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Fat emulsion intragastric stability and droplet size modulate gastrointestinal responses and subsequent food intake in young adults.

Hussein MO, Hoad CL, Wright J, Singh G, Stephenson MC, Cox EF, Placidi E, Pritchard SE, Costigan C, Ribeiro H, Ciampi E, Nandi A, Hedges N, Sanderson P, Peters HP, Rayment P, Spiller RC, Gowland PA, Marciani L - J. Nutr. (2015)

Bottom Line: The Coarse+LBG treatment (preventing creaming in the stomach) slowed gastric emptying, resulting in 12% higher gastric volume over time (P < 0.001), increased small bowel water content (SBWC) by 11% (P < 0.01), slowed appearance of the (13)C label in the breath by 17% (P < 0.01), and reduced food intake by 9% (P < 0.05) compared with the Coarse treatment.The Fine+LBG treatment (smaller droplet size) slowed gastric emptying, resulting in 18% higher gastric volume (P < 0.001), increased SBWC content by 15% (P < 0.01), and significantly reduced food intake by 11% (P < 0.05, equivalent to an average of 411 kJ less energy consumed) compared with the Coarse+LBG treatment.Manipulating intragastric stability and fat emulsion droplet size can influence human gastrointestinal physiology and food intake.

View Article: PubMed Central - PubMed

Affiliation: Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.

ABSTRACT

Background: Intragastric creaming and droplet size of fat emulsions may affect intragastric behavior and gastrointestinal and satiety responses.

Objectives: We tested the hypotheses that gastrointestinal physiologic responses and satiety will be increased by an increase in intragastric stability and by a decrease in fat droplet size of a fat emulsion.

Methods: This was a double-blind, randomized crossover study in 11 healthy persons [8 men and 3 women, aged 24 ± 1 y; body mass index (in kg/m(2)): 24.4 ± 0.9] who consumed meals containing 300-g 20% oil and water emulsion (2220 kJ) with 1) larger, 6-μm mean droplet size (Coarse treatment) expected to cream in the stomach; 2) larger, 6-μm mean droplet size with 0.5% locust bean gum (LBG; Coarse+LBG treatment) to prevent creaming; or 3) smaller, 0.4-μm mean droplet size with LBG (Fine+LBG treatment). The participants were imaged hourly by using MRI and food intake was assessed by using a meal that participants consumed ad libitum.

Results: The Coarse+LBG treatment (preventing creaming in the stomach) slowed gastric emptying, resulting in 12% higher gastric volume over time (P < 0.001), increased small bowel water content (SBWC) by 11% (P < 0.01), slowed appearance of the (13)C label in the breath by 17% (P < 0.01), and reduced food intake by 9% (P < 0.05) compared with the Coarse treatment. The Fine+LBG treatment (smaller droplet size) slowed gastric emptying, resulting in 18% higher gastric volume (P < 0.001), increased SBWC content by 15% (P < 0.01), and significantly reduced food intake by 11% (P < 0.05, equivalent to an average of 411 kJ less energy consumed) compared with the Coarse+LBG treatment. These high-fat meals stimulated substantial increases in SBWC, which increased to a peak at 4 h at 568 mL (range: 150-854 mL; P < 0.01) for the Fine+LBG treatment.

Conclusion: Manipulating intragastric stability and fat emulsion droplet size can influence human gastrointestinal physiology and food intake.

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Related in: MedlinePlus

Weight of food consumed ad libitum from a pasta meal by healthy young adults after they consumed the 3 meals containing a 20% sunflower oil in water emulsion on the 3 separate study days: Coarse, Coarse+LBG, and Fine+LBG. Values are means ± SEMs, n = 11. Labeled means without a common letter differ, P < 0.05. Coarse, 20% oil and water emulsion with 6-μm mean droplet size; Coarse+LBG, 20% oil and water emulsion with 6-μm mean droplet size and 0.5% locust bean gum; Fine+LBG, 20% oil and water emulsion with 0.4-μm mean droplet size and 0.5% locust bean gum; LBG, locust bean gum.
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fig7: Weight of food consumed ad libitum from a pasta meal by healthy young adults after they consumed the 3 meals containing a 20% sunflower oil in water emulsion on the 3 separate study days: Coarse, Coarse+LBG, and Fine+LBG. Values are means ± SEMs, n = 11. Labeled means without a common letter differ, P < 0.05. Coarse, 20% oil and water emulsion with 6-μm mean droplet size; Coarse+LBG, 20% oil and water emulsion with 6-μm mean droplet size and 0.5% locust bean gum; Fine+LBG, 20% oil and water emulsion with 0.4-μm mean droplet size and 0.5% locust bean gum; LBG, locust bean gum.

Mentions: Figure 7 shows the effects of feeding the 3 fat emulsion meals on food intake. Adding LBG to the Coarse emulsion treatment significantly reduced the amount of pasta meal eaten afterward (Coarse+LBG compared with Coarse, P < 0.05). This represented a 9% reduction compared with the Coarse+LBG treatment, which is equivalent to an average of 379 kJ less energy consumed (Table 1). Reducing droplet size also significantly reduced the amount of pasta meal eaten afterward (Fine+LBG compared with Coarse+LBG, P < 0.05), and represented a 11% reduction compared with the Coarse+LBG emulsion treatment, which is equivalent to an average of 411 kJ less energy consumed (Table 1).


