Gastrointestinal digestion and colonic fermentation : Beyond classic food science
Blancas-Benítez, Francisco J. ; Zamora-Gasga, Víctor M. ; Tovar, Juscelino LU
and Sáyago-Ayerdi, Sonia G.
(2024)
p.157-174
- Abstract
- Several digestive system models have been developed, varying in sophistication. These models measure under dynamic, semi-dynamic, or batch conditions, with notable distinctions between them. This chapter covers models for gastrointestinal digestion, including static and dynamic models, and important aspects of digestion and fermentation, such as bioaccessibility, bioavailability, and bioconversion of bioactive compounds (BCs) into different metabolites. The use of natural ingredients rich in BCs has become increasingly popular, especially with the growing inclusion of plant-based foods. However, not all BCs are easily absorbed in the upper gastrointestinal (GI) tract. The number of BCs that are not absorbed and instead reach the colon can... (More)
- Several digestive system models have been developed, varying in sophistication. These models measure under dynamic, semi-dynamic, or batch conditions, with notable distinctions between them. This chapter covers models for gastrointestinal digestion, including static and dynamic models, and important aspects of digestion and fermentation, such as bioaccessibility, bioavailability, and bioconversion of bioactive compounds (BCs) into different metabolites. The use of natural ingredients rich in BCs has become increasingly popular, especially with the growing inclusion of plant-based foods. However, not all BCs are easily absorbed in the upper gastrointestinal (GI) tract. The number of BCs that are not absorbed and instead reach the colon can vary significantly. Therefore, evaluating the bioaccessibility and conducting clinical trials to study bioavailability, as well as the bioconversion of the non-digestible fraction by the gut microbiota, are of particular interest. This chapter also discusses the importance of analyzing the BC content in food products and the need for clinical trials to study its bioavailability and bioconversion by the gut microbiota. The discussion also includes the relevance of considering this type of analysis for the development of new food products with higher BC contents. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/b2740f2d-e9ce-4317-8add-950dbca9e527
- author
- Blancas-Benítez, Francisco J.
; Zamora-Gasga, Víctor M.
; Tovar, Juscelino
LU
and Sáyago-Ayerdi, Sonia G.
- organization
- publishing date
- 2024-10-30
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Health-Promoting Food Ingredients During Processing
- editor
- Mora-Escobedo, Rosalva ; Dávila-Ortiz, Gloria ; Gutiérrez López, Gustavo F. and Berrios, José J.
- edition
- 1st Edition
- pages
- 18 pages
- publisher
- CRC Press
- external identifiers
-
- scopus:85206925549
- ISBN
- 9781032365367
- 9781040131428
- 9781003332558
- DOI
- 10.1201/9781003332558-11
- language
- English
- LU publication?
- yes
- id
- b2740f2d-e9ce-4317-8add-950dbca9e527
- date added to LUP
- 2024-11-04 11:03:30
- date last changed
- 2025-07-01 08:19:47
@inbook{b2740f2d-e9ce-4317-8add-950dbca9e527,
abstract = {{Several digestive system models have been developed, varying in sophistication. These models measure under dynamic, semi-dynamic, or batch conditions, with notable distinctions between them. This chapter covers models for gastrointestinal digestion, including static and dynamic models, and important aspects of digestion and fermentation, such as bioaccessibility, bioavailability, and bioconversion of bioactive compounds (BCs) into different metabolites. The use of natural ingredients rich in BCs has become increasingly popular, especially with the growing inclusion of plant-based foods. However, not all BCs are easily absorbed in the upper gastrointestinal (GI) tract. The number of BCs that are not absorbed and instead reach the colon can vary significantly. Therefore, evaluating the bioaccessibility and conducting clinical trials to study bioavailability, as well as the bioconversion of the non-digestible fraction by the gut microbiota, are of particular interest. This chapter also discusses the importance of analyzing the BC content in food products and the need for clinical trials to study its bioavailability and bioconversion by the gut microbiota. The discussion also includes the relevance of considering this type of analysis for the development of new food products with higher BC contents.}},
author = {{Blancas-Benítez, Francisco J. and Zamora-Gasga, Víctor M. and Tovar, Juscelino and Sáyago-Ayerdi, Sonia G.}},
booktitle = {{Health-Promoting Food Ingredients During Processing}},
editor = {{Mora-Escobedo, Rosalva and Dávila-Ortiz, Gloria and Gutiérrez López, Gustavo F. and Berrios, José J.}},
isbn = {{9781032365367}},
language = {{eng}},
month = {{10}},
pages = {{157--174}},
publisher = {{CRC Press}},
title = {{Gastrointestinal digestion and colonic fermentation : Beyond classic food science}},
url = {{http://dx.doi.org/10.1201/9781003332558-11}},
doi = {{10.1201/9781003332558-11}},
year = {{2024}},
}