PDF(Pubmed)
Abstract：
The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study examined how thickeners in enteral formulas affected the gastric emptying rates of proteins and carbohydrates. A semi-dynamic gastric model was used to prepare and digest test enteral formulas that contained either no thickeners or agar (0.2%). The amounts of protein and carbohydrates in each emptied aliquot were determined, and the emptying rate was calculated. We found that agar accelerated protein emptying, and an exploratory experiment with agar (0.5%) suggested the possibility of concentration dependence. Additionally, experiments using gellan gum (0.08%), guar gum (0.2%), or carrageenan (0.08%, 0.2%) suggested that protein emptying could vary depending on the thickener type and that carrageenan might slow it. These results could help with the appropriate selection of thickeners added to liquid foods based on the patient\'s metabolic profile to manage nutrition, not only for tube-fed patients but also for those with oropharyngeal dysphagia or diabetes.
摘要：
肠内配方中特定营养素的排空率知之甚少，尽管控制管饲患者的排空率很重要。由于它们的粘度，增稠配方广泛用于避免胃反流和减轻护理人员的负担。这项研究检查了肠内配方中的增稠剂如何影响蛋白质和碳水化合物的胃排空率。半动态胃模型用于制备和消化不含增稠剂或琼脂（0.2％）的测试肠内配方。确定每个清空的等分试样中蛋白质和碳水化合物的量，并计算了排空率。我们发现琼脂加速蛋白质排空，用琼脂（0.5％）进行的探索性实验表明了浓度依赖性的可能性。此外,使用结冷胶（0.08％）的实验，瓜尔胶（0.2%），或角叉菜胶(0.08%，0.2％）表明蛋白质排空可能因增稠剂类型而异，而角叉菜胶可能会减慢其速度。这些结果可能有助于根据患者的代谢概况适当选择添加到液体食物中的增稠剂来管理营养，不仅适用于管饲患者，也适用于口咽吞咽困难或糖尿病患者。
