Effect of Various Triglycerides on Blood and Tissue Cholesterol of Calves

Abstract

Blood and tissue cholesterol responses were measured in six groups of four calves each fed for 24 weeks reconstituted nonfat dry fat milk in which 30% of calories was derived from one of the following: soybean oil (SBO), beef tallow (T), medium-chain triglycerides (MCT), and 1:1 soybean-oil tallow (SBO/T) combination. Two groups of four calves each also were fed SBO-milk plus dry feed and T-milk plus dry feed, respectively. Blood cholesterol concentration was significantly greater in SBO-fed calves than in T-fed calves. Calves fed MCT-milk had significantly lower blood cholesterol than calves fed T- or SBO-milk. Significant differences in cholesterol concentration were noted for the liver, perianal fat, and for omental fat.

Effects of Structured Lipid Containing Omega-3 and Medium Chain Fatty Acids on Serum Lipids and Immunological Variables in Mice

“…It is possible that the reduced cholesterol and TAG concentrations in serum by SL diet are due to 8:0, n-3 PUFA, or both. However, the effects of MCFA on cholesterol and TAG concentrations in blood are not clear (Kaunitz et al 1958;Stewart et al 1978;Swift et al 1992;Cater el al. 1997).…”

Enzymatic Synthesis of Capric Acid-Rich Structured Lipids (MUM type) Using Candida antarctica Lipase

“…MCTs have also been reported to act as antioxidants and reduce tissue requirements for vitamin E 6 . The anti-coagulation effect of MCTs helps to prevent artherosclerosis 7 . The experiment of Kaunitz et al with rabbit indicated that MCTs could have a positive effect on autoimmune reactions characteristic of the ageing process 8 .…”

A comparative study of mayonnaise and italian dressing prepared with lipase‐catalyzed transesterified olive oil and caprylic acid

“…The ease of hydrolysis and absorption of medium-chain triacylglycerols (MCT) makes them useful as a dense source of energy in patients with pancreatic insufficiency and fat malabsorption problems. MCT also lowers both serum choles-terol and tissue cholesterol in animals and man, and even more significantly so than conventional polyunsaturated oils (3). Because of their reduced caloric value (8.3 kcal for MCT and 9 kcal for LCT) and lower tendency to deposit as depot fat (4), SL from medium-or short-chain fatty acids and longchain fatty acids (LCFA) can be used to produce reducedcalorie foods.…”