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The present study investigates oxidative stability using the Rancimat and the Schaal oven test of blends of various edible oils with medium chain triacylglycerols containing natural antioxidants extracted from moringa leaves and pomegranate peel. The moringa leaves and pomegranate peel extract yield was 19.8% and 44.6% respectively whereas the antioxidant activity quantified using the DPPH radical scavenging activity was 95.1% and 92.5% respectively at loading of 900 ppm of extract. The natural extracts also demonstrated efficient antimicrobial activity. The stability of blends was assessed in terms of peroxide value, and using the shall oven test and rancimat study. It was clearly demonstrated that the natural extracts retarded the rate of oxidation in the blends at ambient temperature and also at elevated temperature. In addition, the induction time for rancimat study was higher in the presence of natural extracts demonstrating enhanced shelf life of the blends. Overall, it was clearly demonstrated that natural antioxidants could substitute harmful and carcinogenic chemical antioxidants.

We previously reported that consuming a ketogenic diet containing medium-chain triacylglycerols (MCTs) might be a valuable dietary strategy for endurance athletes. However, the long-term safety of the diet has not been established, and there is a concern that a higher intake of MCTs increases the liver triacylglycerol content. In this study, we found that consuming an MCT-containing ketogenic diet for 24 weeks decreased, rather than increased, the liver triacylglycerol concentration and did not aggravate safety-related blood biomarkers in male Wistar rats. Our results may therefore suggest that the long-term intake of a ketogenic diet containing MCTs may have no deleterious effects on physiological functions.

The present study aims to evaluate the suitability of structured triacylglycerol (ST) consisting of medium chain triacylglycerol (MCT) as low calorie and instant energy source in combination with essential fatty acids for formulations in different food products to add value to existing products. The study investigates the effect of presence of ST on the physicochemical and sensory properties of various food products such as mayonnaise enriched with ST synthesized from medium chain fatty acid (MCFA) and rice bran oil, cookies enriched with ST synthesized from MCFA and oleic acid rich moringa oil, energy bar with ST synthesized from MCFA and omega 3 enriched fish oil, as well as yogurt drink with ST synthesized from MCFA and omega 6 enriched flaxseed oil. The obtained results established the suitability of incorporation of ST in food products and comparison with standard market products revealed the validity of the products to sustain the demand with value addition. The oxidative stability studies of all the products in the presence of natural antioxidants from moringa leaves and pomegranate peel using the peroxide value test and rancimat analysis demonstrated similar stability to the standard marketed product. Application of plant wastes and residues in the form of leaves or peels as the likely sources for isolating bioactive compounds demonstrates potential of the sustainable approach also giving benefit of increasing the stability of the product. The study also points towards possible replacement option for synthetic carcinogenic antioxidants with natural antioxidants obtained from moringa leaves and pomegranate peel. The present work clearly demonstrates the effective use of structured triacylglycerols synthesized using green methodologies for creating unique health enriched food products with all worthy and green components., Food science, Nutrition, Medium chain triacylglycerols, Structured triacylglycerols, Applications.

Medium- and long-chain triacylglycerols (MLCTs) with high 1,3-oleic-2-medium chain (OMO) triacylglycerols content were synthesized by the acidolysis reaction between Cinnamomum camphora seed oil (CCSO) and oleic acid, catalyzed by lipozyme RM IM. In addition, the simultaneous rate of acyl migration (RAM) was investigated during the esterification process. The maximal yield of OMO-structured triacylglycerols (YST) was up to 64.45% under the optimum condition: the molar ratio of CCSO to oleic acid, 1:4; enzyme dosage, 10 wt%; temperature, 60°C; and reaction time, 24 h. RAM was 28.66% at same time. It is shown that YST positively related to RAM at single experiments of the molar ratio (r2 = 0.999, P2 = 0.988, P2 = 0.923, P2 = 0.940, P2 = −0.682, P> .05) or a reaction time longer than 24 h (r2 = −0.594, P> .05). The effect of temperature on the reaction could be verified by molecular dynamics simulation, opened enzyme lids were increased with temperature elevated, and helped substrates invade into catalytic triad. When temperature rose to higher than 333 K (60°C), rearrangement of the catalytic triad was promoted, which resulted in both decreasing enzyme catalytic activity and irritating acyl migration. This study could help understand the trigger cause of acyl migration at high temperature, and conclusively reaction temperature was a vital factor to balance YST and RAM in a solvent-free system. OMO-structured triacylglycerols might possess a potential application as a new type of nutritional lipids for daily diet. Enzymatic Synthesis of 1,3-oleic-2-medium Chain Triacylglycerols and Strategy of Controlling Acyl Migration: Insights from Experiment and molecular dynamics simulation

