Involvement of lipogenesis in the lower VLDL secretion induced by oligofructose in rats

Kok, Nadine; Roberfroid, Marcel; Robert, Annie; Delzenne, Nathalie M.

doi:10.1079/bjn19960094

Cited by 169 publications

(98 citation statements)

References 49 publications

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“…The same authors postulated that modi®cations of insulin plasma levels evaluated in their study could, at least in part, explain the metabolic effect of FOS. Effects on insulin could also be reinforced by increased levels of portal acetate and propionate derived from colonic fermentation and, in effect, it has been reported that portal concentration of acetate and propionate increase more than two-fold in FOS-treated rats (Kok et al 1996).…”

Section: Discussionmentioning

confidence: 99%

“…The effect of inulin and Table 9 Correlation coef®cients between independent variables (faecal bacteria counts) and dependent variables (serum lipids). Data points are from eleven subjects considered over four experimental times (total n 44), signi®cance levels are reported as P Effect of inulin on lipids and micro¯ora F Brighenti et al FOS on serum lipids has been consistently reported in different animal studies using either rats (Levrat et al, 1991, Delzenne et al, 1993, Kok et al, 1996, Fiordaliso et al, 1995 or hamsters (Trautwein et al, 1998). However, results in humans are less conclusive.…”

Section: Discussionmentioning

confidence: 99%

“…If regularity of breakfast could have played a role in lowering cholesterol levels, the effect on TAG is more dif®cult to explain. Kok et al (1996), demonstrated that the reduction of plasma triacylglycerols and VLDL in rats treated with FOS, was due to the reduction of de novo fatty acids synthesis in the liver through inhibition of important lipogenic enzymes, such as the glycerol-3-phosphate acyltransferase and the fatty acids synthase. The same authors postulated that modi®cations of insulin plasma levels evaluated in their study could, at least in part, explain the metabolic effect of FOS.…”

Section: Discussionmentioning

confidence: 99%

“…However, these claims mainly originate from animal studies. Administration of polyfructan-containing diets to male rats consistently resulted in a decrease in plasma triacylglycerols, phospholipids and cholesterol (Fiordaliso et al, 1995;Delzenne et al, 1993;Vanhoof & DeSchrijver, 1995;Kok et al, 1996). On the other hand, indications of a lipidlowering effect in humans are still limited and con¯icting.…”

Section: Introductionmentioning

confidence: 99%

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Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

et al. 1999

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Objective: To investigate the effect of a breakfast cereal containing inulin on blood lipids and colonic ecosystem in normolipidemic young men. Setting: Department of Food Science and Microbiology,University of Milan, Italy. Subjects: Twelve healthy male volunteers, age 23.3 AE 0.5 y, body mass index (BMI) 25.7 AE 1.2 kgam 2 (mean AE s.e.m.).Interventions: Subjects consumed daily, for three periods of four weeks, 50 g of a rice-based ready-to-eat cereal (placebo) and the same cereal containing 18% inulin (test) in substitution of their habitual breakfast, then returned to the habitual diet (wash-out). They followed no other dietary restrictions.Results: No changes in body weight, dietary habits, faecal and bile acid output, faecal short-chain fatty acid (SCFA) and faecal pH, were observed at the end of each period, whereas plasma total cholesterol and triacylglycerols signi®cantly decreased at the end of test period by 7.9 AE 5.4 (P`0.05) and 21.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

et al. 1999

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“…In this context they are known as prebiotics (Gibson & Roberfroid, 1995). FOS in addition reduces serum triglycerides in rats and diabetic humans (Fiordaliso et al, 1995;Kok et al, 1996;Yamashita et al, 1984). They are used by the food industry as low-calorie substitutes for sugar and fat.…”

