scholarly journals Investigation of the spontaneous nanoemulsification process with medium- and long-chain triglycerides

2021 ◽  
Vol 197 ◽  
pp. 111432
Author(s):  
Yasmine Jamoussi ◽  
Taghrid Zaiter ◽  
Catherine Desrumaux ◽  
Niyazi Acar ◽  
Yann Pellequer ◽  
...  
Keyword(s):  
Long Chain Triglycerides ◽  
Long Chain

Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

1996 ◽  
Vol 76 (03) ◽  
pp. 369-371 ◽  
Author(s):  
T A B Sanders ◽  
G J Miller ◽  
Tamara de Grassi ◽  
Najat Yahia
Keyword(s):  
Fatty Acids ◽  
Dietary Fatty Acids ◽  
Factor Vii ◽  
Fat Intake ◽  
Long Chain Fatty Acids ◽  
Postprandial Lipaemia ◽  
Increased Risk ◽  
Coagulant Activity ◽  
Long Chain Triglycerides ◽  
Long Chain

SummaryFactor VII coagulant activity (FVIIc) is associated with an increased risk of fatal ischaemic heart disease (IHD). Several reports have suggested that dietary fat intake or hypertriglyceridaemia are associated with elevated levels of FVII. This study demonstrates that an intake of long-chain fatty acids sufficient to induce postprandial lipaemia in healthy subjects leads to a substantial elevation in both FVIIc and the concentration of FVII circulating in the activated form. Such an increase in FVIIc could not be induced by medium-chain triglycerides. These results suggest that the consumption of a sufficient amount of long-chain triglycerides to induce postprandial lipaemia induces the activation of FVII.

scholarly journals Effects of medium‐ and long‐chain triglycerides on sleep and thermoregulatory processes in neonates

1998 ◽  
Vol 7 (1) ◽  
pp. 31-39 ◽  
Author(s):  
FREDERIC TELLIEZ ◽  
VERONIQUE BACH ◽  
GERARD DEWASMES ◽  
ANDRE LEKE ◽  
JEAN‐PIERRE LIBERT
Keyword(s):  
Long Chain Triglycerides ◽  
Long Chain

Effect of medium- and long-chain triglycerides on lower esophageal sphincter pressure: role of CCK

1998 ◽  
Vol 274 (6) ◽  
pp. G1160-G1165
Author(s):  
M. Ledeboer ◽  
A. A. M. Masclee ◽  
I. Biemond ◽  
C. B. H. W. Lamers
Keyword(s):  
Lower Esophageal Sphincter ◽  
Lower Esophageal Sphincter Pressure ◽  
Saline Control ◽  
Sphincter Pressure ◽  
Gallbladder Volume ◽  
Esophageal Sphincter ◽  
Long Chain Triglycerides ◽  
Intraduodenal Administration ◽  
Long Chain ◽  
Cck Release

Fat meals are known to decrease lower esophageal sphincter (LES) pressure, possibly through postprandial CCK release. Dietary fat consists mainly of long-chain triglycerides (LCT), which potently stimulate CCK secretion. This effect contrasts with that of medium-chain triglycerides (MCT), which do not induce CCK release. We recorded LES pressure and gallbladder volume in six healthy subjects on five separate occasions during intraduodenal administration of 1) saline control, 2) LCT, 3) MCT, 4) LCT during intravenous infusion of the CCK receptor antagonist loxiglumide, and 5) MCT together with loxiglumide. LES pressure decreased significantly during administration of both LCT and MCT. Loxiglumide completely prevented the reduction in LES pressure during intraduodenal LCT, but not during intraduodenal MCT. Gallbladder volume decreased during LCT, but not during MCT. It is concluded that intraduodenal administration of equimolar amounts of both LCT and MCT significantly reduces LES pressure. The effect of LCT on LES pressure is mediated by CCK. The effect of MCT is not dependent on CCK, since MCT does not release CCK and loxiglumide does not prevent the MCT-induced reduction in LES pressure.

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