Food Breakdown Research Articles

Lip service: Histological phenotypes correlate with diet and feeding ecology in herbivorous pacus.

Complex prey processing requires the repositioning of food between the teeth, as modulated by a soft tissue appendage like a tongue or lips. In this study, we trace the evolution of lips and ligaments, which are used during prey capture and prey processing in an herbivorous group of fishes. Pacus (Serrasalmidae) are Neotropical freshwater fishes that feed on leaves, fruits, and seeds. These prey are hard or tough, require high forces to fracture, contain abrasive or caustic elements, or deform considerably before failure. Pacus are gape-limited and do not have the pharyngeal jaws many bony fishes use to dismantle and/or transport prey. Despite their gape limitation, pacus feed on prey larger than their mouths, relying on robust teeth and a hypertrophied lower lip for manipulation and breakdown of food. We used histology to compare the lip morphology across 14 species of pacus and piranhas to better understand this soft tissue. We found that frugivorous pacus have larger, more complex lips which are innervated and folded at their surface, while grazing species have callused, mucus-covered lips. Unlike mammalian lips or tongues, pacu lips lack any intrinsic skeletal or smooth muscle. This implies that pacu lips lack dexterity; however, we found a novel connection to the primordial ligament which suggests that the lips are actuated by the jaw adductors. We propose that pacus combine hydraulic repositioning of prey inside the buccal cavity with direct oral manipulation, the latter using a combination of a morphologically heterodont dentition and compliant lips for reorienting food.

Dysbiosis of Gut Microbiota in Patients Undergoing Cardiac Surgery

The diversity of bacteria, viruses, eukaryotic organisms, and archaea that live in the gastrointestinal tract and have coevolved with the host over thousands of years to establish a complex and advantageous relationship is referred to as the “gut microbiota” or “gut microbiome.” The numerous and diverse gut microbiota play an important role mostly in the betterment of human health by facilitating the breakdown of food to release nutrients that would otherwise be inaccessible to the host, encouraging host cells proliferation and differentiation, defending the host against pathogen colonization, and activating or modulating the immune system. The gut microbial community plays an important role in protecting the host against pathogenic microbes, modulating immunity, and regulating metabolic processes and is even regarded as an endocrine organ. The term “dysbiosis” refers to the imbalance of the gut bacterial microbiota, which has been linked to several disorders such as cardiovascular diseases, obesity, irritable bowel syndrome, colorectal cancer, and sepsis. During cardiac surgery, intestinal ischemia-reperfusion causes an inflammatory response throughout the body. Since the intestines are an organ that is vulnerable to ischemia, germs and endotoxins can move between organs. As a consequence, the gut leads to sepsis after surgery. Next-generation sequencing technologies have enabled analysis of a large number of microorganisms. Metagenomics can be used to study intestinal microbiome diversity and dysbiosis, as well as its relationship to health and disease. Sequence-based and multifunctional metagenomics will also provide insights that will lead to greater knowledge than it is ever been of the structural and functional microbiomes.

Gut commensal E. coli outer membrane proteins activate the host food digestive system through neural-immune communication

The gastrointestinal tract facilitates food digestion, with the gut microbiota playing pivotal roles in nutrient breakdown and absorption. However, the microbial molecules and downstream signaling pathways that activate food digestion remain unexplored. Here, by establishing a food digestion system in C.elegans, we discover that food breakdown is regulated by the interaction between bacterial outer membrane proteins (OMPs) and a neural-immune pathway. E.coli OmpF/A activate digestion by increasing the neuropeptide NLP-12 that acts on the receptor CCKR. NLP-12 is homologous to mammalian cholecystokinin, known to stimulate dopamine, and we found that loss of dopamine receptors or addition of a dopamine antagonist inhibited OMP-mediated digestion. Dopamine and NLP-12-CKR-1 converge to inhibit PMK-1/p38 innate immune signaling. Moreover, directly inhibiting PMK-1/p38 boosts food digestion. This study uncovers a role of bacterial OMPs in regulating animal nutrient uptake and supports a key role for innate immunity in digestion.

