TY - JOUR
T1 - Effects of equivalent medium-chain diacylglycerol or long-chain triacylglycerol oil intake via muffins on postprandial triglycerides and plasma fatty acids levels
AU - Lee, Ayoung
AU - Yoo, Hye Jin
AU - Kim, Minkyung
AU - Kim, Minjoo
AU - Choi, Jong Hun
AU - Lee, Chulyoung
AU - Lee, Jong Ho
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/2
Y1 - 2019/2
N2 - We assessed the effects of medium-chain diacylglycerol (MCDG) oil on postprandial triglycerides (TGs) and plasma fatty acids through a clinical trial (NCT03415568; clinicaltrials.gov). Meal tolerance tests using muffins containing 15 g of MCDG oil (MCDG muffins, test) or long-chain triacylglycerol (LCT) oil (LCT muffins, control) were conducted. Blood samples were collected under fasting conditions (0 h) and at 2, 3, 4, and 6 h after muffin ingestion. Compared to LCT muffin consumption, serum TG and chylomicron-TG levels were significantly lower at 3 and 4 h and at 4 h, respectively. The area under the curve for serum TG and chylomicron-TG decreased approximately 13% after MCDG muffin consumption although the decreases were not statistically significant (borderline significance: TG AUC; p = 0.052, Chylomicron-TG; p = 0.081). Postprandial fatty acid levels (palmitic acid, stearic acid, and linoleic acid) were also decreased after MCDG muffin intake. These results suggest potential benefits of MCDG oil in postprandial lipid control.
AB - We assessed the effects of medium-chain diacylglycerol (MCDG) oil on postprandial triglycerides (TGs) and plasma fatty acids through a clinical trial (NCT03415568; clinicaltrials.gov). Meal tolerance tests using muffins containing 15 g of MCDG oil (MCDG muffins, test) or long-chain triacylglycerol (LCT) oil (LCT muffins, control) were conducted. Blood samples were collected under fasting conditions (0 h) and at 2, 3, 4, and 6 h after muffin ingestion. Compared to LCT muffin consumption, serum TG and chylomicron-TG levels were significantly lower at 3 and 4 h and at 4 h, respectively. The area under the curve for serum TG and chylomicron-TG decreased approximately 13% after MCDG muffin consumption although the decreases were not statistically significant (borderline significance: TG AUC; p = 0.052, Chylomicron-TG; p = 0.081). Postprandial fatty acid levels (palmitic acid, stearic acid, and linoleic acid) were also decreased after MCDG muffin intake. These results suggest potential benefits of MCDG oil in postprandial lipid control.
KW - Long-chain triacylglycerol
KW - Medium-chain diacylglycerol
KW - Postprandial lipid metabolism
KW - Postprandial plasma fatty acids
KW - Postprandial triglycerides
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U2 - 10.1016/j.jff.2018.12.021
DO - 10.1016/j.jff.2018.12.021
M3 - Article
AN - SCOPUS:85059529254
SN - 1756-4646
VL - 53
SP - 299
EP - 305
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -