Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein

Özben, Tomris

doi:10.1042/bj2630293

Cited by 13 publications

(2 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several dietary components are known to influence CGS. Diets containing animal protein such as casein favour CGS formation rather than diets containing soya protein ( 5 ) . Similarly, animals on diet containing polyunsaturated fat such as fish oil have a lower incidence of CGS compared to those on diets with saturated fat ( 6 ) .…”

mentioning

confidence: 99%

Dietary garlic and onion reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice

2008

View full text Add to dashboard Cite

Mice fed with diet containing 0·5 % cholesterol for 10 weeks resulted in cholesterol supersaturation in gallbladder bile which promoted the formation of cholesterol gallstones (CGS). In this study, dietary hypocholesterolaemic spices, garlic and onion (both raw or heat-processed) were examined for their antilithogenic potential by including at 0·6 and 2·0 % level, respectively, along with lithogenic (LG) diet for 10 weeks. Dietary garlic and onion reduced the CGS incidence by 15-39 %, the effect being maximum in the heat-processed onion group. Dietary garlic and onion markedly reduced biliary cholesterol. The cholesterol:phospholipid ratio which was 1·58 in the LG diet group was reduced to 0·73 -0·96 in the garlic and onion groups. The biliary cholesterol saturation index was 0·92, 1·25, 1·09 and 0·86, respectively, in the heat-processed onion, raw garlic, heat-processed garlic and raw onion groups, while it was 1·9 in the LG group. The hydrophobicity index of bile was 20·08, 2 0·079, 2 0·032 and 20·073, respectively, in the heat-processed onion, raw garlic, heat-processed garlic and raw onion groups, while it was þ0·054 in the LG group. Hepatic hydroxymethyl glutaryl-CoA reductase activity was lowered in the LG diet-fed group, while dietary garlic or onion countered this alteration and also increased the activities of hepatic cholesterol 7a-hydroxylase and sterol 27-hydroxylase. Serum and liver cholesterol were decreased by feeding garlic or onion compared to the LG diet. Thus, dietary Allium spices exerted antilithogenic influence by decreasing the cholesterol hyper-secretion into bile and increasing the bile acid output thus decreasing the formation of lithogenic bile in experimental mice.

show abstract

mentioning

confidence: 99%

Dietary garlic and onion reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice

2008

View full text Add to dashboard Cite

show abstract

“…Several dietary components like case in, animal protein and foods containing saturated fats favor CGS formation, whereas foods containing soya protein, dietary fiber and polyunsaturated fat such as fish oil result in the lower incidence of CGS. [ 5 6 7 ] Very little information is available on the role of spices, culinary herbs and edible pulses in CGS formation. Edible herbs and seeds are valued for their organoleptic as well as medicinal properties.…”

Section: Introductionmentioning

confidence: 99%

The effect of Macrotyloma uniflorum seed on bile lithogenicity against diet induced cholelithiasis on mice

Bigoniya¹,

Bais²,

Sirohi³

2014

Ancient Sci Life

View full text Add to dashboard Cite

Background:The seeds of Macrotyloma uniflorum Lam. (Family Fabaceae) contain extractable total and tannins with reported hepatoprotective, hypocholesterolemic and antioxidant activity. In this study, dietary M. uniflorum seed, methanolic and acetone extracts (ME and AE) were examined for their bile-antilithogenic potential.Materials and Methods:Mice fed with 1% cholesterol and 0.5% cholic acid lithogenic (LG) diet for 8 weeks resulted in cholesterol super saturation in gallbladder bile, which promotes the formation of cholesterol gallstones (CGSs).Results:AE reduced the CGS incidence by 60.21%, and serum total cholesterol, triglyceride (TG), very low density lipoprotein (LDL) and LDL compared to control animals. Seed extracts at 300 mg/kg dose markedly reduced biliary cholesterol (BC) and decreased bile salt content. The ratio of BC to phospholipid which was 2.64 in the LG diet group was reduced to 1.57–1.35 in the M. uniflorum seed extracts treated groups. Liver cholesterol and TG were decreased significantly by feeding of ME and AE at 300 mg/kg dose. AE significantly reversed the changes in apolipoproteins A-I and C-II level disturbed by LG diet.Conclusions:M. uniflorum seed exerted antilithogenic influence by decreasing the cholesterol hyper-secretion into bile and increasing the bile acid output, thus decreasing the formation of LG bile in mice. The effect was maximum in the AE as it also reduced papillary proliferation of gallbladder and fatty degeneration of the liver. The potential antilithogenic effect of the AE of M. uniflorum may be due to antioxidant property of its rich total polyphenol and tannins content.

show abstract

Protective effect of Juniperus Communis extract by inhibition of Pro-nucleating agents in lithogenic diet induced cholelithiasis in mice

Bais

Patel

2020

Obesity Medicine

View full text Add to dashboard Cite

Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein

Cited by 13 publications

References 15 publications

Dietary garlic and onion reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice

Dietary garlic and onion reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice

The effect of Macrotyloma uniflorum seed on bile lithogenicity against diet induced cholelithiasis on mice

Protective effect of Juniperus Communis extract by inhibition of Pro-nucleating agents in lithogenic diet induced cholelithiasis in mice

Contact Info

Product

Resources

About