Influence of aversive bitter taste on on blood fat levels.

<p>The gastric infusion was started at 0(arrow). Immediately after the infusion, the rats (<i>n</i> = 10) were given 0.3 ml of water or bitter solution through the intraoral cannula. Values are means ± S.E.M. #<i>P</i><0.1, *<i>P</i><0.05, **<i>P</i><0.01 by paired t-test.</p

Influence of gastric infusion of sweet taste on plasma triglyceride concentration.

<p>The gastric infusion of 20% intralipid was started at 0 min (arrow). Immediately after the infusion, the rats (<i>n</i> = 11) were given 0.3 ml of water or sweet solution through the intragastric catheter. There was no significant difference in triglyceride levels between sweet and water infusion. Values are means ± S.E.M.</p

Comparison of the effects of sweet taste on blood fat levels between unconditioned rats and rats conditioned to show aversion to the taste.

<p>(A–C) upper panels: unconditioned rats (<i>n</i> = 9); (D–F) lower panels: conditioned rats (<i>n</i> = 10). Plasma concentrations of (A, D) triglyceride and (B, E) NEFA were measured after the gastric infusion of 20% intralipid (started at 0 min; arrow) and the following oral infusion of 0.3 ml of water or sweet solution. (C, F) Intake of sweet solution in 2-bottle choice test at the end of the experiment showed conditioning had occurred successfully. Values are means ± S.E.M. *<i>P</i><0.05, **<i>P</i><0.01 by paired t-test.</p

Influence of taste on recovery of radioactivity in several body tissues at 4 h after intragastric infusion of ¹⁴C-triolein in intralipid.

<p>Values are means ± S.E.M (<i>n</i> = 7–8) percentage per 1 g tissue weight of the total amount of radioactivity administered.</p

Influence of preferred sweet taste on plasma triglyceride concentration in untreated rats.

<p>The gastric infusion of 20% intralipid was started at 0 min (arrow). Immediately after the infusion, the rats (<i>n</i> = 12) were given 0.3 ml of water or sweet solution through the intraoral cannula. Values are means ± S.E.M. #<i>P</i><0.1 by paired t-test.</p

Retardation Mechanism of Crystallization of Diacylglycerols Resulting from the Addition of Polyglycerol Fatty Acid Esters

Edible oils containing high concentrations (>80%) of diacylglycerols (DAG oil) have beneficial health effects on obesity and obesity-related diseases; however, at low temperature, undesired precipitation of high-melting fractions in DAG oil can occur. Thus, preventing the precipitation of high-melting saturated fatty acid moieties in DAG oil is crucial for its expanded use. In this study, we investigated the mechanism of retardation of crystallization of DAG oil through the addition of polyglycerol fatty acid esters (PGFEs). We observed the occurrence of birefringence under polarized crossed-Nicols conditions in the PGFE-added DAG oil. We also found that prior to the crystallization of high-melting DAG fractions, PGFE-added DAG oil showed shear-rate-dependent changes in viscosity, providing strong evidence for the existence of self-assembled structures that lead to the birefringence. Furthermore, small- and wide-angle X-ray diffraction patterns suggest the formation of a supramolecular assembly comprising DAGs and PGFEs, which is significantly different from the structure of DAG crystals. From these results, we conclude that the retardation of crystallization of DAG oil is caused by the formation of liquid-crystal-like supramolecular complex structures that contain high-melting fractions of DAGs and PGFEs. These complexes may disturb the formation of critical nuclei of high-melting DAG fractions during the prenucleation crystallization stage