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Mhango EKG, Sveinbjornsson BR, Snorradottir BS, Gizurarson S. Incompatibility of antimalarial drugs: challenges in formulating combination products for malaria. Drug Deliv 2024; 31:2299594. [PMID: 38180033 PMCID: PMC10773615 DOI: 10.1080/10717544.2023.2299594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 11/10/2023] [Indexed: 01/06/2024] Open
Abstract
Lipophilic drugs require more advance formulation, especially if the intention is to make solutions or semisolid formulations. This also accounts for most antimalarial drugs. Although some of these antimalarial drugs are soluble in lipid vehicles, few of them, such as lumefantrine (LF), are also poorly soluble in oily vehicles. Trying to dissolve and formulate LF as a liquid formulation together with other antimalarial drugs is, therefore, a major task. When mixed in solution together with artemether (AR), precipitation occurs, sometimes with LF precipitating out on its own, and sometimes with AR precipitating out alongside LF. In this study, it was hypothesized that the use of fatty acids could lead to enhanced solubility in lipid formulation. Addition of the fatty acid solved the dissolution challenges, making LF soluble for over a year at room temperature (21-23 °C); but further research is needed to test the mechanism of action of the fatty acid. In addition, design of experiments (MODDE® 13) revealed that the amount of fatty acid in the formulation was the only significant factor for LF precipitation.
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Affiliation(s)
- Ellen K. G. Mhango
- Faculty of Pharmaceutical Sciences, School of Health Sciences, University of Iceland, Reykjavik, Iceland
- Department of Pharmacy, School of Life Sciences and Allied Health Professions, Kamuzu University of Health Sciences, Blantyre, Malawi
| | | | - Bergthora S. Snorradottir
- Faculty of Pharmaceutical Sciences, School of Health Sciences, University of Iceland, Reykjavik, Iceland
| | - Sveinbjorn Gizurarson
- Faculty of Pharmaceutical Sciences, School of Health Sciences, University of Iceland, Reykjavik, Iceland
- Department of Pharmacy, School of Life Sciences and Allied Health Professions, Kamuzu University of Health Sciences, Blantyre, Malawi
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2
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He H, Liu K, Liu M, Yang AJ, Cheng KW, Lu LW, Liu B, Chen JH. The impact of medium-chain triglycerides on weight loss and metabolic health in individuals with overweight or obesity: A systematic review and meta-analysis. Clin Nutr 2024; 43:1755-1768. [PMID: 38936302 DOI: 10.1016/j.clnu.2024.06.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 06/17/2024] [Accepted: 06/17/2024] [Indexed: 06/29/2024]
Abstract
BACKGROUNDS The efficacy of medium-chain triglycerides (MCTs) for weight management and mitigating metabolic disorders among individuals with overweight and obesity remains a topic of ongoing discussion. Notably, there is a gap in the distinction between pure MCTs and medium-long-chain triglycerides (MLCTs). METHODS This meta-analysis investigates the efficacy of MCTs on weight loss and glucolipid metabolism in these populations, explicitly evaluating the differential effects of pure MCTs and MLCTs. We performed a random-effects meta-analysis on relevant studies examining weight loss and glucolipid parameters, incorporating a subgroup analysis conducted based on intervention types, pure MCTs versus MLCTs. RESULTS Our findings revealed diets enriched with MCTs are more effective in achieving weight reduction (WMD: -1.53%; 95% CI: -2.44, -0.63; p < 0.01), particularly those containing pure MCTs (WMD: -1.62%; 95% CI: -2.78, -0.46; p < 0.01), compared to long-chain fatty acids (LCTs) enriched diets. However, our subgroup analysis indicates that an MLCTs-enriched diet did not significantly reduce weight loss. Additionally, MCTs-enriched diets were associated with significant reductions in blood triglyceride levels and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) scores, compared to LCTs-enriched diets. CONCLUSIONS Hence, the authors recommend incorporating pure MCTs in dietary interventions for individuals with overweight and obesity, particularly those with comorbidities such as dyslipidemia and impaired glucose metabolism.
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Affiliation(s)
- Hui He
- The Second Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 511436, China
| | - Kang Liu
- The Second Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou 511436, China
| | - Min Liu
- Department of Pathogen Biology, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, China
| | - Ai-Jia Yang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Louise Weiwei Lu
- School of Biological Sciences, Faculty of Science, The University of Auckland, Auckland, New Zealand. louise.%
| | - Bin Liu
- Department of Traditional Chinese Medicine, The Second Affiliated Hospital of Guangzhou Medical University, 250 Changgangdong Road, Guangzhou 510260, China.
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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Lu Y, Zhang Y, Wang S. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15058-15076. [PMID: 38920018 DOI: 10.1021/acs.jafc.3c09838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
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Affiliation(s)
- Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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4
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Silva AAD, Pérez EMDS, Figueiredo ISTD, Alencar NMND, Alves APNN, Fernandes FAN, Vasconcelos RP, Oliveira ACD, Gaban SVF. Effect of virgin coconut oil on body weight, white fat depots, and biochemical and morphological parameters in mice fed standard or high-fat diets. Food Funct 2023; 14:6853-6863. [PMID: 37417892 DOI: 10.1039/d3fo01447a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/08/2023]
Abstract
This study investigated the effects of virgin coconut oil (VCO) on body weight, white fat depots, and biochemical and morphological parameters in male Swiss mice fed standard (SD) or high-fat (HFD) diets. Thirty-three adult animals were assigned to one of four groups, as follows: SD, SD plus VCO (SDCO), HFD, and HFD plus VCO (HFDCO). VCO had no effects on the Lee index, subcutaneous fat, periepididymal fat, retroperitoneal fat, area under the curve for glucose, or pancreas weight, all of which were increased by HFD. Low-density lipoprotein cholesterol increased in the SDCO group compared with the SD group and decreased in the HFDCO group compared with the HFD group. VCO increased total cholesterol only in the SDCO group compared with the SD group, with no differences between the HFD and HFDCO groups. In conclusion, low-dose VCO supplementation did not improve obesity, had no effects on hepatic or renal function, and had beneficial effects on the lipid profile only in animals fed HFD.
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Valicente VM, Peng CH, Pacheco KN, Lin L, Kielb EI, Dawoodani E, Abdollahi A, Mattes RD. Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms. Adv Nutr 2023; 14:718-738. [PMID: 37080461 PMCID: PMC10334162 DOI: 10.1016/j.advnut.2023.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/02/2023] [Accepted: 04/14/2023] [Indexed: 04/22/2023] Open
Abstract
Epidemiologic evidence supports a positive association between ultraprocessed food (UPF) consumption and body mass index. This has led to recommendations to avoid UPFs despite very limited evidence establishing causality. Many mechanisms have been proposed, and this review critically aimed to evaluate selected possibilities for specificity, clarity, and consistency related to food choice (i.e., low cost, shelf-life, food packaging, hyperpalatability, and stimulation of hunger/suppression of fullness); food composition (i.e., macronutrients, food texture, added sugar, fat and salt, energy density, low-calorie sweeteners, and additives); and digestive processes (i.e., oral processing/eating rate, gastric emptying time, gastrointestinal transit time, and microbiome). For some purported mechanisms (e.g., fiber content, texture, gastric emptying, and intestinal transit time), data directly contrasting the effects of UPF and non-UPF intake on the indices of appetite, food intake, and adiposity are available and do not support a unique contribution of UPFs. In other instances, data are not available (e.g., microbiome and food additives) or are insufficient (e.g., packaging, food cost, shelf-life, macronutrient intake, and appetite stimulation) to judge the benefits versus the risks of UPF avoidance. There are yet other evoked mechanisms in which the preponderance of evidence indicates ingredients in UPFs actually moderate body weight (e.g., low-calorie sweetener use for weight management; beverage consumption as it dilutes energy density; and higher fat content because it reduces glycemic responses). Because avoidance of UPFs holds potential adverse effects (e.g., reduced diet quality, increased risk of food poisoning, and food wastage), it is imprudent to make recommendations regarding their role in diets before causality and plausible mechanisms have been verified.
