Moderate intake of myristic acid in sn-2 position has beneficial lipidic effects and enhances DHA of cholesteryl esters in an interventional study

Dabadie, H.; Peuchant, Evelyne; Bernard, Mireille; LeRuyet, Pascale; Mendy, F.

doi:10.1016/j.jnutbio.2005.01.010

Cited by 77 publications

(66 citation statements)

References 55 publications

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“…These results are in accordance with those obtained in an interventional study in humans (Dabadie et al, 2005), showing that a moderate intake (up to 1.2% of total energy) of myristic acid during 5 weeks was associated with a significant increase in EPA and DHA in the plasma CE fraction. In the rat, when MY was supplied for 2 months in the diet (from 0.2% to 1.2% of dietary energy), a dose-response accumulation of EPA, and eicosatrienoic acid (C20:3 n-6) to a lesser extent, but no significant effect on DHA was shown in the liver and plasma (Rioux et al, 2005).…”

Section: Discussionsupporting

confidence: 92%

“…More recently, nutritional studies analyzing the effect of physiological doses (1.0% to 2.5% of dietary energy) of myristic acid have shown no effect on plasma total cholesterol in rats (Rioux et al, 2005), or a non-significant increase that reflected an increase in HDL-cholesterol but not LDLcholesterol in hamsters (Loison et al, 2002). As recently described in healthy men and women (Tholstrup, 2006), our results suggest that a moderate consumption of dairy products does not increase the risk of cardiovascular diseases (Dabadie et al, 2005;Tholstrup et al, 2003).…”

Section: Discussionsupporting

confidence: 71%

“…Within last parameter, this study was aimed at investigating the effect of dietary myristic acid on the storage of ALA, the biosynthesis of highly unsaturated (n-3) derivatives from the precursor and the overall bioavailability of these PUFA. Isocaloric diets containing increasing amounts of myristic acid (from 0% to 30% of total FA) and decreasing amounts of oleic acid (from 76% to 35%) were designed (Table 1) and given to rats for 8 weeks, as already done in previous studies investigating the effect of dietary myristic acid in rats (Rioux et al, 2005) and humans (Dabadie et al, 2005 and2006). The present study shows first that plasma cholesterol and TG levels were statistically similar in animals from the MY0, MY5 and MY10 groups (Table 2).…”

Section: Discussionmentioning

confidence: 99%

“…Among these factors, we and others have recently suggested that myristic acid (MY; C14:0), which represents 9% to 12% of FA in milk fat, may be an activator: (i) in cultured rat hepatocytes, we have shown that MY increases D6-desaturase activity in a dose-dependent manner (Jan et al, 2004); (ii) in vivo, when MY was supplied for 2 months in the diet of rats (from 0.2% to 1.2% of dietary energy), a dose-response accumulation of eicosapentaenoic acid (EPA; C20:5 n-3) and eicosatrienoic acid (C20:3 n-6) to a lesser extent, but no significant effect on DHA, was shown in the liver and plasma (Rioux et al, 2005); and (iii) in an interventional study in humans (Dabadie et al, 2005), a diet containing 1.2% of MY from dairy fat significantly enhanced EPA and DHA levels in the plasma phospholipids (PL), and DHA level in the plasma cholesteryl esters (CE), compared with a diet containing 0.6% of MY. More recently, in the same population (Dabadie et al, 2006), when the intake of MY increased from 1.2% to 1.8% of energy, EPA and DHA decreased significantly in the plasma PL, and EPA also decreased in the CE.…”

Section: Introductionmentioning

confidence: 98%

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Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Rioux

Catheline

Beauchamp

et al. 2008

Animal

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Various strategies have been developed to increase the cellular level of (n-3) polyunsaturated fatty acids in animals and humans. In the present study, we investigated the effect of dietary myristic acid, which represents 9% to 12% of fatty acids in milk fat, on the storage of a-linolenic acid and its conversion to highly unsaturated (n-3) fatty acid derivatives. Five isocaloric diets were designed, containing equal amounts of a-linolenic acid (1.3% of dietary fatty acids, i.e. 0.3% of dietary energy) and linoleic acid (7.0% of fatty acids, i.e. 1.5% of energy). Myristic acid was supplied from traces to high levels (0%, 5%, 10%, 20% and 30% of fatty acids, i.e. 0% to 6.6% of energy). To keep the intake of total fat and other saturated fatty acids constant, substitution was made with decreasing levels of oleic acid (76.1% to 35.5% of fatty acids, i.e. 16.7% to 7.8% of energy) that is considered to be neutral in lipid metabolism. After 8 weeks, results on physiological parameters showed that total cholesterol and low-density lipoprotein-cholesterol did not differ in the diets containing 0%, 5% and 10% myristic acid, but were significantly higher in the diet containing 30% myristic acid. In all the tissues, a significant increasing effect of the substitution of oleic acid for myristic acid was shown on the level of both a-linolenic and linoleic acids. Compared with the rats fed the diet containing no myristic acid, docosahexaenoic acid significantly increased in the brain and red blood cells of the rats fed the diet with 30% myristic acid and in the plasma of the rats fed the diet with 20% myristic acid. Arachidonic acid also increased in the brain of the rats fed the diet with 30% myristic acid. By measuring D6-desaturase activity, we found a significant increase in the liver of the rats fed the diet containing 10% of myristic acid but no effect at higher levels of myristic acid. These results suggest that an increase in dietary myristic acid may contribute in increasing significantly the tissue storage of a-linolenic acid and the overall bioavailability of (n-3) polyunsaturated fatty acids in the brain, red blood cells and plasma, and that mechanisms other than the single D6-desaturase activity are involved in this effect.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Rioux

