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Triglyceride Hydrolysis of Soy Oil vs Fish Oil Emulsions
Fernanda L.C. Oliveira, MD
Department of Pediatrics and the Institute of Human Nutrition, Columbia University, New York
Steven C. Rumsey, PHD
Department of Pediatrics and the Institute of Human Nutrition, Columbia University, New York
Ewald Schlotzer, PHD
Fresenius AG, Bad Homburg, Germany
Inge Hansen
Department of Pediatrics and the Institute of Human Nutrition, Columbia University, New York
Yvon A. Carpentier, MD
L. Deloyers Laboratory for Experimental Surgery, University Libre de Bruxelles, Brussels, Belgium
Richard J. Deckelbaum, MD
Department of Pediatrics and the Institute of Human Nutrition, Columbia University, New York
Background: Fish oil triglycerides (TG) are being considered for use in IV lipid emulsions, but the characteristics of their lipase-mediated clearance from plasma are largely unknown. Methods: We compared the in vitro hydrolysis of soy oil long-chain triglyceride emulsions (LCT) and fish oil emulsions ( -3) using lipoprotein (LPL) and hepatic (HL) lipases. -3 emulsions contained 18% and 28% of total TG fatty acid as eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA), respectively. Results: Under conditions of maximal hydrolysis, total free fatty acid (FFA) release was two- to threefold greater with LCT compared with -3 emulsions. Also, EPA and DHA together contributed proportionally much less than other fatty acids (<20%) to FFA released from -3 emulsions. In mixtures of LCT emulsion with -3 emulsions, the presence of >20% of w-3 particles substantially inhibited LCT emulsion hydrolysis (by up to 50%). Conclusions: Our results suggest that, during infusion of -3 emulsions, EPA and DHA may enter cells as TG or partial glycerides within emulsion particles and not as FFA and that coinfusion of -3 emulsion with LCT emulsion at low w-3:LCT emulsion ratios (up to 20% of total triglyceride as w-3) will not substantially inhibit LCT hydrolysis. (Journal of Parenteral and Enteral Nutrition 21:224-229, 1997)
Journal of Parenteral and Enteral Nutrition, Vol. 21, No. 4,
224-229 (1997)
DOI: 10.1177/0148607197021004224
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