Abstract

Gastric emptying refers to a process in which the stomach discharges its contents into the small intestine to further digest and absorb nutrients. Understanding the mechanisms of gastric emptying and relationships between food and individuals is of paramount importance for the design and manufacture of novel and healthy foods. For ethical and cost reasons, in vivo tests are not always possible. In vitro digestion models therefore play a key role in current exploration of gastric emptying. This review outlines the mechanisms and physiology of gastric emptying, including calories, viscosity, composition of the food, age and gender of the individual. In addition, recent progress on in vitro static and dynamic gastric digestion models and future research trends are included in this review.

摘要

胃排空是指胃将其内容物排入小肠以进一步消化和吸收营养的过程。了解胃排空机制以及食物与个体之间的关系对于设计和制造新型健康食品至关重要。出于道德和成本原因，体内测试并不总是可行的。因此，体外消化模型在当前胃排空的探索中起着关键作用。本综述概述了胃排空的机制和生理学，包括卡路里、粘度、食物成分、个体的年龄和性别。此外，本综述还包括体外静态和动态胃消化模型的最新进展和未来的研究趋势。