Orosensory exposure to dietary fat elicits an early, transient spike (first phase; minutes 0–60) and augmented, more sustained postprandial (second phase; minutes 120–360) elevation of serum triacylglycerol (TAG) in humans. To assess the physiological significance of these effects, TAG concentrations were monitored following manipulation of the oral exposure pattern and accompanying lipid load. Fifteen healthy adults participated in a randomized, 6-arm, crossover design study. Conditions consisted of ingestion of 30-g loads of safflower oil, provided as capsules to bypass oral stimulation, followed by 15 min of oral stimulation (mastication and expectoration) with full-fat or nonfat cream cheese (conditions 1 and 2); the same oral load ingested intermittently with oral stimulation by both food forms (conditions 3 and 4); and 10-g lipid loads ingested with intermittent oral stimulation by both food forms (conditions 5 and 6). Blood was collected via an indwelling catheter and TAG was measured at minutes −15, 0, 10, 20, 30, 40, 50, 60, 120, 240, and 360 relative to the onset of sensory stimulation. Testing was conducted weekly. Sequential (lipid loading followed by oral stimulation) and intermittent (intermixed lipid loading and oral stimulation) conditions led to comparable TAG responses. Significant first- and second-phase TAG concentration increases were observed with the 30-g loads, but not the 10-g loads. TAG responses to the full-fat and nonfat stimuli were similar. These data support the veracity of the earlier literature based on sequential oral exposure regimens and indicate that TAG responses reflect an interaction between oral fat signaling and gut lipid content. The augmentation of TAG associated specifically with dietary fat exposure, as compared to a nonfat food matched on other sensory properties, may only occur with higher fat loads.

中文翻译：

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口服脂肪暴露模式和脂质负荷对人类血清三酰甘油浓度的影响。

口感暴露于膳食脂肪会引起人类血清甘油三酯 (TAG) 的早期、短暂峰值（第一阶段；0-60 分钟）和增强的、更持续的餐后（第二阶段；120-360 分钟）升高。为了评估这些影响的生理意义，在控制口服暴露模式和伴随的脂质负荷后监测 TAG 浓度。15 名健康成年人参与了一项随机、6 组、交叉设计研究。条件包括摄入 30 克红花油，以胶囊形式提供以绕过口腔刺激，然后用全脂或脱脂奶油干酪进行 15 分钟的口腔刺激（咀嚼和咳痰）（条件 1 和 2）；两种食物形式（条件 3 和 4）通过口腔刺激间歇性摄入相同的口腔负荷；和 10 克脂质负荷通过两种食物形式（条件 5 和 6）间歇性口服刺激摄入。通过留置导管收集血液，并在相对于感觉刺激开始的第 -15、0、10、20、30、40、50、60、120、240 和 360 分钟测量 TAG。每周进行一次测试。顺序（脂质负荷后口服刺激）和间歇（脂质负荷和口服刺激混合）条件导致可比较的 TAG 反应。在 30-g 负载下观察到显着的第一和第二相 TAG 浓度增加，但在 10-g 负载下没有观察到。TAG 对全脂和脱脂刺激的反应相似。这些数据支持基于序贯口服暴露方案的早期文献的准确性，并表明 TAG 反应反映了口服脂肪信号和肠道脂质含量之间的相互作用。与其他感官特性相匹配的脱脂食品相比，与膳食脂肪暴露相关的 TAG 增加可能仅发生在较高的脂肪负荷下。