Corandomization of Fats Improves Absorption in Rats

Lien, Eric L.; Yuhas, Rebecca; Boyle, Fran G.; Tomarelli, R. M.

doi:10.1093/jn/123.11.1859

Cited by 63 publications

(37 citation statements)

References 20 publications

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“…Similar results had been obtained in preterm infants (Carnielli et al, 1995) and rats (Aoyama et al, 1996;de Fown et al, 1994;Lien et al, 1993;Renaud et al, 1995;Tomarelli et al, 1968).…”

Section: Fatty Acid Composition Of Infant Formulassupporting

confidence: 84%

“…Palmitic acid was also absorbed more with formulas rich in palmitic acid esterified at the sn-2 position of the triglycerides than with formulas containing palmitic acid largely esterified to the sn-1, 3 positions. These results were obtained in studies carried out on term infants (Carnielli et al, 1996;Filler et al, 1969), preterm infants (Carnielli et al, 1995) and rats (Aoyama et al, 1996;de Fown et al, 1994;Lien et al, 1993;Renaud et al, 1995;Tomarelli et al, 1968). Moreover, the location of palmitic acid in the sn-2 position in infant formulas improves the absorption of calcium in the small intestine (Lucas et al, 1997;Carnielli et al, 1996;Nelson et al, 1996).…”

Section: Introductionmentioning

confidence: 86%

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Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

et al. 2002

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Objective: To investigate differences in fatty acid and sn-2 fatty acid composition in colostrum, transitional and mature human milk, and in term infant formulas. Setting: Departament de Nutrició i Bromatologia, University of Barcelona, Spain and University Hospital of Granada, Spain. Subjects: One-hundred and twenty mothers and 11 available types of infant formulas for term infants. Design: We analysed the fatty acid composition of colostrum (n ¼ 40), transitional milk (n ¼ 40), mature milk (n ¼ 40) and 11 infant formulas. We also analysed the fatty acid composition at sn-2 position in colostrum (n ¼ 12), transitional milk (n ¼ 12), mature milk (n ¼ 12), and the 11 infant formulas. Results: Human milk in Spain had low saturated fatty acids, high monounsaturated fatty acids and high linolenic acid. Infant formulas and mature human milk had similar fatty acid composition. In mature milk, palmitic acid was preferentially esterified at the sn-2 position (86.25%), and oleic and linoleic acids were predominantly esterified at the sn-1,3 positions (12.22 and 22.27%, respectively, in the sn-2 position). In infant formulas, palmitic acid was preferentially esterified at the sn-1,3 positions and oleic and linoleic acids had higher percentages at the sn-2 position than they do in human milk. Conclusion: Fatty acid composition of human milk in Spain seems to reflect the Mediterranean dietary habits of mothers. Infant formulas resemble the fatty acid profile of human milk, but the distribution of fatty acids at the sn-2 position is markedly different.

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“…Similar results had been obtained in preterm infants (Carnielli et al, 1995) and rats (Aoyama et al, 1996;de Fown et al, 1994;Lien et al, 1993;Renaud et al, 1995;Tomarelli et al, 1968).…”

Section: Fatty Acid Composition Of Infant Formulassupporting

confidence: 84%

Section: Introductionmentioning

confidence: 86%

Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

et al. 2002

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“…N eanmoins, une meilleure absorption (2 a 3 fois moins d'excr etion f ecale) du C16:0 (mais aussi du C14:0 et C18:0) a et e observ ee apr es augmentation de sa proportion en position sn-2 par interest erification de TAG d'huile de noix de coco et de palme (Lien et al, 1993). Des r esultats similaires ont et e obtenus chez le porcelet lorsque le C16:0 est majoritairement est erifi e en position sn-2 des TAG en comparant de l'huile de palme et du saindoux, natifs ou interest erifi es (Renaud et al, 1995) ou des formulations laiti eres (Innis et al, 1995(Innis et al, , 1997.…”

Section: Desunclassified

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Raynal-Ljutovac¹,

Bouvier²,

Gayet³

et al. 2011

OCL

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From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the required daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors. Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies ; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.

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“…Previous studies have shown that fats with saturated fatty acids on the sn-2 position are better absorbed [1,2] and they result in slower chylomicron clearance rates [3,4] than those with saturated fatty acids on the sn-1,3 positions. This likely contributes to a more pronounced and prolonged postprandial and fasting lipemia.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Spurlock

et al. 2015

Eur J Nutr

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Corandomization of Fats Improves Absorption in Rats

Cited by 63 publications

References 20 publications

Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

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

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