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Interrelationship of stearic acid content and triacylglycerol composition of lard, beef tallow and cocoa butter in rats

Lipids volume 28, pages 539–547 (1993)Cite this article

Abstract

We investigated modes whereby stearic acid (18∶0) exerts a neutral or cholesterol-lowering effect using dietary fats which provided graded levels of 18∶0 and distinct triacylglycerol (TAG) profiles. Male Sprague-Dawley rats (150–175 g) were fed diets containing 0.2% cholesterol and 16% fat from corn oil, or from 1% corn oil plus 15% lard (13.2% 18∶0), beef tallow (19.2% 18∶0) or cocoa butter (34.7% 18∶0) for 3 wk, and then killed in a fasted or fed state. Chylomicron (CM) fatty acid profiles suggested reduced absorption of 18∶0 with greater 18∶0 intake. CM TAG profiles indicated a reduction or loss of two TAG species compared to the TAG profiles of the stearate-rich diets: 1-palmitoyl-2-oleoyl-3-stearoyl glycerol (POS) and 1,3-distearoyl-2-oleoyl glycerol (SOS). Hepatic total cholesterol concentrations were 54–77% lower (P<0.01) in the cocoa butter-fed than the lard- and beef tallow-fed groups. The cocoa butter group showed a significantly lower ratio of high-density lipoprotein esterified/free cholesterol than all other groups. Hepatic stearoyl-CoA and oleoyl-CoA concentrations, the substrate and product for hepatic δ9 desaturase, were not significantly different for corn oil-fed and cocoa butter-fed groups in spite of a large difference in 18∶0 intake. These data suggest that the neutral or cholesterol-lowering effect of 18∶0 is not due to hepatic conversion of stearic to oleic acid, and that POS and SOS are poorly absorbed from stearate-rich dietary fats.

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Abbreviations

ANOVA:

analysis of variance

Cn :

total acyl carbon number

CM:

chylomicron

E/F:

esterified/free

EC:

esterified cholesterol

FAME:

fatty acid methyl esters

GC-FID:

gas chromatography-flame-ionization detection

GLM:

general linear models

HDL:

high-density lipoprotein

LDL:

low-density lipoprotein

L:

linoleic acid

O:

oleic acid

P:

palmitic acid

POP:

1,3-dipalmitoyl-2-oleoyl glycerol

POS:

1-palmitoyl-2-oleoyl-3-stearoyl glycerol

SOS:

1,3-distearoyl-2-oleoyl glycerol

TAG:

triacylglycerol

TG:

triglycerides

VLDL:

very low density lipoprotein

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Authors and Affiliations

  1. Department of Nutritional Sciences, University of Wisconsin, 1415 Linden Drive, 53706, Madison, Wisconsin

    Cathy C. Monsma & Denise M. Ney

Authors
  1. Cathy C. Monsma
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  2. Denise M. Ney
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Monsma, C.C., Ney, D.M. Interrelationship of stearic acid content and triacylglycerol composition of lard, beef tallow and cocoa butter in rats. Lipids 28, 539–547 (1993). https://doi.org/10.1007/BF02536086

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  • DOI: https://doi.org/10.1007/BF02536086

Keywords

  • Cholesteryl Ester
  • Cocoa Butter
  • Beef Tallow
  • Stearic Acid Content
  • Esterify Cholesterol