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Energy value and digestibility of dietary oil containing mainly 1,3‐diacylglycerol are similar to those of triacylglycerol
Author(s) -
Taguchi Hiroyuki,
Nagao Tomonori,
Watanabe Hiroyuki,
Onizawa Kouji,
Matsuo Noboru,
Tokimitsu Ichiro,
Itakura Hiroshige
Publication year - 2001
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-001-0731-7
Subject(s) - diacylglycerol kinase , food science , ingestion , digestion (alchemy) , clinical chemistry , lipidology , chemistry , composition (language) , feces , fatty acid , biochemistry , biology , chromatography , enzyme , paleontology , linguistics , philosophy , protein kinase c
Diacylglycerol (DAG) is a component of various vegetable oils. Approximately 70% of the DAG in edible oils are in the configuration of 1,3‐DAG. We recently showed that long‐term ingestion of dietary oil containing mainly 1,3‐DAG reduces body fat accumulation in humans as compared to triacylglycerol (TAG) oil with a similar fatty acid composition. As the first step to elucidate the mechanism for this result, we examined the difference in the bioavailabilities of both oils by measuring food energy values and digestibilities in rats. Energy values of the DAG oil and the TAG oil, measured by bomb calorimeter, were 38.9 and 39.6 kJ/g, respectively. Apparent digestibility expressed according to the formula: (absorbed) x (ingested) −1 x100=(ingested—excreted in feces)x(ingested) −1 x100 for the DAG oil and the TAG oil were 96.3±0.4 and 96.3±0.3% (mean±SEM), respectively. The similarity in the bioavailabilities of both oils supports the hypothesis that the reduced fat accumulation by dietary DAG is caused by the different metabolic fates after the absorption into the gastrointestinal epithelial cells.