The comparative nutritive value of mono‐, Di‐, and triglycerides

Abstract

SummaryWeanling rats were fed diets containing various pure mono‐, di‐, or triglycerides at a 25% level for 10 weeks. The following results were obtained: Mono‐, di‐, and triglycerides of corresponding fatty acid composition were of equivalent caloric efficiency. The caloric efficiencies of the mono‐ and triglycerides of pure lauric or stearic acid were found to be low. This may have been due wholly or partially to poor absorption. Autopsies and histological examination of the tissues of the animals revealed no abnormalities attributable to the consumption of any of these fats. Appearance of all animals was normal throughout the experiment. The body fat of the animals was the same regardless of the type of glyceride structure fed. However the type of body fat deposited reflected, in part, the fatty acid component of the dietary glyceride. From these results it is concluded that, except for differences in caloric value, mono‐, di‐, and triglycerides of corresponding fatty acid composition, are nutritionally equivalent.

Influence of the hydrophobicity of lipase isoenzymes from Candida rugosa on its hydrolytic activity in reverse micelles

“…Lipases (triacylglycerol acylhydrolase, EC 3.1.1.3) are enzymes which 'in vivo' hydrolyze the long chain aliphatic esters of triglycerides [1]. The potential of lipases for enantioselective [2] and regioselective [3 7] processes is becoming increasingly recognized.…”

Scientific Opinion on the substantiation of a health claim related to diacylglycerol (DAG) oil and reduction of body weight pursuant to Article 13(5) of Regulation (EC) No 1924/2006

“…A significant increase in fat oxidation was reported in two rat studies after a single dose of DAG oil (Kimura et al, 2006;Watanabe et al, 1997), whereas only one (Meng et al, 2004) out of eight (Hara et al, 1993;Harris and Sherman, 1954;Mattson et al, 1951;Meng et al, 2004;Mori et al, 2005;Murata et al, 1997;Taguchi et al, 2002;Watanabe et al, 1997) studies in rats reported a significant effect of DAG on body weight when consumed for periods of three to 22 weeks. Conversely, all the three studies provided and which were conducted in mice (study duration 15 weeks to eight months, Murase et al, 2001;Murase et al, 2002;Saito et al, 2007) reported a significant effect of DAG oil intake on body weight, but no data were provided with respect to the effects of DAG oil intake on fat oxidation in mice.…”

Studies on the Long‐term Feeding of Acetoglycerides to Rats

“…Partial hydrolysis of triglycerides to mono-and diglycerides has been reported to take place during baking and during digestion in man and experimental animals (6,23,24,27,29). The nutritive value of these mono-and diglycerides has been shown to correspond to that of natural triglycerides of similar fatty acids (11,26), and the mode of digestion and nutritive value of acetylated monoglycerides have been shown to be the same (22). The rate of absorption of the acetoglycerides was found by Ambrose and Robbins (1) to be as good or better than that of a partially hydrogenated shortening (Crisco), while the digestibility of acetostearins and aceto-oleins was comparable to that reported by others (4,13,16,22) for completely hydrogenated and unhydrogenated fats.…”