The Absorbability by Rats of Various Triglycerides of Stearic and Oleic Acid and the Effect of Dietary Calcium and Magnesium

Mattson, F.H.; Nolen, G.A.; Webb, Marjorie R.

doi:10.1093/jn/109.10.1682

Cited by 125 publications

(93 citation statements)

References 16 publications

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“…(Mattson et al, 1979;Appleton et al, 1992;Govers et al, 1993). In the present study, the decrease in oleic-acid uptake induced by calcium was not directly related to the formation of insoluble calcium soaps.…”

Section: Discussioncontrasting

confidence: 53%

“…In the present study, the decrease in oleic-acid uptake induced by calcium was not directly related to the formation of insoluble calcium soaps. (Mattson et al, 1979;Gueguen, 1992) and oleic acid itself would cause the solubilization of calcium-oleate salts (Jandacek, 1991 ). Finally, the presence of taurocholate could modify the Ca 2+ -fatty-acid interaction (Van der Meer et al, 1990;Gu et al, 1992;Govers and Van der Meer, 1993).…”

Section: Discussionmentioning

confidence: 99%

“…One mechanism by which calcium might reduce the effect of fat may be the formation of insoluble salts with bile acids and free fatty acids (Wargovich et al, 1983Newmark et al, 1984; Lipkin and Newmark, 1985). It is generally admitted that soluble calcium (Ca 2+ ) in the intestinal lumen precipitates fatty acids leading to an increase in faecal fatty-acid excretion and a decrease in intestinal fatty acid absorption (Mattson et al, 1979;Appleton et al, 1992;Govers and Van der Meer, 1993). However, some studies have shown a significant stimulation of the rate of fattyacid absorption by calcium ions (Strauss, 1977;Bernard et al, 1989;Saunders and Sillery, 1989 Hollander, 1978, 1979;Hollander et al, 1984;Molina et al, 1990).…”

mentioning

confidence: 99%

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Effect of calcium and mineral waters on oleic-acid uptake by isolated hamster enterocytes

Goré¹,

Hoinard²,

Antoine³

et al. 1994

Reprod. Nutr. Dev.

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Summary ― The effect of calcium upon the uptake of oleic acid solubilized with 10 mM taurocholate was investigated using an in vitro model of isolated enterocytes. The addition of Ca 2 + to the incubation medium (Hanks' medium) led to a decrease in oleic-acid uptake. This uptake inhibition was dependent on both the amount of Ca 2 + and the fatty-acid concentration, since the inhibitory effect was significant for 10 0 jM but not 100 pM oleic acid. The determination of the monomeric activity of oleic acid indicated that the decrease in fatty-acid uptake was not linked to the formation of insoluble calcium soaps. The replacement of Hank's medium by several mineral waters containing between 0.3 and 11.7 mM Ca 2 + significantly reduced the uptake of both 10 and 100 pM oleic-acid. The ionic composition of these waters was correlated with the decrease of initial rate of oleic acid uptake, but Ca 2 + and other ions could interfere by synergetic effects with the fatty-acid-absorption mechanism. It is concluded that the ioninduced inhibition of oleic-acid uptake is not due to the formation of insoluble soaps but rather to a direct effect on the fatty-acid transport in membranes. Whether the fatty-acid binding protein in the plasma membrane is involved in the effect of Ca 2 + on fatty-acid transport remains to be established.

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Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of calcium and mineral waters on oleic-acid uptake by isolated hamster enterocytes

Goré¹,

Hoinard²,

Antoine³

et al. 1994

Reprod. Nutr. Dev.

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“…Furthermore, long-chain SFA present in the intestine as NEFA (hydrolysed from the sn-1 and sn-3 position of TAG) have high individual melting points (stearic acid, 698C; palmitic acid, 648C) and tend to form insoluble soaps with Ca and Mg in the gut (17) . It is therefore plausible that longchain SFA are better absorbed if situated in the sn-2 position than if in the sn-1 and sn-3 positions, as shown in rat studies (18,19) and human infants (20,21) . MAG provide the basic structure for the resynthesis of chylomicron-TAG in the enterocyte; therefore upon absorption the fatty acids in position sn-2 of the dietary TAG are retained (22,23) and may influence subsequent metabolism of chylomicrons and chylomicron remnants (15,24) , which are formed following chylomicron-TAG hydrolysis.…”

Section: Overview Of Influence Of Tag Structure On Dietary Fat Metabomentioning

confidence: 99%

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

2009

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The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of interesterification, which is of increasing commercial importance, as it can be used to change the physical characteristics of a fat without the generation of trans-fatty acids. Interesterified fats rich in long-chain SFA are commercially important, but few studies have investigated their health effects. Evidence from animal and human infant studies suggests that TAG structure and interesterification affect digestibility, atherogenicity and fasting lipid levels, with fats containing palmitic and stearic acid in the sn-2 position being better digested and considered to be more atherogenic. However, chronic studies in human adults suggest that TAG structure has no effect on digestibility or fasting lipids. The postprandial effects of fats with differing TAG structure are better characterised but the evidence is inconclusive; it is probable that differences in the physical characteristics of fats resulting from interesterification and changes in TAG structure are key determinants of the level of postprandial lipaemia, rather than the position of fatty acids in the TAG. The present review gives an overview of TAG structure and interesterified palmitic and stearic acid-rich fats, their physical properties and their acute and chronic effects in human adults in relation to CHD.

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“…Indeed, the absorption of stearic acid, which makes up about a third of the fatty acids in cocoa butter, is often reported to be low both in animal and human studies. Low absorption of stearic acid in the terminal positions of glycerol (SOS) has been demonstrated in rats fed with either Ca-de®cient diets (70 %) or Ca-suf®cient diets (37 %) (Mattson et al, 1979). The chylomicron recovery rate of stearic acid in the sn-3 position has also been shown to be lower than that in the sn-2 position in rats (Redgrave, 1988).…”

Section: Introductionmentioning

confidence: 99%

Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil

2000

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Objective: To compare, in humans, the digestibility of moderate amounts of cocoa butter (30.7 gad) consumed in the form of chocolate as part of a normal western diet with that of a well-absorbed fat (corn oil); and hence determine whether, by virtue of its apparent low absorption, cocoa butter can be considered to be a low calorie fat. Design: Randomised, two-period crossover metabolic study, conducted under free-living conditions, but with strict control over food intake. Setting: Metabolic Unit, Nestle Â Research Center Lausanne. Subjects: Twelve healthy men were selected from volunteers at the Nestle Â Research Center and all subjects completed the study. Intervention: Two treatment periods of two weeks each: cocoa butter and control periods, with strict dietary control separated by a two week wash out period. Results: No differences (P b 0.05) were observed in faecal weight (wet or dry), faecal fat nor in defecation frequency between treatments (cocoa butter and corn oil). Cocoa butter at a dose of 30.7 gad in the form of black chocolate, consumed between two meals, was found to have a similar digestibility to that of corn oil (99 % of corn oil digestibility). Conclusion: Cocoa butter, consumed as black chocolate within a normal mixed diet, has a high digestibility, similar to that of corn oil, and a digestible energy value of 37 kJag in man. Thus, cocoa butter cannot be considered to be a low-calorie fat.

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The Absorbability by Rats of Various Triglycerides of Stearic and Oleic Acid and the Effect of Dietary Calcium and Magnesium

Cited by 125 publications

References 16 publications

Effect of calcium and mineral waters on oleic-acid uptake by isolated hamster enterocytes

Effect of calcium and mineral waters on oleic-acid uptake by isolated hamster enterocytes

Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil

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