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Optimising MRI protocols for studying food in the GI Tract using model emulsified foods

Reference	BBS/E/F/00042207
Principal Investigator / Supervisor	Dr Brian Hills
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	127,000
Status	Completed
Type	Institute Project
Start date	01/04/2009
End date	31/03/2010
Duration	12 months

Abstract

This research is focussed on the relationship between in vivo MRI contrast and food microstructure and composition as they are digested. This addresses an urgent need to maximise the amount of information available from in vivo MR studies of the stomach and GI tract. We will ascertain the pulse sequences that will optimise contrast between the various components (such as lipid or starch) of model meals to maximise the visibility of the various phases (fat, starch) in the sample. We will study mousse as this is an ideal model food system comprising controlled and variable amounts of starch, sucrose, lipid (triglyceride) and water which have very different NMR relaxation characteristics that change significantly during digestion.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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