Gastric digestion in vivo and in vitro: how the structural aspects of food influence the digestion process

Abstract

Food digestion is crucial for sustaining life. Although it has been examined for more than 300 years, the basic principles are not entirely understood. Antral motility is well characterized, and current research is seeking to determine flow patterns generated by the stomach's peristaltic contractions. The rate of gastric emptying for solid and liquid meals has been determined according to variations in meal composition, energy content, and subject characteristics. The glycemic response has been measured for many carbohydrate foods and is altered by factors such as amount of processing, particle size, and starch structure. Similarly, ileal starch digestibility is altered by food and starch properties. Even though many foods have been studied according to their glycemic response, starch digestibility, and in vitro digestion kinetics, the rate-determining processes and underlying mechanisms remain to be established. The link between food properties, digestion processes, and final health outcomes must be strengthened for functional food optimization.