Objective CD36 deficiency is characterized by limited cellular long chain fatty acid uptake in the skeletal and cardiac muscles and often causes energy crisis in these muscles. However, suitable treatment for CD36 deficiency remains to be established. The aim of this study was to evaluate the clinical and metabolic effects of medium chain triacylglycerols (MCTs) in two CD36-deficient preschool children who often developed fasting hypoglycemia and exercise-induced myalgia. Methods Fasting blood glucose, total ketone bodies, and free fatty acids were examined and compared for usual supper diets and for diets with replacement of one component with 2 g/kg of 9% MCT–containing milk (MCT milk). Changes in serum creatine kinase and alanine aminotransferase levels, resulting from replacement of glucose water intake with 1 g/kg of MCT milk and determined by using bicycle pedaling tasks, were examined and compared. Hypoglycemic and/or myalgia episodes in daily life were also investigated. Results Biochemically, participants' blood glucose and total ketone bodies levels after overnight fasting substantially increased after dietary suppers containing MCT milk. Increases in serum creatine kinase and alanine aminotransferase levels resulting from the bicycle pedaling task were suppressed by MCT milk. Hypoglycemia leading to unconsciousness and tachycardia before breakfast decreased after introduction of dietary suppers containing MCT milk. Occurrence of myalgia in the lower limbs also decreased after intakes of MCT milk before long and/or strenuous exercising. Conclusion Our results suggest that MCTs can prevent fasting hypoglycemia and exercise-induced myalgia in CD36-deficient young children.

International audience; Four different model infant formulae were compared under simulated conditions of the infant gastrointestinal tract using an in vitro dynamic digestion protocol. These formulae were based on whey protein isolate, whey protein isolate + lactoferrin, long chain triacylglycerols or long + medium chain triacylglycerols. In each of the four cases, the influence of protein and lipid composition on their subsequent structural disintegration, proteolysis and lipolysis during digestion was investigated. Structural characterization of the four types of infant formulae was done before and during simulated digestion using confocal microscopy and laser light scattering methods. Proteolysis was followed using molecular weight distribution methodology, primary amine quantification, amino acid bioaccessibility and peptide analyses. Lipolysis was determined by gas chromatography. During gastric digestion, the structure of infant formulae based on lactoferrin was barely affected by the physicochemical conditions in the gastric chamber and all the protein fractions were found to be resistant to gastric proteolysis, except for α-lactalbumin. The degree of lipolysis within the gastric and intestinal phase was influenced by the lipid composition, noting that those formulae containing medium chain triacylglycerols exhibited a higher extent of lipolysis. These results are relevant for the development of formulae enriched with functional ingredients that may provide bioactive peptides and faster energy delivery to the newborn baby.

Preterm infants require fortification of human milk (HM) with essential fatty acids (FA) to ensure adequate post-natal development. As part of a larger randomized controlled study, we investigated FA metabolism in a subset of 47 clinically stable preterm infants (birth weight ≤1500 g or gestational age ≤32 weeks). Infants were randomized to receive HM supplemented with either a new HM fortifier (nHMF

Billeaud and co-authors recently described the effects of a new middle-chain fatty acid and docosahexaenoic acid enriched breast milk fortifier to improve preterm infants’ lipid nutrition [1] [...]

The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols (LCTs)-based fat sources. This phenomenon is thought to offer new evidence concerning the manufacture of bread. The C8 and C10 saturated medium-chain fatty acids, which are MCT constituent fatty acids, appeared to be involved in inducing the Maillard reaction during baking, and consequently led to confirmation of new evidence of their inhibitory effect on the Maillard reaction. Investigation of the changes in the physical properties of bread revealed the favorable effects of MCTs and MCT-based fat sources on the hardness and adhesion of bread.

