Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term period

Lee, Yee Ying; Tang, Teck Kim; Phuah, Eng‐Tong; Karim, Nur Azwani Abdul; Alitheen, Noorjahan Banu Mohamed; Tan, Chin Ping; Razak, Intan Shameha Abdul; Lai, Oi Ming

doi:10.1016/j.foodres.2017.10.022

Cited by 28 publications

(24 citation statements)

References 27 publications

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“…This may come from the fact that MCFAs are readily absorbed from the intestines directly into the portal vein, transported to the liver where they undergo beta-oxidation via carnitine-independent mechanism, and thus increase diet-induced thermogenesis. Our outcomes are in line with other observations [45][46][47].…”

Section: Discussionsupporting

confidence: 93%

Chain length of dietary fatty acids determines gastrointestinal motility and visceromotor function in mice in a fatty acid binding protein 4-dependent manner

et al. 2019

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Purpose We hypothesize that different types of dietary fatty acids (FAs) affect gastrointestinal (GI) motility and visceromotor function and that this effect can be regulated by the fatty acid binding protein 4 (FABP4). Methods Mice were fed for 60 days with standard diet (STD), STD with 7% (by weight) coconut oil, rich in medium-chain FAs (MCFAs) (COCO), or with 7% evening primrose oil, rich in long-chain FAs (LCFAs) (EPO). In each group, half of the mice received FABP4 inhibitor, BMS309403 (1 mg/kg; i.p.) twice a week. Body weight (BW) and food intake were measured; well-established tests were performed to characterize the changes in GI motility and visceral pain. White adipose tissue and colonic samples were collected for cell culturing and molecular studies. Results COCO significantly increased GI transit, but not colonic motility. COCO and EPO delayed the onset of diarrhea, but none affected the effect of loperamide. EPO reduced BW and increased the visceromotor response (VMR) to colorectal distension (CRD). COCO and EPO reduced differentiation of preadipocytes. Treatment with BMS309403: (1) reversed the effects induced by COCO in physiological conditions and in mouse models of diarrhea; (2) prevented the effects of EPO on BW, VMR to CRD and castor oil-induced diarrhea; (3) affected proliferation of preadipocytes; (4) changed the expression of Fabp4 in colonic and adipocyte samples from COCO and EPO. Conclusion Modifying dietary intake of MCFAs and LCFAs may be used to control GI motility or visceral pain and thus modulate the symptoms of functional GI disorders. The effect is dependent on the expression of FABP4. Keywords Medium-chain fatty acids • Long-chain fatty acids • Coconut oil • Fatty acid binding protein 4 • Gastrointestinal motility • Irritable bowel syndrome Abbreviations CLA Conjugated LA COCO Coconut oil Ct * Jakub Fichna

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Section: Discussionsupporting

confidence: 93%

Chain length of dietary fatty acids determines gastrointestinal motility and visceromotor function in mice in a fatty acid binding protein 4-dependent manner

et al. 2019

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“…Similarly, in our study, WAT gain was more pronounced in the mice receiving FAs rectally than those with oral infusion. The difference in the outcomes depending on the delivery route may be the reason why the results of our infusion experiments seem partly contradictory to previous studies reporting that oral MCFAs supplementation reduces body weight, size of adipocytes, and liver weight [16,23,[73][74][75]. Notably, the impact on WAT was stronger than on the liver.…”

Section: Discussioncontrasting

confidence: 91%

Colonic Medium-Chain Fatty Acids Act as a Source of Energy and for Colon Maintenance but Are Not Utilized to Acylate Ghrelin

et al. 2021

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The capacity of microbiota to produce medium-chain fatty acids (MCFA) and related consequences for the gastrointestinal (GI) tract have never been reported before. We verified the impact of nutrition-related factors on fatty acid (FAs) production and found that caloric restriction decreased levels of most of MCFAs in the mouse cecum, whereas overnight fasting reduced the levels of acetate and butyrate but increased propionate and laurate. A diet high in soluble fibre boosted the production of short-chain fatty acids (SCFA) and caproate whereas a high-cellulose diet did not have an effect or decreased the levels of some of the FAs. Rectal infusion of caprylate resulted in its rapid metabolism for energy production. Repeated 10-day MCFA infusion impacted epididymal white adipose tissue (eWAT) weight and lipid accumulation. Repeated infusion of caprylate rectally tended to increase the concentration of active ghrelin in mice plasma; however, this increase was not statistically significant. In Caco-2 cells, caprylate increased the expression of Fabp2, Pdk4, Tlr3, and Gpr40 genes as well as counteracted TNFα-triggered downregulation of Pparγ, Occludin, and Zonulin mRNA expression. In conclusion, we show that colonic MCFAs can be rapidly utilized as a source of energy or stored as a lipid supply. Further, locally produced caprylate may impact metabolism and inflammatory parameters in the colon.

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“…The fat content of cookies is quite high, but the fat contained in margarine is free of trans fat, while VCO is classified as a healthy oil because almost 50% of its fatty acids are medium chain, so it is easily absorbed. According to Lee et al (2018), medium chain fatty acids have an advantage over long chain fatty acids is that they are easier to digest and absorb [24]. Medium chain fatty acids can be directly digested in the intestine without hydrolysis and enzymatic processes.…”

Section: Figure 4 Fat Content Of Cookies Was Affected By Fat Sourcementioning

confidence: 99%

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Aini¹,

Sustriawan²,

Mela³

et al. 2022

Advances in Biological Sciences Research

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Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

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Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term period

Cited by 28 publications

References 27 publications

Chain length of dietary fatty acids determines gastrointestinal motility and visceromotor function in mice in a fatty acid binding protein 4-dependent manner

Chain length of dietary fatty acids determines gastrointestinal motility and visceromotor function in mice in a fatty acid binding protein 4-dependent manner

Colonic Medium-Chain Fatty Acids Act as a Source of Energy and for Colon Maintenance but Are Not Utilized to Acylate Ghrelin

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

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