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

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Lipids

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

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  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

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