Académique Documents
Professionnel Documents
Culture Documents
studying gastric digestion of foods. The HGS is designed in such a way as to simulate the continuous peristaltic movement
of stomach walls, with similar amplitude and frequency of contraction forces as reported in vivo. The HGS mainly consists
of a latex vessel, simulating the stomach chamber, and a series of rollers secured on belts that are driven by motor and
pulleys to create a continuous contraction of the latex wall. It also incorporates gastric secretion, emptying systems, and
temperature control that enable accurate simulation of dynamic digestion process for detailed investigation of the changes
in the physical chemical properties of ingested foods. The simulated gastric contraction force demonstrates a similar
pattern as in vivo stomach forces. The precise control of gastric secretion and emptying and the adjustable mechanical
forces in the HGS provide a useful tool to study transformation of food constituents under simulated physiological
conditions.
Keywords: gastric emptying, gastric secretion, Human Gastric Simulator (HGS), in vitro model, peristaltic movement, size
distribution, stomach contraction
Practical Application: HGS could be used to study changes in the physical and chemical properties of gastric contents, and
transformation of food constituents that occur during simulated digestion, and the influence of physiological conditions
including acid and enzyme secretion and contraction forces on disintegration kinetics of foods and nutrient release.
Introduction
The stomach is the major compartment for food disintegration
in a human body, where both biochemical reactions and mechanical size reduction occur contributing to breakdown of chewed
solid food into small size. Mastication or chewing is the 1st step
in the food digestion process that reduces food particle size and
mixes food particulates with saliva to create a bolus. The food
bolus is conveyed to the stomach through the esophagus by the
process of peristalsis. Peristalsis is an advancing contractile wave
of the walls of a flexible conduit that forces the contents of the
conduit forward. In the stomach, peristaltic contractions are initiated by tonic contractions on the upper surface of the stomach,
and continue down to the pyloric valve (Urbain and others 1990;
Schulze 2006). The peristaltic waves travel toward the pylorus
in a sequential manner, with 2 to 3 peristaltic contractions proceeding at any time. The contraction frequency is approximately
3 cycles per minute. The propagation velocity averages 2.5 mm
per second, and increases from the proximal to distal stomach.
Each contraction takes about 1 min to advance from the fundus
to the pylorus (Schulze 2006). The peristaltic contraction mixes
foods with gastric juice and propels this mixture to the bottom of
the stomach, also called the antrum. The antrum is where foods
R
2010 Institute of Food Technologists
doi: 10.1111/j.1750-3841.2010.01856.x
C
receive the most intense squeezing and crushing forces, causing efficient food breakdown. Liquids and small particles (< 1 to 2 mm)
flow continuously from the stomach through the pyloric opening
into the duodenum, while the indigestible particles greater in size
are squirted back into the stomach, by an action called retropulsion. Repeated propulsion, grinding, and retropulsion reduce the
size of food particles and convert the mixture into emulsion-like
digesta. The stomach contractions, particularly antral contraction,
play a significant role in the disintegration of solids. Researchers
have measured the contraction forces present in the stomach, and
reported values ranging between 0.2 N and 1.89 N, depending
on the fasting or fed state and the approaches used to measure the
forces (Kamba and others 2000; Marciani and others 2001). This
mechanical destruction combined with chemical reactions change
the food mixture into a softer consistency in a suspension form
that is called chyme and expelled into the duodenum.
In vitro gastrointestinal tract models have been developed in
recent years and they are finding use in the food, nutrition, and
medical research due to their advantages in saving time and cost,
and certain levels of reproducibility in comparison with in vivo
studies (Kong and Singh 2008a, 2008b). Many in vitro approaches
mimic gastric digestion by simply mixing food and gastric fluid
using a shaking bath (Muir and ODea 1992), magnetic stirrer
(De Boever and others 2001), or head-over-heels mixer (Oomen
and others 2003). Obviously, these approaches oversimplify the
mixing patterns, and cannot reproduce the fluid mechanics and the
mechanical forces that foods encounter in the stomach resulting
from contractions of the stomach wall.
