Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postpradial satiety.
Marciani, Luca and Faulks, Richard and Wickham, Martin and Bush, Debbie and Pick, Barbara and Wright, Jeff and Cox, Eleanor F. and Fillery-Travis, Annette and Gower, Penny A. and Spiller, Robin C. (2009) Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postpradial satiety. British Journal of Nutrition, 101 . pp. 919-928. ISSN 0007-1145
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Fat is often included in common foods as an emulsion of dispersed oil droplets to enhance the organoleptic quality and stability. The intragastric acid stability of emulsified fat may impact on gastric emptying, satiety and plasma lipid absorption. The aim of the present study was to investigate whether, compared with an acid-unstable emulsion, an acid-stable fat emulsion would empty from the stomach more slowly, cause more rapid plasma lipid absorption and cause greater satiety. Eleven healthy male volunteers received on two separate occasions 500 ml of 15% (w/w) [13C]palmitate-enriched olive oil-in-water emulsion meals which were either stable or unstable in the acid gastric environment. MRI was used to measure gastric emptying and the intragastric oil fraction of the meals. Blood sampling was used to measure plasma lipids and visual analogue scales were used to assess satiety. The acid-unstable fat emulsion broke and rapidly layered in the stomach. Gastric emptying of meal volume was slower for the acid-stable fat emulsion (P,0·0001; two-way ANOVA). The rate of energy delivery of fat from the stomach to the duodenum was not different up to t ¼ 110 min. The acid-stable emulsion induced increased fullness (P,0·05), decreased hunger (P,0·0002), decreased appetite (P,0·0001) and increased the concentration of palmitic acid tracer in the chylomicron fraction (P,0·04). This shows that it is possible to delay gastric emptying and increase satiety by stabilising the intragastric distribution of fat emulsions against the gastric acid environment. This could have implications for the design of novel foods.
|Research Areas:||A. > Institute for Work Based Learning|
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|Deposited On:||25 May 2010 08:13|
|Last Modified:||14 Mar 2015 00:51|
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