To investigate the relationship between the fatty acid composition of medium-chain triacylglycerols (MCTs) and the Maillard reaction induced during bread baking, a comparison with various fatty acids was conducted.; Results: Saturated fatty acids had a remarkable inhibitory effect on the amount of advanced glycation end products (AGEs) generated from the Maillard reaction in bread baking compared to unsaturated fatty acids. The amount of AGEs produced by each fatty acid (mg kg-1 ) was as follows: C18:0, 18.7; C12:0, 35.2; C16:0, 21.4; C18:0, 38.2; C18:1, 68.7; C18:2, 80.1; C20:4, 80.8; C22:4, 89.8. Saturated fatty acids were possibly involved in the Maillard reaction and, as a result, acted to inhibit it. In the case of unsaturated fatty acids, amounts of AGEs during the Maillard reaction in baking tended to increase as the degree of unsaturation increased. In other words, there was a positive correlation between the degree of unsaturation and the amount of AGEs. It was also confirmed that the air pore distribution in baked bread was closely related to AGEs.; Conclusion: These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and consequently water activity (aW) decreased, reaching an equilibrium after eight days; the aW of LCT bread was 0.61. In contrast, the MCT and butter breads showed aW of 0.76 and 0.72, respectively. Assessment of the rheological properties of LCT bread showed greater hardness than breads containing MCT or butter; a significant difference (p

Extra virgin coconut oil (EVCO) is a carrier for fragrances and ethno-medicinal ingredients in aromatherapy massage oils due to its medium-chain triglycerides (MCT), and biological active polyphenol components. TPA (12-O tetradecanoylphorbol-13-acetate) is a strong promoter of chemical induced skin cancer proto-oncogenes. Topical application of curcumin, which is a constituent of turmeric (Curcuma longa), is known to inhibit TPA induced tumor promotion in most skin. This study assesses the stability, fragrance, rancidity, and staining/lightening effects of oil, alcohol, and water extracts of fresh and dry root turmeric and EVCO as the aromatherapy carrier, with or without Aloe vera extract as extenders. The photographic results highlight the colour variations for 5 to 100% of all the extracts and their skin lightening intensity and variations on four skin types. The data on rancidity indicated no oxidation, and the products have demonstrated no separation, unpleasant odour or permanent staining effects.

Copaiba oil has been widely used in popular medicine because of its anti-inflammatory properties. The oil is extracted from trees of the genus Copaifera , found mainly in the Brazilian Amazon. A study was conducted using a 2 IV 4-1 fractional factorial design to evaluate the effects of oil core and surfactants composition on physicochemical properties of nanoemulsions produced by high-pressure homogenization and spontaneous emulsification. Also, the stability of the formulations stored at 4 °C and 25 °C was monitored for 90 days. The high-pressure homogenization method proved to be the most efficient technique to obtain stable Copaiba oil nanoemulsions with reduced loss of volatile fraction within 90 days of storage at the recommended temperature (4 °C). The most suitable nanoemulsion composition was achieved adding 20% Copaiba oil, 10% medium chain triglycerides, 3% Span 80 ® and 1% Tween 20 ® . The use of medium chain triglycerides was shown to be a good strategy to fix volatile fractions of Copaiba oil incorporated into nanoemulsions during preparation and storage.

The rheological properties, oxidative stability, and water contents of the fried dough made from corn oil with medium-chain triacylglycerols (MCT), which is a mixture of MCT and corn oil at a volume ratio of 0% (0:100), 10% (10:90), 20% (20:80) and 30% (30:70) were studied. Flour dough was fried at 140°C for 6 min in fried dough and stored in a glass bottle at 50°C in the dark for 20 days. The water contents and the decreasing rate with storage time were lower in fried dough in corn oil containing MCT than in fried dough in 100% corn oil. The concentration of hydroperoxides in fried dough increased slightly for 8 days storage and increased rapidly thereafter. The concentration of hydroperoxides and the increasing rate with storage time were lower in fried dough in corn oil containing MCT than in fried dough in 100% corn oil. The hardness decreased slightly with 20 and 30% MCT oils for 20 days. In contrast, 0 and 10% MCT oils significantly increased the hardness. Adhesion of fried dough was slight with 20 and 30% MCT oil fried dough. From these results, it is a very high functional property to deep-fry dough that has been clarified with MCT. Key words: Medium-chain triacylglycerols (MCT), fried dough, corn oil, rheological properties, oxidative stability, hydroperoxide.

RuO4 catalyzed dihydroxylation of allyl acylates (C5 to C12) to glyceryl acylates is reported. The dihydroxylation was a major product (61–85%) with C5–C7 whereas carbonyl compounds by double bond fission were major with C8–C12 systems. 1-Hexanoylglycerol, obtained in high yields (85%), was further acylated with medium chain fatty acid chlorides to prepare mixed medium chain triglycerides (85–90%). Hence, a facile preparation of triacylglycerols such as C6–C6–C6, C6–C8–C8, C6–C10–C10, and C6–C12–C12 is accomplished.

