Lymphatic Transport of α‐Linolenic Acid and Its Conversion to Long Chain n‐3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil

Sugasini, D.; Devaraj, V. C.; Mullangi, Ramesh; Lokesh, Belur R.

doi:10.1007/s11745-013-3873-4

Cited by 20 publications

(18 citation statements)

References 34 publications

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“…Consequently, the n-6/n-3 of the various tissues was deeply depended on the intake form of lipids, phospholipid-stabilized emulsion being the most efficient to reduce n-6/n-3 (in liver 1.3 vs. 7.3 for bulk oil). Similar trends were observed in serum (Sugasini et al, 2014). Altogether, these results indicate that appropriate formulation of lipid carrier can not only enhance the absorption and accretion of dedicated FA but also their conversion to long chain polyunsaturated FA.…”

Section: After Absorptionsupporting

confidence: 78%

“…Little conversion of a-linolenic acid was observed in the lymph lipids; nevertheless, significant amounts of EPA and DHA were observed in liver and serum after feeding rat for 60 days with the emulsified oils (0.5% with bulk oil; 0.7% after ingestion of protein-stabilized emulsion and 1.5% after ingestion of phospholipid-stabilized emulsions). Conversely, the proportion of n-6 FA in the lymph lipids decreased significantly (Sugasini et al, 2014). Comparison of the results obtained on lymph and liver (Fig.…”

Section: After Absorptionmentioning

confidence: 74%

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Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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-Lipids are basic constituents of our diet. They play an active part in the acceptability, flavour and perception of our foods. At the same time, they are also regarded as beneficial for health or as sources to various pathologies. Until now, the nutritional impact of the various dietary lipid structures beyond the amounts of ingested lipids and selected fatty acids has been marginally taken into account in nutritional studies and thus in food application. This review gathers first our current knowledge on the diversity of molecular and supramolecular structures of dietary lipids, and then based on the scientific studies carried out on the human model, tempts to sum up the current knowledge and the latest hypotheses concerning the metabolic and nutritional effects of these multiscale structures. It is shown that the perception of lipids in the mouth during oral processing modulates the production of digestive fluids and food intake. Then, during the stomach and intestine phases of lipid digestion, the kinetics of release of the fatty acids are modulated by the multiscale structures of lipids influencing the fatty acid bioaccessibility and rate of absorption. In turn this may impair the postabsorption metabolism and nutritional effects. Future trends of research are evoked as concluding remarks.Keywords: dietary lipids / molecular and supramolecular structures / absorption / digestion / nutrition Résumé -Structures moléculaires et supramoléculaires des lipides dans les aliments : leur devenir au cours de la digestion et impact potentiel en nutrition. Les lipides prennent une part active dans l'acceptabilité et la perception de nos aliments, mais sont perçus à la fois comme vecteurs de tous les maux et sources de bienfaits. Au-delà de la quantité de lipides et d'acides gras ingérés, l'impact de leurs structures au sein des aliments reste encore mal appréhendé dans les études nutritionnelles. Cette revue, basée sur les travaux réalisés sur le modèle humain, fait le point des connaissances actuelles et des dernières hypothèses concernant les effets métaboliques et nutritionnels liés à la structuration aux échelles moléculaires et supramoléculaires des lipides alimentaires. Il apparaît que la perception des lipides commence dès la mise en bouche de l'aliment et module la prise alimentaire. Puis lors des phases stomacales et intestinales de la digestion, les nutriments lipidiques absorbables sont libérés des structures avec des cinétiques différentes, déterminant leur bioaccessibilité et influant leur vitesse d'absorption. Ces différences pourraient impacter le métabolisme post absorption et les effets nutritionnels. Des pistes de recherches possibles sont évoquées en perspectives.

