CN114155770A - Method for simulating old people to digest semi-solid food based on semi-dynamic digestion system - Google Patents
Method for simulating old people to digest semi-solid food based on semi-dynamic digestion system Download PDFInfo
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- G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
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Abstract
The invention discloses a method for simulating the digestion of semi-solid food of old people based on a semi-dynamic digestion system. The method comprises the following steps: (1) preparation of simulated oral digestive fluid (SSF); (2) preparation of simulated gastric digestive fluid (SGF); (3) preparation of simulated intestinal digestive juice (SIF); (4) preparation of Simulated Bile (SBF); (5) preparing semi-solid food model peanut butter; (6) simulating oral digestion; (7) and starting the 3D shaking table, the pH-stat, the constant-temperature water bath system and the jacket cup device, feeding, secreting gastric juice and emptying according to a certain program, and simulating semi-dynamic gastrointestinal digestion of the old. Compared with the existing static simulated digestion, the method utilizes the design of a semi-dynamic digestion device to be closer to the digestion process of a human body; meanwhile, the existing digestion method is mainly based on the normal gastrointestinal environment of adults, and the method designs the digestion parameters of the semisolid food aiming at the elderly population.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for simulating the digestion of semi-solid food of old people based on a semi-dynamic digestion system.
Background
Because of the defects of ethical and moral constraints, obvious individual difference of experimental objects, high cost and the like in animal and human body experimental research, the in-vitro simulated digestion method is increasingly concerned in the fields of food, nutrition and medicine and is used for researching food structure degradation and nutrient release, drug slow release and efficacy evaluation. However, most of the digestion methods adopted at home and abroad are based on a static digestion model or a digestion method aiming at adults. However, gastrointestinal digestion is a key step for human body to absorb energy and nutrition from food, and is also a complex continuous process, and the currently used static model cannot simulate the dynamic changes of the real gastrointestinal digestion of human body, especially gastric emptying, pH dynamic changes, continuous secretion of enzymes and digestive juice, and the like. In addition, the semi-solid food is the most widely edible food form for the elderly, has moderate contact time with the oral cavity and less influence on gastrointestinal digestion, but does not develop the relevant semi-dynamic digestion standard operation procedure for the elderly. Therefore, the gastrointestinal system closer to the human body is urgently needed to develop a set of operation method for digesting the semisolid food, which not only can simulate the physicochemical environment of the gastrointestinal digestion of the old people, but also can regulate and monitor the gastrointestinal degradation kinetic process of the food in the digestion process in real time.
Chinese patent application 201810123560.4 discloses an artificial stomach device which simulates gastric contraction and peristalsis through a gastric contraction force device, simulates body temperature through a temperature control device, and finally realizes simulated digestion in vitro of human stomach by controlling the in-out of a test object.
Chinese patent application 201810590324.3 discloses a dynamic human stomach-duodenum in-vitro bionic digestion system, which comprises a heating and heat-insulating box, and an esophagus model, a stomach model, a duodenum model, a peristaltic extrusion device and a digestion evacuation unit which are arranged in the heating and heat-insulating box, and can truly simulate the digestion process of the human stomach and duodenum, provide accurate test data for the research of the human digestive system, and simultaneously appropriately reduce animal experiments and human experiments to a certain extent.
However, the above patents do not simulate the real digestive tract environment of the elderly and the characteristics of gastric secretion and gastric emptying in the digestive process, and do not design the pH value change of the gastrointestinal fluid, the secretion rate of the gastrointestinal fluid, the emptying rate of the gastrointestinal fluid and the like specially for semisolid food.