Some of the more sophisticated dynamic gastrointestinal models include the dynamic gastric model (DGM) invented by the
Vol. 75, Nr. 9, 2010 r Journal of Food Science E627
Abstract: The objective of this study was to develop an in vitro stomach model, the Human Gastric Simulator (HGS), for
Model Development
The main components of the HGS are a latex lining chamber to mimic stomach, mechanical driving system composed of
12 rollers secured on belts pushing the stomach walls driven by
a motor assembly, gastric secretion and emptying systems, and
temperature control (Figure 1). The entire system rests on a
large aluminum base plate. Detailed description of each part is as
follows:
Stomach chamber
The round cylindrical stomach vessel is made of latex rubber
due to its durability and elasticity. The main latex body has a dia
of 102 mm (4 inches) and a depth of 280 mm (11 inches), and it
has a collective volume of 5.7 L (1.5 gallons). The latex vessel is
held by a stainless steel clamp at the top that is supported by 4 legs
extending from the clamp to the base plate, so that the stomach
vessel stays straight up with a 330 mm (13 inches) height. Each leg
was welded to the base with 90 separating each one horizontally
(Figure 1). The top end of the vessel was left open by wrapping
around a stainless steel ring for accommodating food materials,
and the ring has a dia of 152 mm (6 inches) and a width of 102
mm (4 inches). The bottom end of the latex vessel is tapered with
an angle of 75 degrees to reduce the dia to 25 mm (1 inch). A
plastic tubing with internal dia 3.2 mm (1/8 inch) connects the
vessel bottom to a peristaltic pump (Masterflex Pump Controller
7553-50/7090-42 Pump, Cole-Parmer, Chicago, Ill., U.S.A.) for
emptying digesta from the vessel.
During digestion trials, a thin polyester mesh bag with net pore
size of 1.5 mm is placed inside the latex vessel, covering the inner
wall of the latex. This bag allows small particulates of < 1 to
2 mm to pass through the mesh for emptying and retains large
particulates for further breakdown, thus simulating a sieving effect
of pylorus. The mesh bag can be easily taken out for washing and
removing any remaining foods after the trial that allows a detailed
analysis of the food residue remaining in the stomach.
Gastric secretion
A variable flow mini peristaltic pump (Model 3385, VWR, Scientific, Rochester, N.Y., U.S.A.) delivers simulated gastric juice
into the simulated stomach chamber through a 6.4-mm (1/4
inch) ID plastic pipe splitting into 5 polythylene tubing (I.D.
0.86 mm). A control valve is used to adjust the flow rate for
the tubing (Figure 1 and 2). Inside the latex chamber, the 5 tubing
are placed in between the mesh bag and the latex lining, with
the end tips placed at different elevations, approximately 10 to
15 mm height from the bottom, to allow a uniform distribution
of secretion of gastric juice. The flow rate of gastric secretion can
be adjusted between 0.03 and 8.2 mL/min.
Temperature control
The entire assembly is housed in an insulated plastic foam chamber. Two 60 W light bulbs are installed to maintain the temperature
at 37 C and a thermostat (Model T675A 1516, Honeywell, Honeywell Inc., Minneapolis, Minn., U.S.A.) is used to turn on/off
the bulbs automatically. A mini fan is installed to distribute the
air in the chamber to achieve a uniform temperature. It may take
30 min to increase the temperature from room temperature to
37 C. A portable air heater may also be used to speed up the
initial heating when necessary.
Force (N)
Statistical analysis
A significance test was conducted using analysis of variance
(ANOVA) in the GLM procedure of the SAS System to analyze
the effect of HGS on size distribution of foods. Differences between group means were analyzed by Duncans multiple-range
test. Statistical significance was set at a probability level of 0.05.
The coefficient of variation (CV) was calculated as a percent of
the standard deviation to the mean value (SD/mean 100) and
Digestion of rice in HGS as affected by contraction forces
50 mL of simulated gastric juice was loaded into HGS be- was used to evaluate the repeatability of the stomach model.
fore adding rice to mimic a condition where the stomach holds
a certain amount of gastric juice during fasting (Camilleri 2006). Results and Discussion
200 g cooked rice was mixed with 40 mL simulated saliva, allowed
to stand for 2 min, and then transferred into the HGS. The gastric Model performance
An important design criterion for the HGS was to reliably genjuice secretion started immediately after the mixture was introerate
continuous peristaltic waves in the simulated stomach wall,
duced into the HGS, and continued at 2.5 mL/min (Hoebler and
others 2002). The emptying was regulated by using the peristaltic and to ensure that food in the model receive similar amplitude
pump. For every 15 min, 45 mL of digesta fluid was collected in and frequency of contraction forces as observed in vivo. This funcplastic tubes, corresponding to an emptying rate of 3 mL/min. For tion was provided by using a series of rollers to compress the
each sample, pH and solids content were determined. The solids latex stomach wall driven by a motor and a controller that creates
undulating waves within the stomach. The rollers move in a simultaneous fashion to create the ring-shaped peristaltic motion
that accurately represent the real peristaltic motion in a stomach as
5
reported in the literature (Urbain and others 1990; Schwizer and
4.5
others 2006; Schulze 2006). By accurately simulating the peristaltic wave motion, HGS is able to replicate the motility of the
4
y = 46.581x
2
stomach more completely than some of the other in vitro models
3.5
R = 0.9874
reported in the literature, such as the DGM and TIM models.
