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The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the rat

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Summary

Background

The digestion fate of milk fat depending on its supramolecular structure for a given dairy product composition has rarely been studied.

Aim of the study

To highlight differences of lipid digestion, we measured (i) the plasma triacylglycerol and cholesterol concentrations and (ii) the total plasma fatty acid profile of fasted rats force–fed with different dairy preparations; the three creams and the unemulsified preparation had a similar composition with different and controlled fat suprastructures.

Methods

All preparations, manufactured in the laboratory from a given milk batch, contained 205 ± 3 g • kg–1 fat that was either fed (i) unemulsified consecutively to the skim milk phase, or as a cream with the following fat globule structures: (ii) native milk fat globules of ~4 μm covered with the native milk fat globule membrane (MFGM), (iii) small native milk fat globules of ~2 μm selected from the latter by microfiltration and covered by the MFGM, or (iv) fine homogenized fat droplets of ~1 μm covered mainly with caseins.

Results

The plasma triacylglycerol appearance was delayed for the creams compared with the rapid onset for the unemulsified preparation. At 90 and 180 min after feeding, the plasma triacylglycerol enrichment was significantly lower for the homogenized cream than for the unemulsified preparation. At 120 min after feeding, triacylglycerol enrichment was significantly lower for each cream than for the unemulsified preparation. At 180 min after feeding, the plasma relative enrichment in C12, C14, C15, C16 and C18:1 n–9 fatty acids was significantly lower for the homogenized cream than for unemulsified fat and regular cream.

Conclusions

Global lipid digestion based on plasma triacylglycerol enrichment and relative enrichments in some fatty acids was decreased with small homogenized milk fat droplets compared to unemulsified milk fat. These data show that dairy products with the same composition but varying in fat supramolecular structure result in different kinetics of lipid digestion, which could be of health concern.

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Abbreviations

AMF:

Anhydrous milk fat

d32 :

Sauter volume–surface average diameter

d43 :

Volumic average diameter

F:

Fat surface area

FA:

Fatty acid

HC:

Homogenized milk fat droplet–Cream

MFGM:

Milk fat globule membrane

ρ:

Milk fat density

RC:

Regular native milk fat globule–Cream

S:

Specific surface area

SC:

Small native milk fat globule–Cream

TAG:

Triacylglycerol

UP:

Unemulsified preparation composed of skim milk and AMF

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Authors and Affiliations

  1. Mécanismes Moléculaires du Diabète, INRA UMR 1235—INSERM U 449, Faculté de Médecine R. Laënnec, Université Claude Bernard—Lyon I, 8, rue Guillaume Paradin, 69372, Lyon cedex 08, France

    M.-C. Michalski

  2. Science et Technologie du Lait et de l’Œuf, UMR INRA 1253, Rennes, France

    M.-C. Michalski, Ch. Lopez, N. Leconte & V. Briard

  3. Physiopathologie des Lipides et Membranes, UMR 585, INSERM/INSA de Lyon IMBL, Villeurbanne, France

    A. F. Soares & A. Geloen

Authors
  1. M.-C. Michalski
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  2. A. F. Soares
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  3. Ch. Lopez
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  4. N. Leconte
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  5. V. Briard
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  6. A. Geloen
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Correspondence to M.-C. Michalski.

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Michalski, MC., Soares, A.F., Lopez, C. et al. The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the rat. Eur J Nutr 45, 215–224 (2006). https://doi.org/10.1007/s00394-006-0588-9

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  • DOI: https://doi.org/10.1007/s00394-006-0588-9

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