Effect of dietary calcium on the absorption of triglycerides esterified at 1,2 and 1,3 positions of glycerol with long chain saturated fatty acids in rats

Abstract

We investigated the effect of dietary Ca on the absorption of 1,3-dipalmitoyl-2-oleoyl glycerol (POP), 1(3),2-dipalmitoyl-3-oleoyl glycerol (PPO), cocoa butter (CB) which contained 1-palmitoyl-2-oleoyl-3-stearoyl glycerol (POS) as major triglycerides, chocolate (Choco) made from cocoa butter and corn oil. Rats were fed the diets containing 10% of one of the above lipids for 7 days. The apparent absorption efficiency of nutrients, especially fat, were lower in rats fed CB+Ca or POP+Ca diet than those fed CB or PPO+Ca diet. The low apparent absorption efficiency of fat was due to the low absorption efficiency of palmitic and stearic acids. Absorbed fat energy was 10% lower in CB+Ca diet group than in CB diet group, and was 18% lower in Choco+Ca diet group than in corn oil diet group. Although the apparent absorption efficiency of energy was lower in Choco diet group than in corn oil diet group, the apparent absorption efficiency of palmitic and stearic acids in Choco were larger than those in cocoa butter even when Ca was fortified. The apparent absorption efficiency of Ca were lower in rats fed Ca-fortified diets than in Ca-non-fortified groups, however absolute amounts of absorbed Ca were not different among all the groups. The present results suggest that Ca-fortification decreased the apparent absorption efficiency of fat with long chain saturated fatty acids, particularly at 1,3 positions of glyceride, and the apparent absorption efficiency of saturated fatty acids in foodstuff such as chocolate were also decreased by Ca-fortification.