Effects of equivalent medium-chain diacylglycerol or long-chain triacylglycerol oil intake via muffins on postprandial triglycerides and plasma fatty acids levels

Ayoung Lee, Hye Jin Yoo, Minkyung Kim, Minjoo Kim, Jong Hun Choi, Chulyoung Lee, Jong Ho Lee

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

We assessed the effects of medium-chain diacylglycerol (MCDG) oil on postprandial triglycerides (TGs) and plasma fatty acids through a clinical trial (NCT03415568; clinicaltrials.gov). Meal tolerance tests using muffins containing 15 g of MCDG oil (MCDG muffins, test) or long-chain triacylglycerol (LCT) oil (LCT muffins, control) were conducted. Blood samples were collected under fasting conditions (0 h) and at 2, 3, 4, and 6 h after muffin ingestion. Compared to LCT muffin consumption, serum TG and chylomicron-TG levels were significantly lower at 3 and 4 h and at 4 h, respectively. The area under the curve for serum TG and chylomicron-TG decreased approximately 13% after MCDG muffin consumption although the decreases were not statistically significant (borderline significance: TG AUC; p = 0.052, Chylomicron-TG; p = 0.081). Postprandial fatty acid levels (palmitic acid, stearic acid, and linoleic acid) were also decreased after MCDG muffin intake. These results suggest potential benefits of MCDG oil in postprandial lipid control.

Original languageEnglish
Pages (from-to)299-305
Number of pages7
JournalJournal of Functional Foods
Volume53
DOIs
Publication statusPublished - 2019 Feb

Bibliographical note

Funding Information:
This work was supported by the Mid-Career Researcher Program ( NRF-2016R1A2B4011662 ) of the National Research Foundation of Korea (NRF) grant funded by the Korean Government (MSIT).

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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