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Factors affecting intragastric stability of emulsions and its impact fat absorption
Reference
D14043
Principal Investigator / Supervisor
Professor Robin Spiller
Co-Investigators /
Co-Supervisors
Dr Annette Frillery Travis
,
Professor Penny Gowland
,
Dr Luca Marciani
Institution
University of Nottingham
Department
Nottingham Digestive Diseases Centre
Funding type
Research
Value (£)
306,260
Status
Completed
Type
Research Grant
Start date
01/10/2000
End date
01/11/2003
Duration
37 months
Abstract
Intragastric emulsification is a critical step in fat digestion. Emulsion breakdown in the stomach leads to layering and a delay in absorption of fat. We have developed magnetic resonance imaging techniques to assess intragastric layering and emulsion particle size. We plan to use these to assess the influence of intragastric pH and dietary non-starch polysaccharide on intragastric emulsification. We will also examine the effect of fat on intragastric emulsifying forces by observing antral motility, flow patterns, and the rate of breakdown of model solid food with various known breaking strengths. The impact of emulsion cracking on satiety, lipid absorption and the postprandial lipid profile will also be assessed in key experiments.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
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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