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Affiliation(s)
- Vinicius M Valicente
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Ching-Hsuan Peng
- Department of Speech, Language, and Hearing Sciences, Purdue University, West Lafayette, IN, United States
| | - Kathryn N Pacheco
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Luotao Lin
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Elizabeth I Kielb
- Department of Human Development and Family Studies, Purdue University, West Lafayette, IN, United States
| | - Elina Dawoodani
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Afsoun Abdollahi
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States.
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6
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Jadhav HB, Annapure US. Understanding the beneficial effect of using medium chain triglycerides in preparation of traditional puran poli. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4297-4304. [PMID: 36193466 PMCID: PMC9525554 DOI: 10.1007/s13197-022-05500-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2022] [Accepted: 05/21/2022] [Indexed: 06/16/2023]
Abstract
In the present research work, medium-chain triglyceride (MCT) is used in the preparation of puran poli. Effect of MCT on various attributes likes textural, microbiological, sensory and oxidative stability of puran poli was studied. Use of MCT showed a positive effect on the texture of puran poli without use of hydrocolloids. Texture of puran poli became soft after storage of 15 and 25 days at 25 ± 2 °C and 4 ± 2 °C respectively. Puran poli showed no bacterial growth at both the storage conditions, however, there was yeast and mould growth on Puran poli stored at 25 ± 2 °C after 25 days i.e., 3 × 101 CFU/gm sample, which was safe for consumption as per WHO guidelines. pH showed a marginal change from 6.56 to 6.11 for puran poli stored at 25 ± 2 °C and from 6.62 to 6.33 for puran poli stored at 4 ± 2 °C. Sensory attributes like colour, taste, texture was not affected by the use of medium-chain triglyceride. Overall acceptability of puran Poli was satisfactory for the storage period of 30 days at 4 ± 2 °C.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
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7
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Xin Y, Wang Q, Shen C, Hu C, Shi X, Lv N, Du X, Xu G, Xu J. Medium-chain triglyceride production in Nannochloropsis via a fatty acid chain length discriminating mechanism. PLANT PHYSIOLOGY 2022; 190:1658-1672. [PMID: 36040196 PMCID: PMC9614496 DOI: 10.1093/plphys/kiac396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Depending on their fatty acid (FA) chain length, triacylglycerols (TAGs) have distinct applications; thus, a feedstock with a genetically designed chain length is desirable to maximize process efficiency and product versatility. Here, ex vivo, in vitro, and in vivo profiling of the large set of type-2 diacylglycerol acyltransferases (NoDGAT2s) in the industrial oleaginous microalga Nannochloropsis oceanica revealed two endoplasmic reticulum-localized enzymes that can assemble medium-chain FAs (MCFAs) with 8-12 carbons into TAGs. Specifically, NoDGAT2D serves as a generalist that assembles C8-C18 FAs into TAG, whereas NoDGAT2H is a specialist that incorporates only MCFAs into TAG. Based on such specialization, stacking of NoDGAT2D with MCFA- or diacylglycerol-supplying enzymes or regulators, including rationally engineering Cuphea palustris acyl carrier protein thioesterase, Cocos nucifera lysophosphatidic acid acyltransferase, and Arabidopsis thaliana WRINKLED1, elevated the medium-chain triacylglycerol (MCT) share in total TAG 66-fold and MCT productivity 64.8-fold at the peak phase of oil production. Such functional specialization of NoDGAT2s in the chain length of substrates and products reveals a dimension of control in the cellular TAG profile, which can be exploited for producing designer oils in microalgae.
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Affiliation(s)
- Yi Xin
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qintao Wang
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Chen Shen
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Chunxiu Hu
- University of Chinese Academy of Sciences, Beijing, 100049, China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Xianzhe Shi
- University of Chinese Academy of Sciences, Beijing, 100049, China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Nana Lv
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xuefeng Du
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Guowang Xu
- University of Chinese Academy of Sciences, Beijing, 100049, China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Jian Xu
- Single-Cell Center, CAS Key Laboratory of Biofuels and Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Metin ZE, Bilgic P, Tengilimoğlu Metin MM, Akkoca M. Comparing acute effects of extra virgin coconut oil and extra virgin olive oil consumption on appetite and food intake in normal-weight and obese male subjects. PLoS One 2022; 17:e0274663. [PMID: 36112590 PMCID: PMC9480981 DOI: 10.1371/journal.pone.0274663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 08/31/2022] [Indexed: 11/18/2022] Open
Abstract
Objectives The aim of this study is to compare acute effects of consuming extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in normal weight and obese subjects. Design Randomised, crossover design. Participants Metabolically healthy twenty male subjects (10 normal weight; 10 obese) aged 19–40 years. Intervention Subjects consumed breakfast meals containing skimmed milk, fat-free white cheese, bread and EVCO (25 g) or EVOO (25 g). Outcome measures Visual analog scale evaluations, resting metabolic rate measurements and selected blood parameters analysis (glucose, triglyceride, insulin and plasma peptide YY) were performed before and after the test breakfast meals. In addition, energy intakes were evaluated by ad libitum lunch meal at 180 min. Results Visual analogue scale values of hunger and desire to eat decreased significantly after EVCO consumption than EVOO consumption in normal weight subjects at 180 min. There was an increase trend in plasma PYY at 30 and 180 min after EVCO breakfast compared to EVOO breakfast. Ad libitum energy intakes after EVCO and EVOO consumption in normal weight subjects were 924 ± 302; 845 ± 158 kcal (p = 0.272), respectively whereas in obese subjects were 859 ± 238; 994 ± 265 kcal (p = 0.069) respectively. Conclusion The results of this study shows that consumption of EVCO compared to EVOO may have suppressive effect on hunger and desire to eat, may affect postprandial PYY levels differently and have no effect on postprandial energy expenditure. Trial registration Clinical Trials NCT04738929.
