer, Peter; Mills, C.; Wickham, M.s.j.; Bakalis, S.
DOI:10.1016/j.foodhyd.2014.06.004
License:Other (please specify with Rights Statement)
Document VersionPeer reviewed version
Citation for published version (Harvard):Gouseti, O, Jaime-fonseca, MR, Fryer, P, Mills, C, Wickham, MSJ & Bakalis, S 2014, 'Hydrocolloids in humandigestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer', Food Hydrocolloids,vol. 42, no. 3, pp. 378-385. https://doi.org/10.1016/j.foodhyd.2014.06.004
Link to publication on Research at Birmingham portal
Publisher Rights Statement:NOTICE: this is the author’s version of a work that was accepted for publication in Food Hydrocolloids. Changes resulting from thepublishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not bereflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version wassubsequently published in Food Hydrocolloids, Vol 42, Part 3, December 2014, DOI: 10.1016/j.foodhyd.2014.06.004.
Eligibility for repository checked March 2015
General rightsUnless a licence is specified above, all rights (including copyright and moral rights) in this document are retained by the authors and/or thecopyright holders. The express permission of the copyright holder must be obtained for any use of this material other than for purposespermitted by law.
•Users may freely distribute the URL that is used to identify this publication.•Users may download and/or print one copy of the publication from the University of Birmingham research portal for the purpose of privatestudy or non-commercial research.•User may use extracts from the document in line with the concept of ‘fair dealing’ under the Copyright, Designs and Patents Act 1988 (?)•Users may not further distribute the material nor use it for the purposes of commercial gain.
Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document.
When citing, please reference the published version.
Take down policyWhile the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has beenuploaded in error or has been deemed to be commercially or otherwise sensitive.
If you believe that this is the case for this document, please contact [email protected] providing details and we will remove access tothe work immediately and investigate.
Download date: 01. Mar. 2020
CORE Metadata, citation and similar papers at core.ac.uk
Provided by University of Birmingham Research Portal
Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of foodformulation on mass transfer
O. Gouseti, M.R. Jaime-Fonseca, P.J. Fryer, C. Mills, M.S.J. Wickham, S. Bakalis
PII: S0268-005X(14)00230-6
DOI: 10.1016/j.foodhyd.2014.06.004
Reference: FOOHYD 2638
To appear in: Food Hydrocolloids
Received Date: 6 February 2014
Accepted Date: 6 June 2014
Please cite this article as: Gouseti, O., Jaime-Fonseca, M.R., Fryer, P.J., Mills, C., Wickham, M.S.J.,Bakalis, S., Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of foodformulation on mass transfer, Food Hydrocolloids (2014), doi: 10.1016/j.foodhyd.2014.06.004.
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service toour customers we are providing this early version of the manuscript. The manuscript will undergocopyediting, typesetting, and review of the resulting proof before it is published in its final form. Pleasenote that during the production process errors may be discovered which could affect the content, and alllegal disclaimers that apply to the journal pertain.
cInstitute of Inflammation and Repair, Manchester Academic Health Science Centre, University of 17 Manchester, 131 Princess Street, Manchester, M17DN, UK 18
Figure 7 shows the Reynolds and Sherwood numbers, calculated from equations (5) and (6). 339
As a general trend, convection becomes increasingly more important than diffusion (i.e. Sh 340
number increases) as Re number increases above 100. This indicates that higher Re enhances 341
convective mass transfer. Interestingly, a notable “step” towards convective processes 342
appears in Re numbers in the region of 1000 (low viscosity fluids, of about 20mPa s) for the 343
guar gum solutions. This could be the result of a change of the flow regime from laminar to 344
transitional-turbulent, resulting in increased mixing and mass transfer. At Re numbers below 345
100, the flow becomes fully laminar and an increase of Re does not result in a significant 346
increase of Sh (i.e. convection is not enhanced). The different segmentation patterns appeared 347
to influence the relationship between Sh and Re only marginally. 348
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3.2 Mass transfer in DDuo 349
Having established that both formulation and mixing conditions are significant in determining 350
mass transfer and nutrient bioaccessibility in the gut, a new model was built with improved 351
