10.1021/acs.jafc.8b00530.s002
Po-Sheng Wang
Po-Sheng
Wang
Ching-Hua Kuo
Ching-Hua
Kuo
Hsin-Chou Yang
Hsin-Chou
Yang
Yu-Jen Liang
Yu-Jen
Liang
Ching-Jang Huang
Ching-Jang
Huang
Lee-Yan Sheen
Lee-Yan
Sheen
Wen-Harn Pan
Wen-Harn
Pan
Postprandial Metabolomics Response to Various Cooking
Oils in Humans
American Chemical Society
2018
postprandial serum samples
Postprandial Metabolomics Response
soybean oil
squares discriminant analysis
acid metabolism
Various Cooking Oils
MUFA
33 serum metabolites
postprandial metabolomic profiles
palm oil
Humans Lipids account
2018-05-01 00:00:00
Journal contribution
https://acs.figshare.com/articles/journal_contribution/Postprandial_Metabolomics_Response_to_Various_Cooking_Oils_in_Humans/6227033
Lipids account for a high proportion
of dietary calories, which
greatly affect human health. As a result of differences in composition
of fatty acid of individual cooking oils, certain biological effects
of these oils may vary. This study aimed to compare postprandial metabolomic
profiles of six commonly consumed cooking oils/fats. Adopting a switch-over
experimental design (<i>n</i> = 15), we carried out a human
feeding study with six groups (control without oils, soybean oil,
olive oil, palm oil, camellia oil, and tallow) and collected fasting
and postprandial serum samples. The metabolomic profile was measured
by ultra-high-pressure liquid chromatography–quadrupole time
of flight. We observed significant differences between the control
group and experimental groups for 33 serum metabolites (false discovery
rate; <i>p</i> < 0.05), which take part in lipid digestion,
fatty acid metabolism, metabolism of pyrimidines and pyrimidine nucleosides,
amino acid metabolism, neurobiology, and antioxidation. Sparse partial
least squares discriminant analysis revealed distinct metabolomics
patterns between monounsaturated fatty acid (MUFA) and saturated fatty
acid oils, between soybean oil, olive oil, and palm oil, and between
two MUFA-rich oils (olive and camellia oils). The present metabolomics
study suggests shared and distinct metabolisms of various cooking
oils/fats.