Disclosure of Invention
The invention aims to provide a method for simulating the digestion of semi-solid food of old people based on a semi-dynamic digestion system. Compared with the existing static simulation digestion method, the method utilizes a semi-dynamic gastrointestinal device and the like and combines the physiological conditions of the old, designs the digestion environment closer to the semi-solid food in the gastrointestinal tract of the old, so that the obtained digestion product is closer to the real digestion product of the old, the reproducibility of the experimental result is high, and the data is more reliable.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for simulating the digestion of semi-solid food by old people based on a semi-dynamic digestion system is characterized by comprising the following steps:
(1) simulated oral digestive fluid (SSF) preparation: preparing SSF by using alpha-amylase, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea and ultrapure water as raw materials;
(2) simulated gastric digestive fluid (SGF) preparation: preparing SGF by using pepsin, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, ammonium chloride, calcium chloride, urea, hydrochloric acid and ultrapure water as raw materials;
(3) simulated intestinal digestive juice (SIF) preparation: preparing SIF by taking trypsin, pancreatic lipase, potassium chloride, potassium dihydrogen phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea, sodium hydroxide and ultrapure water as raw materials;
(4) preparation of Simulated Bile (SBF): preparing SBF by using potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, urea, sodium glycodeoxycholate, sodium taurocholate, sodium hydroxide and ultrapure water as raw materials;
(5) preparation of semi-solid food model peanut butter: peanut is used as a main raw material, guar gum with a certain concentration is added, and semi-solid food is obtained through high-speed shearing treatment;
(6) simulating oral digestion: mixing peanut butter and SSF according to a ratio of 5: 1 (w/v), and heating in a water bath at 37 ℃ for 2 min to form a peanut butter bolus;
(7) simulating semi-dynamic gastrointestinal digestion in the elderly: 5-15 mL of reserved gastric juice, adding 50-80 g of digestive products after oral digestion into the jacketed cup and starting timing; adding SGF containing pepsin and gastric lipase at a flow rate of 0.5-1.0 mL/min; controlling the pH value in the digestion process by controlling the HCl dropping rate, so that the pH value is controlled to be 6.0-6.2 after digestion is carried out for 10 min, the pH value is controlled to be 5.7-6.0 after digestion is carried out for 40 min, the pH value is controlled to be 3.5-3.8 after digestion is carried out for 90 min, and the pH value is controlled to be 3.0 after digestion is carried out for 120 min and is maintained until the digestion is finished; controlling the gastric emptying rate by a pump, so that the emptying rate is 2.60-2.90 mL/min when the digestion is carried out for 5 min, 1.50-1.70 mL/min when the digestion is carried out for 15 min, 0.85-1.15 mL/min when the digestion is carried out for 30 min, 0.80-1.10 mL/min when the digestion is carried out for 60 min, 0.30-0.50 mL/min when the digestion is carried out for 90 min, and maintaining the digestion until the digestion is finished;
(8) simulating semi-dynamic intestinal digestion in the elderly: 3-4 mL of reserved intestinal juice and 20-50 mL of gastric digestion product are added into the jacketed cup and timing is started; adding SIF and SBF containing trypsin and pancrelipase at a flow rate of 0.20-0.40 mL/min; the gastric emptying rate was controlled by a pump such that the rate of intestinal digestive emptying was 0.30-0.50 mL/min to the end of digestion, and the pH was stabilized at 6.5 by a pH-stat to the end of digestion.
Preferably, the step (1) SSF has a composition ratio of: 46.6U/mL of alpha-amylase, 0.623M of potassium chloride, 0.500M of monopotassium phosphate, 1.000M of sodium bicarbonate, 0.148M of magnesium chloride, 2.053M of sodium chloride, 0.375M of urea and 0.300M of calcium chloride; the pH was adjusted to 6.7 with hydrochloric acid.
Preferably, the composition ratio of the SGF in step (2) is: 2000U/mL of pepsin, 60U/mL of gastric lipase, 0.5M of potassium chloride, 0.5M of potassium dihydrogen phosphate dihydrate, 1.0M of Tris, 0.15M of magnesium chloride hexahydrate and 0.3M of calcium chloride; the pH was adjusted to 1.5 with hydrochloric acid.