functionality and automation, as discussed in section 2.2.1. The new model aims at addressing 352
the limitations observed in the SIM and offers flexibility in reproducing gut motility: there are 353
8 segmentation positions (i.e. squeezing of the porous membrane), each of which is only 1cm 354
long (with respect to the 12cm long cuffs of SIM). The segmentation points can be controlled 355
separately, so that each moves at the required time and rate. 356
Initial data obtained with the DDuo are shown in Figures 8-10. Figure 8 shows the effect of 357
mixing conditions on glucose absorption from 1% glucose in aqueous and 1% guar gum 358
solutions. Mixing was induced by squeezing at alternating positions at either 4 locations 359
(gray/black arrows in Figure 3) or 1 location (positions 2 and 6 in Figure 3). The results are 360
comparable to those obtained from the SIM model. When mixing was reduced to one 361
segmenting point, a delay of 10min was observed for both water and guar gum solutions, 362
before determining glucose in the recipient zone. These results indicate that the way 363
intestinal motility is reproduced in the in-vitro models could affect the observed mass transfer 364
coefficient. The results from DDuo indicate that increasing the number of segmentation points 365
can result in a change of accessible glucose indicating an increase of mixing. 366
In Figure 9 the estimated overall mass transfer coefficients are shown for different 367
segmentation points. Results indicate that at 1 segmentation point (i.e. lower mixing) mass 368
transfer was reduced by 25% and 45% for aqueous and guar gum systems, respectively. In 369
addition, the effect of the number of segmentation points was more profound at higher 370
viscosity mixing (40% reduction of Koverall for the 1% guar gum) when compared to low 371
viscosity (only 15% reduction on water). 372
Figure 10 shows the effect of mixing frequency (at 4 segmentation points) on Koverall from1% 373
glucose in aqueous and 1% guar gum systems. Results indicate that under investigated 374
conditions, increased segmentation frequency appears to enhance mass transfer. On all 375
occasions, the lower viscosity fluid resulted in higher (up to 30%) mass transfer. However, at 376
12cpm it appears that the difference between the aqueous and viscous systems was marginal 377
(<10%), indicating a nearly homogeneous mixing. Overall, Figures 8 - 10 demonstrate the 378
flexibility of DDuo and its potential as a more adaptable tool to understand the effect of 379
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intestinal motility on glucose bioaccessibility. Further work is required to obtain an 380
understanding of the detailed effect of gut motility on mass transfer and food digestibility. 381
4. CONCLUSIONS 382
There is a growing interest in controlling the nutritional values of foods using hydrocolloids. A 383
mechanism of slowing glucose bioaccessibility has been attributed to reduction in mass 384
transfer through the gastrointestinal tract. This work presents in-vitro digestion studies using 385
novel models with the ability to simulate intestinal motility, and illustrates the importance of 386
mass transfer on simulated glucose absorption by using a range of food hydrocolloids. The 387
models simulate flow and mixing in the gut. Addition of guar gum, CMC, and pectin showed 388
reduction of glucose bioaccessibility by up to 30% compared with aqueous solutions in-vitro. 389
Further work is required to understand if this reduction of mass transfer could result 390
in/explain the significant delay of in-vivo post-prandial blood glucose observed by the 391
addition of hydrocolloids. Overall, obtained results indicate that the effects of hydrocolloids 392
on simulated digestibility are complex and for investigated hydrocolloid systems/conditions, 393
increasing viscosity appeared to reduce mass transfer coefficients. This implies the potential 394
of designing healthier foods by engineering the viscosity of the digested food. 395
396
5. ACKNOWLEDGEMENTS 397
The authors would like to acknowledge Biotechnology and Biological Sciences Research 398
Council for providing funds to complete the work through Diet and Health Industry Club 399
(BB/I006079/1) and through the India Partnering Award (IPA). 400
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Figure 1: Shear viscosity of solutions (with concentrations) used in the experiments: (a) guar 590
gum; (b) pectin. 591
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Figure 2: Schematic drawing of Small Intestinal Model (SIM). The investigated (red colour) 604
and recipient (blue colour, initially water) fluids recirculate in the luminal and recipient sides 605
