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Magnetic resonance imaging insights into how fat emulsion stability alters gastric emptying


, : Magnetic resonance imaging insights into how fat emulsion stability alters gastric emptying. Digestive Disease Week Abstracts & Itinerary Planner : Abstract No T1857

Background: Much dietary fat enters the stomach as an emulsion which is destabilised by gastric acid. Understanding how this alters the physical state and the spatial distribution of fat within the gastric lumen will facilitate the design of foods which assist weight control. Aims: To monitor, in vivo and non-invasively, gastric fat volume fractions of oil emulsions, fat layering and oil emulsion creaming using ultra-fast echo-planar magnetic resonance imaging (EPI). Methods: 6 healthy volunteers were intubated naso-gastrically and received, on 2 separate occasions, 500 ml of one acid-stable and one acid-unstable 15% w/w oil-in-water emulsion test meals. EPI techniques were used to assess gastric emptying, fat volume fractions (validated against naso-gastric aspirates), fat spatial distribution, fat creaming and fat layering in the stomach during digestion. Results: (mean+-SEM) Gastric half-emptying time T50% for the aqueous phase of the acid unstable emulsion (84+-14 min) was significantly less than the T50% of the acid stable meal (107+-11 min), Wilcoxon's p<0.05. The comparison of imaging and bench measurements on the aspirates showed that EPI can estimate the fraction of oil remaining in the stomach during digestion of a fat emulsion at all time points (Pearson's correlation r=0.72). The EPI images showed fat spatial distribution, emulsion creaming and fat layering in the gastric lumen which were more pronounced in the acid unstable emulsion. Indeed, longitudinal relaxation time T1 MRI measurements at t=10 min after ingestion showed that the meal fat fraction remaining in the gastric aqueous phase was 11+-2% for the acid stable meal compared to only 4+-1% for the acid unstable meal. These fat fractions subsequently reduced to 6+-1% for the acid stable (due a combination of creaming and dilution by juices) and 1.0+-0.7% for the acid unstable meal (due to layering) at t=70 min respectively. Conclusion: As hypothesised, rapid layering of fat minimised duodenal exposure to fat and increased the rate of gastric emptying of the aqueous phase. The delayed emptying of the fat layer may have important effects of satiety and subsequent eating behaviour immediately after the first meal. Acknowledgements: This work was funded by British Biological Sciences Research Council.

US$29.90


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