Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications

Karupaiah, Tilakavati; Sundram, Kalyana

doi:10.1186/1743-7075-4-16

Cited by 211 publications

(141 citation statements)

References 125 publications

(158 reference statements)

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“…Furthermore, Karupaiah and Sundram postulated different triacylglycerols absorbability between those of plant oils and beef tallow in rat intestines [18]. The serum total cholesterol values from the control rats in this study were similar to that of the control (non-castrated) rats used by Ima-Nirwana et al which was kept and fed under similar Malaysian conditions [19].…”

Section: Blood Lipid Parameters Of Ratssupporting

confidence: 75%

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats

Gy¹,

Ma²,

Jafari³

et al. 2017

J Vet Sci Technol

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Sixty male Sprague-Dawley rats aged six to seven months were allotted randomly into five groups of 12 animals each to evaluate the effects of mutton with altered fatty acid profiles on blood plasma lipid parameters and aortic intima changes. The five experimental diets were, the oil palm frond (OPF) meat pellet (from sheep fed 80% OPF+20% (% w/w) commercial concentrate), HAF meat pellet (from sheep fed 50% OPF+50% (% w/w) commercial concentrate), COC meat pellet (from sheep fed 100% commercial concentrate), COM meat pellet (prepared using commercially available mutton as its ingredient) and CON (standard rat chow pellet fed as the control group). The feeding trial lasted for 6 weeks. Blood and arterial tissue samples were obtained at two, four and six weeks after the onset of the trial. Results showed that COC increased the rat serum HDL-Cholesterol significantly (P<0.05) compared to CON group at different weeks of sampling. Conversely, CON had the highest triglyceride value among the treatments at 6 th week of feeding. The results on arterial lesions were inconclusive. It is concluded that meat-based diets could raise serum HDL-Cholesterols in rats compared to a plant-based standard rat chow diet.

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Section: Blood Lipid Parameters Of Ratssupporting

confidence: 75%

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats

Gy¹,

Ma²,

Jafari³

et al. 2017

J Vet Sci Technol

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“…These peak widths were 15.7 and 5.1 °C respectively, and increased to 33.0 and 9.9 °C in SL1 after interesterification. Natural stereospecificity of fatty acids in the triacylglycerols of the oils constituting BL1 could be responsible for a relatively limited range of TAG types, which became more diversified after randomization of fatty acids, represented by a wider peak observed in SL1 (Hunter, 2001;Karupaiah;Sundram, 2007). The differences between BL1 and SL1 melting curves observed in Figure 3(b) corroborate the assertion that interesterification indeed occurred.…”

Section: Thermal Behaviorsupporting

confidence: 65%

“…The fatty acid distribution among the three positions of triacylglycerols is characteristic for native oils and fats. Fats and oils derived from vegetable sources contain unsaturated fatty acids in the sn-2 position and saturated fatty acids in the sn-1 and sn-3 positions (Hunter, 2001;Karupaiah,Sundram, 2007).…”

Section: Regiospecific Distribution Of Fatty Acidsmentioning

confidence: 99%

Production of vegetable oil blends and structured lipids and their effect on wound healing

Ract

Soares

Rodrigues

et al. 2015

Braz. J. Pharm. Sci.

