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Lu M, Zhang T, Jiang Z, Guo Y, Qiu F, Liu R, Zhang L, Chang M, Liu R, Jin Q, Wang X. Physical properties and cellular antioxidant activity of vegetable oil emulsions with different chain lengths and saturation of triglycerides. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108948] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Zhou S, Wang Y, Jacoby JJ, Jiang Y, Zhang Y, Yu LL. Effects of Medium- and Long-Chain Triacylglycerols on Lipid Metabolism and Gut Microbiota Composition in C57BL/6J Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6599-6607. [PMID: 28704610 DOI: 10.1021/acs.jafc.7b01803] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Obesity is related to an increasing risk of chronic diseases. Medium- and long-chain triacylglycerols (MLCT) have been recognized as a promising choice to reduce body weight. In this study, three MLCT with different contents of medium-chain fatty acids (MCFA) (10-30%, w/w) were prepared, and their effects on lipid metabolism and fecal gut microbiota composition of C57BL/6J mice were systematically investigated. MLCT with 30% (w/w) MCFA showed the best performance in decreasing body weight gain as well as optimizing serum lipid parameters and liver triacylglycerol content. The expression levels of genes encoding enzymes for fatty acid degradation increased markedly and expression levels of genes encoding enzymes for de novo fatty acid biosynthesis decreased significantly in the liver of mice treated with MLCT containing 30% (w/w) MCFA. Interestingly, the dietary intake of a high fat diet containing MLCT did significantly decrease the ratio of Firmicutes to Bacteroidetes and down-regulate the relative abundance of Proteobacteria that may attribute to weight loss. Furthermore, we found a notable increase in the total short-chain fatty acid (SCFA) content in feces of mice on a MLCT containing diet. All these results may be concomitantly responsible for the antiobesity effect of MLCT with relatively high contents of MCFA.
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Affiliation(s)
- Shengmin Zhou
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai, 200240, China
| | - Yueqiang Wang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd. , Shanghai, 200137, China
| | - Jörg J Jacoby
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd. , Shanghai, 200137, China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd. , Shanghai, 200137, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai, 200240, China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland , College Park, Maryland 20742, United States
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Changing the SFC Profile of Lauric Fat Blends Based on Melting Group Triacylglycerol Formulation. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2312-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ruan X, Zhu XM, Xiong H, Wang SQ, Bai CQ, Zhao Q. Characterisation of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12279] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xia Ruan
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Xue-Mei Zhu
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
- College of Life Science & Food Engineering; Nanchang University; Nanchang JiangXi 330047 China
| | - Hua Xiong
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Shen-qi Wang
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Chun-qing Bai
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Qiang Zhao
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
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Walker GP, Wijesundera C, Dunshea FR, Doyle PT. Seasonal and stage of lactation effects on milk fat composition in northern Victoria. ANIMAL PRODUCTION SCIENCE 2013. [DOI: 10.1071/an11363] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Effect of herd nutrition, time of year and season of calving on milk fat composition and physical properties were examined on irrigated commercial dairy farms in northern Victoria that made use of split-calving and a diverse range of feeding systems. Twenty-four farms were included in the study, and from each farm, morning and evening milk samples were collected from 16 cows that calved in autumn and 16 cows that calved in spring. There were no significant effects of season of calving on the concentration of fatty acids or phospholipids in milk fat, but there were interactions between season of calving and time of year (P < 0.001). These differences could be attributed to changes in energy balance and body condition with stage of lactation. The phospholipids comprising mainly phosphotidylcholine (PC), phosphtidylethanolamine (PE) and sphingomyelin (SP) also varied, with PC and PE being highest in late lactation and SP lowest during peak and mid lactation for both calving groups. Milk fat colour and the concentrations of free fatty acids were more influenced by factors associated with time of year rather than stage of lactation. Milk fat colour in particular showed strong seasonal variation being distinctly lighter in summer–early autumn when compared with rest of the year. Increasing the amount of concentrates fed was associated with decreases in short-chain fatty acid concentration and increases in the solid fat content of milk fat. Variations in nutritional management practices had only small (non-significant) effects on fat composition.
