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.
EFFECTS OF STRUCTURED LIPID CONTAINING OMEGA-3 AND MEDIUM CHAIN FATTY ACIDS ON SERUM LIPIDS AND IMMUNOLOGICAL VARIABLES IN MICE
Article first published online: 23 FEB 2007
Journal of Food Biochemistry
Volume 23, Issue 2, pages 197–208, June 1999
How to Cite
LEE, K.-T., AKOH, C. C. and DAWE, D. L. (1999), EFFECTS OF STRUCTURED LIPID CONTAINING OMEGA-3 AND MEDIUM CHAIN FATTY ACIDS ON SERUM LIPIDS AND IMMUNOLOGICAL VARIABLES IN MICE. Journal of Food Biochemistry, 23: 197–208. doi: 10.1111/j.1745-4514.1999.tb00014.x
- Issue published online: 23 FEB 2007
- Article first published online: 23 FEB 2007
- 10 February 1998, 8 June 1998
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.