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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic
Yohan Reynaud1, Caroline Buffière2, Jérémie David2
1IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
Food Research International (Ottawa, Ont.)
|January 21, 2020
Summary
Food
Area of Science:
- Gastroenterology and Food Science
Background:
- Intragastric pH is crucial for nutrient release and food breakdown.
- Understanding food's effect on gastric conditions is vital for digestive health.
Purpose of the Study:
- To investigate how different food types (liquid vs. solid) influence intragastric pH kinetics.
- To compare methods for measuring intragastric pH in a porcine model.
Main Methods:
- Utilized miniature pigs with gastric cannulas for controlled feeding studies.
- Employed ex vivo chyme sampling, in situ pH catheters, and wireless pH capsules for pH monitoring.
- Developed nonlinear equations to model intragastric pH changes over time.
Main Results:
- In situ pH measurements (catheter and capsule) showed high correlation.
- Liquid and solid foods exhibited distinct intragastric pH profiles over 5 hours.
- Food macrostructure and buffering capacity significantly impacted intragastric pH dynamics.
Conclusions:
- Food's physical form and composition significantly alter intragastric pH.
- In situ pH monitoring methods are reliable for studying gastric conditions.
- Developed models provide insights into food digestion and nutrient release mechanisms.
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