Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety

Abstract

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) [ 13 C]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. Magnetic resonance imaging: Echo-planar imaging: Stomach: Human studiesThe current epidemic of obesity in the Western population (1) can be related at least in part to the increasing consumption of pre-processed food that is high in added fat. The inclusion of fat impacts significantly upon both the palatability and the stability of common foodstuffs. The most common method of including fat is as an emulsion of finely dispersed oil droplets. This emulsion will enhance both the mouth-feel and stability of the food, for example, by changing the viscoelastic properties which gives rise to a perception of creaminess (2) . Furthermore the oil droplets can also be the principal carrier of aroma components and determine the rate of aroma release (3,4) during the process of eating. Once eaten, the presence of the emulsion within the food will impact upon the gastrointestinal response (5 -7) . Thus the presence of fat and the form of fat within a food impacts upon all aspects of a consumer's experience of that food from mouth-feel through to metabolism. Reducing the fat content of food whilst maintaining consumer satisfaction is not straightforward and it requires a good understanding of the relationship between food structure and its behaviour before and during digestion.The physical state and the spatial distribution of fat within the gastric lumen during digestion are critical factors influencing the rate of fat deliv...

Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial

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Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

“…The gastric emptying was linear for all emulsions while the coarse unstable emulsion (6 mm) emptied more rapidly (t 1/2 180 ± 9 min) than the fine and coarse stable ones (t 1/2 : 230 for 6 mm, 330 ± 61 min for 0.4 mm), without significant modification of the rate of energy delivery from the stomach into the duodenum up to 110 min (1.98 ± 0.22 vs. 1.67 ± 0.48 kcal/min). Additionally, no significant difference was highlighted in the plasmatic postprandial lipemia or on gallbladder contraction (Marciani et al, 2009). The stabilization of emulsion by Locust Bean Gum increased the AUC of plasmatic CCK, while this parameter was not significantly modified by droplet size changes.…”

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