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The intestinal phase of digestion is the third and final stage of the digestive process, occurring after the cephalic and gastric phases. It begins when chyme, a partially digested mixture of food and digestive enzymes, enters the small intestine from the stomach. This phase is crucial for nutrient absorption and involves complex hormonal and enzymatic interactions.
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Related Experiment Video

Updated: Dec 22, 2025

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation
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Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control.

A Dagbasi1, A M Lett1, K Murphy2

  • 1Department of Medicine, Section for Nutrition Research, Imperial College London, Hammersmith Hospital, London, UK.

The Proceedings of the Nutrition Society
|May 9, 2020
PubMed
Summary

Dietary fiber benefits body weight by interacting with gut microbes. Processing food alters its structure, reducing fiber fermentation and appetite suppression benefits, impacting obesity management.

Keywords:
Appetite controlBacterial fermentationFood structureSCFA

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Area of Science:

  • Nutrition Science
  • Microbiome Research
  • Metabolic Health

Background:

  • Dietary fiber intake is linked to body weight management.
  • The gut microbiota plays a crucial role in mediating fiber's effects.
  • Complex food structures protect nutrients and fiber during digestion.

Purpose of the Study:

  • To review the relationship between food structure, gut fermentation, and appetite control.
  • To understand how processing affects the delivery of nutrients to the gut microbiota.
  • To explore strategies for designing foods that promote satiety and aid obesity management.

Main Methods:

  • Literature review of epidemiological and clinical studies.
  • Analysis of the role of food structure in nutrient digestion and fermentation.
  • Examination of microbial metabolites and their hormonal effects.

Main Results:

  • Dietary fiber reaches the distal gut due to its resistant structure, undergoing fermentation.
  • Fermentation produces short-chain fatty acids (SCFAs), stimulating appetite-suppressing hormones.
  • Processing can disrupt food structures, reducing fiber and nutrient availability in the distal gut.

Conclusions:

  • Food structure is critical for maximizing the benefits of dietary fiber on appetite and metabolism.
  • Altered food structures from processing can diminish the gut microbiota's beneficial fermentation.
  • Understanding these mechanisms is key for developing effective dietary strategies for obesity.