3
In a human stomach, the overall gastric motility in the proximal
2.5
stomach compartment is minor; stronger contractions occur in the
2
distal part mainly in the antrum, with higher depth and amplitudes
1.5
(Schwizer and others 2006). Therefore, it is expected that the
food in the antrum part of the in vitro model should receive the
1
maximum contraction force, and experience similar movements
0.5
as in a human stomach, including propulsion, retropulsion, and
0
grinding. In HGS, the vessel shape is tapered at the bottom to
0
0.02
0.04
0.06
0.08
0.1
0.12
mimic the actual stomach shape that has a reduced size in the
Pressure (kPa)
antrum. The rollers and belts are assembled in a way to start
indenting the latex at the upper top part of the stomach, two-thirds
Figure 5Linear relationship between force applied on the rubber bulb measured by texture analyzer and pressure developed inside the bulb measured of the total height. The contraction ring shrinks as the rollers roll
down the chamber, thus increasing the amplitude of the waves
by a digital manometer.
Vol. 75, Nr. 9, 2010 r Journal of Food Science E631
80
70
60
HGS
Shaking bath
50
40
30
20
10
0
d<2.8
2.8<d<4
4<d<6.3
d>6.3
Figure 7Comparison between particle size distribution of apple after digestion in HGS and shaking bath (mean of 3 trials).
14
5
4
4.5
12
Shaking bath
10
3.5
2.5
2
4
1
pH
HGS
1.5
2
1
0
0.5
0
200
400
600
800
1000
50
100
150
0
200
Time (min)
Figure 8Comparison between particle size distribution of rice after diges- Figure 9Changes of pH and solids content in emptied digesta during
in vitro digestion of rice using HGS (mean of 3 trials).
tion in HGS and shaking bath.
300
280
0.8
0.7
260
0.6
240
0.5
0.4
220
0.3
0.2
200
0.9
0.1
180
0
50
100
150
0
200
Conclusion
By incorporating peristaltic movement into the wall of a latex
chamber, HGS successfully reproduces the peristaltic contraction
of stomach wall and creates similar pattern of mechanical forces
as in vivo that enables an improved simulation of digestion process and prediction of transformation of food constituents during
gastric digestion. HGS is able to provide a reasonably realistic set
of conditions that mimic the human digestion process. It could
be used to study some of the changes in food constituents and
gastric contents that occur during digestion, and the influence of
physiological conditions, including acid and enzyme secretion and
contraction forces on disintegration kinetics of foods and nutrient
release. Although the force measurement and pH profiles showed
good match with literature data, further comparison with in vivo
data collected from human or animal trials would provide the ultimate validation of the predictive capability of the HGS. It should
be also noted that the digestion process is extremely complicated.
For example, neurohumoral regulation and ileal brake play a significant role in gastric digestion and emptying that are hard to
simulate accurately. Also, it might be possible that other materials in addition to latex can be better in simulating stomach walls.
Further improvements are being planned in order to make HGS
more effective and precise in simulating gastric digestion.
Acknowledgments
Time (min)
90
References
80
70
Fraction of solids (%)
Force: 3.39 N
60
Force: 2.56 N
50
40
30
20
10
0
d<1.2
1.2<d<2.36
2.36<d<3.35
>3.35
Size (mm)
Kong F, Singh RP. 2009b. Digestion of raw and roasted almonds in simulated gastric environment. Food Biophys 4(4):36577.
Marciani L, Gowland PA, Fillery-Travis A, Manoj P, Wright J, Smith A, Young P, Moore
R, Spiller RC. 2001. Assessment of antral grinding of a model solid meal with echo-planar
imaging. Am J Physiol Gastrointest Liver Physiol 280:G844G849.
Muir JG, ODea K. 1992. Measurement of resistant starch: factors affecting the amount of starch
escaping digestion in vitro. Am J Clin Nutr 56:1237.
Oomen AG, Rompelberg CJM, Bruil MA, Dobbe CJG, Pereboom DPKH, Sips AJAM. 2003.
Development of an in vitro digestion model for estimating the bioaccessibility of soil contaminants. Arch Environ Contam Toxicol 44:2817.
Schulze K. 2006. Imaging and modeling of digestion in the stomach and the duodenum.
Neurogastroenterol Motil 18:17283.
Schwizer W, Steingoetter A, Fox M. 2006. Magnetic resonance imaging for the assessment of
gastrointestinal function. Scand J Gastroenterol 41(11):124560.
Urbain JLC, Van Cutsem E, Siegel JA, Mayeur S, VanDecruys A, Janssens J, De Roo M,