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Triglyceride hydrolysis of soy oil vs fish oil emulsions

Oliveira FL, Rumsey SC, Schlotzer E, Hansen I, Carpentier YA, Deckelbaum RJ

JPEN. Journal of parenteral and enteral nutrition, 1997

Abstract

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 (omega-3) using lipoprotein (LPL) and hepatic (HL) lipases, omega-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 omega-3 emulsions. Also, EPA and DHA together contributed proportionally much less than other fatty acids ( 20% of omega-3 particles substantially inhibited LCT emulsion hydrolysis (by up to 50%).

CONCLUSIONS: Our results suggest that, during infusion of omega-3 emulsions, EPA and DHA may enter cells as TG or partial glycerides within emulsion particles and not as FFA and that coinfusion of omega-3 emulsion with LCT emulsion at low omega-3:LCT emulsion ratios (up to 20% of total triglyceride as omega-3) will not substantially inhibit LCT hydrolysis.

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