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Affiliation(s)
- Ziya Erokay Metin
- Department of Nutrition and Dietetics, Gulhane Health Sciences Faculty, University of Health Sciences, Ankara, Turkey
| | - Pelin Bilgic
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Sıhhiye, Ankara, Turkey
- * E-mail:
| | | | - Muzaffer Akkoca
- Department of General Surgery, Dışkapı Yıldırım Beyazıt Training and Research Hospital, University of Health Sciences, Altındağ, Ankara, Turkey
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Rodríguez‐García C, Sánchez‐Quesada C, Algarra I, Gaforio JJ. Differential Immunometabolic Effects of High-Fat Diets Containing Coconut, Sunflower, and Extra Virgin Olive Oils in Female Mice. Mol Nutr Food Res 2022; 66:e2200082. [PMID: 35848367 PMCID: PMC9787653 DOI: 10.1002/mnfr.202200082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/06/2022] [Indexed: 12/30/2022]
Abstract
SCOPE To compare the effects of three high-fat diets (HFDs) based on coconut, sunflower, or extra virgin olive oils (EVOOs) on adipose tissue, metabolism, and inflammation. METHODS AND RESULTS Mice are fed for 16 weeks on their respective HFD. HFD based on coconut oil produces significantly lower body weight than EVOO- or sunflower oil-based HFDs. Furthermore, the coconut oil HFD leads to metabolic disturbances such as reduction of circulating leptin and adiponectin concentrations, hypertriglyceridemia, hepatomegaly, and liver triglyceride accumulation. Likewise, this diet produces an increase in serum pro-inflammatory cytokines (interleukin 6 [IL-6] and tumor necrosis factor-α [TNF-α]). In white (WAT) and brown (BAT) adipose tissue, the HFD based on coconut oil does not cause significant changes in the expression of studied proteins related to thermogenesis (uncoupling protein 1 [UCP-1]), mitochondrial biogenesis, and browning (peroxisome proliferator-activated receptor-γ coactivator 1α [PGC-1α] and nuclear factor E2-related factor 2 [Nrf2]). However, the HFD based on EVOO induces upregulation of UCP-1, PGC-1α, and Nrf2 expression in BAT, increases the expression of UCP-1 and PGC-1α in inguinal WAT, and enhances the expression of PGC-1α in epididymal WAT. CONCLUSIONS An HFD based on coconut oil could reduce circulating leptin and adiponectin concentrations, increase the liver fat content, raise serum triglycerides, and promote inflammation by increasing circulating pro-inflammatory cytokines, while an EVOO-based HFD could increase thermogenic activity.
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Affiliation(s)
- Carmen Rodríguez‐García
- Department of Health Sciences, Faculty of Experimental SciencesUniversity of JaénJaén23071Spain
- University Institute of Research in Olive Groves and Olive Oils University of JaenCampus las Lagunillas, s/nJaén23071Spain
| | - Cristina Sánchez‐Quesada
- Department of Health Sciences, Faculty of Experimental SciencesUniversity of JaénJaén23071Spain
- University Institute of Research in Olive Groves and Olive Oils University of JaenCampus las Lagunillas, s/nJaén23071Spain
- Agri‐food Campus of International Excellence (ceiA3)Córdoba14071Spain
| | - Ignacio Algarra
- Department of Health Sciences, Faculty of Experimental SciencesUniversity of JaénJaén23071Spain
| | - José J. Gaforio
- Department of Health Sciences, Faculty of Experimental SciencesUniversity of JaénJaén23071Spain
- University Institute of Research in Olive Groves and Olive Oils University of JaenCampus las Lagunillas, s/nJaén23071Spain
- Agri‐food Campus of International Excellence (ceiA3)Córdoba14071Spain
- CIBER Epidemiología y Salud Pública (CIBER‐ESP)Instituto de Salud Carlos IIIMadrid28029Spain
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11
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Zeng YQ, He JT, Hu BY, Li W, Deng J, Lin QL, Fang Y. Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Crit Rev Food Sci Nutr 2022; 64:1052-1075. [PMID: 35997296 DOI: 10.1080/10408398.2022.2113361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Virgin coconut oil (VCO) is obtained by processing mature coconut cores with mechanical or natural methods. In recent years, VCO has been widely used in the food, pharmaceutical, and cosmetic industries because of its excellent functional activities. VCO has biological functions such as antioxidant, anti-inflammatory, antibacterial, and antiviral, and also has potential therapeutic effects on many chronic degenerative diseases. Among these functions, the antioxidant is the most basic and important function, which is mainly determined by phenolic compounds and medium-chain fatty acids (MCFAs). This review aims to elucidate the antioxidant functions of each phenolic compound in VCO, and discuss the antioxidant mechanisms of VCO in terms of the role of phenolic compounds with fat, intestinal microorganisms, and various organs. Besides, the composition of VCO and its application in various industries are summarized, and the biological functions of VCO are generalized, which should lay a foundation for further research on the antioxidant activity of VCO and provide a theoretical basis for the development of food additives with antioxidant activity.
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Affiliation(s)
- Yu-Qing Zeng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jin-Tao He
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Bo-Yong Hu
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Qin-Lu Lin
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
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12
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Jadhav HB, Gogate P, Annapure U. Intensified synthesis of a triglyceride of octanoic acid using sonication and assessment of its frying characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3167-3179. [PMID: 35872730 PMCID: PMC9304485 DOI: 10.1007/s13197-022-05379-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2022] [Accepted: 01/17/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED Intensification in synthesis of triglycerides of octanoic acid using a heterogeneous amberlyst-15 catalyst has been investigated with the application of ultrasound under solvent-free conditions. Further, the frying characteristics of medium-chain triglycerides (tricaprin) are evaluated by deep frying of French fries in various combinations of palm oil and tricaprin. Understanding into the effect of parameters such as the temperature of the reaction (over the range of 40 °C-80 °C), loading of amberlyst-15 (1%-5%) and molar ratio of fatty acid to glycerol (3:1-3:5) along with the ultrasound conditions as duty cycle (40%-90%) and time on the conversion (%) has also been developed. Based on the outcomes of the study, optimum reaction conditions seen are 3:4 as the molar ratio of fatty acid (C8): glycerol, amberlyst-15 loading of 3% and a reaction temperature of 50 °C. It was further observed that the optimum ultrasound conditions required for maximum conversion of 99.8% were 240 W power, 80% duty cycle and 15 min as the ultrasound irradiation time. Under similar conditions, the conventional synthesis resulted in only 20% conversion in 15 min. Reusability studies also established that the acid-resin catalyst was effectively reused for 8 times. The PV, p-AV and TPC of frying oil combination containing higher tricaprin (50:50-palm oil: MCT) was 8.4 ± 0.8, 23.1 ± 0.01 and 29.8 ± 0.01 respectively, which were lowest as compared with other blends indicating the beneficial effects of MCT in frying applications. The work clearly shows that the ultrasound application for the synthesis of triglyceride of octanoic acid gives higher conversion (%) in a less time and also demonstrates that MCT could be a good alternative for deep frying of foods in combination with palm oil to enhance the shelf-life of food. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05379-3.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Parag Gogate
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
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13
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Triglycerides of medium-chain fatty acids: a concise review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022:1-10. [PMID: 35761969 PMCID: PMC9217113 DOI: 10.1007/s13197-022-05499-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/19/2022] [Accepted: 05/21/2022] [Indexed: 10/25/2022]
Abstract
Medium-chain triglycerides contain medium-chain fatty acid esterified to the glycerol backbone. These MCFA have a shorter chain length and are quickly metabolized in the body serving as an immediate energy source. They are known to have good physiological as well as functional characteristics which help in treating various health disorders. Naturally, they are found in coconut oil, milk fat, and palm kernel oil, and they are synthetically produced by esterification and interesterification reactions. Due to their numerous health benefits, MCT is used as a functional or nutraceutical oil in various food and pharmaceutical formulations. To increase their nutraceutical benefits and food applications MCFA can be used along with polyunsaturated fatty acids in the synthesis of structured lipids. This review aims to provide information about triglycerides of MCFA, structure, metabolism, properties, synthetic routes, intensified synthesis approaches, health benefits, application, and safety of use of MCT in the diet.
