![]() Jaw movement smoothness was evaluated by measuring jerk-cost (calculated from acceleration) with an accelerometer that was attached to the skin of the mentum of 10 asymptomatic subjects, and acceleration was recorded during chewing on two-colour chewing gum, which was used to assessed masticatory efficiency. ![]() The aim of this study was to determine whether experimental differences in food bolus location (anterior versus posterior) had an effect on masticatory efficiency and jaw movement smoothness. However, little is known about jaw movement smoothness during chewing and the effect of differences in food bolus location on movement smoothness and masticatory efficiency. Theses & Dissertations - Harvested by LAC ĮTDs that will be harvested by Library and Archives Canada.Masticatory efficiency in individuals with extensive tooth loss has been widely discussed.This item appears in the following Collection(s) Sliced versus formulated potato chips–Does food structure alter lipid digestion? Food Structure, 32, 100272. Zhou, Z., Nasr, P., Sultani, A., Goff, H. Food Research International, 167, 112688. The digestive fate of beef versus plant-based burgers from bolus to stool. Zhou, Z., Amer, H., Sultani, A., Nasr, P., Wang, Y., Corradini, M. This research furthers understanding of how food structure may regulate lipemic response and gut microbiota performance.Īll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated. To conclude, formulated UPFs (e.g., PB, formulated chips) lack the whole food structure in processed foods (e.g., BB, sliced chips), leading to a higher rate and extent of FFA release and affecting the gut microbial composition and metabolism site-specially. However, the absolute FFA bioaccessibility of sliced chips steadily increases after 180 min of digestion due to food matrix erosion continually exposing triacylglycerols, whereas the matrix of reformulated chips results in rapid dispersion of triacylglycerols causing FFA hydrolysis to peak at ~240-300 min. PB produced more short-chain fatty acids (SCFA) than BB in the ascending and descending colon but less in the transverse colon (p 0.05). Linear discriminant analysis effect size (LEfSe) shows supplement fed with PB enriched Clostridium and Citrobacter during colon fermentation using the Simulated Human Intestinal Microbial Ecosystem (SHIME), whereas BB differentially increased Megasphaera, Bacteroides, Alistipes, and Blautia at the genus level. The markedly different food structures result in significantly higher free fatty acid (FFA) bioaccessibility for PB (28.2 ± 4.80%) than BB (8.73 ± 0.52%) during simulated in-vitro digestion using the TIM Gastrointestinal Model-1 (TIM-1). Ultra-processed, plant-based burgers (PB) and traditional comminuted-beef burgers (BB) share similar organoleptic and most physicochemical properties, but PB does not contain intact whole food structures, while BB entraps lipids throughout their myofibrillar protein network. A knowledge gap exists in understanding the role of food structure on lipid digestion and colonic fermentation of formulated foods compared to the whole food they seek to emulate. Ultra-processed foods (UPFs) formulated from highly refined ingredients are not simply a sum of their macronutrients composition alone cannot explain the association between high UPFs intake and increased malnutrition risks (i.e., obesity, metabolic syndrome). Digestive Fate of Ultra-Processed Foods: From Bolus to Stool
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