Basic research of novel liquid enteral nutrition containing pectin

Abstract

Objectives: The aim of this study was 1) to evaluate the physical properties in a low pH environment, 2) to reveal gastrointestinal dynamics, 3) and to assess nutritional status of rats after administration of a novel liquid enteral nutrition containing pectin (P-EN).
Methods: 1) The viscosity of P-EN was tested over time by mixing with simulated gastric juice. 2) After P-EN was administrated to gastrostomized rats, the residual ratio in the stomach and the travelling rate in the small intestine were measured. 3) After feeding rats a fixed calorie amount of P-EN for 2 weeks, we conducted a blood test, and evaluated body weight and nitrogen balance.
Results: 1) The viscosity of P-EN increased proportionately at pH4.7 and less. 2) P-EN turned into a gel in stomach, and showed a high residual ratio and low travelling rate in the small intestine in rats. 3) Administering P-EN in a fixed caloric amount did not result in any abnormal blood test values and no difference in nitrogen balance compared with calorie-matched control.
Conclusion: We confirmed the gelation of P-EN in a low pH environment. Furthermore, gelation was also observed in the rat stomach. Gastrointestinal dynamics of P-EN were similar to that of semi-solid diet. The results indicate that P-EN can be administered as a comprehensive nutritional diet.