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14
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Tondt J, Bays HE. Concomitant medications, functional foods, and supplements: An Obesity Medicine Association (OMA) Clinical Practice Statement (CPS) 2022. OBESITY PILLARS (ONLINE) 2022; 2:100017. [PMID: 37990714 PMCID: PMC10661915 DOI: 10.1016/j.obpill.2022.100017] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Accepted: 04/03/2022] [Indexed: 11/23/2023]
Abstract
Background This Obesity Medicine Association (OMA) Clinical Practice Statement (CPS) is intended to provide clinicians an overview of the body weight effects of concomitant medications (i.e., pharmacotherapies not specifically for the treatment of obesity) and functional foods, as well as adverse side effects of supplements sometimes used by patients with pre-obesity/obesity. Methods The scientific information for this CPS is based upon published scientific citations, clinical perspectives of OMA authors, and peer review by the Obesity Medicine Association leadership. Results This CPS outlines clinically relevant aspects of concomitant medications, functional foods, and many of the more common supplements as they relate to pre-obesity and obesity. Topics include a discussion of medications that may be associated with weight gain or loss, functional foods as they relate to obesity, and side effects of supplements (i.e., with a focus on supplements taken for weight loss). Special attention is given to the warnings and lack of regulation surrounding weight loss supplements. Conclusions This Obesity Medicine Association (OMA) Clinical Practice Statement (CPS) on concomitant medications, functional foods, and supplements is one of a series of OMA CPSs designed to assist clinicians in the care of patients with the disease of pre-obesity/obesity. Implementation of appropriate practices in these areas may improve the health of patients, especially those with adverse fat mass and adiposopathic metabolic consequences.
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Affiliation(s)
- Justin Tondt
- Department of Family and Community Medicine, Eastern Virginia Medical School, P.O. Box 1980, Norfolk, VA, 23501, USA
| | - Harold Edward Bays
- Louisville Metabolic and Atherosclerosis Research Center, 3288 Illinois Avenue, University of Louisville School of Medicine, Louisville, KY, 40213, USA
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15
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Wang Y, Zhang T, Liu R, Chang M, Wei W, Jin Q, Wang X. Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behavior. Food Res Int 2022; 155:111058. [DOI: 10.1016/j.foodres.2022.111058] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 12/12/2022]
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16
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Sarchet D, Bold J. An opportunity for integrative approaches: bile acid diarrhoea and bile acid malabsorption. ADVANCES IN INTEGRATIVE MEDICINE 2022. [DOI: 10.1016/j.aimed.2022.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Bhaskar Jadhav H, Annapure U. Sonication pre-treatment for the intensified synthesis of tricaproin using acid-resin catalyst. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.116909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Xia J, Yu P, Zeng Z, Ma M, Yan X, Zhao J, Gong D, Zhang G, Wang J. Effects of Medium Chain Triglycerides on Lipid Metabolism in High-fat Diet Induced Obese Rats. Food Funct 2022; 13:8998-9009. [DOI: 10.1039/d2fo01711c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to compare effects of three different medium chain triglycerides (MCT) on lipid metabolism in obese rats. High fat diet was fed to the Sprague–Dawley rats to induce...
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19
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Zhao H, Zhan Y, Xu Z, John Nduwamungu J, Zhou Y, Powers R, Xu C. The application of machine-learning and Raman spectroscopy for the rapid detection of edible oils type and adulteration. Food Chem 2021; 373:131471. [PMID: 34749090 DOI: 10.1016/j.foodchem.2021.131471] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/17/2021] [Accepted: 10/22/2021] [Indexed: 11/18/2022]
Abstract
Raman spectroscopy is an emerging technique for the rapid detection of oil qualities. But the spectral analysis is time-consuming and low-throughput, which has limited the broad adoption. To address this issue, nine supervised machine learning (ML) algorithms were integrated into a Raman spectroscopy protocol for achieving the rapid analysis. Raman spectra were obtained for ten commercial edible oils from a variety of brands and the resulting spectral dataset was analyzed with supervised ML algorithms and compared against a principal component analysis (PCA) model. A ML-derived model obtained an accuracy of 96.7% in detecting oil type and an adulteration prediction of 0.984 (R2). Several ML algorithms also were superior than PCA in classifying edible oils based on fatty acid compositions by gas chromatography, with a faster readout and 100% accuracy. This study provided an exemplar for combining conventional Raman spectroscopy or gas chromatography with ML for the rapid food analysis.
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Affiliation(s)
- Hefei Zhao
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln NE 68588, USA
| | - Yinglun Zhan
- Department of Statistics, University of Nebraska-Lincoln, Lincoln, NE 68583, USA
| | - Zheng Xu
- Department of Mathematics and Statistics, Wright State University, Dayton, OH 45435, USA
| | - Joshua John Nduwamungu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln NE 68588, USA
| | - Yuzhen Zhou
- Department of Statistics, University of Nebraska-Lincoln, Lincoln, NE 68583, USA
| | - Robert Powers
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE 68588, USA; Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Changmou Xu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln NE 68588, USA.
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20
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Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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McKenzie KM, Lee CM, Mijatovic J, Haghighi MM, Skilton MR. Medium-Chain Triglyceride Oil and Blood Lipids: A Systematic Review and Meta-Analysis of Randomized Trials. J Nutr 2021; 151:2949-2956. [PMID: 34255085 DOI: 10.1093/jn/nxab220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/28/2021] [Accepted: 06/15/2021] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Dietary saturated fat raises total cholesterol and LDL cholesterol levels. It is unclear whether these effects differ by the fatty acid chain lengths of saturated fats; particularly, it is unclear whether medium-chain fatty acids increase lipid levels. OBJECTIVES We conducted a systematic review to determine the effects of medium-chain triglyceride (MCT) oil, consisting almost exclusively of medium-chain fatty acids (6:0-10:0), on blood lipids. METHODS We searched Medline and Embase through March 2020 for randomized trials with a minimum 2-week intervention period that compared MCT oil with another fat or oil. Outcomes were total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride levels. Included studies were restricted to adults above 18 years of age. Studies conducted in populations receiving enteral or parenteral nutrition were excluded. Data were pooled using a random-effects meta-analysis. RESULTS Seven articles were included in the meta-analysis; LDL cholesterol and HDL cholesterol were reported in 6 studies. MCT oil intake did not affect total cholesterol (0.04 mmol/L; 95% CI, -0.11 to 0.20; I2 = 33.6%), LDL cholesterol (0.02 mmol/L; 95% CI, -0.13 to 0.17; I2 = 28.7%), or HDL cholesterol (-0.01 mmol/L; 95% CI, -0.10 to 0.09; I2 = 74.1%) levels, but did increase triglycerides (0.14 mmol/L; 95% CI, 0.01-0.27; I2 = 42.8%). Subgroup analyses showed that the effects of MCT oil on total cholesterol and LDL cholesterol differed based on the fatty acid profile of the control oil (Pinteraction = 0.003 and 0.008, respectively), with MCT oil increasing total cholesterol and LDL cholesterol when compared to a comparator consisting predominantly of unsaturated fatty acids, and with some evidence for reductions when compared to longer-chain SFAs. CONCLUSIONS MCT oil does not affect total cholesterol, LDL cholesterol, or HDL cholesterol levels, but does cause a small increase in triglycerides.
