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

Hussein, Mahamoud; Hoad, Caroline; Wright, Jeff; Singh, Gulzar; Stephenson, Mary; Cox, Eleanor; Placidi, Elisa; Pritchard, Susan; Costigan, Carolyn; Ribeiro, Henelyta; Ciampi, Elisabetta; Nandi, Asish; Hedges, Nick; Sanderson, Paul; Peters, Harry; Rayment, Pip; Spiller, Robin; Gowland, Penny; Marciani, Luca

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/m2): 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 13C 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.

Citation

Hussein, M., Hoad, C., Wright, J., Singh, G., Stephenson, M., Cox, E., Placidi, E., Pritchard, S., Costigan, C., Ribeiro, H., Ciampi, E., Nandi, A., Hedges, N., Sanderson, P., Peters, H., Rayment, P., Spiller, R., Gowland, P., & Marciani, L. (2015). Fat emulsion intragastric stability and droplet size modulate gastrointestinal responses and subsequent food intake in young adults. Journal of Nutrition, 145(6), 1170-1177. https://doi.org/10.3945/jn.114.204339

• Journal Article Type: Article
• Acceptance Date: Apr 3, 2015
• Online Publication Date: Apr 29, 2015
• Publication Date: Jun 1, 2015
• Deposit Date: Aug 21, 2017
• Publicly Available Date: Feb 12, 2019
• Journal: Journal of Nutrition
• Print ISSN: 0022-3166
• Electronic ISSN: 1541-6100
• Publisher: Oxford University Press
• Peer Reviewed: Peer Reviewed
• Volume: 145
• Issue: 6
• Pages: 1170-1177
• DOI: https://doi.org/10.3945/jn.114.204339
• Public URL: https://nottingham-repository.worktribe.com/output/1111886
• Publisher URL: https://academic.oup.com/jn/article/145/6/1170/4585816
• PMID: 00035564