Interaction between protein allergens and model gastric emulsions.

The observed resistance to pepsinolysis of known food allergens has been suggested as a predictor of their allergenic risk. Consequently, resistance to pepsinolysis has become incorporated into decision tree assessment for potential allergenic risk posed by novel foods. However, existing methods take little account of the interaction between food structure and physiological conditions existing during digestion in vivo. Here we show that a range of protein allergens can adsorb to model stomach emulsions, providing a further means of resisting digestion. We also show that raising the pH and the addition of bile salts to a model stomach emulsion, thereby mimicking the duodenal environment, has the effect of desorbing the adsorbed protein.

Fat emulsification measured using NMR transverse relaxation.

This paper presents a novel method of measuring the droplet size in oil-in-water emulsions. It is based on changes in the NMR transverse relaxation rate due to the effect of microscopic magnetic susceptibility differences between fat droplets and the surrounding water. The longitudinal and transverse relaxation rates of a series of emulsions with constant oil volume fraction and five different mean droplet sizes, in the range 0.4-20.9 microm, were measured in vitro at 37 degrees C using EPI. While the longitudinal relaxation rate 1/T(1) did not change significantly, 1/T(2) was observed to increase with mean droplet size. The measured changes in 1/T(2) were found to be in good agreement with results predicted from proton random walk simulations, and were also consistent with analytical solutions based on an outer sphere relaxation model. Measurements of 1/T(2) on emulsions with a higher oil volume fraction, and on emulsions of a fixed size where the water phase was doped with gadolinium to modulate the susceptibility difference between the phases, also showed the predicted behavior. As part of this study the susceptibility difference between olive oil and water was measured to be 1.55 ppm.

Effect of meal viscosity and nutrients on satiety, intragastric dilution, and emptying assessed by MRI.

The relationship between the intragastric distribution, dilution, and emptying of meals and satiety was studied using noninvasive magnetic resonance imaging techniques in 12 healthy subjects with four polysaccharide test meals of varying viscosity and nutrient content as follows: 1) low-viscosity nonnutrient, 2) low-viscosity nutrient, 3) high-viscosity nonnutrient, and 4) high-viscosity nutrient. Increasing the nutrient content of the high-viscosity meal delayed gastric emptying from 46 +/- 9 to 76 +/- 6 min (P < 0.004), whereas increasing viscosity had a smaller effect. The volume of secretions within the stomach 60 min after ingestion was higher for the high-viscosity nutrient meal (P < 0.04). A simple model to calculate the total volume of secretion added to the test meal is presented. Color-coded dilution map images showed the heterogeneous process of progressive gastric dilution of high-viscosity meals, whereas low-viscosity meals were uniformly diluted. Fullness was found to be linearly related to total gastric volumes for the nutrient meals (R(2) = 0.98) and logarithmically related for the nonnutrient meals (R(2) = 0.96). Fullness was higher for high- compared with low-viscosity meals (P < 0.02), and with the nutrient meals this was associated with greater antral volumes (P < 0.05).

Assessment of antral grinding of a model solid meal with echo-planar imaging.

Mathematical modeling of how physical factors alter gastric emptying is limited by lack of precise measures of the forces exerted on gastric contents. We have produced agar gel beads (diameter 1.27 cm) with a range of fracture strengths (0.15-0.90 N) and assessed their breakdown by measuring their half-residence time (RT(1/2)) using magnetic resonance imaging. Beads were ingested either with a high (HV)- or low (LV)-viscosity liquid nutrient meal. With the LV meal, RT(1/2) was similar for bead strengths ranging from 0.15 to 0.65 N but increased from 22 +/- 2 min (bead strength <0.65 N) to 65 +/- 12 min for bead strengths >0.65 N. With the HV meal, emptying of the harder beads was accelerated. The sense of fullness after ingesting the LV meal correlated linearly (correlation coefficient = 0.99) with gastric volume and was independently increased by the harder beads, which were associated with an increased antral diameter. We conclude that the maximum force exerted by the gastric antrum is close to 0.65 N and that gastric sieving is impaired by HV meals.

Gastric response to increased meal viscosity assessed by echo-planar magnetic resonance imaging in humans.

