Fat emulsion intragastric stability and droplet size modulate gastrointestinal responses and subsequent food intake in young adults.
BACKGROUND
Intragastric creaming and droplet size of fat emulsions may affect intragastric behavior and gastrointestinal and satiety responses.


OBJECTIVE
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.


CONCLUSIONS
Manipulating intragastric stability and fat emulsion droplet size can influence human gastrointestinal physiology and food intake.
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Mahamoud O
MO
Hussein
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Caroline L
CL
Hoad
Gastrointestinal Surgery, University of Nottingham, Nottingham, United Kingdom;
Jeff
J
Wright
Nottingham Digestive Diseases Centre and National Institute for Health Research Biomedical Research Unit, Nottingham University Hospitals, University of Nottingham, Nottingham, United Kingdom;
Gulzar
G
Singh
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Mary C
MC
Stephenson
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Eleanor F
EF
Cox
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Elisa
E
Placidi
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Susan E
SE
Pritchard
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Carolyn
C
Costigan
Unilever Discover, Sharnbrook, United Kingdom; and.
Henelyta
H
Ribeiro
Unilever Discover, Sharnbrook, United Kingdom; and.
Elisabetta
E
Ciampi
Unilever Discover, Sharnbrook, United Kingdom; and.
Asish
A
Nandi
Unilever Discover, Sharnbrook, United Kingdom; and.
Nick
N
Hedges
Unilever Discover, Sharnbrook, United Kingdom; and.
Paul
P
Sanderson
Unilever Research and Development, Vlaardingen, The Netherlands.
Harry P F
HP
Peters
Unilever Discover, Sharnbrook, United Kingdom; and.
Pip
P
Rayment
Nottingham Digestive Diseases Centre and National Institute for Health Research Biomedical Research Unit, Nottingham University Hospitals, University of Nottingham, Nottingham, United Kingdom;
Robin C
RC
Spiller
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, and.
Penny A
PA
Gowland
Nottingham Digestive Diseases Centre and National Institute for Health Research Biomedical Research Unit, Nottingham University Hospitals, University of Nottingham, Nottingham, United Kingdom; luca.marciani@nottingham.ac.uk.
Luca
http://orcid.org/0000-0001-9092-4300
L
Marciani
D000328:Adult; D015992:Body Mass Index; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000008:administration & dosage* / Q000493:pharmacokinetics*; D004063:Digestion; D004311:Double-Blind Method; D004655:Emulsions / Q000737:chemistry; D002149:Energy Intake; D005260:Female; D005746:Gastric Emptying / Q000502:physiology; D005766:Gastrointestinal Contents / Q000737:chemistry; D041981:Gastrointestinal Tract / Q000378:metabolism*; D064368:Healthy Volunteers; D006801:Humans; D008279:Magnetic Resonance Imaging; D008297:Male; D062407:Meals; D010316:Particle Size; D019518:Postprandial Period / Q000502:physiology; D012527:Satiation / Q000502:physiology*; D012528:Satiety Response / Q000502:physiology; D055815:Young Adult
D004041:Dietary Fats; D004655:Emulsions
food intake; lipid; magnetic resonance imaging; physical form of food; small bowel; stomach