Abstract
Structured triglycerides (STs) containing both medium-chain fatty acids (MCFA) and polyunsaturated fatty acids (PUFA) in the same molecule offer nutritional and therapeutic benefits. The aim of this work was to establish the incorporation of MCFA into fish oil triglycerides (TAGs), while maintaining substantial levels of docosahexaenoic and eicosapentaenoic acids. The effects of different acyl donors (capric acid methyl ester/MeC10 or medium chain triglyceride/TCM) and of the catalyst (chemical or enzymatic) on the fatty acid composition of the reaction product were studied. The fatty acid composition of the fish oil TAG was modified after interesterification to contain MCFA, and it depended on the catalyst and on the substrates. Thermograms obtained by Differential Scanning Calorimetry (DSC) showed that interesterification promoted noteworthy changes in the melting profile of the samples. STs of clinical nutrition interest containing both EPA and DHA obtained from fish oil along with MCFA were successfully produced.
Highlights
Medium-chain triglycerides (MCTs) containing medium-chain saturated fatty acids (MCFA, C6:0 to C12:0), show higher mobility and solubility than long-chain fatty acids (LCFA), and they are rapidly and almost completely oxidized (Bell and Bradley, 1997; Dunford, 2004; Jones et al, 2006; St-Onge and Borsarge, 2008)
Commercial lipid emulsions containing a physical mixture of long-chain triglycerides (LCT) together with MCT have been used for years in INCORPORATION OF MEDIUM CHAIN FATTY ACIDS INTO FISH OIL TRIGLYCERIDES BY CHEMICAL AND
The total n3 fatty acid content in the original ROPUFA® fish oil was 31.92 %, with a predominance of EPA and DHA, and no mediumchain fatty acids (MCFA) was identified in this sample
Summary
Medium-chain triglycerides (MCTs) containing medium-chain saturated fatty acids (MCFA, C6:0 to C12:0), show higher mobility and solubility than long-chain fatty acids (LCFA), and they are rapidly and almost completely oxidized (Bell and Bradley, 1997; Dunford, 2004; Jones et al, 2006; St-Onge and Borsarge, 2008). MCFAs, mainly caprylic and capric acids, seem to be neutral with respect to their low-density lipoproteinscholesterol (LDL-C) raising properties (Nicolosi, 1997), there are some concerns regarding the possible effects of MCFA consumption on plasma lipid concentrations (Cater et al, 1997; Kubow, 1996; Osborn and Akoh, 2002; St-Onge, 2005). Caprylic and capric acids are more useful in combination with long-chain polyunsaturated fatty acids (PUFAs) in formulas to provide essential fatty acids via the PUFAs (Mu and Hoy, 2000; Osborn and Akoh, 2002; Hartvigsen et al, 2003).
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