Normal meals are highly viscous, and viscosity is a key factor in influencing gastric emptying of food. However, the process of meal dilution and mixing is difficult to assess with the use of conventional methods. The aim of this study was to validate an in vivo, novel, noninvasive, echo-planar magnetic resonance imaging (EPI) technique, capable of monitoring the viscosity of a model meal, and to use this to investigate the effects of viscosity on gastric emptying, meal dilution and satiety. Healthy volunteers (n = 8) ingested 500 mL of locust bean gum (0.25, 0.5, 1.0 or 1.5 g/100 g), nonnutrient, liquid meals of varying viscosities, and labeled with a nonabsorbable marker, phenol red. Meal viscosity was calibrated against the water proton transverse relaxation rate (T(2)(-1)) in vitro before ingestion, thus viscosity was measured in vivo via EPI measurements of T(2)(-1). Viscosity and dilution were also measured directly using nasogastric aspirates. Gastric volumes as measured by EPI, fullness, appetite and hunger were also assessed serially. Before ingestion, the log of initial meal viscosity was linearly related to T(2)(-1) (n = 8, r(2) = 0.95). Similarly, T(2)(-1) measured in vivo was also linearly related to the viscosity of the aspirates (r(2) = 0.88). All meals underwent rapid dilution, leading to a reduction in viscosity, which was greatest for the most viscous meal (P < 0.01). Surprisingly, despite the fact that the initial meal viscosity varied 1000-fold, there was only a small delay in gastric emptying (P for trend < 0.05). The area under the curve for satiety increased with initial meal viscosity, whereas that for hunger decreased (P < 0.05). In conclusion, the viscosity of a meal in vivo can be measured noninvasively using EPI. The stomach responds to meal ingestion by rapid intragastric dilution, causing a reduction of meal viscosity, and gastric emptying is minimally delayed. However, increased viscosity is associated with more prolonged satiety.

Low pH enhances the transfer of carotene from carrot juice to olive oil.

A current model for carotenoid transport and absorption in the gut proposes an initial solubilization in the oil phase of dietary emulsions followed by incorporation of the carotenoids in mixed bile salt micelles. To assess the relevance of the first stage of this model to what is observed in vivo we have examined the transfer of carotene from carrot juice to olive oil. Increased acidity enhanced the transfer from both whole juice and carotene crystals isolated from carrot chromoplasts. The transfer was significantly slower from whole juice. By using exogenous beta-carotene and measuring its transfer to oil in the presence and absence of carrot juice we have demonstrated that the inhibition of the transfer in juice arises, at least in part, from soluble juice factors. The inhibition is relieved by a fall in pH, which leads to lowering of the electric potential at the oil/aqueous phase interface and aggregation of carrot tissue including crystalline carotene. Under conditions of low pH, oil droplets adhere to the tissue aggregates, allowing carotene to pass into the oil. Our results provide an explanation for why carotene absorption in vivo is depressed by conditions of low gastric acidity.

Echo-planar imaging relaxometry to measure the viscosity of a model meal.

A method for measuring noninvasively the viscosity of a polysaccharide model meal using the known relationship between relaxation times and polysaccharide concentration in solution in vitro is presented. The aim is to develop a method for monitoring digesta viscosity in vivo, using EPI to capture the motion of the gastrointestinal lumen. The transverse relaxation rate T-12 of locust bean gum solutions was calibrated against the zero-shear viscosity at 37 degreesC. Differences in viscosity were distinguished significantly using T-12 measurements. T-12 and viscosity were insensitive to exposure to gastric juice and changes in pH, and the model meal was well received by volunteers and provided good contrast in vivo in EPI images. Therefore it would be possible to use this method to monitor the changes in meal viscosity within the gastric lumen in vivo.

Thiopentone and propofol: a compatible mixture?

The physical compatibility of thiopentone and propofol mixtures was investigated. The investigations used were macroscopic and microscopic observations, zeta potential and oil droplet size measurements. There was no evidence of instability in the mixtures. The thiopentone-propofol mixture has the potential advantage of reducing the pain on injection, provides synergistic interaction, does not prolong recovery when used for induction of anaesthesia, may reduce the incidence of convulsions and is cost-effective.

Modification of a phospholipid stabilized emulsion interface by bile salt: effect on pancreatic lipase activity.

Lipase is activated by binding to an insoluble emulsified or aggregated substrate. The extent of binding is related to the physicochemical as well as the compositional structure of the interface, the quality of the interface. 'Quality' is as yet undefined but thought to contain contributions from electrostatic interactions, orientation of substrate, and hydration forces. To investigate the electrostatic and compositional factors we have used olive oil-in-water emulsions prepared with phosphatidylcholine and four bile salts of varying hydrophobicities. By measurement of the droplet zeta potential we have monitored semi-quantitatively the incorporation of bile salts within the interface. No correlation was found between droplet surface charge as monitored by the zeta potential and lag phase. The duration of the observed lag phase was found to be inversely related to the degree of incorporation of the bile salts. Simultaneously there was evidence of lipase binding to monomeric bile salts, reducing its availability for adsorption. Calcium ions reduced the surface charge but there was no correlation with lag phase duration. The evidence presented here agrees with a more specific role for calcium ions, i.e., the formation of a new catalytically active enzyme complex, (enzyme)-(mixed micelle)-(calcium ion).