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Affiliation(s)
- Kirsty M McKenzie
- Boden Collaboration for Obesity, Nutrition, Exercise & Eating Disorders, D17-Charles Perkins Centre, University of Sydney, Sydney, Australia.,Sydney Medical School, Faculty of Medicine and Health, D17-Charles Perkins Centre, University of Sydney, Camperdown, Australia
| | - Crystal My Lee
- Boden Collaboration for Obesity, Nutrition, Exercise & Eating Disorders, D17-Charles Perkins Centre, University of Sydney, Sydney, Australia.,School of Psychology and Public Health, La Trobe University, Melbourne, Australia
| | - Jovana Mijatovic
- Boden Collaboration for Obesity, Nutrition, Exercise & Eating Disorders, D17-Charles Perkins Centre, University of Sydney, Sydney, Australia.,Sydney Medical School, Faculty of Medicine and Health, D17-Charles Perkins Centre, University of Sydney, Camperdown, Australia
| | - Marjan Mosalman Haghighi
- Boden Collaboration for Obesity, Nutrition, Exercise & Eating Disorders, D17-Charles Perkins Centre, University of Sydney, Sydney, Australia.,Sydney Medical School, Faculty of Medicine and Health, D17-Charles Perkins Centre, University of Sydney, Camperdown, Australia
| | - Michael R Skilton
- Boden Collaboration for Obesity, Nutrition, Exercise & Eating Disorders, D17-Charles Perkins Centre, University of Sydney, Sydney, Australia.,Sydney Medical School, Faculty of Medicine and Health, D17-Charles Perkins Centre, University of Sydney, Camperdown, Australia
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22
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Dietary Fat Chain Length, Saturation, and PUFA Source Acutely Affect Diet-Induced Thermogenesis but Not Satiety in Adults in a Randomized, Crossover Trial. Nutrients 2021; 13:nu13082615. [PMID: 34444773 PMCID: PMC8402189 DOI: 10.3390/nu13082615] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/15/2021] [Accepted: 07/22/2021] [Indexed: 11/16/2022] Open
Abstract
Structural differences in dietary fatty acids modify their rate of oxidation and effect on satiety, endpoints that may influence the development of obesity. This study tests the hypothesis that meals containing fat sources with elevated unsaturated fats will result in greater postprandial energy expenditure, fat oxidation, and satiety than meals containing fats with greater saturation. In a randomized, 5-way crossover design, healthy men and women (n = 23; age: 25.7 ± 6.6 years; BMI: 27.7 ± 3.8 kg/m2) consumed liquid meals containing 30 g of fat from heavy cream (HC), olive oil (OO), sunflower oil (SFO), flaxseed oil (FSO), and fish oil (FO). Energy expenditure and diet-induced thermogenesis (DIT) were determined by metabolic rate over a 240 min postprandial period. Serum concentrations of ghrelin, glucose, insulin, and triacylglycerol (TAG) were assessed. DIT induced by SFO was 5% lower than HC and FO (p = 0.04). Energy expenditure and substrate oxidation did not differ between fat sources. Postprandial TAG concentrations were significantly affected by fat source (p = 0.0001). Varying fat sources by the degree of saturation and PUFA type modified DIT but not satiety responses in normal to obese adult men and women.
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23
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Huang L, Gao L, Chen C. Role of Medium-Chain Fatty Acids in Healthy Metabolism: A Clinical Perspective. Trends Endocrinol Metab 2021; 32:351-366. [PMID: 33832826 DOI: 10.1016/j.tem.2021.03.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/07/2021] [Accepted: 03/09/2021] [Indexed: 12/22/2022]
Abstract
Medium-chain fatty acids (MCFAs) serve not only as an energy source but also regulate glucose and lipid metabolism. The unique transport and rapid metabolism of MCFAs provide additional clinical benefits over other substrates such as long-chain fatty acids (LCFAs) and have prompted interest in the use of MCFAs for treating metabolic and neurological disorders. This review focuses on the metabolic role of MCFAs in modulating cellular signaling and regulating key circulating metabolites and hormones. The potential of MCFAs in treating various metabolic diseases in a clinical setting has also been analyzed.
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Affiliation(s)
- Lili Huang
- School of Biomedical Science and Institute for Molecular Bioscience, University of Queensland, St Lucia, Brisbane, Australia
| | - Lin Gao
- School of Biomedical Science and Institute for Molecular Bioscience, University of Queensland, St Lucia, Brisbane, Australia
| | - Chen Chen
- School of Biomedical Science and Institute for Molecular Bioscience, University of Queensland, St Lucia, Brisbane, Australia.
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24
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Wijaya H, Foe K, Soewandhi A, Wihadmadyatami H, Tjahjono Y. The effect of supplementation of Isomaltooligosaccharide and emulsified medium-chain triglycerides on blood glucose, β-hydroxybutyrate and calorie intake in male Wistar rats. CLINICAL NUTRITION OPEN SCIENCE 2021. [DOI: 10.1016/j.nutos.2021.03.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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25
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Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2182-2193. [PMID: 33022082 DOI: 10.1002/jsfa.10870] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 08/10/2020] [Accepted: 10/06/2020] [Indexed: 05/27/2023]
Abstract
Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium-chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti-inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long-term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Afka Deen
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
- Postgraduate Institute of Science, University of Peradeniya, Kandy, Sri Lanka
| | - Rizliya Visvanathan
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | | | - Nazrim Marikkar
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Sirinivas Nammi
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
- School of Science and Health, Western Sydney University, Penrith, New South Wales, Australia
- National Institute of Complementary Medicine (NICM), Western Sydney University, Penrith, New South Wales, Australia
| | - Barana C Jayawardana
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Kandy, Sri Lanka
| | - Ruvini Liyanage
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
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26
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Cipolatti EP, Rios NS, Sousa JS, Robert JDM, da Silva AAT, Pinto MC, Simas ABC, Vilarrasa-García E, Fernandez-Lafuente R, Gonçalves LRB, Freire DMG, Manoel EA. Synthesis of lipase/silica biocatalysts through the immobilization of CALB on porous SBA-15 and their application on the resolution of pharmaceutical derivatives and on nutraceutical enrichment of natural oil. MOLECULAR CATALYSIS 2021. [DOI: 10.1016/j.mcat.2021.111529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Silva-Avellaneda E, Bauer-Estrada K, Prieto-Correa RE, Quintanilla-Carvajal MX. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Sci Rep 2021; 11:7161. [PMID: 33785792 PMCID: PMC8010073 DOI: 10.1038/s41598-021-86233-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.
