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Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo

Marciani, Luca; Lopez-Sanchez, Patricia; Pettersson, Stefan; Hoad, Caroline; Abrehart, Nichola; Ahnoff, Martin; Str�mf, Anna

Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo Thumbnail


Authors

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LUCA MARCIANI LUCA.MARCIANI@NOTTINGHAM.AC.UK
Professor of Gastrointestinal Imaging

Patricia Lopez-Sanchez

Stefan Pettersson

CAROLINE HOAD CAROLINE.L.HOAD@NOTTINGHAM.AC.UK
Senior Research Fellow

Martin Ahnoff

Anna Str�mf



Abstract

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.

Citation

Marciani, L., Lopez-Sanchez, P., Pettersson, S., Hoad, C., Abrehart, N., Ahnoff, M., & Strömf, A. (2019). Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo. Food and Function, 10(12), 7892-7899. https://doi.org/10.1039/C9FO01617A

Journal Article Type Article
Acceptance Date Nov 19, 2019
Online Publication Date Nov 22, 2019
Publication Date Dec 1, 2019
Deposit Date Nov 24, 2019
Publicly Available Date Mar 29, 2024
Journal Food and Function
Print ISSN 2042-6496
Electronic ISSN 2042-650X
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 10
Issue 12
Pages 7892-7899
DOI https://doi.org/10.1039/C9FO01617A
Keywords Hydrogel, Gel, MRI, Polysaccharides
Public URL https://nottingham-repository.worktribe.com/output/3392444
Publisher URL https://pubs.rsc.org/en/Content/ArticleLanding/2019/FO/C9FO01617A#!divAbstract
Additional Information : This document is Similarity Check deposited; : Luca Marciani (ORCID); : Stefan Pettersson (ORCID); : Caroline Hoad (ORCID); : Nichola Abrehart (ORCID); : Martin Ahnoff (ORCID); : Anna Ström (ORCID); : Single-blind; : Received 22 July 2019; Accepted 19 November 2019; Accepted Manuscript published 22 November 2019; Advance Article published 3 December 2019; Version of Record published 11 December 2019