Preferably, the SIF in step (3) is composed of: trypsin 46U/mL, pancrelipase 1400U/mL, potassium chloride 0.623M, potassium dihydrogen phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, pH adjusted to 6.5 with sodium hydroxide.
Preferably, the composition ratio of the SBF in the step (4) is as follows: potassium chloride 0.623M, monopotassium phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, sodium glycodeoxycholate 2.67 mM, sodium taurocholate 2.67 mM, pH adjusted to 6.5 with sodium hydroxide.
Preferably, the semi-solid food model peanut butter of step (5) is prepared by: frying the peanut kernels with a household induction cooker, and removing the coats to obtain cooked peanut kernels; grinding into powder with mill; mixing peanut powder and ultrapure water in a ratio of 1: 4 (w: w), adding a small amount of guar gum as a thickening agent; processing with high speed shearing machine at 20000 rpm for 5 min to obtain semi-solid food model peanut butter.
The invention develops a digestion method suitable for simulating the digestion of semi-solid food of old people based on a semi-dynamic digestion system. The invention has the following technical characteristics:
(1) the present invention is directed to establishing standard practice for semi-solid digestion methods. The dynamic digestion parameters are set according to the gastrointestinal digestion characteristics of the semisolid food, so that the gastrointestinal digestion environment of the old is closer to the real gastrointestinal digestion environment of the old, and the accuracy of simulating the digestion of the semisolid food by the old is improved.
(2) Compared with the traditional static digestion method, the invention realizes the dynamic secretion of digestive juice, the real-time regulation of the pH value of the digestion environment, the dynamic change of the gastric and intestinal emptying rates and other dynamics simulation in the digestion process by utilizing the devices such as the jacket cup, the 3D shaking table, the constant temperature water bath system, the pH-stat and the like, so that the experimental result is closer to the human body.
Drawings
FIG. 1 is a schematic diagram of the pH change and the volume (V) of the hydrochloric acid consumed in semi-dynamic digestion of semi-solid peanut butter using the simulated geriatric digestion method of the present invention in an embodiment.
FIG. 2 is a schematic illustration of the particle size distribution obtained by semi-dynamic digestion of semi-solid peanut butter using the simulated geriatric digestion method of the present invention in an exemplary embodiment.
FIG. 3 is a schematic illustration of the viscosity change resulting from semi-dynamic digestion of semi-solid peanut butter using the simulated geriatric digestion method of the present invention in an exemplary embodiment of a particular implementation.
Detailed Description
The following specific examples are further illustrative of the methods and techniques provided by the present invention and should not be construed as limiting the invention thereto.
The invention discloses a method for simulating the digestion of semi-solid food by old people based on a semi-dynamic digestion system, and the method can be realized by appropriately improving process parameters by taking the contents as reference by the technical personnel in the field. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the present invention has been described in terms of preferred embodiments for simulating semi-dynamic digestion of semi-solid food in the elderly based on the semi-dynamic digestion system, it will be apparent to those skilled in the art that the techniques of the present invention may be implemented and practiced with modification, or with appropriate modification and combination, of the methods and applications described herein without departing from the spirit, scope, and spirit of the invention.