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Affiliation(s)
- E Silva-Avellaneda
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - K Bauer-Estrada
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - R E Prieto-Correa
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
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Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels. Food Chem 2021; 356:129703. [PMID: 33848680 DOI: 10.1016/j.foodchem.2021.129703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/22/2022]
Abstract
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
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29
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Jadhav H, Annapure U. Greener route for intensified synthesis of Tricaprylin using Amberlyst-15. J CHEM SCI 2021. [DOI: 10.1007/s12039-020-01869-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Maher T, Deleuse M, Thondre S, Shafat A, Clegg ME. A comparison of the satiating properties of medium-chain triglycerides and conjugated linoleic acid in participants with healthy weight and overweight or obesity. Eur J Nutr 2021; 60:203-215. [PMID: 32248292 PMCID: PMC7867511 DOI: 10.1007/s00394-020-02235-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 03/25/2020] [Indexed: 12/24/2022]
Abstract
PURPOSE Inconsistent evidence exists for greater satiety after medium-chain triglycerides (MCT) or conjugated linoleic acid (CLA) compared to long-chain triglycerides (LCT). Furthermore, the mechanisms are poorly understood and effects in people with a healthy weight and those with overweight/obesity have not been compared. This study aimed to compare appetite responses in these groups and examine the mechanisms behind any differences. METHODS Fifteen participants with healthy weight (BMI: 22.7 ± 1.9 kg·m-2) and fourteen participants with overweight/obesity (BMI: 30.9 ± 3.9 kg·m-2) consumed a breakfast containing either 23.06 g vegetable oil (CON), 25.00 g MCT oil (MCT), or 6.25 g CLA and 16.80 g vegetable oil (CLA). Appetite, peptide YY (PYY), total ghrelin (TG), β-hydroxybutyrate, and gastric emptying (GE) were measured throughout. Energy intake was assessed at an ad libitum lunch and throughout the following ~ 36 h. RESULTS Neither MCT nor CLA decreased ad libitum intake; however MCT decreased day 1 energy intake (P = 0.031) and the 48-h period (P = 0.005) compared to CON. MCT delayed GE (P ≤ 0.01) compared to CON, whereas CLA did not. PYY and TG concentrations were not different (P = 0.743 and P = 0.188, respectively), but MCT increased β-hydroxybutyrate concentrations compared to CON (P = 0.005) and CLA (P < 0.001). β-hydroxybutyrate concentrations were higher in participants with overweight/obesity (P = 0.009). CONCLUSION Consumption of MCT reduces energy intake in the subsequent 48 h, whereas CLA does not. Delayed gastric emptying or increased β-hydroxybutyrate concentrations may mediate this.
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Affiliation(s)
- Tyler Maher
- Diet and Cardiometabolic Health Research Group, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, London, SE1 9NH, UK
- Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
| | - Martina Deleuse
- Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
| | - Sangeetha Thondre
- Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK
| | - Amir Shafat
- Physiology, School of Medicine, National University of Ireland, Galway, H91 W5P7, Ireland
| | - Miriam E Clegg
- Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK.
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading, RG6 6AP, UK.
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SOUZA MWSD, LOPES EDSO, COSENZA GP, ALVARENGA VO, LABANCA RA, ARAÚJO RLBD, LACERDA ICA. Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.23619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ströher DJ, de Oliveira MF, Martinez-Oliveira P, Pilar BC, Cattelan MDP, Rodrigues E, Bertolin K, Gonçalves PBD, Piccoli JDCE, Manfredini V. Virgin Coconut Oil Associated with High-Fat Diet Induces Metabolic Dysfunctions, Adipose Inflammation, and Hepatic Lipid Accumulation. J Med Food 2020; 23:689-698. [PMID: 31800339 PMCID: PMC7370980 DOI: 10.1089/jmf.2019.0172] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 09/21/2019] [Indexed: 02/06/2023] Open
Abstract
Obesity reaches an epidemic level worldwide, and this condition is associated with chronic low-grade inflammation and secondary comorbidities, largely driven by global changes in lifestyle and diet. Various dietary approaches are proposed for the obesity treatment and its associated metabolic disorders. Good taste, antioxidant functions, and vitamins have been attributed to virgin coconut oil (VCO). However, VCO contains a large amount of saturated fatty acids, and the consumption of this fat is associated with a number of secondary diseases. We evaluate the effects of VCO supplementation on biochemical, inflammatory, and oxidative stress parameters in rats fed with high-fat diet (HFD). After feeding with HFD for 12 weeks, the animals were supplemented with VCO for 30 days. HFD+VCO group increased in diet intake, weight gain, low-density lipoprotein cholesterol level, and aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels. These findings were accompanied by increased in hepatic lipid profile and fat deposition in the liver. Adipocyte hypertrophy was observed in the HFD+VCO group, which was associated with elevated expression of tumor necrosis factor alpha (TNF-α) in adipose tissue. These results revealed that VCO associated with HFD induced important metabolic alterations, adipose inflammation, and hepatic lipid accumulation in rats.
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Affiliation(s)
| | | | | | - Bruna Cocco Pilar
- Graduate Program in Biochemistry, Federal University of Pampa, Uruguaiana, Brazil
| | | | - Eliseu Rodrigues
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Kalyne Bertolin
- Biotechnology and Animal Reproduction Laboratory, Federal University of Santa Maria, Santa Maria, Brazil
| | - Paulo Bayard Dias Gonçalves
- Graduate Program in Biochemistry, Federal University of Pampa, Uruguaiana, Brazil
- Biotechnology and Animal Reproduction Laboratory, Federal University of Santa Maria, Santa Maria, Brazil
| | | | - Vanusa Manfredini
- Graduate Program in Biochemistry, Federal University of Pampa, Uruguaiana, Brazil
- Graduate Program of Physiological Sciences, Federal University of Pampa, Uruguaiana, Brazil
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Maher T, Clegg ME. A systematic review and meta-analysis of medium-chain triglycerides effects on acute satiety and food intake. Crit Rev Food Sci Nutr 2020; 61:636-648. [PMID: 32212947 DOI: 10.1080/10408398.2020.1742654] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Research has indicated that consuming medium-chain triglycerides (MCT) may be more satiating than consuming long-chain triglycerides (LCT) potentially causing a reduction in energy intake. However not all studies have demonstrated this acute reduction in energy intake and it has yet to be systematically reviewed. Our main objective was to examine how ingestion of MCT influences energy intake, subjective appetite ratings and appetite-related hormones compared to LCT. Web of Science, MEDLINE, CINHAL, and Embase were searched for publications comparing the effect of MCT on appetite (commonly hunger, fullness, desire to eat, and prospective food consumption), appetite-related hormones (pancreatic polypeptide (PP), gastric inhibitory polypeptide (GIP), peptide YY (PYY), glucagon-like peptide-1 (GLP-1), neurotensin, leptin, total ghrelin and active ghrelin) and energy intake to LCT. A random-effects meta-analysis was conducted on studies which examined energy intake. Seventeen studies (291 participants) were included in the systematic review, of which 11 were included in the energy intake meta-analysis. Synthesis of combined data showed evidence of a statistically significant moderate decrease in ad libitum energy intake after both acute and chronic ingestion of MCT compared to LCT when assessed under laboratory conditions (mean effect size: -0.444, 95% CI -0.808, -0.080, p < 0.017), despite little evidence of any effect of MCT on subjective appetite ratings or circulating hormones. The current evidence supports the notion that MCT decreases subsequent energy intake, but does not appear to affect appetite. Further research is warranted to elucidate the mechanisms by which MCT reduce energy intake.
