Influence of medium-chain triglyceride-based lipid emulsion on rat polymorphonuclear cell functions

Total parenteral nutrition (TPN) is a life-saving intervention for infants that are unable to feed by mouth. Infants that remain on TPN for extended periods of time are at risk for the development of liver injury in the form of parenteral nutrition associated cholestasis (PNAC). Current research suggests the lipid component of TPN is a factor in the development of PNAC. Most notably, the fatty acid composition, vitamin E concentration, and presence of phytosterols are believed key mediators of lipid emulsion driven PNAC development. New emulsions comprised of fish oil and medium chain triglycerides show promise for reducing the incidence of PNAC in infants. In this review we will cover the current clinical studies on the benefit of fish oil and medium chain triglyceride containing lipid emulsions on the development of PNAC, the current constituents of lipid emulsions that may modulate the prevalence of PNAC, and potential new supplements to TPN to further reduce the incidence of PNAC.

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Metabolic studies of a lipid emulsion containing medium-chain triglyceride in perioperative and total parenteral nutrition infusions

World Journal of Surgery ◽

10.1007/bf01656088 ◽

1986 ◽

Vol 10 (1) ◽

pp. 38-46 ◽

Cited By ~ 25

Author(s):

Raymond F. H. Dawes ◽

Gavin T. Royle ◽

Ashley R. Dennison ◽

Phillip J. Crowe ◽

Madeline Ball

Keyword(s):

Parenteral Nutrition ◽

Total Parenteral Nutrition ◽

Lipid Emulsion ◽

Medium Chain Triglyceride ◽

Medium Chain ◽

Metabolic Studies

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Medium-chain-triglyceride lipid emulsion: metabolism and tissue distribution

American Journal of Clinical Nutrition ◽

10.1093/ajcn/52.3.502 ◽

1990 ◽

Vol 52 (3) ◽

pp. 502-508 ◽

Cited By ~ 51

Author(s):

R C Johnson ◽

S K Young ◽

R Cotter ◽

L Lin ◽

W B Rowe

Keyword(s):

Tissue Distribution ◽

Lipid Emulsion ◽

Medium Chain Triglyceride ◽

Medium Chain

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Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

Foods ◽

10.3390/foods10030500 ◽

2021 ◽

Vol 10 (3) ◽

pp. 500

Author(s):

Zala Gombač ◽

Ilja Gasan Osojnik Črnivec ◽

Mihaela Skrt ◽

Katja Istenič ◽

Andreja Knez Knafelj ◽

...

Keyword(s):

Aqueous Solutions ◽

Medium Chain Triglyceride ◽

Storage Conditions ◽

Sorbitan Monooleate ◽

Medium Chain ◽

Poorly Soluble

Lutein is a challenging compound to incorporate into food, as it is poorly soluble and unstable in aqueous solutions. In this study, the aim was to prepare stable encapsulates of lutein and lutein esters using feasible and straightforward techniques. Fine suspensions based on polyoxyethylene sorbitan monooleate and medium-chain triglyceride oil micelle-like units with 3.45% lutein esters or 1.9% lutein equivalents provided high encapsulation efficiencies of 79% and 83%, respectively. Lutein encapsulated in fine suspensions showed superior stability, as 86% was retained within the formulation over 250 days at 25 °C in the dark. Under the same storage conditions, only 38% of lutein remained in corresponding formulations. Higher encapsulation efficiencies were achieved with lecithin emulsions, at up to 99.3% for formulations with lutein, and up to 91.4% with lutein esters. In lecithin emulsions that were stored for 250 days, 17% and 80% of lutein and lutein esters, respectively, were retained within the formulations.

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