Curcumin, the major curcuminoid compound, is a well-known nutraceutical with many health-promoting properties. Its water insolubility, however, greatly affects its bioaccessibility and thereby bioavailability. The objective of this study was to develop a food-grade curcuminoids organogel with high bioaccessibility and high loading of curcumin. The bioaccessibility was evaluated using in vitro lipolysis experiments. It was shown that medium chain triacylglycerols (MCT) has high digestibility and thus generated high bioaccessibility of curcuminoids. High curcumin loading was achieved by the incorporation of Span 20 in the MCT. Furthermore, monostearin was used as a GRAS (generally recognised as safe) organogelator to form the food-grade organogel, in which the bioaccessibility of curcuminoids was not affected by the gel formation. This newly-developed organogel has the potential to be used for oral delivery of curcuminoids as well as incorporated in functional foods systems.

BACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT : palm olein : palm stearin, 60 : 30:10 and 70 : 20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. RESULTS: Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercialmargarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that the taste attribute of cookies and the%solid fat content of margarine at 35 ◦C highly influenced the overall quality of the cookies.

The effects of dietary biscuits containing medium-chain triacylglycerols (MCTs) on the post-prandial blood lipid and glucose levels in healthy humans were investigated. Seven volunteers ingested biscuits containing 33g of MCT or 33g of long-chain triacylglycerols (LCTs) and functional saccharide sweeteners. The two test biscuits were given with a seven-day interval between. Blood samples were immediately collected, and 2 and 4 hours after ingestion.The serum triacylglycerol (TG) level significantly increased after ingesting the LCT biscuit, but not after the MCT biscuit. The serum remnant-like particle cholesterol (RemL-C) level also significantly increased after ingesting the LCT biscuit, but not after the MCT biscuit. RLP-C showed the same tendency. These data suggest that the MCT biscuit may have suppressed the post-prandial elevation of RemL-C that is thought to develop or progress with arteriosclerosis. Moreover, the blood glucose level was significantly lower after ingesting the MCT biscuit than after the LCT biscuit. However, ketones significantly increased after ingesting the MCT biscuit.The overall results suggest that the MCT biscuit may endow a lower risk of post-prandial lipemia and hyperglycemia than the LCT biscuit, although more extensive trials are needed to confirm these preliminary findings.

The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

Background: Feeding formulas for premature infants often contain medium-chain triacylglycerols (MCTs). However, previous studies in animals and adults showed that MCTs may decrease food intake. Objectives: The objectives were to determine in hospitalized premature infants whether food intake is modified by dietary MCT supply and to assess the effects on thermoregulation and sleep, which are involved in the regulation of energy metabolism and in the optimal physiologic development of the neonates. Design: Food intake, body mass, and nutritional efficiency during 3 consecutive days were compared in 2 groups of neonates according to the fat composition of their feeding formula [MCT group: 37% MCT, 63% long-chain triacylglycerols (LCTs); LCT group: 100% LCT]. On the third day, sleep and metabolic rate were recorded in the morning during an interval between meals. Results: Regardless of day, energy intake was greater in the MCT group than in the LCT group (x difference: 67.3 kJ · kg � 1 ·d � 1 ; P = 0.007). Metabolic rate (1.8 mL · min � 1 ·k g � 1 ; P < 0.001), cheek skin temperature (0.31 � C; P = 0.04), and total sleep time (52 min; P = 0.01) were also higher in the MCT group. Conclusion: The ratio of MCTs to LCTs in neonates’ feeding formulas can modify physiologic functions involved in energybalance regulation. Am J Clin Nutr 2002;76:1091‐95.

