Evidence map›Paper›PMID 39456306›Full record

ArticleFoods (Basel, Switzerland)2024

Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.

Motomi Shibasaki, Tatsuro Maeda, Takayoshi Tanaka, Kenjiro Sugiyama, Hiroyuki Kozu, Ritsuna Noguchi, Takumi Umeda, Tetsuya Araki, Isao Kobayashi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Motomi ShibasakiFaculty of Human Life, Jumonji University, 2-1-18 Sugasawa, Niiza 352-8510, Saitama, Japan.
Tatsuro MaedaFaculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-ikebukuro, Toshima Ward, Tokyo 170-8445, Japan.
Takayoshi TanakaGraduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan.
Kenjiro SugiyamaSchool of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji 192-0015, Tokyo, Japan.
Hiroyuki KozuInstitute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan.ORCID 0009-0002-7255-5454
Ritsuna NoguchiFaculty of Health and Medical Science, Teikyo Heisei University, 2-51-4 Higashi-ikebukuro, Toshima Ward, Tokyo 170-8445, Japan.
Takumi UmedaInstitute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan.ORCID 0009-0004-3733-3615
Tetsuya ArakiGraduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo Ward, Tokyo 113-8657, Japan.
Isao KobayashiInstitute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan.ORCID 0000-0001-9062-5554

Funding

Japan Society Grants-in-Aid for the Promotion of Science 24K02892
6 · The paper itself

Abstract

The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread.

Indexed as

breadfood bolusgastric peristalsisglutenin vitro digestionmicrostructurephysical digestionstarch

Identifiers

PMID39456306
PMCPMC11507474

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.