Gastroplasty With Endoscopic Myotomy (GEM) for the Treatment of Obesity: Preliminary Efficacy and Physiologic Results

Endoscopic sleeve gastroplasty (ESG) is a commonly performed endoscopic bariatric and metabolic therapy.1,2 The procedure uses endoscopic suturing of the greater curvature with reduction of gastric volume. Mean total weight loss (TWL) is approximately 15.6%, with a 77% response rate (≥10% TWL) at 1 year.3 Proposed mechanisms of ESG include early satiation due to reduced fundal accommodation from gastric shortening and prolonged satiety due to delayed gastric emptying from impeded food breakdown and mixing of chyme secondary to gastric body sutures.

Host Species Influence the Gut Microbiota of Endemic Cold-Water Fish in Upper Yangtze River

The fish gut microbiome plays an important role in nutrition absorption and energy metabolism. Studying the gut microbes of cold-water fish is important to understand the dietary adaptation strategies in extreme environments. In this study, the gut samples of Schizothorax wangchiachii (SW, herbivorous), Schizothorax kozlovi (SK, omnivorous), and Percocypris pingi (PP, carnivorous) in the upper Yangtze River were collected, and we sequenced 16S rRNA amplicon to study the potential relationship between gut microbes and host species. The results showed that gut microbial composition and diversity were significantly different between the three cold-water fishes. These fishes had different key taxa in their gut microbes, including bacteria involved in the breakdown of food (e.g., Cetobacterium, Aeromonas, and Clostridium sensu stricto 10). The highest alpha diversity indices (e.g., Chao 1 index) were identified in the herbivore (SW), followed by the carnivore (PP), and the lowest in the omnivore (SK). Non-metric multidimensional scaling (NMDS) results revealed that the gut microbial community of these species was different between host species. The neutral community model (NCM) showed that the microbial community structure of SW was shaped by stochastic processes, and the highest species dispersal was found in SW, followed by PP, and the lowest in SK. The results of niche breadth agreed with these findings. Our results demonstrated that host species influenced the gut microbiome composition, diversity, and microbial community assembly processes of the three cold-water fishes. These findings implied that the variation of gut microbiome composition and function plays a key role in digesting and absorbing nutrients from different foods in cold-water fish.

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

How the stomach can serve as a biochemical environment for starch digestion and the implications on starch emptying are not well-understood. Biochemical changes during gastric digestion of cooked wheat- and rice-based diets of varying particle size and microstructure were investigated using a growing pig model. In larger-particle size diets (rice grain, rice noodle, pasta), pH >3 was maintained in the proximal stomach digesta even until 240 min digestion, resulting in extended remaining amylase activity and accumulation of maltose from starch hydrolysis in the stomach. In smaller-particle size diets (couscous, rice couscous, semolina porridge), gastric acidification occurred faster to produce homogeneous intragastric pH and deactivated amylase. The hypothesis of the study was that food macrostructure would impact gastric acidification kinetics, and the resulting biochemical environment for starch hydrolysis in the stomach may further affect the mechanisms of food breakdown in the stomach and gastric emptying of starch.

Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion

In vitro gastric digestion studies commonly focus on the acidic environment of the stomach (the distal phase), neglecting that the contact time between food and salivary amylase can be extended during bolus’ temporary storage in the proximal stomach (the proximal phase). Consequently, the role of the proximal phase of gastric digestion on the breakdown of solid starch-based foods is not well understood. This study aimed to address this question using a static in vitro digestion approach. Cooked starch-rich foods of different physical structures (wheat couscous, wheat pasta, rice couscous, rice noodle, and rice grain) were subjected to 30 s oral phase digestion, followed by prolonged incubation of the oral phase mixture (pH 7) for up to 30 min representing different proximal phase digestion times. Each proximal phase sample was sequentially incubated in excess simulated gastric fluid (distal phase, pH 2) for up to an additional 180 min. The proximal phase aided solid food breakdown through starch hydrolysis that caused leaching of particles <2 mm. The distal phase led to softening of food particles, but the softening process was not enhanced with longer proximal phase. In foods with smaller initial size (couscous and rice couscous), a proximal phase of 15 min or longer followed by 180-min distal phase increased starch hydrolysis in the liquid and suspended solid fractions of the digesta, indicating the influence of food structure on acid hydrolysis during in vitro gastric digestion.