Por meio de interesterificação química foram sintetizados lipídios estruturados a partir das gorduras de palma, palmiste e triacilgliceróis de cadeia média. O objetivo deste trabalho foi verificar a distribuição estereoespecífica dos ácidos graxos nos lipídios estruturados. Foi possível comprovar a ocorrência da interesterificação através da hidrólise enzimática, que permitiu conhecer a composição dos ácidos graxos em posições específicas dos triacilgliceróis. Foram estudadas 10 amostras, representadas por 3 amostras individuais, 3 misturas binárias e 4 misturas ternárias. As amostras foram submetidas à hidrólise com lipase pancreática suína à temperatura de 40 ºC e posteriormente analisadas por cromatografia gasosa quanto à composição em ácidos graxos na posição sn-2. A partir dos resultados foram calculados os grupos de triacilgliceróis nas amostras individuais e nas misturas antes e após a reação de interesterificação, utilizando as teorias 1,3-random 2-random e 1,2,3-random. Os resultados demonstraram que antes do rearranjo ao acaso houve preferência do ácido oléico pela posição sn-2, enquanto que os ácidos palmítico e esteárico distribuíram-se principalmente pelas posições sn-1 e sn-3. Nos lipídios estruturados, os ácidos graxos saturados aumentaram sua participação na posição central do triacilglicerol, enquanto que os ácidos graxos insaturados apresentaram diminuição nesta mesma posição.Structured lipids were synthesized by chemical interesterification from palm oil, palm kernel oil, and medium chain triacylglycerols. The objective of this study was to verify the fatty acids positional distribution in the structured lipids. It was possible to confirm the interesterification occurrence through enzymatic hydrolysis, which allowed to know the fatty acids composition in specific positions of the triacylglycerols. Ten samples composed by three individual samples, three binary mixtures and four ternary mixtures were studied. The samples were hydrolyzed with swine pancreatic lipase at 40ºC and then analyzed for the fatty acid composition by gas chromatography. From the experimental results, the groups of triacylglycerols in the individual samples and in the mixtures, obtained before and after the interesterification reaction, were calculated. The 1,3random, 2-random and the 1,2,3-random theories were utilized. The results showed that before the random rearrangement, oleic acid was mainly esterified to the sn2 position, whereas palmitic and stearic acids were mainly distributed at the sn-1 and sn-3 positions. The saturated fatty acids in the structured lipids increased their participation in the triacylglycerol central position, whereas the unsaturated fatty acids were decreased at the same position.

Objectives The aim of this study was to compare the ketogenic effect of the peroxisome proliferator-activated receptor-α stimulator, bezafibrate (BEZA), alone or in combination with medium-chain triacylglycerols (MCTs) in healthy adults. Methods Eighteen healthy adults completed the study: 10 were given a therapeutic dose of BEZA (400 mg/d) for 8 wk followed by a further 4 wk of BEZA (400 mg/d) plus MCT (60 g/d). Eight other participants were given MCT alone (60 g/d) for 4 wk. All participants underwent identical metabolic study days: (a) pretreatment (the control), and after (b) BEZA combined with MCT (BEZA+MCT) or (c) an equal dose of MCT only. On the metabolic study days, a standard breakfast and lunch were given and blood samples were taken hourly to measure plasma ketones, glucose, and fatty acids. Results The combination of BEZA+MCT increased ketones twofold during the metabolic study day. The addition of BEZA increased early ketogenic efficiency of MCT by 2.5-fold but did not result in higher peak or mean concentration of ketones during the metabolic study day. No other differences were seen in plasma metabolites or insulin during metabolic study days. On the final metabolic study day, MCT or BEZA+MCT had different effects on the plasma acetoacetate-to-β-hydroxybutyrate ratio compared with control. Conclusions BEZA mildly potentiated the ketogenic action of MCT but did not increase peak plasma ketone concentration or overall ketone production during the metabolic study day.

Structured lipids are modified triacylglycerols to alter the fatty acid composition and/or their distribution into the glycerol molecules, by using enzymatic or chemical methods. Some of them can be classified as functional foods or nutraceuticals because they are directly associated to the prevention and treatment of many diseases. The objectives of this paper were to obtain and to characterize structured lipids by chemical interesterification of binary and ternary mixtures of vegetable fats (palm and palm kernel) and medium chain triacylglycerols (Trigliceril CM). Ten samples consisting of three individual samples, three binary mixtures, and four ternary mixtures were studied. The fatty acid composition, solid fat content and consistency at the temperatures from 10ºC to 35ºC were analysed. A mathematical model of multiple regression of the special cubic type was applied, and from the significant coefficients triangular diagrams were confectioned, which indicate curves of levels. The results showed that the interactions between the three components were not significant. The solid fat content depended on the palm and palm kernel fats, and on the binary interactions between them. The negative coefficients for the interactions showed an antagonic effect, which is characteristic of eutectic interactions between fats.Los lípidos estructurados son triglicéridos modificados por la alteración de su composición en cuanto a los ácidos grasos y/o su distribución en las moléculas de glicerol, por métodos químicos o enzimáticos. Son obtenidos por interesterificación química o enzimática. Algunos de estos lípidos pueden ser clasificados como alimentos funcionales o nutracéuticos, por estar directamente asociados a la prevención o tratamiento de diversas enfermedades. Los objetivos de este trabajo fueron el de obtener y caracterizar los lípidos estructurados por medio de la interesterificación química de las mezclas binarias y ternarias de las grasas (palma y semilla de palma) y triglicéridos de cadena media (Trigliceril CM). Fueron estudiadas 10 muestras representadas por 3 muestras individuales, 3 muestras binarias y 4 muestras ternarias. Se determinaron la composición en ácidos grasos, el contenido en grasa sólida y la consistencia en el intervalo de temperaturas entre 10ºC y 35ºC. Se aplicó un modelo de regresión múltiple del tipo cúbico especial, siendo que a partir de los coeficientes significativos, se establecieron diagramas triangulares, donde fueron indicadas curvas de nivel. Los resultados demostraron que las interacciones entre los tres componentes no fueron significativas. El contenido en grasa sólida dependió de las grasas de palma y de la semilla de palma y de las interacciones binarias entre ellas. Los coeficientes negativos para esta propiedad demostraron un efecto antagónico, característico de las interacciones eutécticas entre grasas.