Catheline

Beauchamp

et al. 2008

Animal

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“…In young men, meals rich in myristic acid also result in a higher HDL-cholesterol concentration within 24 h than meals rich in stearic acid, without affecting the other lipoprotein parameters [11]. Finally, Dabadie et al [12,13] showed preliminary results suggesting that in humans, daily intakes of myristic acid from milk (up to 1.8% of total energy) not only resulted in an increase in blood HDL-cholesterol but also in an increase in DHA in the plasma cholesterol ester fraction. From this last result, the hypothesis that dietary myristic acid may have an effect on highly unsaturated FA metabolism of the (n-3) series can be related to recent results obtained by our group, showing that in cultured rat hepatocytes, myristic acid increases ∆6-desaturase activity, in a dose-dependent manner [14].…”

Section: Introductionmentioning

confidence: 99%

Dietary myristic acid at physiologically relevant levels increases the tissue content of C20:5 n-3 and C20:3 n-6 in the rat

et al. 2005

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-This study was designed to investigate the effect of myristic acid on the biosynthesis and metabolism of highly unsaturated fatty acids, when it is supplied in a narrow physiological range in the diet of the rat (0.2-1.2% of total dietary energy). Three experimental diets were designed, containing 22% of total dietary energy as lipids and increasing doses of myristic acid (0.71, 3.00 and 5.57% of total fatty acids). Saturated fat did not exceed 31% of total fat and the C18:3 n-3 amount in each diet was strictly equal (1.6% of total fatty acids). After 7 weeks, the diets had no effect on plasma cholesterol level but greatly modified the liver, plasma and adipose tissue saturated, monounsaturated and polyunsaturated fatty acid profiles. Firstly, daily intakes of myristic acid resulted in a dose-dependent tissue accumulation of myristic acid itself. Palmitic acid was significantly increased in the tissues of the rats fed the higher dose of myristic acid. A dose-response accumulation of tissue C16:1 n-7 as a function of dietary C14:0 was also shown. Secondly, a main finding was that, among n-3 and n-6 polyunsaturated fatty acids, a dose-response accumulation of liver and plasma C20:5 n-3 and C20:3 n-6 (two precursors of eicosanoids) as a function of dietary C14:0 was shown. This result suggests that dietary myristic acid may participate in the regulation of highly unsaturated fatty acid biosynthesis and metabolism.dietary myristic acid / highly unsaturated FA biosynthesis and metabolism / rat

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Health Effects of Short‐Chain, Medium‐Chain, and Long‐Chain Fatty Acids, Saturated Vs Unsaturated and Omega‐6 Vs Omega‐3 Fatty Acids and Trans Fats

Wang

Shahidi

et al. 2020

Bailey's Industrial Oil and Fat Products

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Increasing attention has been paid to the role of fats and oils in modern diet during recent decades due to their high caloric contribution and health issues associated with increasing concern of obesity. Growing evidence indicates that in addition to the known functions, according to the length and degree of unsaturation of hydrocarbon chains, different fatty acid species also exert a wide spectrum of critical functions in physiological activities. Fatty acids have moved from speculation about their functions to solid evidence that they are not only essential nutrients but may also modulate many human diseases and conditions. In this article, we compare different fatty acid species by chain length, degree of unsaturation, and configuration, comprehensively providing their effect on human health.

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Moderate intake of myristic acid in sn-2 position has beneficial lipidic effects and enhances DHA of cholesteryl esters in an interventional study

Cited by 77 publications

References 55 publications

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Dietary myristic acid at physiologically relevant levels increases the tissue content of C20:5 n-3 and C20:3 n-6 in the rat

Health Effects of Short‐Chain, Medium‐Chain, and Long‐Chain Fatty Acids, Saturated Vs Unsaturated and Omega‐6 Vs Omega‐3 Fatty Acids and Trans Fats

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