| Budget Amount *help |
¥17,680,000 (Direct Cost: ¥13,600,000、Indirect Cost: ¥4,080,000)
Fiscal Year 2019: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2018: ¥7,280,000 (Direct Cost: ¥5,600,000、Indirect Cost: ¥1,680,000)
Fiscal Year 2017: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
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| Outline of Final Research Achievements |
In vitro gastrointestinal digestibility of model foods containing protein, carbohydrate, or lipid was systematically investigated using a human gastric digestion simulator. Digestion experiments simulating a human peristaltic motion were performed, and a shaking method was also used for investigating in vitro gastrointestinal digestibility of the model solid foods. The results clarified how gastric peristaltic motion affects physical digestion process (e.g., disintegration of solid food particles) and chemical digestion process of the components embedded in food particles. In vitro gastrointestinal digestion experiments were also performed using solids foods whose texture was controlled. The difference of texture of solid foods containing the same type and amount of a nutrient affected their physical and chemical digestion processes.
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