Effects of a sphingolipid enriched dairy formulation on postprandial lipid concentrations.
Résumé
Background: The digestion of sphingolipids (SL) is slow and catalyzed by mucosal enzymes. Dietary SLs were shown to inhibit cholesterol absorption and to lower plasma cholesterol, triglycerides and hepatic fat accumulation in animal models. Aim: A dairy formulation based on fractionation of butter milk, which is enriched in milk polar lipids of which SL account for a large part is now available. In this study we examined if this formulation, when ingested with a standard breakfast, exerted a different influence on postprandial lipids than an equivalent control formulation lacking the polar milk lipids. Methods: Eighteen healthy male volunteers aged 22-65 years ingested a high fat (40 g) standard breakfast together with a milk like formulation containing 975 mg milk SL (A) or the control formulation (B). Postprandial levels of triglycerides (TG), total-, LDL- and HDL cholesterol, apolipoprotein AI, apolipoprotein B, glucose and insulin were measured 1 to 7 hours after the meal. Results: No difference was seen between experimental and control group in postprandial triglyceride-, insulin-, apolipoprotein A1, or apolipoprotein B levels. After one hour there was a trend of lower cholesterol concentrations in large TG-rich lipoproteins after formulation A. Conclusion: The SL-rich butter milk drink may affect cholesterol concentrations in TG-rich lipoproteins but has no effect on postprandial triglycerides after a breakfast with butter fat as the major lipid. Key words: sphingomyelin, postprandial, triacylglycerol, milk polar lipids, cholesterol
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