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Section: After Absorptionsupporting

confidence: 78%

Section: After Absorptionmentioning

confidence: 74%

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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“…Several investigators have previously attempted to demonstrate additive effects of lecithin or phospholipids or other emulsifiers on the bioavailability of triglycerides after oral intake in various models and using different approaches. Various studies thereby focused on the effects of pre-emulsification of oil with various emulsifiers, including lecithin [ 13 – 15 , 47 – 49 ]. These studies distinctly show that single oral administration of pre-emulsified oil has a better bioavailability than non-emulsified oil.…”

Section: Discussionmentioning

confidence: 99%

Dietary Crude Lecithin Increases Systemic Availability of Dietary Docosahexaenoic Acid with Combined Intake in Rats

Wijk

Balvers

Cansev

et al. 2016

Lipids

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Crude lecithin, a mixture of mainly phospholipids, potentially helps to increase the systemic availability of dietary omega-3 polyunsaturated fatty acids (n-3 PUFA), such as docosahexaenoic acid (DHA). Nevertheless, no clear data exist on the effects of prolonged combined dietary supplementation of DHA and lecithin on RBC and plasma PUFA levels. In the current experiments, levels of DHA and choline, two dietary ingredients that enhance neuronal membrane formation and function, were determined in plasma and red blood cells (RBC) from rats after dietary supplementation of DHA-containing oils with and without concomitant dietary supplementation of crude lecithin for 2–3 weeks. The aim was to provide experimental evidence for the hypothesized additive effects of dietary lecithin (not containing any DHA) on top of dietary DHA on PUFA levels in plasma and RBC. Dietary supplementation of DHA-containing oils, either as vegetable algae oil or as fish oil, increased DHA, eicosapentaenoic acid (EPA), and total n-3 PUFA, and decreased total omega-6 PUFA levels in plasma and RBC, while dietary lecithin supplementation alone did not affect these levels. However, combined dietary supplementation of DHA and lecithin increased the changes induced by DHA supplementation alone. Animals receiving a lecithin-containing diet also had a higher plasma free choline concentration as compared to controls. In conclusion, dietary DHA-containing oils and crude lecithin have synergistic effects on increasing plasma and RBC n-3 PUFA levels, including DHA and EPA. By increasing the systemic availability of dietary DHA, dietary lecithin may increase the efficacy of DHA supplementation when their intake is combined.

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“…[ 34 ] This has been confirmed in other studies in which the administration of dietary PL at low PL/TAG ratios (1/16 – 1/7) did not generate an increase in lipid lymphatic output. [ 48,49 ]…”

Section: Discussionmentioning

confidence: 99%

Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile, and Gut Bacteria in Mice

Robert

Buisson

Laugerette

et al. 2021

Molecular Nutrition Food Res

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Scope Synthetic emulsifiers have recently been shown to promote metabolic syndrome and considerably alter gut microbiota. Yet, data are lacking regarding the effects of natural emulsifiers, such as plant lecithins rich in essential α‐linolenic acid (ALA), on gut and metabolic health. Methods and Results For 5 days, male Swiss mice are fed diets containing similar amounts of ALA and 0, 1, 3, or 10% rapeseed lecithin (RL) or 10% soy lecithin (SL). Following an overnight fast, they are force‐fed the same oil mixture and euthanized after 90 minutes. The consumption of lecithin significantly increased fecal levels of the Clostridium leptum group (p = 0.0004), regardless of origin or dose, without altering hepatic or intestinal expression of genes of lipid metabolism. 10%‐RL increased ALA abundance in plasma triacylglycerols at 90 minutes, reduced cecal bile acid hydrophobicity, and increased their sulfatation, as demonstrated by the increased hepatic RNA expression of Sult2a1 (p = 0.037) and cecal cholic acid‐7 sulfate (CA‐7S) concentration (p = 0.05) versus 0%‐lecithin. Conclusion After only 5 days, nutritional doses of RL and SL modified gut bacteria in mice, by specifically increasing C. leptum group. RL also increased postprandial ALA abundance and induced beneficial modifications of the bile acid profile. ALA‐rich lecithins, especially RL, may then appear as promising natural emulsifiers.

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Lymphatic Transport of α‐Linolenic Acid and Its Conversion to Long Chain n‐3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil

Cited by 20 publications

References 34 publications

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Dietary Crude Lecithin Increases Systemic Availability of Dietary Docosahexaenoic Acid with Combined Intake in Rats

Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile, and Gut Bacteria in Mice

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