Effects of equivalent medium-chain diacylglycerol or long-chain triacylglycerol oil intake via muffins on postprandial triglycerides and plasma fatty acids levels. (February 2019)

• Record Type: Journal Article
• Authors: Lee, Ayoung; Yoo, Hye Jin; Kim, Minkyung; Kim, Minjoo; Choi, Jong-Hun; Lee, Chulyoung; Lee, Jong Ho
• Is Part Of: Journal of functional foods. Volume 53(2019)
• Page Start: 299
• Page End: 305
• Publication Date: 2019-02
• Subjects: Medium-chain diacylglycerol -- Long-chain triacylglycerol -- Postprandial triglycerides -- Postprandial plasma fatty acids -- Postprandial lipid metabolism; ANOVA a one-way analysis of variance -- AUC area under the curve -- BMI body mass index -- BP blood pressure -- DG diacylglycerol -- FAME fatty acid methyl esters -- GC–MS chromatography–mass spectrometry -- HDL high-density lipoprotein -- LCT long-chain triacylglycerol -- LDL low-density lipoprotein -- MCDG medium-chain diacylglycerol -- MCT medium-chain triacylglycerol -- SE standard errors -- TG triglyceride; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.12.021
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: MCDG oil is advantageous to control postprandial lipid response in healthy adults. Compared to LCT, postprandial serum/chylomicron-TG decreased after MCDG intake. In addition to TGs, postprandial plasma fatty acids also reduced after MCDG intake. Metabolic characteristics of MCDG in the digestive tract may exhibit these changes. Abstract: We assessed the effects of medium-chain diacylglycerol (MCDG) oil on postprandial triglycerides (TGs) and plasma fatty acids through a clinical trial (NCT03415568;clinicaltrials.gov ). Meal tolerance tests using muffins containing 15 g of MCDG oil (MCDG muffins, test) or long-chain triacylglycerol (LCT) oil (LCT muffins, control) were conducted. Blood samples were collected under fasting conditions (0 h) and at 2, 3, 4, and 6 h after muffin ingestion. Compared to LCT muffin consumption, serum TG and chylomicron-TG levels were significantly lower at 3 and 4 h and at 4 h, respectively. The area under the curve for serum TG and chylomicron-TG decreased approximately 13% after MCDG muffin consumption although the decreases were not statistically significant (borderline significance: TG AUC; p = 0.052, Chylomicron-TG; p = 0.081). Postprandial fatty acid levels (palmitic acid, stearic acid, and linoleic acid) were also decreased after MCDG muffin intake. These results suggest potential benefits of MCDG oil in postprandial lipid control.