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Two oil blends (sunflower/canola oils 85/15 (BL1) and canola/linseed oils 70/30 (BL2)), were prepared and enzymatically interesterified to be applied to surgically-induced wounds in rats. Following surgery, the animals were submitted to the Treatment with Physiological Saline (TPS) (control group), Blends (TBL), and Structured Lipids (TSL). The control group (TPS) received physiological saline solution for 15 days. In TBL, BL1 was administered during the inflammation phase (days 0-3) and BL2 in the tissue formation and remodeling phase (days 4-15). In TSL, Structured Lipid 1 (SL1) and Structured Lipid 2 (SL2) were used instead of BL1 and BL2, respectively. The aim of this study was to compare wound closure evolution among rats treated with the blends or structured lipids versus control rats treated with physiological saline. The wound healing process was evaluated by measuring the wound areas along the treatments and the concentrations of cytokines. An increase in the areas of wounds treated with the blends and structured lipids in the inflammatory phase was observed, followed by a steeper closure curve compared to wounds treated with physiological saline. The changes observed during the inflammatory phase suggest a potential therapeutic application in cutaneous wound healing which should be further investigated.Uniterms: Structured lipid/effect/wound healing. Vegetable oil/effect/wound healing. Healing. Cutaneous wound healing/treatment. Duas misturas de óleos vegetais (girassol/canola 85/15 (BL1) e canola/linhaça, 70/30 (BL2) foram preparadas e interesterificadas por via enzimática para serem aplicadas em feridas induzidas cirurgicamente em ratos. Após a cirurgia, os animais foram submetidos ao tratamento com soro fisiológico (TPS) (grupo controle), tratamento com as misturas (TBL) e tratamento com os lipídios estruturados (TSL). O grupo controle (TPS) recebeu soro fisiológico por 15 dias. Em TBL, BL1 foi administrada durante a fase de inflamação (dias 0-3) e BL2 na fase de formação de tecido e remodelação (dias 4-15). Em TSL, os lipídios estruturados SL1 e SL2 foram usados em vez de BL1 e BL2, respectivamente. O objetivo deste estudo foi avaliar a evolução do fechamento das feridas dos grupos de ratos tratados com as misturas ou lipídios estruturados em comparação com os ratos do grupo controle, tratados com soro fisiológico. O processo de cicatrização das feridas foi avaliado através da medição das áreas das feridas ao longo dos tratamentos e pela determinação das concentrações de citocinas. Observou-se aumento das áreas das feridas tratadas com as misturas e os lipídios estruturados na fase inflamatória, seguida por um fechamento acentuado de feridas comparado com o tratamento com solução salina. As mudanças observadas durante a fase inflamatória sugerem uma potencial aplicação terapêutica na cicatrização de feridas cutâneas, fazendo-se necessárias investigações posteriores.Unitermos: Lipídio estruturado/efeito/cicatrização de feridas. Óleo vegetal/efeito/cicatrização de feridas. Cicatrização. Feridas cutân...

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“…Seed oils exhibit PUFA mostly esterified at sn-2 position. In vegetable oils, saturated FA occurs primarily at sn-1 position (Karupaiah and Sundram, 2007). The TAG structure of natural fats and oils and their nutritional properties can be modified either by use of lipases as catalysts or by chemical modifications (Linderborg and Kallio, 2005).…”

Section: Structured Lipidsmentioning

confidence: 99%

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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-Lipids are basic constituents of our diet. They play an active part in the acceptability, flavour and perception of our foods. At the same time, they are also regarded as beneficial for health or as sources to various pathologies. Until now, the nutritional impact of the various dietary lipid structures beyond the amounts of ingested lipids and selected fatty acids has been marginally taken into account in nutritional studies and thus in food application. This review gathers first our current knowledge on the diversity of molecular and supramolecular structures of dietary lipids, and then based on the scientific studies carried out on the human model, tempts to sum up the current knowledge and the latest hypotheses concerning the metabolic and nutritional effects of these multiscale structures. It is shown that the perception of lipids in the mouth during oral processing modulates the production of digestive fluids and food intake. Then, during the stomach and intestine phases of lipid digestion, the kinetics of release of the fatty acids are modulated by the multiscale structures of lipids influencing the fatty acid bioaccessibility and rate of absorption. In turn this may impair the postabsorption metabolism and nutritional effects. Future trends of research are evoked as concluding remarks.Keywords: dietary lipids / molecular and supramolecular structures / absorption / digestion / nutrition Résumé -Structures moléculaires et supramoléculaires des lipides dans les aliments : leur devenir au cours de la digestion et impact potentiel en nutrition. Les lipides prennent une part active dans l'acceptabilité et la perception de nos aliments, mais sont perçus à la fois comme vecteurs de tous les maux et sources de bienfaits. Au-delà de la quantité de lipides et d'acides gras ingérés, l'impact de leurs structures au sein des aliments reste encore mal appréhendé dans les études nutritionnelles. Cette revue, basée sur les travaux réalisés sur le modèle humain, fait le point des connaissances actuelles et des dernières hypothèses concernant les effets métaboliques et nutritionnels liés à la structuration aux échelles moléculaires et supramoléculaires des lipides alimentaires. Il apparaît que la perception des lipides commence dès la mise en bouche de l'aliment et module la prise alimentaire. Puis lors des phases stomacales et intestinales de la digestion, les nutriments lipidiques absorbables sont libérés des structures avec des cinétiques différentes, déterminant leur bioaccessibilité et influant leur vitesse d'absorption. Ces différences pourraient impacter le métabolisme post absorption et les effets nutritionnels. Des pistes de recherches possibles sont évoquées en perspectives.

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Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications

Cited by 211 publications

References 125 publications

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats

Effect of Feeding Enriched Mutton on Blood Lipid-Mineral Parameters and Cardio Vessel Changes in Male Sprague-Dawley Rats

Production of vegetable oil blends and structured lipids and their effect on wound healing

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

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