Absorption of medium chain fatty acids and medium chain triglycerides, in vitro and in vivo, in comparison with long chain triglycerides

1970 ◽  
Vol 5 (2) ◽  
pp. 143-144
Author(s):  
Masasuke Masuda ◽  
S. Hosoda ◽  
Y. Tokura ◽  
Y. Yoshida ◽  
K. Kashima ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Medium Chain Triglycerides ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Long Chain Triglycerides ◽  
Long Chain ◽  
Chain Fatty Acids

Nutritional Values and Health Protective Properties Of Coconut Oil

2020 ◽  
Vol 3 (2) ◽  
pp. 1-12
Author(s):  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Coconut Oil ◽  
Medium Chain Triglycerides ◽  
Nutritional Values ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Long Chain Triglycerides ◽  
Long Chain ◽  
Chain Fatty Acids

Chemically, fat or oil is a mixture of triacylglycerol molecules, in which glycerol esterified with three fatty acids. Fatty acid is a monocarboxilic acid containing even number of carbon atom started from 4 to 22. Based on the length of fatty acid in triacylglycerol, fats and oils can be classified into two groups; medium chain triglycerides and long chain triglycerides. Coconut oil belongs to medium chain triglycerides oil because it’s fatty acids consist mostly of medium chain fatty acids (C4:0 to C12:0) and dominated by lauric acid (C12:0), hence usually called as lauric oil. In the year of 1950s, coconut oil was claimed that saturated fats, including coconut oil, could increase blood total cholesterol and hence is atherogenic, while unsaturated fats decrease total cholesterol. However, in 1990s, coconut oil was found to be different from the other saturated oils. Coconut oil composed of medium chain fatty acids with high amount of lauric acid. Coconut oil is metabolized differently from long chain triglycerides saturated oil, and therefore coconut oil has numerous beneficial nutritional values and health promotion. Consumption of food rich in medium chain fatty acids reduces the level of body fat and the decrease the risk of heart disease, diabetes, increase mother’s milk quality and active as potential antibacterial agent.  

scholarly journals PSVI-11 Evaluation of essential oils and short-medium chain fatty acids in-vitro and in-vivo on performance of nursery pigs

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 207-207
Author(s):  
Kory Moran ◽  
Jan Dirk van der Klis ◽  
Glen Almond ◽  
Eric van Heugten
Keyword(s):  
Fatty Acids ◽  
Essential Oils ◽  
Synergistic Effects ◽  
Synergistic Activity ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Broth Microdilution Method ◽  
Chain Fatty Acids

Abstract This study evaluated the anti-bacterial effects of two essential oils blends (EO1: garlic-derived allyl disulfide+d-limonene; EO2: garlic-derived allyl disulfide+γ-terpinene) and three mixtures of short-medium chain fatty acids (S-MCFA1: monolaurin enriched+C4-C12 mixture; S-MCFA2: monolaurin; S-MCFA3: monobutyrin enriched+C4-C12 mixture). In Exp. 1, the Minimum Inhibitory Concentration test (MIC; broth microdilution method using CLSI Guidelines) determined the in-vitro synergistic activity of six combinations: 1) EO1+S-MCFA1; 2) EO1+S-MCFA2; 3) EO1+S-MCFA3; 4) EO2+S-MCFA1; 5) EO2+S-MCFA2; 6) EO2+S-MCFA3; against E.coli F18 and F4. Results suggest synergistic effects for EO1+S-MCFA1, EO2+S-MCFA1, and EO2+S-MCFA2 against both E.coli strains (Tables 1). Exp. 2 evaluated supplementation of EO2 and S-MCFA1 on growth performance of weaned pigs housed in a non-sanitary environment. Pigs (n = 600; BW=7.46 ± 0.57 kg) were used in a 35-day trial. Pigs were blocked by BW and balanced by sex within pens and placed into 60 pens (10 pigs/pen). Pigs were fed a 3-phase feeding program, with periods being 7, 14, and 14 d, respectively. Dietary treatments were: A: control, B: control+0.05% EO2; C: control+0.05% EO2 + 0.075% S-MCFA1; D: control+0.05% EO2 + 0.15% S-MCFA1; E: control+0.15% S-MCFA1. Data were analyzed as RCBD in a 2×2 + 1 factorial arrangement of treatments. No interactions between EO2 and S-MCFA1 were observed on performance. During Phase 2, ADFI and ADG tended to decrease when EO2 was supplemented (536 vs 509; 358 vs 336 g/d, respectively; PE. coli. However, under the challenging conditions of this experiment, only EO2 improved feed efficiency during Phase 3.

