Cholesterol vehicle in experimental atherosclerosis Part 13. Randomized peanut oil

Kritchevsky, David; Tepper, Shirley A.; Vesselinovitch, Dragoslava; Wissler, Robert W.

doi:10.1016/0021-9150(73)90090-7

Cited by 107 publications

(33 citation statements)

References 24 publications

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“…1978). Kritchevsky et al (1973) showed that the atherogenic effects of peanut oil for rats could be abolished if the peanut oil fatty acids were randomized. In a later paper, the structural features of the different lipids were examined in more detail (Myher et al 1977).…”

Section: N F L U E N C E O F T R I a C Y L G L Y C E R O L S T R U mentioning

confidence: 99%

Dietary Fat and Plasma Lipids

Gurr

Borlak

Ganatra³

1989

Nutr. Res. Rev.

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Section: N F L U E N C E O F T R I a C Y L G L Y C E R O L S T R U mentioning

confidence: 99%

Dietary Fat and Plasma Lipids

Gurr

Borlak

Ganatra³

1989

Nutr. Res. Rev.

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“…Fats with the same fatty acid composition but with different distribution of the fatty acids in triglycerides exhibit different physiological and pathophysiological effects [1]. Saturated fatty acids at the sn-2 position are more completely absorbed than when present at the outer positions of the triglycerides [2].…”

Section: Introductionmentioning

confidence: 99%

Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in Man

Christophe¹,

Greyt²,

Delanghe³

et al. 2000

Ann Nutr Metab

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The aim of this study was to determine whether substituting enzymatically interesterified butter for native butter in the usual diet affects lipid and lipoprotein levels in man. Parameters studied were serum total cholesterol, LDL-cholesterol, HDL-cholesterol, free cholesterol, phospholipids, triglycerides, apoA1 and apoB and the fatty acid composition of serum triglycerides, free fatty acids, phospholipids and cholesterol esters. Subjects were healthy volunteers and a controlled design was used. The only mathematically significant difference found when interesterified butter was substituted for butter was an about 7% lower fraction of oleic acid in the serum cholesterol esters (p = 0.005). In contrast to an earlier study where chemically interesterified butter fat was substituted for native butter, no indications are found in this study that replacing native butter by enzymatically interesterified butter, in amounts normally consumed, may have any beneficial effect on health.

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“…Cette particularité a été attribuée à la structure glycéridi-que de l'huile (Kritchevsky et al, 1973 ;Myher et al, 1977), puisque l'interestéri-fication qui redistribue les acides gras au hasard sur les trois positions du glycé-roi, réduit fortement le pouvoir athérogène de l'huile (Kritchevsky et al, 1973).…”

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“…Ces raisons ont conduit récemment plusieurs auteurs à s'intéresser de nouveau à la composition et à la structure glycéridique de l'huile d'arachide (Kritchevsky et al, 1973 ;Hokes et Worthington, 1979 ;Sanders, 1979 ;Van Pee et al, 1979 ;Manganaro et al, 1981 ;Semporé et Bézard, 1982 (Bugaut et Bézard, 1973 (Rocquelin et Leclerc, 1969 ;Sergiel et Gabucci, 1980 (Clément et Bézard, 1961 (Semporé et Bézard, 1977 ;Bézard et al, 1981 ; Sawadogo et Bézard, 1977). Les (Bézard et al, 1981 ;Semporé et Bézard, 1982 ; Sawadogo et Bézard, 1982 b (Litchfield, 1972 (Bézard et al, 1981).…”

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“…L'interestérification de l'huile d'arachide, distribuant les acides gras constitutifs au hasard entre les 3 positions du glycérol, apporte 1/3 des acides gras à très longue chaîne en position centrale, ceux-ci étant facilement absorbés sous forme de 2-MG. Mais, dans les TG resynthétisés dans l'entérocyte à partir de ces 2-MG, ces acides gras se trouvent localisés en position centrale, et ils résiste-raient moins à l'hydrolyse par les lipases tissulaires, pouvant en particulier s'accumuler dans le tissu adipeux, ne persistant pas, de ce fait, dans la circulation générale. Ainsi pourrait s'expliquer que l'huile d'arachide « randomisée » voit son pouvoir athérogène fortement diminué chez les animaux (Kritchevsky et al, 1973). La raison de l'athérogénicité de l'huile d'arachide pourrait donc bien rési-der, non pas dans la teneur elle-même en acides gras saturés à très longue chaîne, mais plutôt dans leur localisation externe dans les molécules de TG, c'est-à-dire dans ia structure de ces noeolécules, comme cela avait été primitivement suggéré (Kritchevsky et a/., 1971 (Semporé, et Bézard, 1977 (Semporé et Bézard, 1982 (Semporé et (Bézard et Bugaut, 1972 ; Bézard, 1973) …”

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Structure glycéridique du tissu adipeux périrénai de rats soumis à un régime à base d'huile d'arachide

Bézard¹,

Sawadogo²

1983

Reprod. Nutr. Dévelop.

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Summary. The triacylglycerol structure of perirenal adipose tissue from rats fed peanut oil.Weanling male rats were fed a balanced diet containing 15 p. 100 peanut oil by weight. The digestibility and fecal excretion of oil fatty acids were studied for 8 days at the beginning of the diet, which was then continued up to 4 months. At the end of the experiment, perirenal adipose tissues were removed and their triacylglycerols isolated and studied. They were fractionated into 8 fractions according to unsaturation and then analyzed by gas-liquid chromatography (GLC) for fatty acids and triacylglycerols. Each fraction was submitted to pancreatic lipolysis ; the mono-and diacylglycerols formed were isolated and their fatty acids analyzed by GLC. The diacylglycerols were further fractionated according to unsaturation and their fatty acid composition analyzed. The triacylglycerol structure of the adipose tissue was determined using mathematical methods previously described.

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Cholesterol vehicle in experimental atherosclerosis Part 13. Randomized peanut oil

Cited by 107 publications

References 24 publications

Dietary Fat and Plasma Lipids

Dietary Fat and Plasma Lipids

Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in Man

Structure glycéridique du tissu adipeux périrénai de rats soumis à un régime à base d'huile d'arachide

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