1 3-dipalmitoyl-2-oleoylglycerol 1 3-distearoyl-2-oleoylglycerol and trioleoylglycerol do not differ in their effects on postprandial levels of plasminogen activator inhibitor-1 and markers of inflammation in healthy Malaysian adults

Lee Verna Kar Mun, . and Ng Tony Kock Wai, . and Kalanithi Nesaretnam, . and Toh Simon Wai Hong, . and Voon Phooi Tee, . 1 3-dipalmitoyl-2-oleoylglycerol 1 3-distearoyl-2-oleoylglycerol and trioleoylglycerol do not differ in their effects on postprandial levels of plasminogen activator inhibitor-1 and markers of inflammation in healthy Malaysian adults. pp. 266-272. ISSN 1511-2780

The 1 3-dipalmitoyl-2-oleoylglycerol (POP) 1 3-distearoyl-2-oleoylglycerol (SOS) and trioleoylglycerol (OOO)- type of fats have different melting characteristics that may affect postprandial haemostatic and inflammatory marker concentrations. We tested the hypothesis that the predominance of either palmitic acid (16:0) stearic acid (18:0) or oleic acid (18:1) at the sn-1 and sn-3 positions of edible fats has different effects on postprandial haemostatic and inflammatory responses. Each of the 36 healthy adults (18 males 18 females) received three different test muffins each containing 53 g of test fat i.e. palm mid-fraction (PMF; POP-rich) shea stearin(SS; SOS-rich) or high-oleic sunflower oil (HOSF; OOO-rich) on different mornings in random order separated by two weeks. During a postprandial test each subject was provided with a test muffin plus a low-fat milkshake (total 3.67 MJ or 876 kcal) in the morning and blood samples were collected at half-hourly intervals until 4.0 hr. Overall no significant difference (p0.017) was observed between the three test meals for postprandial responses in plasma PAI-1 interleukin-6 (IL-6) and tumour necrosis factor“ (TNF-)levels. The POP-SOS and OOO- type of tests fats induced similar postprandial responses in haemostatic and inflammatory markers measured in the present subjects.

Full text available from: Official URL: http://jopr.mpob.gov.my/13-dipalmitoyl-2-oleoylgly...

Abstract

The 1 3-dipalmitoyl-2-oleoylglycerol (POP) 1 3-distearoyl-2-oleoylglycerol (SOS) and trioleoylglycerol (OOO)- type of fats have different melting characteristics that may affect postprandial haemostatic and inflammatory marker concentrations. We tested the hypothesis that the predominance of either palmitic acid (16:0) stearic acid (18:0) or oleic acid (18:1) at the sn-1 and sn-3 positions of edible fats has different effects on postprandial haemostatic and inflammatory responses. Each of the 36 healthy adults (18 males 18 females) received three different test muffins each containing 53 g of test fat i.e. palm mid-fraction (PMF; POP-rich) shea stearin(SS; SOS-rich) or high-oleic sunflower oil (HOSF; OOO-rich) on different mornings in random order separated by two weeks. During a postprandial test each subject was provided with a test muffin plus a low-fat milkshake (total 3.67 MJ or 876 kcal) in the morning and blood samples were collected at half-hourly intervals until 4.0 hr. Overall no significant difference (p0.017) was observed between the three test meals for postprandial responses in plasma PAI-1 interleukin-6 (IL-6) and tumour necrosis factor“ (TNF-)levels. The POP-SOS and OOO- type of tests fats induced similar postprandial responses in haemostatic and inflammatory markers measured in the present subjects.

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Item Type:	Article
AGROVOC Term:	Fatty acids
AGROVOC Term:	Glycerol
AGROVOC Term:	Fats
AGROVOC Term:	Body measurements
AGROVOC Term:	Body mass
AGROVOC Term:	Blood sampling
AGROVOC Term:	Foods
AGROVOC Term:	Palmitic acid
AGROVOC Term:	Stearic acid
AGROVOC Term:	Oleic acid
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	30 Apr 2025 01:13
URI:	http://webagris.upm.edu.my/id/eprint/24336

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