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 journalArticle

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 1

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muffins
long chain triacylglycerols
Diglycerides
diacylglycerols
Oils
Triglycerides
Fatty Acids
triacylglycerols
fatty acids
oils
chylomicrons
Chylomicrons
blood serum
Area Under Curve
meals (menu)
stearic acid
palmitic acid
fasting
linoleic acid
clinical trials

All Science Journal Classification (ASJC) codes

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

Cite this

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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.",
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Effects of equivalent medium-chain diacylglycerol or long-chain triacylglycerol oil intake via muffins on postprandial triglycerides and plasma fatty acids levels. / Lee, Ayoung; Yoo, Hye Jin; Kim, Minkyung; Kim, Minjoo; Choi, Jong Hun; Lee, Chulyoung; Lee, Jong Ho.

In: Journal of Functional Foods, Vol. 53, 01.02.2019, p. 299-305.

Research output: Contribution to journalArticle

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