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Fatty Acid Composition of Lymph Lipids from Bats Fed Fresh and Thermally Oxidized Fats¹

University of Illinois, Urbana, Illinois

ABSTRACT

The absorption of fresh and thermally oxidized samples of milk fat, coconut oil, corn oil, and olive oil was studied in lymph-cannulated rats. One milliliter of the various fats was given to the animals by stomach tube and the lymph collected over a period of 24 hr. The fatty acid composition of the dietary fat and the lymph fat was determined by gas-liquid chromatography.

The absorption of thermally oxidized fats via the lymph was found to be selective in both quantity and quality. Approximately 10% less thermally oxidized fat than fresh fat was absorbed. Furthermore, differences in absorption between oxidized and fresh fat were found to be greater for highly unsaturated fats, namely, corn oil and olive oil.

There was practically no difference in the percentage of saturated fatty acids absorbed from heated as compared to that of the corresponding fresh fat. However, thermal oxidation lowered the absorption of unsaturated fatty acids via lymph.

¹ Funds for support of these studies were made available by the National Institutes of Health Grant A-1671 and the American Dairy Association.

² Dairy Chemistry Division, National Dairy Research Institute, Karnal, Punjab, India.

³ Department of Internal Medicine, Nagasaki University Medical School, Nagasaki, Japan.