Influence of triacylglycerol structure of stearic acid-rich fats on postprandial lipaemia

Berry, Sarah; Sanders, Tom

doi:10.1079/pns2005422

Cited by 57 publications

(55 citation statements)

References 62 publications

(68 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unilever Ltd was one of the first companies to use enzyme-directed interesterification, in Table 1. Positional distribution of fatty acids (mol %) in TAG of some common fats and oils (adapted from Berry & Sanders (97) 1980, for the production of cheaper confectionery fat substitutes for use in place of cocoa butter, using lipasecatalysed interesterification of POP (from palm oil mid-fraction) with stearic acid, by 1,3-specific lipase to result in the synthesis of POS and SOS, the main TAG-MS of cocoa butter. Since then, interesterified fats have become more widely used in the manufacture of shortenings, margarines and spreads to improve their textural properties, modify their melting behaviour and improve their stability.…”

Section: Interesterified Fats and Their Physical Characteristicsmentioning

confidence: 99%

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

2009

Self Cite

View full text Add to dashboard Cite

The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of interesterification, which is of increasing commercial importance, as it can be used to change the physical characteristics of a fat without the generation of trans-fatty acids. Interesterified fats rich in long-chain SFA are commercially important, but few studies have investigated their health effects. Evidence from animal and human infant studies suggests that TAG structure and interesterification affect digestibility, atherogenicity and fasting lipid levels, with fats containing palmitic and stearic acid in the sn-2 position being better digested and considered to be more atherogenic. However, chronic studies in human adults suggest that TAG structure has no effect on digestibility or fasting lipids. The postprandial effects of fats with differing TAG structure are better characterised but the evidence is inconclusive; it is probable that differences in the physical characteristics of fats resulting from interesterification and changes in TAG structure are key determinants of the level of postprandial lipaemia, rather than the position of fatty acids in the TAG. The present review gives an overview of TAG structure and interesterified palmitic and stearic acid-rich fats, their physical properties and their acute and chronic effects in human adults in relation to CHD.

show abstract

Section: Interesterified Fats and Their Physical Characteristicsmentioning

confidence: 99%

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

2009

Self Cite

View full text Add to dashboard Cite

show abstract

“…It has been shown that concurrent melting, emulsification and mixing with low melting point fats dramatically increases tristearin absorption (Hashim and Babayan, 1978;Emken, 1994). Further support for the importance of melting point can be found from postprandial lipemia studies, where the transesterified fats with similar fatty acid composition but higher melting points than their natural counterparts, showed significantly lower plasma lipid concentration (Sanders et al, 2003;Berry and Sanders, 2005), which is an indication of lower or slower absorption.…”

Section: Absorption Of Stearic Acidmentioning

confidence: 68%

Stearic acid is well absorbed from short- and long-acyl-chain triacylglycerol in an acute test meal

2007

View full text Add to dashboard Cite

Objective: Absorption of stearic acid from natural oils has been shown to be efficient, but it is claimed to be lower from shortand long-acyl-chain triacylyglycerol molecules (Salatrim). The aim was to measure the apparent absorption of stearic acid from Salatrim fat in an acute test meal. Design: Double-blind crossover study. Subjects: Ten healthy male volunteers, of whom eight completed the study. Methods: The subjects were studied on two occasions after consumption of a single high-fat meal either without (control) or with 30 g of Salatrim. Fecal samples were collected for 96 h after the meal and the fat was extracted for analysis of the content and composition of free and esterified long-chain fatty acids. Results: Baseline fecal fat was 5.672.6 g/day increasing to 10.474.9 g/day after addition of Salatrim (P ¼ 0.001). During the whole collection period, the baseline fecal free and esterified fatty acids were 2.672.3 and 0.870.7 g, respectively. After Salatrim meal the corresponding figures increased to 5.973.6 g (P ¼ 0.001) and 1.5 (71.2) g (P ¼ 0.003), respectively. The total fecal stearic acid after control meal was 0.9770.9 g. Consumption of Salatrim with 16.770.5 g of stearic acid increased the content to 3.1271.6 g (Po0.001), with apparent absorption of 87%. Conclusions: The apparent absorption of stearic acid does not differ from its absorption from natural fats. The status of Salatrim as a low-energy fat substitute needs to be re-evaluated. Sponsorship: University of Turku.

show abstract

“…La figure 6 synth etise le processus de digestion des lipides et plus particuli erement des TAG. Des revues tr es d etaill ees ont et e publi ees sur ce sujet (Berry et Sanders, 2005 ;Berry, 2009 ;Bracco, 1994 ;Hunter, 2001 ;Ikeda, 2000 ;Mu et Hoy, 2004 ;Ramirez et al, 2001 ;Sala-Vila et al, 2008 ;Small, 1991). Des r esultats divergents ont parfois et e obtenus mais ils pourraient etre expliqu es par les diff erents mod eles d' etude utilis es, les diff erentes esp eces mol eculaires de TAG ainsi que leur puret e et la pr esence d'autres composants non lipidiques dans le r egime alimentaire.…”

Section: Acides Gras Principauxunclassified

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

View full text Add to dashboard Cite

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.

show abstract

Influence of triacylglycerol structure of stearic acid-rich fats on postprandial lipaemia

Cited by 57 publications

References 62 publications

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

Stearic acid is well absorbed from short- and long-acyl-chain triacylglycerol in an acute test meal

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

Contact Info

Product

Resources

About