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Magnetic resonance imaging of the behaviour of oil-in-water emulsions in the gastric lumen of man

Published online by Cambridge University Press:  08 March 2007

Luca Marciani ,
Martin S. J. Wickham ,
Debbie Bush ,
Richard Faulks ,
Jeff Wright ,
Annette J. Fillery-Travis ,
Robin C. Spiller  and
Penny A. Gowland
Luca Marciani
Affiliation:
Wolfson Digestive Diseases Centre, Queen's Medical Centre, University Hospital, Nottingham NG7 2UH, UK Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, University of Nottingham, Nottingham NG7 2RD, UK
Martin S. J. Wickham
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, UK
Debbie Bush
Affiliation:
Department of Surgery, Queen's Medical Centre, University Hospital, Nottingham NG7 2UH, UK
Richard Faulks
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, UK
Jeff Wright
Affiliation:
Department of Surgery, Queen's Medical Centre, University Hospital, Nottingham NG7 2UH, UK
Annette J. Fillery-Travis
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, UK Centre for Research and Dissemination, PDF.net, 39 Harvey Lane, Norwich NR7 0BZ, UK
Robin C. Spiller
Affiliation:
Wolfson Digestive Diseases Centre, Queen's Medical Centre, University Hospital, Nottingham NG7 2UH, UK
Penny A. Gowland*
Affiliation:
Sir Peter Mansfield Magnetic Resonance Centre, School of Physics and Astronomy, University of Nottingham, Nottingham NG7 2RD, UK
*
*corresponding author: Professor Penny A. Gowland, fax +44 115 951 5166, email [email protected]
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Abstract

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Pre-processed foods often contain a high percentage of lipid, present as emulsions stabilised with various surface-active agents. The acidic gastric environment can affect the behaviour of such emulsions, modifying the lipid spatial distribution and, in turn, the rate of gastric emptying and nutrient delivery to the gut. The aim of the present study was to use echo-planar magnetic resonance imaging (EPI) to determine the behaviour of model olive oil emulsions during gastric processing. Six healthy male volunteers were intubated nasogastrically on two separate occasions and fed 500ml 15% (w/w) olive oil-in-water, surfactant-stabilised emulsions designed to have identical droplet size distribution and which were either stable or unstable under gastric acid conditions. EPI was used to assess the oil fraction of the intragastric emulsions, gastric emptying and to visualise the spatial distribution of the oil at 10, 30 and 50min postprandially. The in vivo imaging measurements of the oil volume fraction of the emulsions correlated well (r 0·66, acid-stable; r 0·52, acid-unstable) with that assayed in the gastric aspirates. Compared with the acid-stable emulsion, the acid-unstable emulsion in the gastric lumen rapidly separated into lipid-depleted ‘aqueous’ and lipid layers. Phase separation in the acid-unstable meal allowed the oil-depleted component to empty first and more rapidly than the stable emulsion as determined by the gastric emptying curves. These pilot data suggest that gastric processing and emptying of high-fat foods could be manipulated by careful choice of emulsifier.

Keywords

Magnetic resonance imagingEcho-planar imagingStomachMan
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 2 , February 2006 , pp. 331 - 339
Copyright
Copyright © The Nutrition Society 2006

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