Medium-chain triacylglycerol (MCT) oil is currently marketed for athletes as an ergogenic aid for optimal performance. Research assessing the blood lipid response of humans to MCT consumption is very limited and inconclusive. In this randomized cross-over study, male endurance runners (aged 30.5 +/- 5.5 years) were instructed to consume a low-fat diet (approximately 15% of energy) and consume either supplemental MCT oil (30 g twice each day) or long-chain triacylglycerol (LCT) oil (28 g corn oil twice each day) for 14 days. Each dietary trial was separated by at least 3 weeks. At the end of each trial, fasting blood samples were collected and analyzed for serum concentrations of total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C), and triacylglycerol (TG). Concentrations of TC (3.83 +/- 0.12 vs. 3.41 +/- 0.15 mmol/L, P = 0.004), LDL-C (1.76 +/- 0.12 vs. 1.51 +/- 0.14 mmol/L, P = 0.033), and TG (1.26 +/- 0.14 vs. 0.98 +/- 0.12 mmol/L, P = 0.006) were higher following the MCT trial than following the LCT trial, respectively. HDL-C concentration did not differ significantly between trials (MCT 1.48 +/- 0.05 mmol/L vs. LCT 1.45 +/- 0.04 mmol/L, P = 0.465). Although blood lipids remained within desirable ranges established by the National Cholesterol Education Program, these results suggest that consumption of MCT oil for 2 weeks negatively alters the blood lipid profile of athletes. Future studies should determine the effects of longer periods of MCT supplementation on serum lipids of exercisers and other groups of individuals. With little data suggesting that MCT are ergogenic, the adverse effects of MCT on blood lipid concentrations may outweigh any proposed benefits for athletes.

Although comparative studies of the cholesterolemic properties of trans fatty acids relative to cis-unsaturates and saturates have been conducted in humans and animals, there is no recent information relating these lipid responses to susceptibility to atherosclerosis. Therefore, hamsters were fed diets containing equivalent amounts of cholesterol (0.12% wt/wt) and test fats (20% wt/wt) for 8 weeks. Each test fat contained between 50–52% of the total triacylglycerols as a single fatty acid, i.e., 8:0, 14:0, 18:0, cis-18:1, or trans-18:1 while the balance consisted of 16:0, cis-18:1 and 18:2 that were the same for all groups. Plasma total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), and high density lipoprotein cholesterol (HDL-C) levels were not different for 8:0, cis-18:1, and trans-18:1, whereas 14:0 caused a significant rise in plasma TC, LDL-C, and HDL-C. LDL oxidation measurements showed that the lag phase of conjugated diene formation was longest for the trans-18:1 and cis-18:1 groups while rate of conjugated diene formation was lowest for the trans-18:1 and cis-18:1 groups. The trans-18:1- and cis-18:1-fed animals had significantly higher levels of LDL α-tocopherol relative to the 8:0- and 14:0-fed animals. Aortic fatty streak formation was highest for the 14:0- and 8:0-fed animals and lowest for the trans-18:1. In conclusion, the plasma lipid and antioxidant properties of trans-18:1 and cis-18:1 were comparable while the trans-18:1-fed hamsters had the least amount of early atherosclerosis. In addition, 8:0-fed animals unexpectedly had early atherosclerosis formation similar to the 14:0-fed animals.—Nicolosi, R. J., T. A. Wilson, E. J. Rogers, and D. Kritchevsky. Effects of specific fatty acids (8:0, 14:0, cis-18:1, trans-18:1) on plasma lipoproteins, early atherogenic potential, and LDL oxidative properties in the hamster. J. Lipid Res. 1998. 39: 1972–1980.