(1) Simulated oral digestive fluid (SSF) preparation: preparing SSF by using alpha-amylase, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea and ultrapure water as raw materials;
(2) simulated gastric digestive fluid (SGF) preparation: preparing SGF by using pepsin, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, ammonium chloride, calcium chloride, urea, hydrochloric acid and ultrapure water as raw materials;
(3) simulated intestinal digestive juice (SIF) preparation: preparing SIF by taking trypsin, pancreatic lipase, potassium chloride, potassium dihydrogen phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea, sodium hydroxide and ultrapure water as raw materials;
(4) preparation of Simulated Bile (SBF): preparing SBF by using potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, urea, sodium glycodeoxycholate, sodium taurocholate, sodium hydroxide and ultrapure water as raw materials;
(5) preparation of semi-solid food model peanut butter: peanut is used as a main raw material, guar gum with a certain concentration is added, and semi-solid food is obtained through high-speed shearing treatment;
(6) simulating oral digestion: mixing peanut butter and SSF according to a ratio of 5: 1 (w/v), and heating in a water bath at 37 ℃ for 2 min to form a peanut butter bolus;
(7) simulating semi-dynamic gastrointestinal digestion in the elderly: adding reserved gastric juice into a jacket cup, starting a 3D shaking table, a pH-stat super constant-temperature water bath system, adding a peanut butter bolus subjected to oral digestion, changing the gastric juice secretion rate and the gastric emptying rate at different time points, and simulating dynamic gastric digestion of the old for 120 min;
(8) simulating semi-dynamic intestinal digestion in the elderly: adding the reserved intestinal juice into the jacketed cup, starting a 3D shaking table, a pH-stat super constant temperature water bath system, then adding gastric emptying products at different time points, and simulating semi-dynamic intestinal digestion of the old for 120 min by adopting a fixed intestinal juice secretion rate and an emptying rate.
Example (1)
(1) Preparation of SSF: dissolving a proper amount of alpha-amylase, potassium chloride, monopotassium phosphate, Tris, magnesium chloride and calcium chloride in ultrapure water, and adjusting the pH value to 6.7 by hydrochloric acid to obtain SSF, wherein the SSF comprises the following components in percentage by weight: 46.6U/mL of alpha-amylase, 0.623M of potassium chloride, 0.500M of monopotassium phosphate, 1.000M of sodium bicarbonate, 0.148M of magnesium chloride, 2.053M of sodium chloride, 0.375M of urea and 0.300M of calcium chloride; adjusting the pH value to 6.7 by using hydrochloric acid;
(2) preparation of SGF: dissolving a proper amount of pepsin, gastric lipase, potassium chloride, potassium dihydrogen phosphate, Tris, magnesium chloride and calcium chloride in ultrapure water, and adjusting the pH to 1.5 by hydrochloric acid to obtain SGF, wherein the SGF comprises the following components in percentage by weight: 2000U/mL of pepsin, 60U/mL of gastric lipase, 0.5M of potassium chloride, 0.5M of monopotassium phosphate, 1.0M of Tris1.0M of magnesium chloride hexahydrate and 0.3M of calcium chloride; and hydrochloric acid is used for adjusting the pH value to 1.5;
(3) SIF preparation: dissolving proper amount of trypsin, pancreatic lipase, potassium chloride, potassium dihydrogen phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride and urea in ultrapure water, and adjusting the pH to 6.5 by using sodium hydroxide to obtain SIF, wherein the SIF comprises the following components in percentage by weight: trypsin 46U/mL, pancrelipase 1400U/mL, potassium chloride 0.623M, potassium dihydrogen phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, pH adjusted to 6.5 with sodium hydroxide;
(4) preparing SBF: dissolving a proper amount of potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, urea, sodium glycodeoxycholate and sodium taurocholate in ultrapure water, and adjusting the pH to 6.5 by using sodium hydroxide to obtain SBF, wherein the SBF comprises the following components in percentage by weight: potassium chloride 0.623M, monopotassium phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, sodium glycodeoxycholate 2.67 mM, sodium taurocholate 2.67 mM, pH adjusted to 6.5 with sodium hydroxide
(5) Preparation of semi-solid food model peanut butter: peanut butter is prepared from peanuts and ultrapure water according to the weight ratio of 1: 4 (w: w), treating with high speed shearing machine at 20000 rpm for 5 min to obtain peanut butter of control group (without guar gum);
(6) simulating oral digestion: mixing peanut butter and SSF according to a ratio of 1: 1, and heating in water bath at 37 ℃ for 2 min to form a peanut butter bolus;
(7) simulating semi-dynamic gastric digestion in the elderly: 9 mL of reserved gastric juice, and 60 g of peanut butter bolus after oral digestion is added into the jacketed cup and timing is started; adding SGF containing pepsin and gastric lipase at a flow rate of 0.50 mL/min; controlling the pH value in the digestion process by controlling the HCl dropping rate, so that the pH value is reached to 6.11 in 10 min, the pH value is reached to 5.53 in 40 min, the pH value is reached to 3.61 in 90 min, the pH value is reached to 3.0 in 120 min, and the pH value is maintained until the digestion is finished; the gastric emptying rate is controlled by a pump, so that the emptying rate is 2.85 mL/min at the time of 5 min, 1.63 mL/min at the time of 15 min, 0.86 mL/min at the time of 30 min, 0.99 mL/min at the time of 60 min, 0.45 mL/min at the time of 90 min and is maintained until the digestion is finished.
