Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2022-10-01 DOI:10.1016/j.foostr.2022.100299

Samar Hamad, Jacqueline Maw, Amanda J. Wright

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Abstract

Gastric emptying (GE) influences postprandial metabolism, including satiety and is partially mediated by food structure. Tools for routine GE assessment and suitable for a range of food structures in metabolic studies are warranted. This study compared GE results from the acetaminophen absorption (plasma concentration) versus ultrasonography (US, gastric antrum area) methods when 15 healthy men consumed four oil-in-water emulsions differing in lipid physical state and emulsifier acid stability, meaning gastric phase behaviours differed. Plasma acetaminophen was only correlated with antrum measurements for the intragastrically stable emulsion with liquid lipid droplets (P = 0.041, r = −0.69). The US results support the role of colloidal stability in delaying GE and the images showed different gastric phase behaviours. In contrast, acetaminophen solubility confounded the results when the emulsions were susceptible to acidic flocculation. US antrum measurements (but not the acetaminophen results) were also correlated with participant subjective satiety (P < 0.0001), supporting the close mediation of satiety perception by antral distention. Overall, US was superior to the acetaminophen method for assessing GE. It was easily implemented, provided visual insights into gastric phase behaviour, and predicted subjective satiety responses, allowing us to relate food structure and changes therein during digestion to metabolic response.

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超声对不同乳化液显微结构的胃排空评价优于对乙酰氨基酚标记法

胃排空(GE)影响餐后代谢，包括饱腹感，部分由食物结构介导。常规的转基因评估工具和适用于代谢研究中的一系列食物结构的工具是必要的。本研究比较了15名健康男性服用四种不同脂质物理状态和乳化剂酸稳定性(即胃相行为不同)的水包油乳剂时，对乙酰氨基酚吸收(血浆浓度)和超声(US，胃窦区面积)方法的GE结果。血浆对乙酰氨基酚仅与胃内稳定脂滴乳剂的胃窦测量相关(P = 0.041, r = - 0.69)。美国的结果支持胶体稳定性在延迟GE中的作用，并且图像显示不同的胃相行为。相反，对乙酰氨基酚的溶解度影响了乳状液的酸性絮凝效果。美国胃窦测量(但不是对乙酰氨基酚的结果)也与参与者的主观饱腹感相关(P <0.0001)，支持由心房扩张密切介导饱腹感。总体而言，US法优于对乙酰氨基酚法评估GE。它很容易实现，提供了对胃相行为的视觉洞察，并预测了主观饱腹感反应，使我们能够将消化过程中的食物结构及其变化与代谢反应联系起来。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.