44-9 |
The TNO gastro-intestinal model, a unique tool in evaluating gut performance of functional foods and foodingredients |
R. HAVENAAR1, K. Venema1, and M. Posno2. (1) Nutritional Physiology, TNO Nutrition & Food Research, PO Box 360, Zeist, 3700 AJ, Netherlands, (2) TIAX, LLC, TNO USA Office, Rm. 15-W/107, Acorn Park, Cambridge, MA 02140-0238 The digestibility of food products and the availability for intestinal absorption of nutrients or functional food ingredients are dependent on different conditions in the gastro-intestinal tract after ingestion. The most important ones are: - presence and type of food in the GI tract, including the processing of the food; - level and activity of gastric and intestinal secretion products, especially in relation to the pH; - peristaltic mixing and the speed of gastric emptying and intestinal passage of the food; - presence of and interaction between inhibiting or stimulating factors. Concentrations (e.g. bile salts, electrolytes) and activity (e.g. digestive enzymes) of intestinal contents and the passage of food products or ingredients through the gastro-intestinal tract are dynamic processes. Therefore, these processes cannot be simulated in static in vitro models. The TNO in vitro gastro-intestinal models simulate to a high degree these successive dynamic processes in the stomach and the small and large intestine. The modela are unique tools to study the stability, release, absorption and bioconversion of nutrients and nutraceuticals in the gastro-intestinal tract. Specific protocols have been developed and tested to simulate the GI conditions of babies, adults and elderly. With respect to the digestibility and the availability for absorption of nutrients, the survival of lactic acid bacteria, the fermentation of prebiotics by the large intestinal microbiota, and the release and absorption of bioactive compounds, the results obtained in this model showed very good correlations with human and animal in vivo results. During the experiments samples from different sites of the GI tract can be taken in time. This gives a good insight into the (rate of) digestibility and kinetics of absorption of the nutrients or the stability and activity of functional ingredients. This paper will give some examples in the area of glycemic respons, prebiotics and calcium bioaccessibility.
Session 44, NEW PRODUCTS & TECHNOLOGIES
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