(8) Simulating semi-dynamic intestinal digestion in the elderly: reserving 3 mL of intestinal juice, adding 30 mL of gastric digestion product into a jacket cup, and starting timing; SIF and SBF containing trypsin and pancrelipase were added at a flow rate of 0.25 mL/min; the gastric emptying rate was controlled by a pump such that the rate of intestinal digestive emptying was 0.34 mL/min to the end of digestion, and the pH was stabilized at 6.5 by a pH-stat to the end of digestion.
Storing and inspecting the obtained peanut butter digest. The pH change and the amount of hydrochloric acid consumed during digestion of the control group of peanut butter are shown in FIG. 1 (a), the particle size change of the peanut butter during digestion of the control group of peanut butter is shown in FIG. 2 (a), and the viscosity change of the gastric emptying product of peanut butter during digestion of the control group of peanut butter is shown in FIG. 3 (a).
Example (2)
(1) Preparation of SSF: dissolving a proper amount of alpha-amylase, potassium chloride, monopotassium phosphate, Tris, magnesium chloride and calcium chloride in ultrapure water, and adjusting the pH value to 6.7 by hydrochloric acid to obtain SSF, wherein the SSF comprises the following components in percentage by weight: 46.6U/mL of alpha-amylase, 0.623M of potassium chloride, 0.500M of monopotassium phosphate, 1.000M of sodium bicarbonate, 0.148M of magnesium chloride, 2.053M of sodium chloride, 0.375M of urea and 0.300M of calcium chloride; adjusting the pH value to 6.7 by using hydrochloric acid;
(2) preparation of SGF: dissolving a proper amount of pepsin, gastric lipase, potassium chloride, potassium dihydrogen phosphate, Tris, magnesium chloride and calcium chloride in ultrapure water, and adjusting the pH to 1.5 by hydrochloric acid to obtain SGF, wherein the SGF comprises the following components in percentage by weight: 2000U/mL of pepsin, 60U/mL of gastric lipase, 0.5M of potassium chloride, 0.5M of monopotassium phosphate, 1.0M of Tris1.0M of magnesium chloride hexahydrate and 0.3M of calcium chloride; and hydrochloric acid is used for adjusting the pH value to 1.5;
(3) SIF preparation: dissolving proper amount of trypsin, pancreatic lipase, potassium chloride, potassium dihydrogen phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride and urea in ultrapure water, and adjusting the pH to 6.5 by using sodium hydroxide to obtain SIF, wherein the SIF comprises the following components in percentage by weight: trypsin 46U/mL, pancrelipase 1400U/mL, potassium chloride 0.623M, potassium dihydrogen phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, pH adjusted to 6.5 with sodium hydroxide;
(4) preparing SBF: dissolving a proper amount of potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, urea, sodium glycodeoxycholate and sodium taurocholate in ultrapure water, and adjusting the pH to 6.5 by using sodium hydroxide to obtain SBF, wherein the SBF comprises the following components in percentage by weight: potassium chloride 0.623M, monopotassium phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, sodium glycodeoxycholate 2.67 mM, sodium taurocholate 2.67 mM, pH adjusted to 6.5 with sodium hydroxide
(5) Preparation of semi-solid food model peanut butter: peanut butter is prepared from peanuts and ultrapure water according to the weight ratio of 1: 4 (w: w), wherein 0.4% of guar gum is added as a thickening agent, and the mixture is processed for 5 min by adopting a high-speed shearing machine at 20000 rpm to obtain peanut butter with high viscosity;
(6) simulating oral digestion: mixing peanut butter and SSF according to a ratio of 1: 1, and heating in water bath at 37 ℃ for 2 min to form a peanut butter bolus;