The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food.

The effect of different bolus sizes on food breakdown has been studied in adults, but not in children. The objective of this study was to study median particle size (MPS) and other parameters of masticatory function at swallowing threshold (ST) in 8–10‐year‐old‐children with two different bolus sizes. A randomized crossover trial was undertaken in 89 eight to ten‐year‐old children. The study was performed with informed consent and ethical approval. The artificial test food used was made of a condensation silicone (Optosil Comfort) following a standardized protocol. Two bolus sizes (three or four quarters of a 20‐mm diameter, 5‐mm thick tablet) were randomized to avoid an order effect and tested in different sessions. Variables were: MPS (X 50) at ST, number of cycles until ST, sequence and cycle duration as well as cycles/g. Comparisons were performed with paired t and Wilcoxon tests, regressions and correlations were run. Cutoff for statistical significance was .05. Statistically significant differences were found for all variables; X 50 (2.5 ± 0.8 vs. 2.8 ± 0.7 mm, p < .001), cycles until ST (38 vs. 40, p = .022), sequence (25 vs. 27 s, p = .003), and cycle duration (650 vs. 683 ms, p = .015) and cycles/g (27 vs. 21 cycles/g, p < .001), three or four quarters, respectively. In conclusion, in children, as in adults, chewing on a bigger bolus size leads to a larger MPS (X 50) at ST. When chewing on a larger bolus the number of cycles increases, but not enough to swallow the same particle size since the number of cycles/g is less with a bigger bolus size.

A mechanistic approach to model the breakdown of solid food during chewing

Chewing food prepares it for safe swallowing which, by reducing particle size and exposing new surface and blending it with saliva, benefits both digestion and the sensory experience of consumers, the latter through flavour and aroma release and textural changes. A multitude of rate processes are at play and it is the role of feed technologists to enhance their outcomes. Particle size reduction is due to subsequent selection and breakage in each chewing cycle. To develop a model based on mechanistic principles for predicting the Particle Size Distribution (PSD) of solid food bolus during chewing, it was examined which existing mathematical descriptions for selection and breakage that are most suitable for an integrated model. The application of the model is demonstrated by using peanuts as a working example. • Mechanistic selection and breakage models were applied to a real food for the first time. • A combined one-way and two-way models to account selection gave the best fit. • The models developed here have the potential to reduce the time needed for food design. • The models can be adapted to a wider range of food systems in future studies.

Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion

Standardized, model solid foods were developed with varying initial hardness and breakdown rates during in vitro digestion. One class of model foods was based on the Standard American Diet, with strong and weak gel versions created by modulating pH. Another class was developed using whey protein hydrogels, with strong and weak gel versions produced by addition of pectin. The initial hardness of the model foods ranged from 6.2 ± 1.0 N (whey protein weak gel) to 56.2 ± 5.7 N (whey protein strong gel; p < 0.05), and softening half-times ranged between 58 ± 5 min (standard diet weak gel) and 775 ± 82 min (whey protein strong gel; p < 0.05). The model foods were placed into distinct classes according to the Food Breakdown Classification System. These model foods could help future studies develop relationships between food physical property changes during digestion and variables such as gastric emptying and satiety. • Model foods were developed based on the Standard American Diet, or using whey protein hydrogels (2 classes). • Two model foods in each class were developed that differed in initial hardness and softening half-time. • The initial hardness of model foods varied between 6.2 N and 56.2 N. • The softening half-time of model foods during in vitro oral and gastric digestion ranged from 58 min to 775 min. • The model foods were categorized according to the Food Breakdown Classification System.

A specific structure and high richness characterize intestinal microbiota of HIV-exposed seronegative individuals.

