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

Abstract

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.

Attenuation of Palm Stearin Emulsion Droplet in Vitro Lipolysis with Crystallinity and Gastric Aggregation

“…The specific impacts of lipid physical properties (i.e., physical state, solid-fat content (SFC), polymorphism, etc.) in determining digestibility and absorption are rarely considered, but this is an area of renewed interest. − Indeed, there is evidence from in vitro, , animal, − and human − studies that fatty acid release can be slower and bioavailability can be lower for lipids with relatively higher melting temperatures or higher SFCs compared with those of lipids that are liquid at body temperature (i.e., 37 °C). For example, canola-stearin solid-lipid nanoparticles stabilized with either Poloxamer 188 or Tween 20 had slower lipolysis rates and were hydrolyzed to lower extents compared with canola-oil emulsions prepared with the same emulsifiers .…”

Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat

“…Milk fat is mainly composed of saturated FA (approximately 65%) and long-chain FA (approximately 82%), which contributes to its melting temperature being slightly lower than the human body temperature (37 °C). , Nevertheless, temperature fluctuations during dairy processing can change the polytypism and polymorphism of milk fat. , The polymorphic evolution (subcell structures: unstable α-polymorph → stable β-polymorph) and molecular rearrangement (stacking geometries: unstable 3L arrangement → stable 2L arrangement) caused by crystallization and recrystallization lead to the formation of high-melting-temperature fractions. − The melting temperature of these fat fractions is higher than the human body temperature and exists as a solid in the gastrointestinal tract (GIT). Generally, high-melting-temperature lipids containing solid fat at body temperature tend to have a lower digestibility and bioavailability compared with liquid oils, which was verified by in vitro , , animal, and human , studies. On the one hand, these solid TAG fractions, which are mainly composed of long-chain saturated FAs, have the problem of being indigestible and the risk of inducing cardiovascular diseases .…”

“…6−8 The melting temperature of these fat fractions is higher than the human body temperature and exists as a solid in the gastrointestinal tract (GIT). Generally, high-melting-temperature lipids containing solid fat at body temperature tend to have a lower digestibility and bioavailability compared with liquid oils, which was verified by in vitro, 9,10 animal, 11 and human 12,13 studies. On the one hand, these solid TAG fractions, which are mainly composed of long-chain saturated FAs, have the problem of being indigestible and the risk of inducing cardiovascular diseases.…”

In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents

“…The lipid digestibility is affected by the composition, structure, and position of fatty acids in the triglycerides, the emulsified structures of lipids, such as interfacial composition and particle size of lipid droplets, and the physical state (i.e., liquid vs solid) of the lipid in food products. 8,9 Generally, lipids with high melting points containing solid fat at body temperature tend to have a slower digestion rate and impaired bioavailability compared with liquid oils, which was confirmed by in vitro, 10−13 animal, 14,15 and human studies. 16,17 For example, a 20% canola/hydrogenated fat-in-water emulsion with ∼25% solid fat content (SFC) exhibited a considerably lower rate and extent of in vitro lipolysis than a 20% canola oilin-water (O/W) emulsion with 0% SFC, which subsequently correlated with its lower triglyceride absorption rate in a rat model.…”