(7) simulating semi-dynamic gastric digestion in the elderly: 9 mL of reserved gastric juice, and 60 g of peanut butter bolus after oral digestion is added into the jacketed cup and timing is started; adding SGF containing pepsin and gastric lipase at a flow rate of 0.5 mL/min; controlling the pH value in the digestion process by controlling the HCl dropping rate, so that the pH value is reached to 5.59 in digestion 10 min, the pH value is reached to 5.64 in digestion 40 min, the pH value is reached to 4.26 in digestion 90 min, the pH value is reached to 3.0 in digestion 120 min, and the pH value is maintained until the digestion is finished; the gastric emptying rate is controlled by a pump, so that the emptying rate is 2.85 mL/min at the time of 5 min, 1.63 mL/min at the time of 15 min, 0.86 mL/min at the time of 30 min, 0.99 mL/min at the time of 60 min, 0.45 mL/min at the time of 90 min and is maintained until the digestion is finished.
(8) Simulating semi-dynamic intestinal digestion in the elderly: reserving 3 mL of intestinal juice, adding 30 mL of gastric digestion product into a jacket cup, and starting timing; SIF and SBF containing trypsin and pancrelipase were added at a flow rate of 0.25 mL/min; the gastric emptying rate was controlled by a pump such that the rate of intestinal digestive emptying was 0.34 mL/min to the end of digestion, and the pH was stabilized at 6.5 by a pH-stat to the end of digestion.
Storing and inspecting the obtained peanut butter digest. The pH change and the amount of hydrochloric acid consumed during digestion of the peanut butter in the high-viscosity group are shown in FIG. 1 (b), the particle size change of the peanut butter during digestion of the peanut butter in the high-viscosity group is shown in FIG. 2 (b), and the viscosity change of the gastric emptying product of the peanut butter during digestion of the peanut butter in the high-viscosity group is shown in FIG. 3 (b).
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A method for simulating the digestion of semi-solid food by old people based on a semi-dynamic digestion system is characterized by comprising the following steps:
(1) simulated oral digestive fluid (SSF) preparation: preparing SSF by using alpha-amylase, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea and ultrapure water as raw materials;
(2) simulated gastric digestive fluid (SGF) preparation: preparing SGF by using pepsin, potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, ammonium chloride, calcium chloride, urea, hydrochloric acid and ultrapure water as raw materials;
(3) simulated intestinal digestive juice (SIF) preparation: preparing SIF by taking trypsin, pancreatic lipase, potassium chloride, potassium dihydrogen phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, urea, sodium hydroxide and ultrapure water as raw materials;
(4) preparation of Simulated Bile (SBF): preparing SBF by using potassium chloride, monopotassium phosphate, sodium bicarbonate, sodium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, urea, sodium glycodeoxycholate, sodium taurocholate, sodium hydroxide and ultrapure water as raw materials;
(5) preparation of semi-solid food model peanut butter: peanut is used as a main raw material, guar gum with a certain concentration is added, and semi-solid food is obtained through high-speed shearing treatment;
(6) simulating oral digestion: mixing peanut butter and SSF according to a ratio of 5: 1 (w/v), and heating in a water bath at 37 ℃ for 2 min to form a peanut butter bolus;
