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Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion

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Abstract

Luminescence spectroscopy coupled with molecular rotors was used in the TNO Intestinal Model-1 (TIM-1) to monitor in situ changes to luminal viscosity of three maize starch samples varying in the amylose-to-amylopectin ratio (AM: AP): normal, high amylose (AM) and high amylopectin (AP). The fluorescence intensity (FI) of Fast Green (FG), a proven micro (and bulk) viscosity probe, was monitored throughout digestion to track changes in the gastric viscosity. The FI of FG and the viscosity imparted by the starch followed a power-law relationship. The emission of the MR was unaffected by the composition of TIM-1 secretion fluids nor pH. Hence, direct measurements of digesta FI are sensitive to changing viscosity during the simulated digestion. The viscosity was highest for AP, followed by normal starch, and high AM had the lowest viscosity. In the TIM-1 gastric compartment, from highest to lowest FI, and thus viscosity was high AM > high AP > normal maize starches. We conclude the validity of the proposed method to facilitate the measurement of luminal viscosity, in vitro, when the microviscosity represents bulk viscosity (i.e., when the increase in bulk viscosity is a result of molecular crowding and the surrounding environment around the rotor is homogeneous). Careful consideration is required when foods are heterogeneous as molecular rotors report only on their local non-uniform environment.

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Acknowledgments

IJ, MAR, MGC gratefully acknowledge support from their NSERC Discovery, RTI, and CFI grants. MAR acknowledges support from the Canada Research Chair program and MGC funding from the Arrell Food Insitute.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, N3C3X9, Canada

    Hala Amer, Iris J. Joye, Maria G. Corradini & Michael A. Rogers

  2. Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shebin El kom, Egypt

    Hala Amer

  3. Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, 08901, USA

    Fatemah M. AlHasawi & Richard D. Ludescher

  4. Arrel Food Institute, University of Guelph, Guelph, Ontario, N3C3X9, Canada

    Maria G. Corradini

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  1. Hala Amer
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Correspondence to Maria G. Corradini or Michael A. Rogers.

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Amer, H., AlHasawi, F.M., Ludescher, R.D. et al. Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion. Food Biophysics 16, 181–190 (2021). https://doi.org/10.1007/s11483-020-09660-w

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