EFFECTS OF STRUCTURED LIPID CONTAINING OMEGA-3 AND MEDIUM CHAIN FATTY ACIDS ON SERUM LIPIDS AND IMMUNOLOGICAL VARIABLES IN MICE

Authors


  • Supported by Food Science Research. Authors appreciate the expert technical assistance of campus veterinarian, Christopher S. King in the Franklin College of Arts and Science and Steve G. Hilliard in Cell Analysis Facility.

Corresponding Author: Dr. Casimir C. Akoh, Department of Food Science and Technology, Food Science Building, Rm 211, The University of Georgia, Athens, GA 30602-7610, E-mail: cmscakoh@arches.uga.edu. TEL:706-542-1067, FAX:706-542-1050

Abstract

Diets supplemented with enzymatically produced structured lipid (SL) containing n-3 polyunsaturated fatty acids (eicosapentaenoic and docosahexaenoic) and caprylic acid or soybean oil (16.7 g/100 g) were fed to 4 to 6 week old female mice for 21 days. The effect of the diets on serum lipids (HDL-cholesterol, LDL-cholesteol. total cholesterol, triacylglycerol) and glucose concentrations were determined. The concentration of total cholesterol (49%), LDL cholesterol (35.4%) and triacylglycerol (53.2%) were significantly lowered in SL-fed group. The body weight gain in mice fed the soybean oil diet (control group) was significantly (p<0.05) greater than that in mice fed the SL diet after 21 days. The proportion of total T-cells (Thy 1.2+), T helper cells (CD4+), and T cytotoxic-suppressor cells (CD8+) in spleen were not significantly different between the two dietary groups as determined by flow cytometry.

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