scholarly journals The effects of dietary medium‐chain fatty acids on ruminal methanogenesis and fermentation in vitro and in vivo: A meta‐analysis

2020 ◽  
Author(s):  
Yulianri Rizki Yanza ◽  
Małgorzata Szumacher‐Strabel ◽  
Anuraga Jayanegara ◽  
Andre Meiditama Kasenta ◽  
Min Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meta Analysis ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals Effect Of Dietary Medium-Chain Fatty Acids On Campylobacter Jejuni In Broiler Chickens

2015 ◽  
Vol 46 (4) ◽  
pp. 154-158
Author(s):  
P. Hovorková ◽  
E. Skřivanová ◽  
E. Kudrnová ◽  
M. Marounek
Keyword(s):  
Fatty Acids ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Antibacterial Properties ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Beneficial Impact ◽  
Chain Fatty Acids

Abstract The inhibitory properties of a commercial product Fortibac® containing medium-chain fatty acids on Campylobacter jejuni were determined. The product is a mixture of C6:0-C14:0 fatty acids. After testing the antibacterial properties towards C. jejuni in in vitro conditions, an experimental infection on broiler chickens was performed to confirm the results. The product was admixed with feed (final concentrations 0, 0.25, and 0.5%) and broiler chickens were artificially infected with C. jejuni VFU 612. The chickens were infected on day 16 of age, while the aforementioned feed mixtures were used during the entire fattening period (days 0–35). After the infection, the dynamics of C. jejuni shedding was evaluated among treated groups and the control. Reduction of the number of campylobacters by the product with medium-chain fatty acids was not confirmed in vivo. It is assumed that the final amount of potentially active fatty acids in the digestive tract was not sufficient. The product, however, had a clear beneficial impact on mortality of infected chickens.

scholarly journals In vitro antimicrobial effect of palm oils rich in medium-chain fatty acids against mastitis-causing Gram-positive bacteria

2019 ◽  
Vol 64 (No. 8) ◽  
pp. 325-331
Author(s):  
Klára Laloučková ◽  
Lucie Malá ◽  
Paula Slaničková ◽  
Eva Skřivanová
Keyword(s):  
Fatty Acids ◽  
Dairy Cattle ◽  
Antibacterial Effect ◽  
Bovine Mastitis ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Streptococcus Uberis ◽  
Broth Microdilution Method ◽  
Chain Fatty Acids

Various pathogens causing mastitis in dairy cattle are of serious concern due to their increasing antibacterial resistance and potential transmission to other cows, calves, and the environment, especially through the milking process. Therefore, alternative approaches to antimicrobial usage in the treatment or control of mastitis in dairy cattle are severely needed. The antibacterial effect of medium-chain fatty acids (MCFAs) is known to be significant for various pathogens, but there is only limited information about the activity of MCFAs on mastitis-causing pathogens. Moreover, no evidence about the antimicrobial effects of palm oils rich in MCFAs, such as coconut, palm kernel, and tucuma oil, can be found in the current literature. The aim of this study was to evaluate the in vitro antibacterial effect of palm oils rich in MCFAs, after cleavage by an exogenous lipase from Mucor javanicus, on bovine mastitis-causing strains (Staphylococcus aureus, Streptococcus agalactiae, Streptococcus dysgalactiae, and Streptococcus uberis) by the broth microdilution method. All tested palm oils exerted antibacterial activity against eight tested bacterial strains in the range of 64–8192 µl/ml with Str. agalactiae being the most sensitive and S. aureus being the most resistant species. The results of the present study demonstrate that palm oils rich in MCFAs can serve as an alternative to the predominantly used predip and postdip procedures in bovine mastitis control, but further in vivo studies are needed to confirm the findings for their possible applications.

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