Intragastric oil-in-water emulsion fat fraction measured using inversion recovery echo-planar magnetic resonance imaging

• Published in: Journal of food science Vol. 69; no. 6; pp. E290 - E296
• Main Authors: Marciani, L, Wickham, M, Hills, B.P, Wright, J, Bush, D, Faulks, R, Fillery-Travis, A, Spiller, R.C, Gowland, P.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2004; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; digestion; Digestive system; emulsion; emulsions; Food industries; Food science; fraction; Fundamental and applied biological sciences. Psychology; humans; in vitro studies; in vivo studies; lipid content; Lipids; magnetic resonance imaging; MRI; NMR; Nuclear magnetic resonance; oil; Oils & fats; olive oil; stomach; water; Stomach; Water oil emulsion; Oil; Digestive system; Oil water emulsion; MRI; Imaging; Fat; emulsion; Inversion; Recovery; fraction
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2004.tb11000.x

The fat fraction of an oil‐in‐water emulsion was measured in vitro and in vivo in the gastric lumen using inversion recovery echo‐planar magnetic resonance imaging and a non‐exchanging, 2‐compartment longitudinal relaxation model. This predicted the oil emulsion fat fraction in vitro well (Pearson's R= 0.97). Intragastric measurements in vivo correlated well with nasogastric aspirates taken from the stomachs of 7 healthy human subjects (R= 0.72). This method has potentially important applications in studying the properties of oil‐in‐water emulsions and also in assessing the intragastric distribution of fat emulsions in vivo and in correlating physiologic gastric emptying of fat and lipid blood absorption profiles.