Effects of triacylglycerol structure and solid fat content on fasting responses of mice.

Autor: Wang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA, 50011, USA., Wang T; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA, 50011, USA. tongwang@iastate.edu., Spurlock ME; Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA, 50011, USA., Wang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.
Jazyk: angličtina
Zdroj: European journal of nutrition [Eur J Nutr] 2016 Jun; Vol. 55 (4), pp. 1545-53. Date of Electronic Publication: 2015 Jul 04.
DOI: 10.1007/s00394-015-0972-4
Abstrakt: Purpose: Fat randomization and interesterification change triacylglycerol (TAG) structure and its solid fat content profile. It has not been thoroughly investigated whether these changes affect lipid metabolism.
Methods: Two experiments were conducted to investigate the effects of TAG structure and solid fat content on feed intake, body weight change, and serum metabolite concentrations in mice. An experiment used two fats rich in 1,2-dipalmitoyl-3-oleoylglycerol (PPO) and 1,3-dipalmitoyl-2-oleoylglycerol (POP) as comparative pair of fats to assess the effect of TAG structure since PPO and POP have the same fatty acid composition and solid fat content at 37 °C. Another experiment used a fat rich in 1-palmitoyl-2,3-dioleoylglycerol (POO) with solid fat content of zero at 37 °C and a mixture of fats that had the same general fatty acid composition and palmitic acid positional distribution, but with solid fat content of 22 % at 37 °C. This pair of fats was used to examine the effect of solid fat content on blood lipid profile.
Results: After 6-week feeding, the pair of fats with different solid fat contents did not significantly affect the concentrations of total serum cholesterol, HDL cholesterol, TAG, non-esterified fatty acid (NEFA), or blood glucose. However, the PPO fat significantly reduced feed intake, body weight, and serum glucose concentration as compared to POP.
Conclusion: These results suggest that the presence of solid fat at the level examined does not affect lipid metabolism and lipemia, but PPO diet significantly affects NEFA and glucose concentrations. Palmitic acid at the sn-2 position of the TAG may have significant effect on appetite, which may be mediated via the gut receptors.
Databáze: MEDLINE
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