In an attempt to understand the metabolism by the liver of fatty acids (FA) of different chain length, we have studied the incorporation of [1(-14)C]-labeled C2, C8, C10, C12, and C16 into cellular lipids by HepG-2 cells. Over 90% of the radiolabeled FA were detected in phospholipids (PL) and triacylglycerols (TAG). The incorporation of C12 and C16 was three to four times higher than that of C8 and C10 (and reached 35 nmoles per mg protein after 1.5 h). The radioactivity of C2, C8, and C10 was recovered mainly in PL. C12 and C16 were incorporated at approximately equal amounts into PL and TAG. The radioactivity of both C2 and C8 was recovered exclusively in long-chain FA, suggesting oxidation of C8 into C2 units prior to FA synthesis. C10 likewise yielded mainly long-chain FA. However 10% of unchanged C10 was found in PL and up to 30% in TAG. 14C-C12 was largely incorporated unchanged. Under these conditions, the presence of C10 and C12 in PL and TAG was shown also by gas-liquid chromatography. In the presence of either C2, C8, or C10, up to 30% of 14C-monounsaturated FA were detected in PL and TAG. With C12 and C16, the fraction of 14C-monounsaturated FA was much smaller suggesting that extensive desaturation occurred during de novo synthesis.

The effects on medium-chain triacylglycerols (MCT) by the Maillard reaction through calcination dough were studied. AGEs generation ratio in the case of 50 min baking dough with MCT has been suppressed advantage compared to other fats. This behavior suggests that the MCT is to suppress the Maillard reaction in the calcination of dough. As a result of measuring a cross-sectional view of the bread cavity holes fired, LCT and MCT showed a downward trend compared to butter and shortening. We have to create a model system to examine whether or not the difference in the impact properties of the solid fat and liquid oil such as Maillard reaction in which the impact. As a result, most of the results were consistent with the results of the actual baking dough was obtained. AGEs produced by Maillard reaction which proceeds during firing has been degraded by the LCT and MCT. On the other hand, butter and shortening degradation of AGEs was suppressed. From this phenomenon, MCT has been presumed that inhibit the formation of AGEs amount as a result of reaction by inhibiting the Maillard reaction.

Medium chain triacylglycerols (MCTs) are a unique class of lipids that contain fatty acids of primarily eight and ten carbons in chain length. Since they first became commercially available in 1955, MCTs have found an increasing number of uses because of their unique properties. Historically, they have been used in the treatment of patients with various fat malabsorption syndromes, surgical patients, cancer patients, and preterm infants. With the filing of a generally recognized as safe (GRAS) petition for medium chain triacylglycerols, they are increasingly gaining the interest of food formulators because of their unique metabolic and physical properties. This paper gives an overview of the manufacture of medium chain triacylglycerols, their nutritional benefits and their use in various food applications. MCT derivatives are also discussed.

Zusammenfassung Der Einflus des Ersatzes von Heu durch eine isoenergetische Menge von Kraftfutter reich an mittelkettigen Triacylglycerolen (MCT) auf den Lipidstoffwechsel bei trockenstehenden Ziegen In diesem Versuch wurde die Hypothese uberpruft, ob die Futterung mit MCT bestchend aus Caprylsaure (C8:0) und Caprinsaure (C10:0) zu einer Herabsetzung des Lebertriacylglycerolgehaltes fuhrt. Uber 5 Wochen erhielten 12 trockenstehende, nicht tragende Milchziegen (n = 6 je Behandlungsgruppe) eine restriktive Menge an Grasheu oder an einer Ration bestehend aus Grasheu und Kraftfutter mit 15% MCT (Heu:Kraftfutter= 1:4). Die Gesamtlipide des omentalen und perirenalen Fettgewebes waren angereichert mit C8:0, C10:0 und C12:0 Fettsauren nach dem partiellen Ersatz des Heus durch das MCT-reiche Kraftfutter. Dies war nicht der Fall fur die Gesamtlipide der Leber. Die Gesamtlipide der Leber enthielten einen hoheren relativen Gehalt an C16:1 nach MCT-Futterung. Die MCT-Ration beeinfluste den Lebertriacylglycerolgehalt nicht, daher muste die Hypothese verworfen werden. Ausgewahlte Leberfunktionsparameter, Plasmakonzentrationen an freien Fettsauren und Serumkonzentrationen an 3-Hydroxybutyrat waren nach MCT-Futterung unverandert. Im Vergleich mit der Heu-Ration veranderte die MCT-Ration die Serumkonzentrationen von Cholesterin und Phospholipiden nicht. Auch in der Verteilung von Cholesterin in den Lipoproteinfraktionen war kein Unterschied zwischen den Bchandlungsgruppen zu beobachten. Der vorliegende Versuch zeigt, das unter den oben genannten Versuchsbedingungen der Fettsaurestoffwechsel beeinflust wird, wobei aber die Serum- und Lebertriacylglycerolgehalte unverandert bleiben.

