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Nutrients 2018, 10(9), 1308; https://doi.org/10.3390/nu10091308

Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition

1
Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l’œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France
2
Institut Nutrition-Métabolisme-Cancer, INRA, Institut National de la Santé et de la Recherche Médicale (INSERM), Université Rennes 1, Domaine de la prise, 35590 Saint-Gilles, France
3
INRA, ANI-SCAN Unit, Domaine de la Prise, 35590 Saint-Gilles, France
*
Author to whom correspondence should be addressed.
Received: 9 August 2018 / Revised: 5 September 2018 / Accepted: 11 September 2018 / Published: 14 September 2018
(This article belongs to the Special Issue The Impact of Beverages on Ingestive Behavior)
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Abstract

Gastric emptying of food is mainly driven by the caloric concentration, the rheological properties of the chyme, and the physical state (liquid/solid) of food once in the stomach. The present work investigated: (1) The effect of the composition and the viscosity of drinkable yogurts on gastric emptying in pigs, and (2) the behavior of yogurts during dynamic in vitro digestion. Three isocaloric liquid yogurts were manufactured: Two enriched in protein and fiber showing either a low (LV) or high (HV) viscosity, one control enriched in sugar and starch (CT). They were labelled with 99mTc-sulfur colloid and given to pigs (n = 11) to determine gastric emptying pattern by gamma scintigraphy. Then dynamic in vitro digestion of the yogurts was done using the parameters of gastric emptying determined in vivo. Gastric emptying half-times were significantly longer for LV than CT, whereas HV exhibited an intermediate behavior. In vitro gastric digestion showed a quick hydrolysis of caseins, whereas whey proteins were more resistant in the stomach particularly for LV and HV. During the intestinal phase, both whey proteins and caseins were almost fully hydrolyzed. Viscosity was shown to affect the behavior of yogurt in the small intestine. View Full-Text
Keywords: gastric emptying; gamma-scintigraphy; yogurt; in vitro digestion; casein; whey protein; satiety gastric emptying; gamma-scintigraphy; yogurt; in vitro digestion; casein; whey protein; satiety
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Ménard, O.; Famelart, M.-H.; Deglaire, A.; Le Gouar, Y.; Guérin, S.; Malbert, C.-H.; Dupont, D. Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition. Nutrients 2018, 10, 1308.

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