Intestinal microbiota facilitates food breakdown for energy metabolism and influences the immune response, maintaining mucosal homeostasis. Overall, HIV infection is associated with intestinal dysbiosis and immune activation, which has been related to seroconversion in HIV-exposed individuals. However, it is unclear whether microbiota dysbiosis is the cause or the effect of immune alterations and disease progression or if it could modulate the risk of acquiring the HIV infection. We characterize the intestinal microbiota and determine its association with immune regulation in HIV-exposed seronegative individuals (HESN), HIV-infected progressors (HIV+), and healthy control (HC) subjects. For this, feces and blood were collected. The microbiota composition of HESN showed a significantly higher alpha (p = 0.040) and beta diversity (p = 0.006) compared to HC, but no differences were found compared to HIV+. A lower Treg percentage was observed in HESN (1.77%) than HC (2.98%) and HIV+ (4.02%), with enrichment of the genus Butyrivibrio (p = 0.029) being characteristic of this profile. Moreover, we found that Megasphaera (p = 0.017) and Victivallis (p = 0.0029) also are enriched in the microbiota composition in HESN compared to HC and HIV+ subjects. Interestingly, an increase in Succinivibrio and Prevotella, and a reduction in Bacteroides genus, which is typical of HIV-infected individuals, were observed in both HESN and HIV+, compared to HC. Thus, HESNs have a microbiota profile, similar to that observed in HIV+, most likely because HESN are cohabiting with their HIV+ partners.

Морфофункціональна характеристика окремих органів травної системи людини

Today, the growing trend of the prevalence of diseases of the digestive system is a very important issue not only in Ukraine but also around the world. This problem applies not only to practical areas of health care, but also to theoretical medicine. The study of the anatomical structure and functional state of the digestive system is the theoretical basis for the extrapolation of various pathological conditions in laboratory animals. Analysis of scientific sources showed a lack of comprehensive morphological studies of the human digestive system. The purpose of the paper was to study the features of some organs of the human digestive system in the morphological aspect by bibliographic analysis of literature. Materials and methods. This bibliographic analysis is based on published peer-reviewed articles, books, textbooks, monographs, abstracts of dissertations. For the purposes of this systematic review, literature search (concerning the study of the structure of the human digestive system) was carried out on the Internet, domestic literature sources, scientific and electronic libraries of Poltava State Medical University by the following keywords: "digestive system", "morphology", "gastrointestinal tract", "colon", "cаecum", "embryonic development of the digestive system". Results and discussion. Digestive system (Latin «systema digestorium») is a system of organs of various structures and functions formed in phylogeny, the importance of which lies in the perception, mechanical and chemical (enzymatic) processing and absorption of nutrients needed to compensate for energy and material costs in the body. Conclusion. Significant progress has been made in understanding the development of the human digestive system over the past two decades. The human digestive system is formed in phylogeny community of similar in structure and function of organs, the importance of which is the digestion of food, mechanical and enzymatic breakdown, absorption of breakdown products into the internal environment of the body and their transport to the liver. The structure of the gastric mucosa is well thought out for secretion and protection against low pH of gastric contents, which is regulated by hydrochloric acid. The pancreas, like the gland of external secretion, produces many digestive enzymes in an inactive form. Activation usually occurs in the lumen of the small intestine. The liver receives most of the nutrients absorbed through the portal vein and then uses them to synthesize many larger molecules

Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

• Human well-being requires proper chewing and safe swallowing. • Complex food structure–property–processing interplays control food bolus formation. • Food-mouth-gut-brain crosstalks occur during food chewing, swallowing and digestion. • Better knowledge of physiology and biomechanics of food oral processing is needed. • Multidisciplinary research empowers food design for aging populations. This review article provides an overview of the physiology and biomechanics of food oral processing, with a wider view towards the development of wellness foods that facilitate proper chewing and safe swallowing. The complexity of food oral processing is well recognized, involving food-mouth-gut-brain interplay. This process requires precise coordination of chewing, oro-sensing, neural control, saliva secretion, bolus formation, swallowing and respiration, involving central and peripheral nervous systems, sensors and muscles of the oral cavity, pharynx, larynx and oesophagus. Oral processing of an ingested food leads to its fragmentation, hydration, breakdown, transformation and reconstruction, and provides simultaneous oro-sensory perception and preliminary food digestion via mechanical fracture and chemical/enzymatic reactions. There exists a complex food structure-property-processing relationship from the first bite of a food through to bolus formation for swallowing. Achieving maximal deformability of a bolus is a key criterion for successful swallow-aided food development. Food structure is the main variable affecting food breakdown, food sensory perception and bolus formation. More research is needed to better understand the food structure-oral processing relationship, which guides the tailoring of foods/diets for individuals with chewing and swallowing difficulties to achieve balanced nutrition and an enjoyable eating experience.