(7) simulating semi-dynamic gastrointestinal digestion in the elderly: 5-15 mL of reserved gastric juice, adding 50-80 g of digestive products after oral digestion into the jacketed cup and starting timing; adding SGF containing pepsin and gastric lipase at a flow rate of 0.5-1.0 mL/min; controlling the pH value in the digestion process by controlling the HCl dropping rate, so that the pH value is controlled to be 6.0-6.2 after digestion is carried out for 10 min, the pH value is controlled to be 5.7-6.0 after digestion is carried out for 40 min, the pH value is controlled to be 3.5-3.8 after digestion is carried out for 90 min, and the pH value is controlled to be 3.0 after digestion is carried out for 120 min and is maintained until the digestion is finished; controlling the gastric emptying rate by a pump, so that the emptying rate is 2.60-2.90 mL/min when the digestion is carried out for 5 min, 1.50-1.70 mL/min when the digestion is carried out for 15 min, 0.85-1.15 mL/min when the digestion is carried out for 30 min, 0.80-1.10 mL/min when the digestion is carried out for 60 min, 0.30-0.50 mL/min when the digestion is carried out for 90 min, and maintaining the digestion until the digestion is finished;
(8) simulating semi-dynamic intestinal digestion in the elderly: 3-4 mL of reserved intestinal juice and 20-50 mL of gastric digestion product are added into the jacketed cup and timing is started; adding SIF and SBF containing trypsin and pancrelipase at a flow rate of 0.20-0.40 mL/min; the gastric emptying rate was controlled by a pump such that the rate of intestinal digestive emptying was 0.30-0.50 mL/min to the end of digestion, and the pH was stabilized at 6.5 by a pH-stat to the end of digestion.
2. The method for simulating the digestion of semi-solid food in elderly based on semi-dynamic digestive system as claimed in claim 1, wherein the SSF of step (1) comprises the following components: 46.6U/mL of alpha-amylase, 0.623M of potassium chloride, 0.500M of monopotassium phosphate, 1.000M of sodium bicarbonate, 0.148M of magnesium chloride, 2.053M of sodium chloride, 0.375M of urea and 0.300M of calcium chloride; the pH was adjusted to 6.7 with hydrochloric acid.
3. The method for simulating the digestion of semi-solid food in elderly based on semi-dynamic digestive system as claimed in claim 1, wherein the composition ratio of SGF in step (2) is: 750U/mL of pepsin, 60U/mL of gastric lipase, 0.623M of potassium chloride, 0.500M of potassium dihydrogen phosphate, 1.000M of sodium bicarbonate, 0.148M of magnesium chloride, 2.053M of sodium chloride, 0.510M of ammonium chloride, 0.375M of urea and 0.300M of calcium chloride, and adjusting the pH to 1.3 by hydrochloric acid.
4. The method for simulating the digestion of semisolid food by old people based on a semi-dynamic digestion system as claimed in claim 1, wherein the SIF in the step (3) is composed of the following components in proportion: trypsin 46U/mL, pancrelipase 1400U/mL, potassium chloride 0.623M, potassium dihydrogen phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, pH adjusted to 6.5 with sodium hydroxide.
5. The method for simulating the digestion of semisolid food by the elderly based on the semi-dynamic digestion system as claimed in claim 1, wherein the SBF of the step (4) comprises the following components in proportion: potassium chloride 0.623M, monopotassium phosphate 0.500M, sodium bicarbonate 1.000M, magnesium chloride 0.148M, sodium chloride 2.053M, urea 0.375M, calcium chloride 0.300M, sodium glycodeoxycholate 2.67 mM, sodium taurocholate 2.67 mM, pH adjusted to 6.5 with sodium hydroxide.
6. The method for simulating the digestion of semi-solid food by the elderly based on the semi-dynamic digestive system as claimed in claim 1, wherein the semi-solid food model peanut butter of step (5) is prepared by: frying the peanut kernels with a household induction cooker, and removing the coats to obtain cooked peanut kernels; grinding into powder with mill; mixing peanut powder and ultrapure water in a ratio of 1: 4 (w: w), adding a small amount of guar gum as a thickening agent; processing with high speed shearing machine at 20000 rpm for 5 min to obtain semi-solid food model peanut butter.
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