Growth method for estimating the caloric availability of fats and oils

Finley, John W.; Leveille, Gilbert A.; Klemann, L. P.; Sourby, John C.; Ayres, Paul H.; Appleton, Scott

doi:10.1021/jf00038a045

Cited by 12 publications

(16 citation statements)

References 19 publications

(23 reference statements)

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“…The method is almost in line with the study of Finley et al (17), which is a modified version of the method adopted by Rice et al (32). The authors have tested the method by estimating the calorific availability of three fats (cocoa butter, tallow, and lard) and two simple esters (ethyl stearate and ethyl oleate).…”

Section: Discussionmentioning

confidence: 67%

“…The mean weight gains per gram of diet of all the test groups on restricted diet and also the pilot ad libitum group were recorded for each of the time intervals when body weights were recorded over the 21 d of the experiment and are given in Table 4, as are the slopes, intercepts and regression coefficients (r 2 ). Unlike the assay of Finley et al (17), we prolonged our experiment for 21 d. When mean body weight gain was regressed against 21 d of assay for all the groups, regression coefficients were greater than 0.987. This fulfills the first assumption of this assay.…”

Section: Resultsmentioning

confidence: 97%

“…This experiment is meant for estimation of calorific value of the SL and is in line with the experiment of Finley et al (17). In this experiment, 42 weanling Wistar/NIN male 21-d-old rats with initial body weights of 39-40 g were fed AIN-93G diet containing 5% SO for 1 wk prior to the start of the experiment.…”

Section: Methodsmentioning

confidence: 88%

“…Two basic assumptions are made in the assay of Finley et al (17): (i) The weight gain of the rats is linearly related to kilocalories added to the diet, and, (ii) the weight gain is linear over 14 d of the experiment. The mean weight gains per gram of diet of all the test groups on restricted diet and also the pilot ad libitum group were recorded for each of the time intervals when body weights were recorded over the 21 d of the experiment and are given in Table 4, as are the slopes, intercepts and regression coefficients (r 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…This was followed by restricted diet growth studies and by growth studies on ad libitum diet, again using SO as control. The protocol of Finley et al (17) was used for the estimation of calorific value of the SL. The basal diet for test groups in the restricted diet study was based on 50% of the diet consumed by a pilot ad libitum group the previous day.…”

mentioning

confidence: 99%

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Synthesis and estimation of calorific value of a structured lipid‐potential reduced calorie fat

Kanjilal

Kaimal

Ghafoorunissa

et al. 1999

Lipids

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The majority of reduced calorie fats and fat substitutes available today, though similar in texture and flavor to natural fats, contain fatty acids that are not usually present in edible oils and fats and thus do not fully match the chemistry and functions of natural fats. For example, such products do not provide nutritionally important essential fatty acids (EFA). In this investigation, we prepared and evaluated a reduced calorie fat, prepared entirely from natural fats, taking advantage of the fact that long-chain saturated fatty acids (LCSFA), such as behenic acid (22:0), are poorly absorbed. Mustard oil (MO) and sunflower oil (SO) were used as substrates to yield a structured lipid (SL). The product, being derived from a natural vegetable oil, would thus provide EFA, as would a native fat, a feature not provided by the low-calorie fats available in the market. Erucic acid (22:1) was isolated from MO by a lipase (EC 3.1.1.3)-catalyzed reaction. It was then hydrogenated to behenic acid, the ethyl ester of which was subsequently enzymatically transesterified with SO to yield a plastic fat containing about 30-35% behenic acid. Absorption of this fat was studied in Wistar rats. In a preliminary single oral dose experiment, rats were fed equal amounts (2 mL) of SO and the SL. Plasma triacylglycerol (TAG) levels were estimated after 1, 2, and 3 h of feeding. The significantly lower concentration of plasma TAG in the 2-h sample, observed in the SL-fed group compared to the SO-fed group (P<0.001), indicated poor absorption of the SL. In order to estimate the calorific value of the SL, we conducted a restricted diet growth experiment over 21 d on weanling Wistar male rats with SO as caloric control. Diets for the test groups were modified by adding 5, 10, and 15% SO for the control groups, and 5 and 10% SL for the experimental groups. Food consumption of the test groups was restricted to 50% of the feed containing 5% SO that had been consumed by the ad libitum group the previous day. Body weights were recorded during the experiment. Calorific value of the SL was estimated by comparing the 21 st-d mean body weight gain of the control group with that of the experimental group. Estimated calorific value of the SL was 5.36 kcal/g. Most of the behenic acid fed was excreted, as indicated by the analysis of the fatty acids of plasma and fecal total lipid. A second growth experiment on ad libitum diet was conducted over 21 d on weanling Wistar male rats to compare the absorption behavior of the SL with that of natural oil. SO (10%) was added to the diet of the control group, and SL (10%) was added to the diet of the experimental group. Feed consumption, as well as body weights, was recorded during the experiment. The growth pattern of the experimental group was identical to that of the control group during the period of study. The mean feed intake (9.8 g/d/rat for the control group vs. 9.9 g/d/rat for the experimental group) indicated good palatability of the product. In conclusion, the enzymatically synthesized SL containing...

