Multi-scale characterisation of in vitro and in vivo digested foods
2012
Ménard, Olivia | Le Gouar, Yann | Jardin, Julien | Madec, Marie-Noelle | Famelart, Marie-Hélène | Bouzerzour, Karima | Dupont, Didier
Digestion of nutrients is an essential function for human to allow normal growth and development. During digestion, the structure of the food ingested evolves and detailed characterization of the digestion products is essential for a better understanding on how food is disintegrated in the gastro-intestinal tract. Developing tools appears as a crucial step for monitoring the destructuration of the food during the different phases of the digestion process.The methods developed have to allow the following of the evolution of the matrix at different scales from the macroscopic to the molecular level.Different methods such as biochemical techniques (SDS-PAGE, mass spectrometry) but also molecular immunology (ELISA) have been developed and allow the monitoring of the proteolysis and the released of peptides throughout the GI tract at a molecular level.Evolution of the food at the microscopic level can be evaluated by confocal microscopy or light scattering, the shape and the size of the major components such as proteins, lipids can be determined and the disintegration can be observed all along the passage in the gut.At a macroscopic level, the structure of the food can by analyzed by rheology. Simulation of a gastric digestion (decrease of pH+ gastric enzymes) can be achieved in a rheometer and allows the prediction of the food behaviour in the gastric compartment.By applying and combining those methods, the disintegration of the food and the kinetics of hydrolysis are evaluated and allow a better understanding of the mechanisms of digestion.
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