The effect of submicron fat droplets in a drink on satiety, food intake, and cholecystokinin in healthy volunteers

Peters, H. P. F.; Bouwens, Elisabeth C. M.; Schuring, Ewoud A.H.; Haddeman, E; Velikov, Krassimir P.; Melnikov, Sergey M.

doi:10.1007/s00394-013-0576-9

Cited by 15 publications

(11 citation statements)

References 29 publications

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“…The evidence in support of fish oil and SPL is equivocal at best, with a majority of the research indicating no benefit of SPL (Y. K. Chan et al 2017;Peters et al 2014), despite earlier studies suggesting otherwise (Burns et al 2001(Burns et al , 2000(Burns et al , 2002. In one study, fractionated oat oil was shown to increase satiety and the circulating concentration of satiety hormones (Ohlsson et al 2014), and so more data is required to support these initial positive findings.…”

Section: Discussion and Future Directionsmentioning

confidence: 99%

“…This may explain the larger effect seen in postprandial concentrations of CCK, PYY, and GLP-1 with LOO compared to Fabuless TM , but further study is required to confirm this. Peters et al (2014) reported no effect of droplet size when administered in a meal-replacement drink, and they discuss the potential for the background effect of the drink (which contained 10g of protein in the 606 kJ drink) which may have decreased sensitivity to the lipids added. This is in spite of the fact that lipolysis was significantly higher in the smaller droplet (0.1 μm) compared to the larger droplet (3 μm).…”

Section: Acute Intake Of Small Particle Lipids On Satietymentioning

confidence: 99%

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Dietary lipids with potential to affect satiety: Mechanisms and evidence

Maher

Clegg

2018

Critical Reviews in Food Science and Nutrition

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Dietary fat has been implicated in the rise of obesity due to its energy density, palatability and weak effects on satiety. As fat is a major contributor to overall energy intake, incorporating fat with satiating properties could potentially reduce energy intake. This review outlines the potential mechanisms, as far as we know, by which Medium-Chain Triglycerides (MCT), Conjugated Linoleic Acid (CLA), Short-Chain Fatty Acids (SCFA), Diacylglycerol (DAG), n-3 PUFA, and Small Particle Lipids, exerts their satiating effects. The evidence suggests that the lipid with the most potential to enhance satiety is MCT. SCFA can also promote satiety, but oral administration has been linked to poor tolerability rather than satiety. Data on the appetite effects of CLA is limited but does suggest potential. Research comparing these lipids to each other is also lacking and should be explored to elucidate which of these 'functional lipids' is the most beneficial in enhancing satiety.

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Section: Discussion and Future Directionsmentioning

confidence: 99%

Section: Acute Intake Of Small Particle Lipids On Satietymentioning

confidence: 99%

Dietary lipids with potential to affect satiety: Mechanisms and evidence

Maher

Clegg

2018

Critical Reviews in Food Science and Nutrition

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“…For example, a considerably greater rate of lipolysis (and therefore plasma triglyceride concentration and CCK release) is observed with smaller oil droplet sizes, due to the greater interfacial area available for digestive lipase binding. This behaviour has been observed within in vitro (Armand et al, 1992;Peters et al, 2014) and in vivo studies (Armand et al, 1999;Borel et al, 1994;Maljaars et al, 2012;Peters et al, 2014;Seimon et al, 2009). In addition, the size of oil droplets directly infused into the duodenum have been shown to have multiple effects on both gastric behaviour and satiety (Seimon et al, 2009): larger oil droplets infused directly into the duodenum were associated with less suppression of antral and duodenal pressure waves, reduced release of CCK and PYY, and lower suppression of rated hunger and actual food intake.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 64%

“…Previous research considering emulsion structures has predominantly considered gastro-intestinal structuring, in an attempt to achieve satiety via post-ingestive and post-absorptive mechanisms, with emulsion oil droplet size and emulsifier type being the two main properties investigated (Armand et al, 1999;Maljaars et al, 2012;Mun, Decker and McClements, 2007;Golding and Wooster, 2010;Lundin, Golding and Wooster, 2008;Peters et al, 2014;Seimon et al, 2009;Singh, M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT pre-ingestive approaches (i.e. considering sensory mechanisms) has recently been considered and highlighted as potentially effective (Lett et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach

2016

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Previous research has demonstrated that the manipulation of oil droplet size within oil-in-water emulsions significantly affects sensory characteristics, hedonics and expectations of food intake, independently of energy content. Smaller oil droplets enhanced perceived creaminess, increased Liking and generated greater expectations of satiation and satiety, indicating that creaminess is a satiety-relevant sensory cue within these systems. This paper extends these findings by investigating the effect of oil droplet size (d4,3: 2 and 50 μm) on food intake and appetite. Male participants (n = 34 aged 18-37; BMI of 22.7 ± 1.6 kg/m(2); DEBQ restricted eating score of 1.8 ± 0.1.) completed two test days, where they visited the laboratory to consume a fixed-portion breakfast, returning 3 h later for a "drink", which was the emulsion preload containing either 2 or 50 μm oil droplets. This was followed 20 min later with an ad libitum pasta lunch. Participants consumed significantly less at the ad libitum lunch after the preload containing 2 μm oil droplets than after the 50 μm preload, with an average reduction of 12% (62.4 kcal). Despite the significant differences in intake, no significant differences in sensory characteristics were noted. The findings show that the impact that an emulsion has on satiety can be enhanced without producing significantly perceivable differences in sensory properties. Therefore, by introducing a processing step which results in a smaller droplets, emulsion based liquid food products can be produced that enhance satiety, allowing covert functional redesign. Future work should consider the mechanism responsible for this effect.

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“…Recent human studies addressed short-term effects of LEs on eating behavior, including the effect of intragastric LE administration on plasma CCK (16–19), active GLP-1 (17) and total PYY (19, 20). However, with oral ingestion of LEs mainly data for CCK are available (20–22). The lack of longer-term studies assessing both changes in eating behavior and GI hormones in humans is largely due to the large costs of such studies (23), associated practical limitations and high inter-individual variations.…”

Section: Introductionmentioning

confidence: 99%

A Rat Model of Human Lipid Emulsion Digestion

et al. 2019

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A better understanding of how dietary lipids are processed by the human body is necessary to allow for the control of satiation and energy intake by tailored lipid systems. To examine whether rats are a valid model of human dietary lipid processing and therefore useful for further mechanistic studies in this context, we tested in rats three lipid emulsions of different stability, which alter satiety responses in humans. Different sets of 15 adult male Sprague Dawley rats, equipped with gastric catheters alone or combined with hepatic portal vein (HPV) and vena cava (VC) catheters were maintained on a medium-fat diet and adapted to an 8 h deprivation/16 h feeding schedule. Experiments were performed in a randomized cross-over study design. After gastric infusion of the lipid emulsions, we assessed gastric emptying by the paracetamol absorption test and recorded in separate experiments food intake and plasma levels of gastrointestinal hormones and metabolites in the HPV. For an acid stable emulsion, slower gastric emptying and an enhanced release of satiating gastrointestinal (GI) hormones were observed and were associated with lower short-term energy intake in rats and less hunger in humans, respectively. The magnitude of hormonal responses was related to the acid stability and redispersibility of the emulsions and thus seems to depend on the availability of lipids for digestion. Plasma metabolite levels were unaffected by the emulsion induced changes in lipolysis. The results support that structured lipid systems are digested similarly in rats and humans. Thus unstable emulsions undergo the same intragastric destabilization in both species, i.e., increased droplet size and creaming. This work establishes the rat as a viable animal model for in vivo studies on the control of satiation and energy intake by tailored lipid systems.

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The effect of submicron fat droplets in a drink on satiety, food intake, and cholecystokinin in healthy volunteers

Abstract: When this particular fat at these amounts is delivered in a meal replacement drink, droplet size does not influence appetite or food intake. This effect is independent of the amount of fat or plasma cholecystokinin changes.

Cited by 15 publications

References 29 publications

Dietary lipids with potential to affect satiety: Mechanisms and evidence

Dietary lipids with potential to affect satiety: Mechanisms and evidence

Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach

A Rat Model of Human Lipid Emulsion Digestion

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