Effect of White Wheat Bread Containing Sugar Beet Fiber on Serum Lipids and Hepatic mRNA in Rats Fed on a Cholesterol-Free Diet

Nakamura, Yasuhiko; Kanazawa, Mizuki; Liyanage, Ruvini; Iijima, Satoshi; Han, Kyu‐Ho; Shimada, Kaoru; Sekikawa, Mitsuo; Yamauchi, Akira; Hashimoto, Naoto; Ohba, Kohtaro; Fukushima, Michihiro

doi:10.1271/bbb.80787

Cited by 9 publications

(14 citation statements)

References 24 publications

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“…However, key factors for improvement of cholesterol metabolism are uncertain. In this study, PP did not reduce HDL-Chol level whereas beet fiber [10] and β-cyclodextrin [8] seemed to reduce overall Chol levels. This may be due to different composition of dietary fibers.…”

Section: Discussioncontrasting

confidence: 65%

“…In this study, feeding a PP diet reduced plasma O-Chol levels and induced hepatic CYP7A1 mRNA, but not HMGCoA reductase mRNA (Fig. 1), suggesting that the reduction in plasma Chol levels was due to promotion of the conversion of Chol to BA rather than inhibition of Chol synthesis [4,10,13]. However, PP did not promote the excretion of TBA.…”

Section: Discussionmentioning

confidence: 51%

“…Some DFs, including pectin, and materials containing DFs are reported to lower blood Chol levels by altering the metabolism of Chol and/or by promoting the excretion of Chol or BAs [7,10,11,28]. PP contains about 30% starch that is slightly resistant to α-amylase [1] and more than 10% water-soluble DF, mainly pectin [3].…”

Section: Discussionmentioning

confidence: 99%

“…Despite the importance of cholesterol (Chol) for normal life, moderate Chol level in blood is crucial for good health. Some rate-limiting enzymes of Chol metabolism may be targeted as means of improving hypercholesterolemia [4,10,11]. One such enzyme is hydroxymethylglutaryl-coenzyme A (HMGCoA) reductase [12].…”

mentioning

confidence: 99%

“…One such enzyme is hydroxymethylglutaryl-coenzyme A (HMGCoA) reductase [12]. Another is cytochrome P450, family 7, subfamily A, polypeptide 1 (CYP7A1), which regulates a rate-limiting step in the conversion of Chol to bile acid (BA) and is suggested to be involved in regulating plasma Chol level [4,10,13].…”

mentioning

confidence: 99%

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Effects of Feeding Potato Pulp on Cholesterol Metabolism and Its Association with Cecal Conditions in Rats

Hashimoto

Nakamura

Noda

et al. 2011

Plant Foods Hum Nutr

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To clarify the functional properties of potato pulp (PP), a waste product resulting from extraction of starch from potatoes, we examined the effects of PP on cholesterol metabolism and cecal conditions in rats. Plasma total cholesterol (T-Chol) levels were lower in rats fed a PP-supplemented diet for four weeks than in those fed a control diet. Cecal pH was lowered due to an increase in the levels of cecal total short-chain fatty acids, especially butyrate, in the PP group compared to the control group. Furthermore, animals fed with the PP-supplemented diet showed increased cecal ratios of Lactobacillus and Clostridia and decreased cecal ratios of Bacteroides and Gammaproteobacteria with slightly negative and positive correlations with plasma T-Chol levels, respectively. In conclusion, ingestion of PP for four weeks is likely to improve both cecal conditions and cholesterol metabolism, suggesting that PP has prebiotic effects.

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Section: Discussioncontrasting

confidence: 65%

Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of Feeding Potato Pulp on Cholesterol Metabolism and Its Association with Cecal Conditions in Rats

Hashimoto

Nakamura

Noda

et al. 2011

Plant Foods Hum Nutr

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Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

Jeon

Lee

Chang

2019

Food Science & Nutrition

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The aim of this study was to investigate the ability of Lactobacillus plantarum EM as a starter culture to control cabbage–apple juice fermentation and to explore the cholesterol‐lowering effects of the fermented juice (EM juice) in rats. L. plantarum EM produced strong antimicrobial activities against bacteria and fungi, suppressing other microorganisms in the fermented juice, and was the dominant organism during fermentation and storage. The EM juice also showed strong and broad‐spectrum antimicrobial activity. Rats fed a high‐fat and high‐cholesterol diet and administered EM juice showed significantly reduced total cholesterol (TC), triglyceride, and LDL‐cholesterol levels, as well as a reduced atherogenic index, lower cardiac factors in serum, and lower TC levels in the liver, while total lipid and TC levels in the rat feces increased. Reverse transcription–polymerase chain reaction analysis revealed that the hepatic mRNA expression of HMG‐CoA reductase decreased and the expressions of cholesterol 7α‐hydroxylase and low‐density lipoprotein receptor increased in rats administered EM juice. The effects of EM juice on rats included inhibition of cholesterol synthesis as well as enhancement of cholesterol uptake and cholesterol excretion. The results of this study indicate that the use of L. plantarum EM as a functional starter culture for juice fermentation exerts microbial control, enhances sanitary safety, and provides beneficial food effects against hypercholesterolemia.

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Protective effect of grape by‐product‐fortified breads against cholesterol/cholic acid diet‐induced hypercholesterolaemia in rats

Mildner–Szkudlarz

Bajerska

2013

J Sci Food Agric

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Effect of White Wheat Bread Containing Sugar Beet Fiber on Serum Lipids and Hepatic mRNA in Rats Fed on a Cholesterol-Free Diet

Cited by 9 publications

References 24 publications

Effects of Feeding Potato Pulp on Cholesterol Metabolism and Its Association with Cecal Conditions in Rats

Effects of Feeding Potato Pulp on Cholesterol Metabolism and Its Association with Cecal Conditions in Rats

Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

Protective effect of grape by‐product‐fortified breads against cholesterol/cholic acid diet‐induced hypercholesterolaemia in rats

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