Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivoVise andre og tillknytning
2019 (engelsk)Inngår i: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 10, nr 12, s. 7892-7899Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]
The addition of gelling polysaccharides to sport-drinks may provide improved tolerability of drinks with high concentration of digestible carbohydrates (CHO), otherwise known to increase the risk of gastro-intestinal complaints among athletes under prolonged exercise. The physico-chemical properties of a drink containing 14 wt% of digestible CHO (0.7:1 fructose and maltodextrin-ratio), 0.2 wt% of HM-pectin/alginate and 0.06 wt%. sodium chloride were examined under in vitro gastric conditions using rheology and large deformation testing. The in vivo gelling behaviour of the drink was studied using magnetic resonance imaging of subjects at rest together with blood glucose measurements. The in vivo results confirm gelation of the test drink, with no gel remaining in the stomach at 60 min and blood glucose values were similar to control. The physico-chemical characterisation of the acidified test drink confirms the formation of a weak gel through which low Mw CHO can diffuse.
sted, utgiver, år, opplag, sider
Royal Society of Chemistry , 2019. Vol. 10, nr 12, s. 7892-7899
Emneord [en]
Beverages, Blood, Gelation, Glucose, Magnetic resonance imaging, Polysaccharides, Sodium chloride, Blood glucose, Blood glucose measurements, Deformation testing, Gastric conditions, Gelling polysaccharides, Maltodextrins, Physico-chemicals, Sports drinks, Sports
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-42649DOI: 10.1039/c9fo01617aScopus ID: 2-s2.0-85076382029OAI: oai:DiVA.org:ri-42649DiVA, id: diva2:1384785
Merknad
Funding details: University of Nottingham; Funding details: Göteborgs Universitet; Funding details: NIHR Bristol Biomedical Research Centre; Funding details: Chalmers Tekniska Högskola; Funding details: Nottingham University Hospitals NHS Trust; Funding details: VINNOVA; Funding text 1: aNottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK bSir Peter Mansfield Imaging Centre, University of Nottingham, University Park, Nottingham, NG7 2RD, UK cMaurten AB, Biotech Center, Gothenburg, Sweden dCenter for Health and Performance, Department of Food and Nutrition, and Sport Science, University of Gothenburg, Sweden eApplied Chemistry, Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden fSuMo Biomaterials, VINN Excellence Center, Chalmers University of Technology, Gothenburg, Sweden; Funding text 2: VINNOVA VINN Excellence Center, SuMo BIOMATERIALS, VINNMER and Innovationskontoret, Chalmers are acknowledged for financial support to A. S. and the study, Johan Bergenståhl for the use of the rheometer. Annika Altskär is gratefully acknowledged for TEM experiments.
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