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Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT. Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat. J Food Sci 2012; 77:C454-60. [PMID: 22515238 DOI: 10.1111/j.1750-3841.2012.02637.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
It is known that Cinnamomum camphora seed oil (CCSO) is rich in medium-chain fatty acids (MCFAs) or medium-chain triacylglycerols (MCTs). The purpose of the present study was to produce zero-trans MCTs-enriched plastic fat from a lipid mixture (500 g) of palm stearin (PS) and CCSO at 3 weight ratios (PS:CCSO 60:40, 70:30, 80:20, wt/wt) by using lipase (Lipozyme TL IM, 10% of total substrate) as a catalyst at 65 °C for 8 h. The major fatty acids of the products were palmitic acid (C16:0, 42.68% to 53.42%), oleic acid (C18:1, 22.41% to 23.46%), and MCFAs (8.67% to 18.73%). Alpha-tocopherol (0.48 to 2.51 mg/100 g), γ-tocopherol (1.70 to 3.88 mg/100 g), and δ-tocopherol (2.08 to 3.95 mg/100 g) were detected in the interesterified products. The physical properties including solid fat content (SFC), slip melting point (SMP), and crystal polymorphism of the products were evaluated for possible application in shortening or margarine. Results showed that the SFCs of interesterified products at 25 °C were 9% (60:40, PS:CCSO), 18.50% (70:30, PS:CCSO), and 29.2% (80:20, PS:CCSO), respectively. The β' crystal form was found in most of the interesterified products. Furthermore, no trans fatty acids were detected in the products. Such zero-trans MCT-enriched fats may have a potential functionality for shortenings and margarines which may become a new type of nutritional plastic fat for daily diet.
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Affiliation(s)
- Liang Tang
- State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi, China
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Silroy S, Sengupta A, Bhattacharyya DK, Ghosh M. Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase. Journal of Food Science and Technology 2011; 51:715-21. [PMID: 24741165 DOI: 10.1007/s13197-011-0543-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2011] [Accepted: 09/26/2011] [Indexed: 11/25/2022]
Abstract
Structured lipids were prepared from mustard oil by enzymatic acidolysis reaction with capric acid (C10) using lipase enzyme TLIM from Thermomyces lanuginosus as biocatalyst. Parameters such as substrate molar ratio, enzyme concentration, reaction temperature, stirring speed and time of maximum incorporation, were studied for the optimization of the reaction. The optimized set of process conditions was predicted by response surface methodology (RSM) and genetic algorithm (GA). The robustness of GA and RSM was evaluated using regression coefficient and p value. The R(2) found out by GA was 0.996 while from RSM was 0.973. The results proved that GA models have better performance than RSM models. From the result, it could be concluded that optimal conditions for synthesis of capric acid rich mustard oil were: Temperature = 39.5 °C ; time = 21.1 hr; Substrate ratio = 3.5; Enzyme content = 8.8%; Speed = 570.8 rpm.
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Affiliation(s)
- Sumita Silroy
- Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700009 India
| | - Avery Sengupta
- Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700009 India
| | - D K Bhattacharyya
- Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700009 India
| | - Mahua Ghosh
- Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700009 India
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Liu W, Liu W, Liu C, Liu J, Zheng H, Yang S, Su J. Preparation and evaluation of easy energy supply property of medium-chain fatty acids liposomes. J Microencapsul 2011; 28:783-90. [DOI: 10.3109/02652048.2011.621553] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Abstract
Medium-chain fatty acids (MCFA) are widely used in diets for patients with obesity. To develop a delivery system for suppressing dietary fat accumulation into adipose tissue, MCFA were encapsulated in nanoliposomes (NL), which can overcome the drawbacks of MCFA and keep their properties unchanged. In the present study, crude liposomes were first produced by the thin-layer dispersion method, and then dynamic high-pressure microfluidisation (DHPM) and DHPM combined with freeze-thawing methods were used to prepare MCFA NL (NL-1 and NL-2, respectively). NL-1 exhibited smaller average size (77.6 (SD 4.3) nm), higher zeta potential (- 40.8 (SD 1.7) mV) and entrapment efficiency (73.3 (SD 16.1) %) and better stability, while NL-2 showed narrower distribution (polydispersion index 0.193 (SD 0.016)). The body fat reduction property of NL-1 and NL-2 were evaluated by short-term (2 weeks) and long-term (6 weeks) experiments of mice. In contrast to the MCFA group, the NL groups had overcome the poor palatability of MCFA because the normal diet of mice was maintained. The body fat and total cholesterol (TCH) of NL-1 (1.54 (SD 0.30) g, P = 0.039 and 2.33 (SD 0.44) mmol/l, P = 0.021, respectively) and NL-2 (1.58 (SD 0.69) g, P = 0.041 and 2.29 (SD 0.38) mmol/l, P = 0.015, respectively) significantly decreased when compared with the control group (2.11 (SD 0.82) g and 2.99 (SD 0.48) mmol/l, respectively). The TAG concentration of the NL-1 group (0.55 (SD 0.14) mmol/l) was remarkably lower (P = 0.045) than the control group (0.94 (SD 0.37) mmol/l). No significant difference in weight and fat gain, TCH and TAG was detected between the MCFA NL and MCFA groups. Therefore, MCFA NL could be potential nutritional candidates for obesity to suppress body fat accumulation.
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