Fat emulsion intragastric stability and droplet size modulate gastrointestinal responses and subsequent food intake in young adults.

Hussein MO, Hoad CL, Wright J, Singh G, Stephenson MC, Cox EF, Placidi E, Pritchard SE, Costigan C, Ribeiro H, Ciampi E, Nandi A, Hedges N, Sanderson P, Peters HP, Rayment P, Spiller RC, Gowland PA, Marciani L - J. Nutr. (2015)

Weight of food consumed ad libitum from a pasta meal by healthy young adults after they consumed the 3 meals containing a 20% sunflower oil in water emulsion on the 3 separate study days: Coarse, Coarse+LBG, and Fine+LBG. Values are means ± SEMs, n = 11. Labeled means without a common letter differ, P < 0.05. Coarse, 20% oil and water emulsion with 6-μm mean droplet size; Coarse+LBG, 20% oil and water emulsion with 6-μm mean droplet size and 0.5% locust bean gum; Fine+LBG, 20% oil and water emulsion with 0.4-μm mean droplet size and 0.5% locust bean gum; LBG, locust bean gum.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4442113&req=5

fig7: Weight of food consumed ad libitum from a pasta meal by healthy young adults after they consumed the 3 meals containing a 20% sunflower oil in water emulsion on the 3 separate study days: Coarse, Coarse+LBG, and Fine+LBG. Values are means ± SEMs, n = 11. Labeled means without a common letter differ, P < 0.05. Coarse, 20% oil and water emulsion with 6-μm mean droplet size; Coarse+LBG, 20% oil and water emulsion with 6-μm mean droplet size and 0.5% locust bean gum; Fine+LBG, 20% oil and water emulsion with 0.4-μm mean droplet size and 0.5% locust bean gum; LBG, locust bean gum.
Mentions: Figure 7 shows the effects of feeding the 3 fat emulsion meals on food intake. Adding LBG to the Coarse emulsion treatment significantly reduced the amount of pasta meal eaten afterward (Coarse+LBG compared with Coarse, P < 0.05). This represented a 9% reduction compared with the Coarse+LBG treatment, which is equivalent to an average of 379 kJ less energy consumed (Table 1). Reducing droplet size also significantly reduced the amount of pasta meal eaten afterward (Fine+LBG compared with Coarse+LBG, P < 0.05), and represented a 11% reduction compared with the Coarse+LBG emulsion treatment, which is equivalent to an average of 411 kJ less energy consumed (Table 1).

Bottom Line: The Coarse+LBG treatment (preventing creaming in the stomach) slowed gastric emptying, resulting in 12% higher gastric volume over time (P < 0.001), increased small bowel water content (SBWC) by 11% (P < 0.01), slowed appearance of the (13)C label in the breath by 17% (P < 0.01), and reduced food intake by 9% (P < 0.05) compared with the Coarse treatment.The Fine+LBG treatment (smaller droplet size) slowed gastric emptying, resulting in 18% higher gastric volume (P < 0.001), increased SBWC content by 15% (P < 0.01), and significantly reduced food intake by 11% (P < 0.05, equivalent to an average of 411 kJ less energy consumed) compared with the Coarse+LBG treatment.Manipulating intragastric stability and fat emulsion droplet size can influence human gastrointestinal physiology and food intake.

View Article: PubMed Central - PubMed

Affiliation: Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.

ABSTRACT

Background: Intragastric creaming and droplet size of fat emulsions may affect intragastric behavior and gastrointestinal and satiety responses.

Objectives: We tested the hypotheses that gastrointestinal physiologic responses and satiety will be increased by an increase in intragastric stability and by a decrease in fat droplet size of a fat emulsion.

Methods: This was a double-blind, randomized crossover study in 11 healthy persons [8 men and 3 women, aged 24 ± 1 y; body mass index (in kg/m(2)): 24.4 ± 0.9] who consumed meals containing 300-g 20% oil and water emulsion (2220 kJ) with 1) larger, 6-μm mean droplet size (Coarse treatment) expected to cream in the stomach; 2) larger, 6-μm mean droplet size with 0.5% locust bean gum (LBG; Coarse+LBG treatment) to prevent creaming; or 3) smaller, 0.4-μm mean droplet size with LBG (Fine+LBG treatment). The participants were imaged hourly by using MRI and food intake was assessed by using a meal that participants consumed ad libitum.

Results: The Coarse+LBG treatment (preventing creaming in the stomach) slowed gastric emptying, resulting in 12% higher gastric volume over time (P < 0.001), increased small bowel water content (SBWC) by 11% (P < 0.01), slowed appearance of the (13)C label in the breath by 17% (P < 0.01), and reduced food intake by 9% (P < 0.05) compared with the Coarse treatment. The Fine+LBG treatment (smaller droplet size) slowed gastric emptying, resulting in 18% higher gastric volume (P < 0.001), increased SBWC content by 15% (P < 0.01), and significantly reduced food intake by 11% (P < 0.05, equivalent to an average of 411 kJ less energy consumed) compared with the Coarse+LBG treatment. These high-fat meals stimulated substantial increases in SBWC, which increased to a peak at 4 h at 568 mL (range: 150-854 mL; P < 0.01) for the Fine+LBG treatment.

Conclusion: Manipulating intragastric stability and fat emulsion droplet size can influence human gastrointestinal physiology and food intake.

Show MeSH
Related in: MedlinePlus