In vitro dynamic model simulating the digestive tract of 6-month-old infants

• DOI: 10.1371/journal.pone.0189807
• Publication Date: 2017-12-20T21:46:27Z
• Authors: Francesca Passann...; Federica Nigro; Marianna Gallo; Fabio Tornatore; Annalisa Frasso; Giulia Saccone; Andrea Budelli; Maria V. Barone; Roberto Nigro
• Keywords: Genetics and Molecular Biology (all); Science; Biochemistry; Models, Biological; Electrolytes; 0404 agricultural biotechnology; Models; Humans; Body Fluids; Digestion; Electrolytes; Fermentation; Gastrointestinal Tract; Glucose; Humans; Hydrolysis; Infant; Oryza; Starch; Sterilization; Models, Biological; Biochemistry, Genetics and Molecular Biology (all); Agricultural and Biological Sciences (all); Hydrolysis; Q; R; Infant; Sterilization; Oryza; Starch; 04 agricultural and veterinary sciences; Biological; Body Fluids; 3. Good health; Gastrointestinal Tract; Glucose; Agricultural and Biological Sciences (all); Fermentation; Medicine; Digestion; Research Article

In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding of the digestive process, especially in infants, could be of great help in preventing food-related pathologies and in developing new formulas with health benefits. In this context, in vitro dynamic systems to simulate human digestion and, in particular, infant digestion could become increasingly valuable.To simulate the digestive process through the use of a dynamic model of the infant gastroenteric apparatus to study the digestibility of starch-based infant foods.Using M.I.D.A (Model of an Infant Digestive Apparatus), the oral, gastric and intestinal digestibility of two starch-based products were measured: 1) rice starch mixed with distilled water and treated using two different sterilization methods (the classical method with a holding temperature of 121°C for 37 min and the HTST method with a holding temperature of 137°C for 70 sec) and 2) a rice cream with (premium product) or without (basic product) an aliquot of rice flour fermented by Lactobacillus paracasei CBA L74. After the digestion the foods were analyzed for the starch concentration, the amount of D-glucose released and the percentage of hydrolyzed starch.An in vitro dynamic system, which was referred to as M.I.D.A., was obtained. Using this system, the starch digestion occurred only during the oral and intestinal phase, as expected. The D-glucose released during the intestinal phase was different between the classical and HTST methods (0.795 grams for the HTST versus 0.512 for the classical product). The same analysis was performed for the basic and premium products. In this case, the premium product had a significant difference in terms of the starch hydrolysis percentage during the entire process.The M.I.D.A. system was able to digest simple starches and a more complex food in the correct compartments. In this study, better digestibility of the premium product was revealed.