Monitoring of gallbladder and gastric coordination by EPI

Marciani, Luca; Bush, Debbie; Wright, Peter; Wickham, Martin S. J.; Pick, Barbara; Wright, Jeff; Faulks, Richard M.; Fillery-Travis, Annette; Spiller, Robin C.; Gowland, Penny A.

doi:10.1002/jmri.20223

Cited by 21 publications

(12 citation statements)

References 17 publications

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“…3, 4, 23, 24, 25, 26, 27, 28, 29 In recent years, MRI has been shown to measure serially the emptying of the gall bladder accurately, non-invasively and with high spatial resolution. 30, 31, 32, 33, 34 In these studies, serial MRI performed well and it was an effective, non invasive and accurate way of monitoring the effects of various food products on gall bladder emptying.…”

Section: Discussionmentioning

confidence: 87%

Effects of various food ingredients on gall bladder emptying

et al. 2013

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Background/objectives:The emptying of the gall bladder in response to feeding is pivotal for the digestion of fat, but the role of various food ingredients in contracting the gall bladder postprandially is not well understood. We hypothesized that different food ingredients, when consumed, will have a different effect on stimulating gall bladder emptying. To investigate this we designed two randomized, investigator-blind, cross-over studies in healthy subjects using magnetic resonance imaging (MRI) to measure gall bladder volumes serially and non-invasively.Subjects/methods:Study 1: exploratory study evaluating the effects of 10 different food ingredients on gall bladder emptying in eight healthy subjects. The choice of ingredients varied from common items like coffee, tea and milk to actives like curcumin and potato protease inhibitor. Study 2: mechanistic study investigating the cholecystokinin (CCK) dose response to the best performer ingredient from Study 1 in 21 healthy subjects four ways.Results:The largest gall bladder volume change in Study 1 was observed with fat, which therefore became the dose-response ingredient in Study 2, where the maximum % gall bladder volume change correlated well with CCK.Conclusions:These serial test-retest studies showed that the fasted gall bladder volume varied remarkably between individuals and that individual day-to-day variability had wide coefficients of variation. Improved knowledge of how to stimulate bile release using food ingredients will be useful to improve in vitro–in vivo correlation of bioavailability testing of hydrophobic drugs. It could improve performance of cholesterol-lowering plant stanol and sterol products and possibly aid understanding of some cholesterol gallstone disease.

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Section: Discussionmentioning

confidence: 87%

Effects of various food ingredients on gall bladder emptying

et al. 2013

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“…The gallbladder volumes were measured similarly with Analyze software. The mean gallbladder volumes data were then fitted to a simple model as previously reported (32).…”

Section: Methodsmentioning

confidence: 99%

Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction

Marciani¹,

Wickham²,

Singh³

et al. 2007

American Journal of Physiology-Gastrointestinal and Liver Physi

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RC. Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction. Am J Physiol Gastrointest Liver Physiol 292: G1607-G1613, 2007. First published March 1, 2007; doi:10.1152/ajpgi.00452.2006.-Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers received a test meal on two occasions, comprising a 500-ml 15% oil emulsion with 2.5% of one of two emulsifiers that produced emulsions that were either stable (meal A) or unstable (meal B) in the acid gastric environment. Gastric emptying and gallbladder volume changes were assessed by MRI. CCK plasma levels were measured and satiety scores were recorded. Meal B layered rapidly owing to fat emulsion breakdown. The gastric half-emptying time of the aqueous phase was faster for meal B (72 Ϯ 13 min) than for meal A (171 Ϯ 35 min, P Ͻ 0.008). Meal A released more CCK than meal B (integrated areas, respectively 1,095 Ϯ 244 and 531 Ϯ 111 pmol ⅐ min ⅐ l Ϫ1 , P Ͻ 0.02), induced a greater gallbladder contraction (P Ͻ 0.02), and decreased postprandial appetite (P Ͻ 0.05), although no significant differences were observed in fullness and hunger. We conclude that acid-stable emulsions delayed gastric emptying and increased postprandial CCK levels and gallbladder contraction, whereas acid-instability led to rapid layering of fat in the gastric lumen with accelerated gastric emptying, lower CCK levels, and reduced gallbladder contraction. Manipulation of the acid stability of fat emulsion added to preprocessed foods could maximize satiety signaling and, in turn, help to reduce overconsumption of calories. gastric emptying; lipid; magnetic resonance imaging CONSUMPTION OF PREPROCESSED foods high in added fat is steadily increasing in the developed countries. Fatty foods have high energy density and palatability but exert a relatively weak effect on satiation (compared calorie per calorie with protein and carbohydrate loads), which may encourage calorie overconsumption (5). This, in turn, may be one important factor contributing to the current epidemic of obesity in the Western population (38). Weight gain management rightly focuses on a healthy balanced diet, sensible portion sizes, and exercise. However, it would be desirable also to be able to maximize the satiating properties of fatty meals themselves. This could help to reduce postprandial hunger and, in turn, snacking, and it could also lead to improved design of slimming products.Manipulating the sense of satiety derived from a fatty meal requires knowledge of the various interactions between the gut and the brain (2,22,40). One of the main satiety mechanisms triggered by ingestion of fat is the release of...

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“…In the first stage of developing the DGM, echo planar magnetic resonance imaging (EPI) (in collaboration with the Sir Peter Mansfield Magnetic Resonance Centre at Nottingham University) was used to make in situ and noninvasive measurements of gastro-intestinal processing of complex meals in human volunteers. From these studies essential data were collected on the digestion of multiphase meals and the influence of structure, hydration, mixing, shear, transport and delivery within the GI tract [29][30][31][32][33][34][35][36][37]. These conditions are being replicated in the DGM.…”

Section: Dynamic Modelsmentioning

confidence: 99%

In vitro digestion methods for assessing the effect of food structure on allergen breakdown

Wickham¹,

Faulks²,

Mills³

2009

Molecular Nutrition Food Res

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136

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This article reviews the in vitro digestion models developed to assess the stability of food allergens during digestion. It is hypothesised that food allergens must exhibit sufficient gastro-intestinal stability to reach the intestinal mucosa where absorption and sensitisation (development of atopy) can occur. The investigation of stability of proteins within the gastrointestinal tract may provide prospective testing for allergenicity and could be a significant and valid parameter that distinguishes food allergens from nonallergens. Systematic evaluation of the stability of food allergens that are active via the gastrointestinal tract is currently tested in traditional pepsin digestibility models. The human gastrointestinal tract however is very complex and this article points out the importance of using physiologically relevant in vitro digestion systems for evaluating digestibility of allergens. This would involve the simulation of the stomach/small intestine environment (multi-phase models) with sequential addition of digestive enzymes, surfactants such as phospholipids and bile salts under physiological conditions, as well as the consideration of the effect of the food matrices on the allergen digestion.

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Monitoring of gallbladder and gastric coordination by EPI

Cited by 21 publications

References 17 publications

Effects of various food ingredients on gall bladder emptying

Effects of various food ingredients on gall bladder emptying

Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction

In vitro digestion methods for assessing the effect of food structure on allergen breakdown

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