title: Influence of triacylglycerol structure on the postprandial response of factor VII to stearic acid-rich fats.
abstract: BACKGROUND
  The consumption of a synthetic, randomized, stearic acid-rich triacylglycerol results in decreased postprandial lipemia and activated factor VII (FVII:a) compared with cocoa butter (a nonrandomized, symmetrical, stearic acid-rich triacylglycerol). It was hypothesized that this difference is a consequence of the differences in structure between the 2 triacylglycerols.
  
  
  OBJECTIVE
  The objective was to test whether the consumption of randomized cocoa butter decreases postprandial lipemia and FVII:a.
  
  
  METHODS
  A randomized crossover trial with 17 male subjects compared the effects of meals containing 50 g fat provided as a symmetrical (cocoa butter) or an asymmetrical (randomized cocoa butter) triacylglycerol on postprandial changes in lipids, chylomicron composition, and FVII:a.
  
  
  RESULTS
  After randomization, the postprandial area under the curve for plasma triacylglycerol decreased by 41% (P < 0.01). At 3 h the plasma concentrations of triacylglycerol, palmitic acid, stearic acid, and oleic acid were 26%, 18%, 34%, and 19% lower, respectively. The proportion of oleic acid in the sn-2 position of the chylomicron triacylglycerol was reduced from 67.4 mol% to 35.9 mol% and resulted in an increase in the proportion of stearic acid in the sn-2 position from 9.2 mol% to 25.4 mol%. FVII:a did not increase 6 h after consumption of the randomized cocoa butter (: 1.2; 95% CI: -2.7, 4.6 U/L) but increased significantly (: 7.7; 95% CI: 2.5,12.9 U/L) 6 h after consumption of the unrandomized cocoa butter.
  
  
  CONCLUSIONS
  Symmetrical stearic acid-rich triacylglycerol with oleic acid in the sn-2 position appears to be absorbed more rapidly than is asymmetrical triacylglycerols with long-chain saturated fatty acids in the sn-2 position, which leads to activation of FVII.
authors.affiliation: Department of Nutrition & Dietetics, Nutrition Food and Health Research Centre, King's College London, United Kingdom. tom.sanders@kcl.ac.uk
authors.forename: Thomas A B
authors.initials: TA
authors.lastname: Sanders
authors.forename: Sarah E E
authors.initials: SE
authors.lastname: Berry
authors.forename: George J
authors.initials: GJ
authors.lastname: Miller
mesh_terms: D000328:Adult; D002914:Chylomicrons / Q000032:analysis; D018592:Cross-Over Studies; D004041:Dietary Fats; D015942:Factor VIIa / Q000032:analysis*; D005215:Fasting; D005502:Food; D006801:Humans; D007700:Kinetics; D008055:Lipids / Q000097:blood*; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000097:blood; D019308:Palmitic Acid / Q000097:blood; D013229:Stearic Acids / Q000008:administration & dosage* / Q000032:analysis / Q000097:blood; D014280:Triglycerides / Q000008:administration & dosage / Q000097:blood / Q000737:chemistry*
chemical_list: D002914:Chylomicrons; D004041:Dietary Fats; D008055:Lipids; D013229:Stearic Acids; D014280:Triglycerides; D019301:Oleic Acid; D019308:Palmitic Acid; C031183:stearic acid; C052387:cocoa butter; D015942:Factor VIIa