A Redundantly Actuated Chewing Robot Based on Human Musculoskeletal Biomechanics: Differential Kinematics, Stiffness Analysis, Driving Force Optimization and Experiment

Human masticatory system exhibits optimal stiffness, energy efficiency and chewing forces needed for the food breakdown due to its unique musculoskeletal actuation redundancy. We have proposed a 6PUS-2HKP (6 prismatic-universal-spherical chains, 2 higher kinematic pairs) redundantly actuated parallel robot (RAPR) based on its musculoskeletal biomechanics. This paper studies the stiffness and optimization of driving force of the bio-inspired redundantly actuated chewing robot. To understand the effect of the point-contact HKP acting on the RAPR performance, the stiffness of the RAPR is estimated based on the derived dimensionally homogeneous Jacobian matrix. In analyzing the influence of the HKP on robot dynamics, the driving forces of six prismatic joints are optimized by adopting the pseudo-inverse optimization method. Numerical results show that the 6PUS-2HKP RAPR has better stiffness performance and more homogenous driving power than its non-redundant 6-PUS counterpart, verifying the benefits that the point-contact HKP brings to the RAPR. Experiments are carried out to measure the temporomandibular joint (TMJ) force and the occlusal force that the robot can generate. The relationship between these two forces in a typical chewing movement is studied. The simulation and experimental results reveal that the existence of TMJs in human masticatory system can provide more homogenous and more efficient chewing force transmission.

What does 'toughness' look like? An examination of the breakdown of young and mature leaves under cyclical loading.

The material property of leaf toughness is considered the crucial mechanical challenge facing folivorous primates. Mature leaves have higher recorded toughness values than young leaves on average, leading to many assumptions about the patterning of food breakdown that follow a tough/not-tough dichotomy. We tested three hypotheses about how leaves break down under repetitive loading cycles, predicting that mature leaves (i) experience more force during simulated occlusal loads, (ii) more effectively resist fragmentation into small pieces, and (iii) show a more gradual decline in resistance over consecutive cycles than young leaves. Under displacement control using a mechanical testing system, we subjected young and mature leaves to 20 cycles of axial loading using interlocking steel wedges, then collected and quantified the size of the leaf fragments. While we found that mature leaves experienced more overall force than young leaves (p < 0.001), they also shattered into smaller pieces (p = 0.004) and showed a steeper decline in their resistance to the cycles over the course of a test (p < 0.01). These results suggest that putatively 'tougher' foods (i.e. mature versus young leaves) do not necessarily resist fragmentation as commonly assumed. The current tough/not-tough paradigm of primate foods may not accurately reflect how leaves break down during masticatory behaviour.

Science in Qi

Qi-nurturing exercises like Taijiquan and Qigong produce significant changes in the body's emissions of electromagnetic energy, which evidence the science in Qi. Reviewing Qi in its functional forms of bioenergy brings scientific familiarity of the abstruse concept. The complexity of Qi transformations in the function of food breakdown and the formation of vital Qi essences reflect the biochemistry of metabolism and the production of ATPs. The review leads to the basic Qi form of Zhen Qi as a representation of ATP and to a new interpretation of the premise of prenatal Qi, relating it to the transmission of mitochondrial DNA. While the basis of Qi and Chinese Medicine is the Taiji Philosophy of Yin and Yang, the regulation of Qi flow in accord with the Principle of Yin-Yang Balance translates to the discipline of the dynamics of bioenergy in homeostasis. The trained cognition of Qi allows for the manipulation of Qi energy at functional pathways to reduce the errors of excessive or deficient Qi levels, that leads to Qi harmony and homeostasis. This opens up a role for Artificial Intelligence via the cognitive perception of Qi to establish the science of Qi.

