Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Michalski, Marie‐Caroline

doi:10.1002/ejlt.200800254

Cited by 109 publications

(83 citation statements)

References 160 publications

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“…For the first time to our knowledge, our study shows that fat emulsification further affects the metabolic handling of exogenous FAs, including b-oxidation. Early appearance of 13 CO 2 was due to the rapid b-oxidation of short-chain FAs, which are directly absorbed in the portal vein and oxidized by the liver (39). Obesity is associated with a defect in the b-oxidation of dietary FAs (18,(40)(41)(42).…”

Section: Discussionmentioning

confidence: 99%

Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial

Vors¹,

Pineau²,

Gabert³

et al. 2013

The American Journal of Clinical Nutrition

106

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Background: Prolonged postprandial hypertriglyceridemia is a potential risk factor for cardiovascular diseases. In the context of obesity, this is associated with a chronic imbalance of lipid partitioning oriented toward storage and not toward b-oxidation. Objective: We tested the hypothesis that the physical structure of fat in a meal can modify the absorption, chylomicron transport, and further metabolic handling of dietary fatty acids. Design: Nine normal-weight and 9 obese subjects were fed 40 g milk fat (+[13 C]triacylglycerols), either emulsified or nonemulsified, in breakfasts of identical composition. We measured the postprandial triacylglycerol content and size of the chylomicron-rich fraction, plasma kinetics of [ 13 C]fatty acids, exogenous lipid oxidation with breath-test/indirect calorimetry, and fecal excretion. Results: The emulsified fat resulted in earlier (.1 h) and sharper chylomicron and [13 C]fatty acid peaks in plasma than in spread fat in both groups (P , 0.0001). After 2 h, the emulsified fat resulted in greater apolipoprotein B-48 concentrations (9.7 6 0.7 compared with 7.1 6 0.9 mg/L; P , 0.05) in the normal-weight subjects than did the spread fat. In the obese subjects, emulsified fat resulted in a 3-fold greater chylomicron size (218 6 24 nm) compared with the spread fat (P , 0.05). The emulsified fat induced higher dietary fatty acid spillover in plasma and a sharper 13 CO 2 appearance, which provoked increased exogenous lipid oxidation in each group: from 45% to 52% in normal-weight subjects (P , 0.05) and from 40% to 57% in obese subjects (P , 0.01). Conclusion: This study supports a new concept of "slow vs fast fat," whereby intestinal absorption can be modulated by structuring dietary fat to modulate postprandial lipemia and lipid b-oxidation in humans with different BMIs. This trial was registered at clinicaltrials.gov as NCT01249378.Am J Clin Nutr 2013;97:23-36.

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Section: Discussionmentioning

confidence: 99%

Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial

Vors¹,

Pineau²,

Gabert³

et al. 2013

The American Journal of Clinical Nutrition

106

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“…Then, we examined the role of major dietary FAs on adipose tissue inflammation by using a model of adipose cells. The studied FAs differed mainly by the number of carbons and unsaturations, and the studied oils differed by their FA profile and by the position of FAs on the triacylglycerol backbones (17,51). Two hypotheses can be formulated.…”

Section: E379mentioning

confidence: 99%

Oil composition of high-fat diet affects metabolic inflammation differently in connection with endotoxin receptors in mice

Laugerette

Furet

Debard

et al. 2012

American Journal of Physiology-Endocrinology and Metabolism

145

141

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Low-grade inflammation observed in obesity is a risk factor for cardiovascular disease. Recent studies revealed that this would be linked to gut-derived endotoxemia during fat digestion in high-fat diets, but nothing is known about the effect of lipid composition. The study was designed to test the impact of oil composition of high-fat diets on endotoxin metabolism and inflammation in mice. C57/Bl6 mice were fed for 8 wk with chow or isocaloric isolipidic diets enriched with oils differing in fatty acid composition: milk fat, palm oil, rapeseed oil, or sunflower oil. In vitro, adipocytes (3T3-L1) were stimulated or not with lipopolysaccharide (LPS; endotoxin) and incubated with different fatty acids. In mice, the palm group presented the highest level of IL-6 in plasma ( P < 0.01) together with the highest expression in adipose tissue of IL-1β and of LPS-sensing TLR4 and CD14 ( P < 0.05). The higher inflammation in the palm group was correlated with a greater ratio of LPS-binding protein (LBP)/sCD14 in plasma ( P < 0.05). The rapeseed group resulted in higher sCD14 than the palm group, which was associated with lower inflammation in both plasma and adipose tissue despite higher plasma endotoxemia. Taken together, our results reveal that the palm oil-based diet resulted in the most active transport of LPS toward tissues via high LBP and low sCD14 and the greatest inflammatory outcomes. In contrast, a rapeseed oil-based diet seemed to result in an endotoxin metabolism driven toward less inflammatory pathways. This shows that dietary fat composition can contribute to modulate the onset of low-grade inflammation through the quality of endotoxin receptors.

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“…De nombreuses etudes ont et e r ealis ees dans la fili ere laiti ere pour documenter l'impact de l'organisation supramol eculaire de la mati ere grasse sur la digestion, l'absorption et le m etabolisme des lipides (Lopez et Gaucheron, 2008 ;Michalski, 2009). La modification de taille des gouttelettes lipidiques et de composition de l'interface peut avoir des cons equences sur la digestibilit e et l'absorption des lipides.…”

Section: Propri Et Es Thermiques Et Polymorphisme D'huiles Et Graisseunclassified

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

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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.

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Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Cited by 109 publications

References 160 publications

Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial

Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial

Oil composition of high-fat diet affects metabolic inflammation differently in connection with endotoxin receptors in mice

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

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