Section: Mixture Syntheticmentioning

confidence: 99%

A new look at dietary carbohydrate: chemistry, physiology and health

Jh¹,

Roberfroid²,

Andersson³

et al. 1997

Eur J Clin Nutr

160

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The current view of dietary carbohydrates as simply providing us with energy is outdated. Because of their varied chemistry and physical form the rate and extent to which the different types are digested in and absorbed from the small intestine varies. This in turn leads to affects on satiety, blood glucose and insulin, protein glycosylation, lipids and bile acids. Some carbohydrates reach the colon where they are fermented and affect many aspects of large bowel function, colonocyte and hepatic metabolism.A new framework for classifying and measuring food carbohydrates is needed to allow a greater understanding of the role of individual species in health and to inform the public of their importance. A classi®cation based primarily on molecular size (degree of polymerisation) into sugars, oligosaccharides and polysaccharides, is suggested, with sub-groups identi®ed by the nature of the monosaccharides. Greater knowledge of the chemical and physical properties of carbohydrates allow a more precise relation with physiology and health to be drawn.The Carbohydrate Group met in Paris in December 1995 at the invitation of Gerard Pascal, Director of CNERNA. Financial support for the meeting was provided by CNERNA.

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Growth inhibition of transplantable mouse tumors by non-digestible carbohydrates

1997

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The protective role of dietary components in carcinogenesis and cancer development is a topic of major interest (Williams and Dickerson, 1990;Roberfroid, 1991;Milner, 1994). The identification of such components, the understanding of their mechanism of action as well as their development and use in human diet is one of the objectives of functional food science, which is a part of modern nutrition.A functional food is a food which contains one or a combination of components that interact with physiological functions in the body so as to improve them, and that justify functional or health claims (Roberfroid, 1995(Roberfroid, , 1997. The development of such functional foods starts with identification of an interaction between a food component or a food ingredient and a particular function in the body, followed by proper understanding of the mechanism of such positive interaction, and leading to the demonstration of a beneficial effect in humans which, in due course, may justify claims (Roberfroid, 1995).Among the many cited physiological functions of non-digestible carbohydrates, one of the most important is probably the capacity to prevent carcinogenesis in its early stages. Immunomodulation by carbohydrates or their bacterial metabolites, or by the intestinal bacteria that they selectively promote, is reported as a possible mechanism of cancer prevention (Nossal, 1993;Perdigon et al., 1993).Much work has been done to identify components (e.g., carotenoids, allylic sulfides) or ingredients (e.g., dietary fibers) in diet with the capacity to prevent initiation and possibly promotion of carcinogenesis. These products are classified as anti-carcinogens (Wattenberg, 1992).But many fewer experiments have been performed to identify dietary components that could help the organism slowing down or stopping the growth and development of an already existing population of neoplastic cells. It has however been reported that live bacteria which are used as probiotics (Fuller, 1992), as well as fractions of their membrane preparations, may inhibit the growth of various types of tumors in experimental models involving i.p., s.c. or i.m. implantation of tumor cells (Reddy et al., 1973(Reddy et al., , 1983Kato et al., 1981;Ayebo et al., 1981;Koo and Rao, 1991;Tsuyuki et al., 1991) or chemically induced carcinogenesis (Reddy and Rivenson, 1993).Fructans such as chicory inulin and oligofructose belong to a new class of functional food ingredients (Roberfroid, 1995). Being non-digestible in the upper part of the gastrointestinal tract, they flow into the colon where they selectively promote Bifidobacteria . Because they selectively promote the growth of certain types of bacteria, they are classified as ''pre-biotics'' (Gibson and Roberfroid, 1995). Moreover, recent work in our group with rats has demonstrated that supplementing diet with chicory fructans modulates hepatic lipogenesis possibly via or concomitantly with changes in insulin sensitivity (Fiordaliso et al., 1995;Kok et al., 1996). Like the other non-digestible carbohydrates...

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Involvement of lipogenesis in the lower VLDL secretion induced by oligofructose in rats

Cited by 169 publications

References 49 publications

Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

A new look at dietary carbohydrate: chemistry, physiology and health

Growth inhibition of transplantable mouse tumors by non-digestible carbohydrates

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