Gastric secretion rate and protein concentration impact intragastric pH and protein hydrolysis during dynamic in vitro gastric digestion

Gastric secretions are crucial for food breakdown during digestion. Changes in intragastric pH due to gastric secretions are influenced by meal properties, such as composition, particle size, structure, buffering capacity, and mixing of the meal with gastric secretions. The use of in vitro digestion models has increased recently, however more physiologically-relevant digestion models are needed to better mimic the gastrointestinal tract. The objective of this study was to examine different gastric secretion conditions using a dynamic in vitro digestion model to understand their impact on intragastric pH and protein digestion. Whey protein dispersions were made at two protein concentrations (10% w/v and 30% w/v) and were subjected to gastric digestion. Gastric secretions were set to be at constant rate (2.75 mL/min) or variable rate (1.5 – 9.0 mL/min; based on the intragastric pH). In digestions of 30% w/v dispersion, the digesta pH after 60 min was high (average 4.3 ± 0.3), resulting in low pepsin activity (5.6 ± 0.1% of the maximum) and protein degree of hydrolysis (0.3 ± 0.0% degree of hydrolysis), compared to digestions of 10% w/v dispersions. After 90 min of digestion, the pepsin activity in digesta of 30% w/v dispersions increased to 56.1 ± 0.2%, mainly due to the decrease in the emptied digesta pH (average 2.7 ± 0.2). Protein concentration and gastric emptying played an important role on intragastric pH. Further work is needed to develop a mechanistic understanding between food initial properties, gastric emptying rate, gastric secretions, pH changes, and nutrient digestibility during digestion to study the impact of hydrocolloid dispersions properties on human health.

Eulerian-Lagrangian finite element modelling of food flow-fracture in the stomach to engineer digestion

Highly processed foods tend to form weak structures which breakdown rapidly in the gastrointestinal (GI) tract, often causing negative effects on human metabolism and health. Developing healthier foods has been limited by the lack of understanding of how foods are digested. Through computational modelling we reveal mechanical gastric food breakdown phenomena and relate food mechanical properties with performance during critical initial digestion stages. Our model relies strictly on a viscoplastic-damage constitutive law, calibrated via rheological experiments on an artificial biscuit bolus and validated by simulating cutting tests. Simulations suggest that bolus separation during bolus backward extrusion and/or indentation by peristaltic waves, and, bolus agglomeration due to hydrostatic compression near the pylorus, are two competing phenomena that can influence the bolus free surface to volume ratio. This showcases the importance of including mechanical aspects of breakdown when designing foods for controlled chemo-mechanical breakdown and associated nutrient release rates.

Can we understand food oral processing using Kano model? Case study with confectionery products.

This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.

CONCEPT OF AUTOIMMUNE HEPATITIS IN AYURVEDA PERSPECTIVE – A CONCEPTUAL STUDY

Autoimmune hepatitis is a chronic inammatory disorder characterized by high levels of aminotransferase and auto antibodies, hypergammaglobulinemia and interface hepatitis. The etiology of AIH has not been completely elucidated, but immunogenetic background and environmental parameters may contribute to itsdevelopment. Autoimmune hepatitis does not have a pathgnomonic features, and its laboratory,serologic, andhistologic manifestations are found in acute and chronic liver disease of diverse causes.Autoimmune Hepatitis can be compared to mandya Bhutangni in Yakrit. According to Ayurveda,Yakrut is the main site of Bhutangni and one of the sub types of pitta namely Ranjakapitta. This Bhutangni helps in the digestion process as well as Ranjakapitta imparts colour to the blood. According to Charkathe digestion of food by jatharangi results in the breakdown of food in to ve distinct physiochemical groups. Jatharangi ignites the Agni fraction present in each of ve groups. This Bhutangni then converts the respective portion in to assimilable form. If the function of Bhutangni is not proper, at this stage Ama would be produced is called Bhutangni Manda janya Ama. If Agni improperly processed during digestion and metabolism of food it disturbs the process leading formation of Ama. Which is responsible for the manifestation of almost all disease especially autoimmune hepatitis compared with Bhutangni giving a detailed literature overview of Bhutangni, Immunopathogenesis (Ama production) and diagnostic criteria.