Soluble non-starch polysaccharides derived from complex food matrices do not increase average lipid droplet size during gastric lipid emulsification in rats.

The creation of a finely dispersed lipid emulsion is essential for efficient hydrolysis of dietary triglycerides. The effectiveness of emulsification within the stomach depends upon the shear force generated by gastric motility and the concentration of emulsifiers present in the gastric contents. Other dietary constituents can modify these factors, and previous studies have suggested that the presence of soluble non-starch polysaccharides (NSP) during digestion might increase the average size of intraluminal emulsion droplets. In the present study, we developed a new technique for the isolation and analysis of intraluminal lipid emulsions by optical diffraction analysis. The method was applied to rats fed powdered semipurified diets that were free of all NSP or supplemented with insoluble cellulose, guar gum, or NSP derived from apple, carrot or rolled oats. Cellulose had no significant effect on emulsion size, and there was no evidence that the average sizes of lipid droplets in the gastric fundus or antrum were higher than control values in rats fed diets supplemented with any source of soluble NSP. In the groups fed oats and cooked carrot NSP, the mean droplet diameters approached half the values for diets free of NSP or containing insoluble cellulose. The difference between rats fed NSP from cooked carrot and those fed cellulose was significant in the proximal stomach (P < 0.05), and that between rats fed raw oats and rats fed cellulose was significant in the distal stomach (P < 0.05). Soluble dietary fiber does not inhibit lipid or cholesterol absorption via any inhibition of lipid emulsification.

Ultrasonic Monitoring of Oil-in-Water Emulsions Undergoing Depletion Flocculation

The paper describes a three-part experiment on flocculating emulsions in order to determine whether ultrasonic spectroscopy could be used to detect and characterize the flocculation process. Three emulsions which represented unflocculated, partially flocculated, and fully flocculated systems were prepared. They were characterized independently using direct microscopic examination and their creaming behavior. Ultrasonic spectroscopic measurements of the flocculating emulsions showed large changes during the flocculation process, which were not readily modeled using single particle scattering theory. The ultrasonic properties of the unflocculated emulsion did not change during the measurement period. The results demonstrate that ultrasonic techniques are capable of detecting the flocculation process. There is clear potential to use ultrasonic techniques to characterize flocculated structures, but more work is needed on the theoretical analysis of the interaction of ultrasound with particle aggregates. Copyright 1997Academic Press

Diffusion of mixed micelles of bile salt-lecithin in amylopectin gels: a Fourier transform infrared microspectroscopy approach.

Using fourier transform infrared (FTIR) microspectroscopy the average translational diffusion coefficients of bile salt-lecithin mixed micelles diffusing in amylopectin gels of varying concentration were measured, on the assumption that the diffusion coefficient was constant during diffusion. This assumption was examined based on quasielastic light scattering (QLS) measurements of the change in the mixed micellar size on dilution. The size increased significantly on dilution with a buffer without the bile salt, whereas the size was almost constant on dilution with a solution of the bile salt in the same buffer. Because bile salt molecules in intermicellar solution (being much smaller) diffuse much faster than the mixed micelles, the mixed micelles in the diffusing front can be treated as if diluted with the bile salt solution. Therefore their size will be constant during diffusion, validating the assumption of a constant diffusion coefficient. Based on this it is possible to show that the micelles diffuse with a diffusion coefficient of approximately 10(-11) m2 s-1, independent (within experimental error) of the amylopectin gel concentration over the range 5%-10% w/w.

Stability of emulsions stabilised by two physiological surfactants: L-alpha-phosphatidylcholine and sodium taurocholate.

The emulsion phase formed within the stomach and duodenum during digestion of a fatty meal has been modelled using two physiological surfactants, the phospholipid L-alpha-phosphatidylcholine (PC) and the bile salt sodium taurocholate (NaT). Upon dilution of the phospholipid stabilised emulsions with a solution of NaT the bile salt became incorporated into the oil/water interface imparting a negative charge to the droplet surface. The magnitude of the droplet microelectrophoretic mobility for the mixed PC and NaT system was 47% of that found for emulsion droplets stabilised by NaT alone. But the electrostatic repulsion between droplets was not sufficient to account for the observed improvement in emulsion stability to coalescence. It is suggested that a residual liquid crystalline phospholipid interface is present imparting a significant steric component to the stabilisation of the emulsions droplets.