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Affiliation(s)
- Tyler Maher
- Diet and Cardiometabolic Health Research Group, Department of Nutritional Sciences, Faculty of Life Sciences & Medicine, King's College London, London, United Kingdom of Great Britain and Northern Ireland.,Oxford Brookes Centre for Nutrition and Health, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, United Kingdom of Great Britain and Northern Ireland
| | - Miriam E Clegg
- Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom of Great Britain and Northern Ireland
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Avgerinos KI, Egan JM, Mattson MP, Kapogiannis D. Medium Chain Triglycerides induce mild ketosis and may improve cognition in Alzheimer's disease. A systematic review and meta-analysis of human studies. Ageing Res Rev 2020; 58:101001. [PMID: 31870908 DOI: 10.1016/j.arr.2019.101001] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 11/15/2019] [Accepted: 12/19/2019] [Indexed: 12/21/2022]
Abstract
INTRODUCTION/AIM The brain in Alzheimer's disease shows glucose hypometabolism but may utilize ketones for energy production. Ketone levels can potentially be boosted through oral intake of Medium Chain Triglycerides (MCTs). The aim of this meta-analysis is to investigate the effect of MCTs on peripheral ketone levels and cognitive performance in patients with mild cognitive impairment and Alzheimer's disease. METHODS Medline, Scopus and Web of Science were searched for literature up to March 1, 2019. Meta-analyses were performed by implementing continuous random-effects models and outcomes were reported as weighted Mean Differences (MDs) or Standardized Mean Differences (SMDs). RESULTS Twelve records (422 participants) were included. Meta-analysis of RCTs showed that, compared with placebo, MCTs elevated beta-hydroxybutyrate [MD = 0.355; 95 % CI (0.286, 0.424), I2 = 0 %], showed a trend towards cognitive improvement on ADAS-Cog [MD = -0.539; 95% CI (-1.239, -0.161), I2 = 0 %], and significantly improved cognition on a combined measure (ADAS-Cog with MMSE) [SMD = -0.289; 95 % CI (-0.551, -0.027), I2 = 0 %]. CONCLUSIONS In this meta-analysis, we demonstrated that MCTs can induce mild ketosis and may improve cognition in patients with mild cognitive impairment and Alzheimer's disease. However, risk of bias of existing studies necessitates future trials.
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Effect of medium-chain TAG and exercise on satiety, energy intake and energy balance. Br J Nutr 2019; 122:1313-1320. [PMID: 31690357 DOI: 10.1017/s0007114519002186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The present study examined whether the combination of medium-chain TAG (MCT) along with exercise suppresses energy intake to a greater extent compared with either intervention alone. Twelve participants consumed a porridge breakfast containing 692·9 kJ of either vegetable or MCT oil on two separate occasions: one followed by rest for 240 min and another followed by rest broken up with 1 h of cycling at 65 % $\dot V$O2peak starting at 120 min. At 240 min, participants consumed a buffet lunch to satiation and recorded their food intake for the rest of the day. Expired air samples (for calculation of energy expenditure (EE)) and subjective ratings of appetite on visual analogue scales were taken every 30 min, and gastric emptying (GE) breath samples were taken every 15 min. No effect of either breakfast or exercise condition was observed on energy intake at any time point (P > 0·05) or no effect was observed on subjective appetite ratings (P > 0·05). Exercise trials resulted in significantly higher EE compared with resting trials (2960·6 kJ, 95 % CI 2528·9, 3392·2; P < 0·001), and MCT increased resting EE over 4 h compared with long-chain TAG (LCT) (124·8 kJ, 95 % CI 13·5, 236·0; P = 0·031). GE was accelerated by exercise, regardless of the breakfast consumed, but delayed by MCT in both resting and exercise trials. The results show that exercise causes energy deficits via increased EE without promoting dietary compensation. MCT has no effect on energy intake or satiety but increases EE under resting conditions. There is no additive effect of MCT and exercise on EE, intake or appetite ratings.
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Santos HO, Howell S, Earnest CP, Teixeira FJ. Coconut oil intake and its effects on the cardiometabolic profile – A structured literature review. Prog Cardiovasc Dis 2019; 62:436-443. [DOI: 10.1016/j.pcad.2019.11.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 11/04/2019] [Indexed: 11/16/2022]
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Abstract
PURPOSE OF REVIEW Sales and consumption of coconut oil have been on the raise due to effective marketing strategies. Coconut oil is stated to offer various benefits including weight loss, improvement in immunity, heart health support, and memory enhancement. Also, it is often portrayed as an excellent source of medium chain triglycerides (MCTs). Here, we review the evidence behind the clinical utility of coconut oil consumption. RECENT FINDINGS Several studies consistently showed consumption of coconut oil increases low-density lipoprotein cholesterol (LDL-C) and thereby could increase adverse cardiovascular health. Even though coconut oil has relatively high MCT concentration, the clinical benefits of commercial MCT oils cannot be generalized to coconut oil. Until the long-term effects of coconut oil on cardiovascular health are clearly established, coconut oil should be considered as a saturated fat and its consumption should not exceed the USDA's daily recommendation (less than 10% of total calorie intake).
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Affiliation(s)
- Senthilkumar Sankararaman
- Division of Pediatric Gastroenterology, Department of Pediatrics, UH Rainbow Babies and Children's Hospital, Case Western Reserve University School of Medicine, Suite 737, MS RBC 6004, 11100 Euclid Avenue, Cleveland, OH, 44106, USA.
| | - Thomas J Sferra
- Division of Pediatric Gastroenterology, Department of Pediatrics, UH Rainbow Babies and Children's Hospital, Case Western Reserve University School of Medicine, Suite 737, MS RBC 6004, 11100 Euclid Avenue, Cleveland, OH, 44106, USA
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Borba GDL, Batista JSDF, Novais LMQ, Silva MB, Silva Júnior JBD, Gentil P, Marini ACB, Giglio BM, Pimentel GD. Acute Caffeine and Coconut Oil Intake, Isolated or Combined, Does Not Improve Running Times of Recreational Runners: A Randomized, Placebo-Controlled and Crossover Study. Nutrients 2019; 11:nu11071661. [PMID: 31330804 PMCID: PMC6682906 DOI: 10.3390/nu11071661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 07/12/2019] [Accepted: 07/17/2019] [Indexed: 11/16/2022] Open
Abstract
The aim was to evaluate the effect of caffeine (CAF) and extra virgin coconut oil (CO), isolated or combined, on running performance in runners. Methods: A randomized, placebo-controlled, and crossover study was conducted with thirteen recreational runners aged 18-40. All volunteers performed a 1600 m time trial at a 400 m track, each ingesting four different substances: (1) placebo (water), (2) decaffeinated coffee plus isolated CAF (DECAF + CAF), (3) decaffeinated coffee plus isolated CAF plus soy oil (DECAF + CAF + SO), and (4) decaffeinated coffee plus isolated CAF plus extra virgin coconut oil (DECAF + CAF + CO). The substances were ingested 60 min before the trials, the order of the situations was randomized, and there were one-week intervals between them. At the end of the trials, the Borg scale was applied to evaluate the rating of perceived exertion (RPE) and the time was measured. Results: Our data did not show differences in running time among the trials (placebo: 7.64 ± 0.80, DECAF + CAF: 7.61 ± 1.02, DECAF + CAF + SO: 7.66 ± 0.89, and DECAF + CAF + CO: 7.58 ± 0.74 min; p = 0.93), nor RPE (placebo: 6.15 ± 2.03, DECAF + CAF: 6.00 ± 2.27, DECAF + CAF + SO: 6.54 ± 2.73, and DECAF + CAF + CO: 6.00 ± 2.45 score; p = 0.99). Lactate concentrations (placebo: 6.23 ± 2.72, DECAF + CAF: 4.43 ± 3.77, DECAF + CAF + SO: 5.29 ± 3.77, and DECAF + CAF + CO: 6.17 ± 4.18 mmol/L; p = 0.55) also was not modified. Conclusion: Our study shows that ingestion of decaffeinated coffee with the addition of isolated CAF and extra virgin CO, either isolated or combined, does not improve 1600 m running times, nor influence RPE and lactate concentrations in recreational runners. Thus, combination of coffee with CO as a pre-workout supplement seems to be unsubstantiated for a short-distance race.
