Abstract Milk protein concentrate (MPC; 0 g, 5 g, and 10 g) was added to two commercially available oat products (instant oats and steel cut oats) to examine how MPC addition, and consequent changes in meal formulation, manipulates both gastric lumen viscosity and intestinal carbohydrate-digestion kinetics, in vitro. We used the TNO Intestinal Model-1 (TIM-1) to simulate gastrointestinal digestion of the oats-based meals. Meals containing 5 g or 10 g MPC yielded significantly less total bioaccessible sugar compared with those containing 0 g MPC, while the rate of starch digestion was significantly higher in meals containing 5 g or 10 g MPC. The TIM-1 was coupled with fluorescence spectroscopy and a luminescent molecular rotor to report changes in gastric viscosity in situ, showing that the gastric viscosity was higher in the meals containing MPC. Those findings suggest that MPC in oats-based meals significantly modifies the kinetics of carbohydrate digestion and increases gastric viscosity.

中文翻译：

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速溶和钢切燕麦/牛奶蛋白混合物的胃粘度和糖的生物可及性

摘要 将牛奶浓缩蛋白（MPC；0 g、5 g 和 10 g）添加到两种市售燕麦产品（即食燕麦和钢切燕麦）中，以检查 MPC 添加以及随之而来的膳食配方变化如何操纵胃腔粘度和肠道碳水化合物消化动力学，体外。我们使用 TNO Intestinal Model-1 (TIM-1) 来模拟燕麦膳食的胃肠消化。与含有 0 克 MPC 的膳食相比，含有 5 克或 10 克 MPC 的膳食产生的总生物可利用糖明显减少，而含有 5 克或 10 克 MPC 的膳食的淀粉消化率显着更高。TIM-1结合荧光光谱和发光分子转子原位报告胃黏度的变化，表明含有MPC的膳食的胃黏度较高。