A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach

Authors

  • Fanbin Kong,

    1. Authors Kong and Singh are with Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, CA 95616. Author Singh is also with Riddet Inst., Massey Univ., Palmerston North, New Zealand. Direct inquiries to author Singh (E-mail: rpsingh@ucdavis.edu).
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  • R. Paul Singh

    1. Authors Kong and Singh are with Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, CA 95616. Author Singh is also with Riddet Inst., Massey Univ., Palmerston North, New Zealand. Direct inquiries to author Singh (E-mail: rpsingh@ucdavis.edu).
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Errata

This article is corrected by:

  1. Errata: Corrigendum Volume 76, Issue 5, viii, Article first published online: 1 June 2011

Abstract

Abstract:  The objective of this study was to develop an in vitro stomach model, the Human Gastric Simulator (HGS), for studying gastric digestion of foods. The HGS is designed in such a way as to simulate the continuous peristaltic movement of stomach walls, with similar amplitude and frequency of contraction forces as reported in vivo. The HGS mainly consists of a latex vessel, simulating the stomach chamber, and a series of rollers secured on belts that are driven by motor and pulleys to create a continuous contraction of the latex wall. It also incorporates gastric secretion, emptying systems, and temperature control that enable accurate simulation of dynamic digestion process for detailed investigation of the changes in the physical chemical properties of ingested foods. The simulated gastric contraction force demonstrates a similar pattern as in vivo stomach forces. The precise control of gastric secretion and emptying and the adjustable mechanical forces in the HGS provide a useful tool to study transformation of food constituents under simulated physiological conditions.

Practical Application:  HGS could be used to study changes in the physical and chemical properties of gastric contents, and transformation of food constituents that occur during simulated digestion, and the influence of physiological conditions including acid and enzyme secretion and contraction forces on disintegration kinetics of foods and nutrient release.

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