Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health.

Andreina Alfieri,Stefania Orrù,Daniela Vitucci,Aurora Daniele,Esther Imperlini,Annamaria Mancini,Pasqualina Buono,Ersilia Nigro

doi:10.3390/ijms19010104

Abstract

The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines the physical properties of the fats and influences their absorption, metabolism and uptake into tissues. Fat interesterification is a process that implies a positional distribution of fatty acids (FAs) within the TAG molecules, generating new TAG species, without affecting the FA cis-trans natural balance. The interesterified (IE) fats, frequently used in the food industry comprise fats that are rich in long-chain saturated FAs, such as palmitic acid (16:0) and stearic acid (18:0). Within the interesterified fats, a critical role is played by FA occupying the sn-2 position; in fact, the presence of an unsaturated FA in this specific position influences early metabolic processing and postprandial clearance that in turn could induce atherogenesis and thrombogenesis events. Here, we provide an overview on the role of TAG structures and interesterified palmitic and stearic acid-rich fats on fasting and postprandial lipemia, focusing our attention on their physical properties and their effects on human health.

Highlights

Fatty acids (FAs) constitute the main components of fat: triacylglycerols (TAGs), cholesterol esters and phospholipids
This review provides an overview on the effects of IE fats, currently used in human nutrition, on fasting and postprandial lipemia, and highlights that further studies are needed in order to clarify their impact on human health
Few data regarding the effects of randomized fatty acids (FAs) on fasting plasma lipemia are available so far; they indicate that the consumption of meals with IE fats does not influence, or is able to reduce, fasting lipemic profiles compared to consumption of meals containing a mixture of native fats with the same FA profile

Summary

Introduction

Fatty acids (FAs) constitute the main components of fat: triacylglycerols (TAGs), cholesterol esters and phospholipids. Along with the above mentioned beneficial effects played by FAs, it is widely known that no more than 20–25% of energy intake should come from FAs and that a high-fat diet increases the risk for cardiovascular diseases (CVD). In these equations, artificial trans and interesterified (IE) FAs have to be taken into account, both of them being obtained by chemical processing in food industries. FFuurrtthheerrmmoorree,, tthhee SSFFAA ccoommppoossiittiioonn mmaayy ddiiffffeerr bbeettwweeeenn ppllaanntt aanndd aanniimmaall ffaattss,, eevveenn wwhheenn tthheeyy bbootthh eexxhhiibbiitt ssiimmiillaarr lleevveellss ooff ssaattuurraattiioonn. Abbreviations used for fatty acids (FAs) on the three position of triacylglycerols (TAGs): P, palmitic acid; O, oleic acid; S, stearic acid; L, linoleic acid; D, dodecanoic acid; M, myristic acid; B, butyric acid; C, capric acid

Postprandial Fate of Native and Interesterified Dietary Fats

Effect of Interesterified Fats on Fasting and Postprandial Lipemia

Findings

Conclusions