of the model respectively, using peristaltic pumps P1 and P2. Segmentation is mimicked by 606
squeezing the tubes radially, using two pneumatically controlled rubber cuffs (cuff 1 and cuff 607
2). The active compound passes through the porous inner membrane from the luminal to the 608
recipient side, where it is quantified spectrophotometrically. 609
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Figure 3: Schematic of Dynamic Duodenal Model (DDuo). The investigated fluid (orange 613
coloured here for clarity) enters the luminal side of a porous membrane used to simulate 614
intestinal wall. The recipient side is bordered by a non-permeable silicone tube. Enzymes and 615
other secretions are injected through the secretions port, located at 100mm distance from the 616
chyme entrance to represent physiological conditions. Segmentation and peristaltic 617
movements are simulated by applying pressure at the membrane at 8 possible positions. 618
Motion can be controlled independently. 619
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Figure 4: Typical plot of absorbed glucose in the recipient zone versus time (from 1% aqueous 624
glucose solution). 625
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627
Figure 5: Overall Mass Transfer Coefficient with and without segmentation for systems of 628
different zero-shear viscosities. 629
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(a)
(b)
Figure 6: Effect of segmentation frequency on overall mass transfer rate from 1% glucose in 631
(a) guar gum; (b) pectin solutions of different zero-shear viscosities. 632
633
Viscosity (Pa.s)
0.01 0.1 1 10
Ove
rall
Mas
s T
rans
fer
Coe
ffici
ent
(m/s
)
3.0e-7
3.5e-7
4.0e-7
4.5e-7
5.0e-7
5.5e-7
1s 2s 3s
Viscosity (Pa.s)
0.0 0.5 1.0 1.5 2.0 2.5
Ove
rall
Mas
s T
rans
fer
Coe
ffici
ent (
m/s
)
2.6e-7
2.8e-7
3.0e-7
3.2e-7
3.4e-7
3.6e-7
3.8e-7
4.0e-7
4.2e-7
1s 2s 3s
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634
635
636
637
Figure 7: Correlation between Sherwood (Sh) and Reynolds (Re) numbers for guar gum 638
(white symbols) and pectin (black symbols) solutions at high (1s, rhombus), medium (2s, 639
squares), and low (3s, triangles) mixing. 640
641
10
100
1000
1 10 100 1000 10000
Sh
Re
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642
643
644
Figure 8: Simulated glucose absorption at high (4 segmenting positions) and low (1 645
segmenting position) mixing for 1% glucose in aqueous or 1% guar gum solutions, using 646
Dynamic Duodenal model (DDuo). 647
648
0
0.5
1
1.5
2
2.5
3
3.5
4
0 20 40 60 80 100Glu
co
se
in
an
nu
lar
sid
e (
mm
ol)
Time (min)
water 4SPguar 4SPwater 1SP1% guar 1SP
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649
650
651 652
Figure 9: Overall mass transfer rates associated with the conditions of Figure 9 (initial lag 653 time not considered in the calculations) 654
655
0.00E+00
1.00E-07
2.00E-07
3.00E-07
4.00E-07
5.00E-07
4 SegmentingPoints
1 SegmentingPoint
Ov
era
ll M
ass
Tra
nsf
er
Co
eff
icie
nt
(m
/s)
0% guar gum
1% guar gum
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656
657
658
Figure 10: Overall mass transfer coefficient in Dynamic Duodenal model (DDuo) for 1% 659
glucose in aqueous and 1% guar gum solutions at different segmentation frequencies (0, 6, 660
and 12cpm) 661
662 663 664
0.E+00
1.E-07
2.E-07
3.E-07
4.E-07
5.E-07
6.E-07
0 6 12
Ov
era
ll M
ass
Tra
nsf
er
Co
eff
icie
nt
(m
/s)
Segmentation Frequency (cpm)
0% guar gum
1% guar gum
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665 666
Table 1: Hydrocolloid systems and zero-shear viscosities studied with and without 667
segmentation movements in the Simulated Intestinal Model (SIM) and their respective 668
viscosities. 669
System η0 (mPa s)
aqueous 1.0 ± 0.2
Guar gum 0.1% 2.0 ± 0.4
CMC 0.1% 20.0 ± 0.2
CMC 0.5% 200.0 ± 0.1
670
671
672
673
674
675
676
677
678
679
680
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681
Table 2: Hydrocolloid systems and zero-shear viscosities studied under different 682
segmentation patterns in the Simulated Intestinal Model (SIM) (as described in section 2.2.2). 683
System Concentration (g/L) η0 (Pa s)
Guar gum 2.50 0.0222 ± 0.0018
5.00 0.4108 ± 0.0296
6.25 1.2090 ± 0.0961
7.50 3.192 ± 0.1982
Pectin 10 0.0498 ± 0.0217
20 0.2530 ± 0.0770
25 0.7133 ± 0.0607
30 1.9265 ± 0.1039
684
685 686 687 688
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Please find below 5 brief bullet points to convey the core findings of the work.
• Food formulation impacts mass transfer in simulated in-vitro model gut
• Flow regime affects mass transfer independently of formulation
• As flow becomes less laminar mass transfer increases in the model gut
• At increased mass transfer simulated glucose absorption is increased
• Preliminary data with improved in-vitro model agree with previous