Abstract

Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant in vitro digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.

摘要

食物的消化和健康特性不仅取决于养分的总量，而且还受食物结构的影响。乳制品由于牛奶成分的来源和加工引起的变化而呈现出一系列结构。已经观察到一些乳制品结构对消化速率和生理反应产生特定影响。但是，尚未完全理解其基本机制。胃消化在控制消化动力学中起关键作用。这篇综述的主要目的是揭示胃阶段作为乳制品结构与生理反应之间的联系的相关性。重点是人类和动物研究以及与体外相关的生理学消化模型。收集的数据表明，乳制品的结构对营养生物利用度，吸收和生理反应的速率有深远的影响，表明胃消化是主要的驱动因素。胃消化的控制可以是提供特定速率的营养消化的工具。因此，针对特定胃部行为的食物结构设计可能对特定人群的需求非常感兴趣，例如，快速的营养消化将使老年人受益，而缓慢的营养消化将有助于增强饱腹感。