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Section: Discussionmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Synthesis and estimation of calorific value of a structured lipid‐potential reduced calorie fat

Kanjilal

Kaimal

Ghafoorunissa

et al. 1999

Lipids

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Estimation of the caloric value of low‐calorie cocoa butter and evaluation of its effects on biochemical and physiological parameters of rats fed high‐fat diet in vivo

Pan

Tan

et al. 2013

Euro J Lipid Sci & Tech

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The first aim of the present work was to assess the caloric value of low‐calorie cocoa butter (LCCB) prepared by enzymatic transesterification. A growth method on restricted diet was utilized for the assessment with cocoa butter (CB) as a caloric control. Thirty weanling Wistar male rats were divided into six groups and fed for 3 weeks. The estimated caloric value of LCCB was 4.70 kcal/g, exhibited a decrement of 31%. Furthermore, a growth experiment using pair‐feeding protocol was performed to evaluate whether high LCCB diet could have any effect on the biochemical and physiological parameters, such as TAG, total cholesterol, high‐density lipoprotein cholesterol, low‐density lipoprotein cholesterol, enzymatic activities of superoxide dismutase and catalase, Lee's index, liver index, the atherosclerosis index, and the risk of coronary heart disease. The results revealed that high LCCB dietary intake did not significantly alter the biochemical parameters except for the LDL‐c. The fatty acid compositions of plasmas and feces demonstrated that caprylic acid was completely consumed through hepatic portal vein for energy supply, while most behenic acid was excreted. These results suggest that the calorie of CB has been lowered by transesterification and the high LCCB diet do not readily induce obesity or oxidative stress. Practical applications: A method to evaluate the caloric value of fats and oils is presented. A low‐calorie cocoa butter may be useful for the chocolate industry.

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Fat replacers — Requirements from a nutritional physiological point of view

Großklaus

1996

Fett/Lipid

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There is a demand for development of low-fat products including fat replacers to limit the intake of total fat. The objective ofthis review is to show the requirements that are necessary for the assessment of the risks and benefits of a new fat replacer. An ideal fat replacer should be completely safe and physiologically inert for achieving a substantial fat and caloric reduction while maintaining the desired functional and sensory properties of a conventional high-fat product. A careful safety evaluation concerns both nutritional and toxicological aspects. This includes animal and human studies. There is also a need for post-marketing surveillance in assessing the long-term impact of fat replacers. It can be concluded that low-fat products potentially offer some assistance in achieving the goals of present dietary recommendations.Fettersatzstoffe -Anforderungen aus ernahrungswissenschaftlicher Sicht. Es besteht die Forderung nach der Entwicklung von fettarmen Produkten einschliefllich Fettersatzstoffen, urn die Gesamtfettaufnahme zu beschranken. Zweck dieser Ubersicht ist es, die notwendigen Anforderungen bei der Nutzen/Risikobewertung eines neuen Fettersatzstoffes aufzuzeigen. Ein idealer Fettersatzstoff sollte gesundheitlich unbedenklich und physiologisch inert sein, um eine wirksame Fett-und Kalorienverminderung zu erreichen, wahrend die wunschenswerten funktionellen und sensorischen Eigenschaften eines ublichen fettreichen Produktes erhalten bleiben. Eine griindliche Unbedenklichkeitsbewertung betrifft sowohl ernahrungsma0ige als auch toxikologische Aspekte. D a m gehoren Studien an Tieren und Menschen. Zur Bewertung von Langzeiteffekten von Fettersatzstoffen besteht auch die Notwendigkeit nach einem sog. Post-Marketing Surveillance. Es kann gefolgert werden, daD fettarme Produkte eine potentielle Hilfe bieten, um die Ziele der gegenwartigen Ernahrungsempfehlungen zu erreichen.

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Growth method for estimating the caloric availability of fats and oils

Cited by 12 publications

References 19 publications

Synthesis and estimation of calorific value of a structured lipid‐potential reduced calorie fat

Synthesis and estimation of calorific value of a structured lipid‐potential reduced calorie fat

Estimation of the caloric value of low‐calorie cocoa butter and evaluation of its effects on biochemical and physiological parameters of rats fed high‐fat diet in vivo

Fat replacers — Requirements from a nutritional physiological point of view

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