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Affiliation(s)
- Gabrielle de Lima Borba
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Julianne Soares de Freitas Batista
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Ludmilla Marques Queiroz Novais
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Myrnzzia Beatriz Silva
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - João Batista da Silva Júnior
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Paulo Gentil
- College of Physical Education and Dance, Federal University of Goiás, Goiânia 74605080, GO, Brazil
| | - Ana Clara Baretto Marini
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Bruna Melo Giglio
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil
| | - Gustavo Duarte Pimentel
- Laboratory of Research in Clinical Nutrition and Sports (Labince), Faculty of Nutrition, Federal University of Goiás, Rua 227, Quadra 68 s/n°, Setor Leste Universitário, Goiânia 74605080, GO, Brazil.
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Food Intake and Satiety Response after Medium-Chain Triglycerides Ingested as Solid or Liquid. Nutrients 2019; 11:nu11071638. [PMID: 31319633 PMCID: PMC6683029 DOI: 10.3390/nu11071638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/11/2019] [Accepted: 07/13/2019] [Indexed: 11/16/2022] Open
Abstract
Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT) but this may be dependent on the physical form in which MCT is ingested. Twenty-nine participants completed four trials where they consumed a breakfast containing either LCT or MCT in solid (Con-S and MCT-S, respectively) or liquid (Con-L and MCT-L, respectively) form. Appetite ratings and gastric emptying (GE) were taken at baseline and at 15 min intervals for 4 h. Energy intake was assessed at an ad libitum meal and via weighed food records for the remainder of the day. Ad libitum energy intake was highest in Con-L (4101 ± 1278 kJ vs. Con-S, 3323 ± 1196; MCT-S, 3516 ± 1058; MCT-L, 3257 ± 1345; p = 0.001). Intake over the whole day was significantly lower in MCT-L (7904 ± 3244) compared to Con-L (9531 ± 3557; p = 0.001). There were significant differences in GE times (p < 0.05), with MCT breakfasts delaying GE to a greater extent than LCT, and MCT-L having the longest GE times. There were no differences in appetite sensations. MCT reduce subsequent intake without affecting subjective sensations of appetite when consumed in liquid form.
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Lima RDS, Block JM. Coconut oil: what do we really know about it so far? FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz004] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Renan da Silva Lima
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil
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de Moura e Dias M, Pais Siqueira N, Lopes da Conceição L, Aparecida dos Reis S, Xavier Valente F, Maciel dos Santos Dias M, de Oliveira Barbosa Rosa C, Oliveira de Paula S, da Matta SLP, Licursi de Oliveira L, Bressan J, Gouveia Peluzio MDC. Consumption of virgin coconut oil in Wistar rats increases saturated fatty acids in the liver and adipose tissue, as well as adipose tissue inflammation. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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Oliveira-de-Lira L, Santos EMC, de Souza RF, Matos RJB, Silva MCD, Oliveira LDS, Nascimento TGD, Schemly PADLS, Souza SLD. Supplementation-Dependent Effects of Vegetable Oils with Varying Fatty Acid Compositions on Anthropometric and Biochemical Parameters in Obese Women. Nutrients 2018; 10:E932. [PMID: 30037019 PMCID: PMC6073593 DOI: 10.3390/nu10070932] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/16/2018] [Accepted: 07/18/2018] [Indexed: 11/16/2022] Open
Abstract
Fatty acid (FA) composition is a determinant of the physiological effects of dietary oils. This study investigated the effects of vegetable oil supplementation with different FA compositions on anthropometric and biochemical parameters in obese women on a hypocaloric diet with lifestyle modifications. Seventy-five women (body mass index, BMI, 30⁻39.9kg/m²) were randomized based on 8-week oil supplementation into four experimental groups: the coconut oil group (CoG, n = 18), the safflower oil group (SafG, n = 19), the chia oil group (ChG, n = 19), and the soybean oil placebo group (PG, n = 19). Pre- and post-supplementation weight, anthropometric parameters, and body fat (%BF), and lean mass percentages (%LM) were evaluated, along with biochemical parameters related to lipid and glycidemic profiles. In the anthropometric evaluation, the CoG showed greater weight loss (Δ% = -8.54 ± 2.38), and reduced BMI (absolute variation, Δabs = -2.86 ± 0.79), waist circumference (Δabs = -6.61 ± 0.85), waist-to-height ratio (Δabs = -0.041 ± 0.006), conicity index (Δabs = -0.03 ± 0.016), and %BF (Δabs = -2.78 ± 0.46), but increased %LM (Δabs = 2.61 ± 1.40) (p < 0.001). Moreover, the CoG showed a higher reduction in biochemical parameters of glycemia (Δabs = -24.71 ± 8.13) and glycated hemoglobin (Δabs = -0.86 ± 0.28) (p < 0.001). The ChG showed a higher reduction in cholesterol (Δabs = -45.36 ± 0.94), low-density lipoprotein cholesterol (LDLc; Δabs = -42.53 ± 22.65), and triglycerides (Δabs = -49.74 ± 26.3), but an increase in high-density lipoprotein cholesterol (HDLc; abs = 3.73 ± 1.24, p = 0.007). Coconut oil had a more pronounced effect on abdominal adiposity and glycidic profile, whereas chia oil had a higher effect on improving the lipid profile. Indeed, supplementation with different fatty acid compositions resulted in specific responses.
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Affiliation(s)
- Luciene Oliveira-de-Lira
- PostGraduate Program, Department of Nutrition, Federal University of Pernambuco, Pernambuco 50670-901, Brazil.
| | - Eduila Maria Couto Santos
- Academic Center of Vitoria de Santo Antão, Federal University of Pernambuco, Pernambuco 55608-680, Brazil.
| | - Raphael Fabrício de Souza
- Department of Physical Education, Federal University of Sergipe-UFS, São Cristovão, Sergipe 49100-000, Brazil.
| | - Rhowena Jane Barbosa Matos
- Academic Center of Vitoria de Santo Antão, Federal University of Pernambuco, Pernambuco 55608-680, Brazil.
| | - Matilde Cesiana da Silva
- Academic Center of Vitoria de Santo Antão, Federal University of Pernambuco, Pernambuco 55608-680, Brazil.
| | | | | | | | - Sandra Lopes de Souza
- PostGraduate Program, Department of Nutrition, Federal University of Pernambuco, Pernambuco 50670-901, Brazil.
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