A dynamic in vitro human stomach (DIVHS), simulating the anatomical structures, peristalsis, and biochemical environments of a real stomach as practically as possible, was applied to mimic the gastric pH and emptying during yogurt digestion in short/long gastric residence times. The influences of peristalsis, dilution, and proteolysis on digesta viscosity were quantified respectively, indicating the dominant role of proteolysis and dilution. After incorporating curcumin-whey protein microparticles with targeted-release formula in yogurt, the peak curcumin release during intestinal digestion reached 43% at 120 min in the short gastric residence time and 16% at 180 min in the long gastric residence time. The change in the maximum curcumin release depended on the gastric emptying kinetics in each residence time. This emptying-kinetics dependence was reflected by the slower microparticle disintegration and proteolysis in the long gastric residence time. The dynamic reproduction of realistic gastric conditions using DIVHS helps revealing controlled release from foods.

体外动态人类胃 (DIVHS)，尽可能实际地模拟真实胃的解剖结构、蠕动和生化环境，用于在短/长的胃停留时间内模拟酸奶消化过程中的胃 pH 值和排空。分别量化了蠕动、稀释和蛋白水解对食糜粘度的影响，表明蛋白水解和稀释的主导作用。在酸奶中加入靶向释放配方的姜黄素-乳清蛋白微粒后，肠道消化期间姜黄素的峰值释放在短胃停留时间的 120 分钟达到 43%，在胃停留时间长的 180 分钟达到 16%。最大姜黄素释放量的变化取决于每个停留时间的胃排空动力学。这种排空动力学依赖性反映在较长的胃停留时间中较慢的微粒崩解和蛋白水解。使用 DIVHS 动态再现真实的胃部状况有助于揭示食物的受控释放。