Why mathematical modelling of macronutrient hydrolysis should concern you?
Résumé
Background: Hydrolysis of macronutrients is widely studied by in vitro digestion methods. The data obtained is often analyzed to a limited extent due to a lack of know-how. However, mathematical models offer a unique opportunity to gain more insight in the hydrolysis processes. Methods: Modelling approaches focusing on the hydrolysis of macronutrients are evaluated. The underlying principles are explained in an accessible way for the broad food research community. Results: Data obtained during in vitro digestion studies can serve as a basis to build mathematical models providing more in-depth insight into the diverse phenomena taking place. Three main modelling approaches can be differentiated: (i) classic kinetic models based on the decrease in substrate concentration and/or increase in product concentration; (ii) multiresponse models based on the description of a common reaction network; (iii) stochastic models based on interactions between substrate and the active site of the enzyme using cleavage probabilities. Both static and dynamic conditions are considered in recent modelling efforts. Additionally, there is increased attention for modelling complex digestive phenomena, e.g. food structure effects, (macro)nutrient interactions.
