Physicochemical characteristics of emulsions during fat digestion in human stomach and duodenum

Seven fasting subjects were fitted with nasogastric and nasoduodenal tubes and received intragastrically a coarsely emulsified test meal. Gastric and duodenal aspirates were collected after 1, 2, 3, and 4 h. In the duodenum, most lipids (>90%) were present as emulsified droplets 1-100 mu m in size. Large droplets and unemulsified material present in the test meal (>100 mu m) disappeared, whereas smaller droplets (1-50 mu m) were generated after 1 h of digestion. Thus the median lipid droplet diameter significantly decreased (19.6 vs. 56.5 mu m in the test meal) and the droplet surface area significantly increased (1.58 vs. 0.70 mu m(2)/g fat). Intermediate droplet diameters were 34.3, 46.3, and 27.6 mu m after 2, 3, and 4 h, respectively. In the stomach, a comparable emulsion particle size pattern was observed, with median droplet diameters of 17.2, 37.9, 52.4, and 41.6 mu m after 1, 2, 3, and 4 h, respectively. However, the extent of triglyceride hydrolysis was much lower in the stomach (6-16%) than in the duodenum (42-45%), where small droplets were enriched in lipolytic products, cholesterol, and phospholipids. The present findings show for the first time that most dietary lipids are present in the human duodenum as emulsified droplets 1-50 um in size and that no further marked emulsification of dietary fat occurs in the duodenum compared with the stomach.