Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Understanding Antral Contraction in Human Stomach through Comparison with Soft Elastic Reactor Using a Chemical Engineering Approach

Version 1 : Received: 27 December 2023 / Approved: 28 December 2023 / Online: 28 December 2023 (15:16:34 CET)

How to cite: Delaplace, G.; Jeantet, R.; Lee, J.; Liu, M.; Xiao, J.; Dupong, D.; Chen, X.D. Understanding Antral Contraction in Human Stomach through Comparison with Soft Elastic Reactor Using a Chemical Engineering Approach. Preprints 2023, 2023122206. https://doi.org/10.20944/preprints202312.2206.v1 Delaplace, G.; Jeantet, R.; Lee, J.; Liu, M.; Xiao, J.; Dupong, D.; Chen, X.D. Understanding Antral Contraction in Human Stomach through Comparison with Soft Elastic Reactor Using a Chemical Engineering Approach. Preprints 2023, 2023122206. https://doi.org/10.20944/preprints202312.2206.v1

Abstract

Gastric mixing relies both on enzymatic reactions and mechanical solicitations through antral contraction waves (ACWs). This work aims at discussing the influence of ACWs frequency and digesta viscosity on human gastric mixing efficiency by comparison with that of a soft elastic reactor (SER), that induces mixing by vibration of its wall in a similar way as ACWs promote stomach motility. The SER mixing curve was considered in order to determine the flow regime reached during gastric mixing. The number of contractions required to achieve homogenization was found to depend on the viscosity of the stomach content and the ACWs amplitude. Moreover, it was deduced from the same range of SER and ACWs operating points that the mechanical solicitation provided by human peristalsis was low and that gastric mixing was confined in laminar regime. Further efforts are needed to investigate the role of other physiological processes such as gastric secretions and emptying in overall gastric mixing performance.

Keywords

antral contraction; mixing number; soft elastic reactor; dimensional analysis

Subject

Biology and Life Sciences, Food Science and Technology

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