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Effects of Medium‐Chain Triglycerides, Long‐Chain Triglycerides, or 2‐Monododecanoin on Fatty Acid Composition in the Portal Vein, Intestinal Lymph, and Systemic Circulation in Rats
Author(s) -
You YiQian Nancy,
Ling PeiRa,
Qu Jason Zhensheng,
Bistrian Bruce R.
Publication year - 2008
Publication title -
journal of parenteral and enteral nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.935
H-Index - 98
eISSN - 1941-2444
pISSN - 0148-6071
DOI - 10.1177/0148607108314758
Subject(s) - lymph , fatty acid , chemistry , medicine , triglyceride , lymphatic system , linoleic acid , calorie , chylomicron , long chain fatty acid , food science , endocrinology , biochemistry , cholesterol , biology , lipoprotein , very low density lipoprotein , pathology , immunology
Background: Fatty acid absorption patterns can have a major impact on the fatty acid composition in the portal, intestinal lymph, and systemic circulation. This study sought to determine the effects of long‐chain triglycerides (LCT), medium‐chain triglycerides (MCT), and 2‐monododecanoin (2mono) on intestinal fatty acid composition during continuous feeding over a brief period. Methods: The lipid sources were 100% LCT, 100% MCT, a 50:50 mixture of LCT and MCT (LCT/MCT), and a 50:50 mixture of LCT and 2mono (LCT/2mono). A total of 27 rats were randomly given 1 of the 4 diets at 200 kcal/kg/d, with 30% of total calories from lipids over 3 hours. Results: MCT significantly increased each of the medium‐chain fatty acids (C6:0, C8:0, and C10:0) as free fatty acids in the portal vein and about 10%/mol of C10:0 as triglycerides in the lymph compared with the other groups. There was significantly less C10:0 in lymphatic triglycerides with LCT/MCT than with MCT, but more than in the LCT and LCT/2mono diets. MCT also significantly increased the contents of C16:0, C18:0, C18:1, and C20:4 in the lymphatic triglycerides compared with all other groups including LCT/MCT. The amount of linoleic acid (C18:2) in lymphatic triglycerides followed the relative amounts of this fatty acid in the diet, with the greatest in LCT followed by LCT/MCT and LCT/2mono and least in MCT. A so‐called structured lipid composed of the medium‐chain fatty acid dodecanoic acid on the 2 position and long‐chain fatty acids on the 1 and 3 positions appeared to be endogenously synthesized in response to the LCT/2mono diet. Conclusions: The original differences in MCT and LCT content in the diets were preserved in the fatty acid composition in the intestinal free fatty acids and triglycerides during feeding. In addition, the duration of lipid administration can play a role in altering fatty acid composition in the intestine.