Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats

Koseki, Masamichi; Tsuji, Kiichiro; Nakagawa, Yasue; Kawamura, Mitsuo; Ichikawa, Tomio; Kazama, Masayoshi; Kitabatake, Naofumi; Doi, Etsushiro

doi:10.1080/00021369.1989.10869844

Cited by 4 publications

(6 citation statements)

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“…Although some studies have already reported the possible interference of dietary fibres in pancreatic lipase-catalysed triacylglycerol lipolysis [15][16][17][18], the mechanisms involved have not been investigated in detail and no data are available on gastric lipase which begins hydrolysis of dietary fat in the stomach [1][2][3][4][5][6]. Two pieces of information have been obtained in this study.…”

Section: Discussionmentioning

confidence: 99%

“…The effects of dietary fibres on digestion, gut physiology and lipid metabolism have been extensively studied but the various mechanisms involved are still under investigation [13,14]. Several studies have reported that some sources of dietary fibre can lower the activity of pancreatic lipase in itro [15][16][17][18], fat lipolysis in the stomach and small intestine [19] and lipid absorption in i o [20]. Moreover, viscous fibres have been reported to increase the viscosity of the digestive contents [21][22][23], regulate digestive organ motility [24], delay stomach emptying, delay and\or reduce the absorption of nutrients and alter postprandial response [19][20][21][23][24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

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Emulsification and lipolysis of triacylglycerols are altered by viscous soluble dietary fibres in acidic gastric medium in vitro

Pasquier

Armand

Castelain

et al. 1996

Biochemical Journal

107

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This in vitro study was designed to test the hypothesis that soluble dietary fibres can alter the process of intragastric lipid emulsification and possibly subsequent triacylglycerol lipolysis. Three guar gums, two pectins and gum arabic were dissolved in acidic gastric medium in the concentration range 0.3-2.0% (w/v). Viscosities of fibre solutions were measured and apparent viscosities varied over a wide range (0.7-77 mPa/s). Emulsification of a lipid mixture (triolein/phosphatidylcholine/cholesterol) was performed under mild conditions in the presence of increasing concentrations of soluble fibres. The amount of emulsified lipid was not affected whereas the size of the emulsified droplets was increased by raising the concentration of viscous fibres only. The droplet size (r=0.75, P=0.006) and overall droplet surface area (r=-0.69, P=0.009) were strongly correlated with the medium viscosity in the range 0-20 mPa/s. The addition of solutions of viscous fibres to a preformed standard emulsion did not change the initial velocity of human gastric lipase reaction. Conversely, when emulsions prepared in the presence of fibres (i.e. with different droplet sizes) were incubated with excess gastric enzyme for 2 h, the high-viscosity guar gum significantly reduced the extent of triacylglycerol lipolysis, as compared with control and low- or medium-viscosity fibres. In conclusion, the data obtained show that reducing emulsification of dietary lipids in the mildly acid medium found in the stomach is a mechanism by which soluble viscous fibres can alter lipid assimilation.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emulsification and lipolysis of triacylglycerols are altered by viscous soluble dietary fibres in acidic gastric medium in vitro

Pasquier

Armand

Castelain

et al. 1996

Biochemical Journal

107

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“…Orlistat, a specific pancreatic lipase inhibitor, is clinically used for preventing obesity and hyperlipidemia (23). On the other hand, lipase inhibitory materials derived from natural products, such as chitosan (25), pectin (26,27) chondroitin sulfate, and the polyphenolic constituents of Salacia reticulata (28), grape seed extract (29) and oolong tea (23), have been reported previously. In animal studies, it has been reported that water-soluble dietary fibers such as glucomannan and pectin, strongly affected lipid metabolism, which led to decreased serum cholesterol and TG levels (30).…”

Section: Discussionmentioning

confidence: 99%

Hypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans

Kobayashi

Magishi²,

Matsushita³

et al. 1998

Int J Mol Med

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Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on hyperlipidemia in vitro and in vivo. First, SPS inhibited pancreatic lipase. Second, in experiments with animals, it was found that SPS reduced serum triacylglycerol (TG) elevation induced by high-fat diets. Third, in a 2-week placebo-controlled parallel group study, healthy men (TG <150 mg/dl) were treated with 600 mg of SPS (n=5) or placebo (n=5) every day. After 2 weeks, serum TG elevation was significantly (P<0.05) lower in the SPStreated group than in the placebo-treated group after 6 h of a high-fat diet. Fourth, in a 4-week randomized, double-blind, placebo-controlled parallel group study, hyperlipidemic men (TG >150 mg/dl) were treated with 600 mg of SPS (n=15) or placebo (n=15) daily. After 4 weeks, serum TG levels in the SPS-treated group were significantly (P<0.05) lower than the baseline (0 week). In conclusion, SPS of soy sauce reduce lipid absorption, and soy sauce is a potentially promising seasoning for the treatment of hyperlipidemia through food.

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“…In this study, subgroup analysis was planned in advance in addition to all subjects analysis. Previously, similar studies were conducted in 13 subjects per group [ 16 ]. We assumed that subgroup analysis could be divided into two groups in this case study.…”

Section: Methodsmentioning

confidence: 99%

“…The effect of IMD on emulsification was evaluated according to the methods reported by Koseki et al[ 16 ] An emulsion was prepared by mixing 1 mL of olive oil and 11.5 mL of distilled water with 0.2% bovine gall powder (Wako Pure Chemical, Osaka, Japan), followed by sonication for 1 minute. This emulsion was mixed with an equal volume of 0.2 M Tris-HCl buffer (pH 8.0) as the negative control, 0.2 M Tris-HCl buffer (pH 8.0) containing 1% pectin as the positive control, or 0.2 M Tris-HCl buffer (pH 8.0) containing 10% IMD as the test substance; each were shaken at 37°C for 60 minutes at 80 strokes/minute.…”

Section: Methodsmentioning

confidence: 99%

Effects of isomaltodextrin in postprandial lipid kinetics: Rat study and human randomized crossover study

et al. 2018

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Isomaltodextrin (IMD) is a novel dietary fiber-like polysaccharide: a type of α-glucan produced from starch using enzymes derived from microorganisms. The results of cohort studies show that dietary fiber can prevent cardiovascular disorders caused by lifestyle-related diseases such as metabolic syndrome. Inhibition of excess fat absorption by dietary fiber is known to be one of the mechanisms, and it is also known that the actions of dietary fiber vary depending on factors such as its structure or origin. Thus, we investigated the inhibitory actions of IMD on fat absorption, and analyzed its mechanism of action. In rats, the absorption of fat given by gavage was significantly lower at 1, 2, and 6 hours after IMD administration than after vehicle administration. In humans, IMD was associated with a lesser increase in blood triglycerides in subjects whose blood triglycerides were otherwise apt to rise. We also found by in vitro emulsion studies that IMD, which had no effect on digestive enzyme activity or emulsion formation, stabilized the micro size micelle by inducing enlarged micelle particle size and increased zeta potential. In conclusion, the mechanism of inhibition of fat absorption by IMD may be a delay in micelle particles accessing the intestinal epithelium through changes in the surface structure and the physical properties of the micelle particles.

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Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats

Cited by 4 publications

References 0 publications

Emulsification and lipolysis of triacylglycerols are altered by viscous soluble dietary fibres in acidic gastric medium in vitro

Emulsification and lipolysis of triacylglycerols are altered by viscous soluble dietary fibres in acidic gastric medium in vitro

Hypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans

Effects of isomaltodextrin in postprandial lipid kinetics: Rat study and human randomized crossover study

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