Objective In humans consuming a normal diet, we investigated 1) the capacity of a medium-chain triacylglycerol (MCT) supplement to stimulate and sustain ketonemia, 2) 13C-β-hydroxybutyrate and 13C-trioctanoate metabolism, and 3) the theoretical contribution of the degree of ketonemia achieved to brain energy metabolism. Methods Eight healthy adults (26 ± 1 y old) were given an MCT supplement for 4 wk (4 times/d; total of 20 g/d for 1 wk followed by 30 g/d for 3 wk). Ketones, glucose, triacylglycerols, cholesterol, free fatty acids, and insulin were measured over 8 h during two separate metabolic study days before and after MCT supplementation. Using isotope ratio mass spectroscopy, 13C-D-β-hydroxybutyrate and 13C-trioctanoate β-oxidation to 13CO2 was measured over 12 h on the pre- and post-MCT metabolic study days. Results On the post-MCT metabolic study day, plasma ketones (β-hydroxybutyrate plus acetoacetate) peaked at 476 μM, with a mean value throughout the study day of 290 μM. Post-MCT, 13C-trioctanoate β-oxidation was significantly lower 1 to 8 h later but higher 10 to 12 h later. MCT supplementation did not significantly alter 13C-D-β-hydroxybutyrate oxidation. Conclusions This MCT supplementation protocol was mildly and safely ketogenic and had no side effects in healthy humans on their regular diet. This degree of ketonemia is estimated to contribute up to 8% to 9% of brain energy metabolism.

Epilepsy is a chronic disturbance of brain function characterized by the presence of recurrent and spontaneous seizures, making one of the most frequent and severe neurological diseases, affecting approximately 50 million people worldwide, mainly children. Among these, 40% had antiepileptic drug refractory seizures. Non-drug options as surgery, vagus nerve stimulation and the ketogenic diet are timely. This diet, used since 1921 in treatment of drug-resistant epilepsy is characterized by a high concentration of lipids and often by low concentration of carbohydrates and proteins. Traditionally, the ketogenic diet use long chain triacylglycerols (LCT), however, the medium chain triacylglycerols (MCT) are considered an alternative substrate for promoting faster ketonemia-ketonuria. The oil from coconut (Cocos nucifera L.) is a natural source of MCT, and is used for several purposes, including therapeutic. This dissertation aims to investigate the effects of the ketogenic diet based on coconut oil and soybean oil on epileptic seizures in rats, consists of a review chapter, entitled Drug-resistant epilepsies: an emphasis on treatment ketogenic, and an article from the results, entitled Effects of ketogenic diet based on coconut oil on the seizures of rats with epilepsy induced by pilocarpine. The article deals an experimental study conducted in Wistar rats, divided into three groups (n=10), named according to the diet received, in Control (standard diet AIN-93G), CetoTAGcoco (ketogenic diet based in coconut oil; AIN-93G diet modified to contain 7% soybean oil, 22.79% of extra virgin coconut oil and 40% margarine) and CetoTAGsoja (ketogenic diet based in soybean oil; AIN-93G diet modified to contain 29.79% of soybean oil and 40% margarine). The ratio lipid:carbohydrate+protein of ketogenic diets was 3.5:1 (control diet, 1:11.8). The experimental period lasted 19 days. The animals fed ketogenic diets showed food intake (g) below, however, dispend energetic and weight gain similar to Control group. The behavioral analysis showed that the experimental groups did not differ in frequency and duration of seizures, however, the animals in group CetoTAGcoco had shorter duration of seizures in the 19th day, that the Control group (0.00±0.00 against 22.78±2.95, respectively, P

Fats and spreads are consumed daily by most people, thereby providing a good platform for functional ingredients. Products with modified fat content and composition have been available for several decades. During the last two decades, novel technologies have allowed incorporation of a variety of fat-soluble as well as water-soluble functional components into fats and spreads. This chapter gives an overview of some functional ingredients used in these products today: phytosterols, antioxidants, minerals, probiotics and milk peptides.