Systematic review of the mechanisms and evidence behind the hypocholesterolaemic effects of HPMC, pectin and chitosan in animal trials

Gronde, Toon van der; Hartog, Anita; Hees, Charlotte van; Pellikaan, Hubert C.; Pieters, Toine

doi:10.1016/j.foodchem.2015.12.050

Cited by 40 publications

(21 citation statements)

References 105 publications

(303 reference statements)

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“…However, this effect was ameliorated in animals consuming BCC as it lowered weight gain and plasma total and LDL-cholesterol levels without altering food consumption or having any apparently negative effect on animal health. Therefore, results demonstrate the hypolipidemic properties of BCC and are consistent with those previously reported in vivo for b-glucans [21], chitinglucan [22] and N-acetyl-glucosamine [11]. Nevertheless, the Atherogenic Index did not significantly differ between treatments and thus, the efficacy of BCC in reducing the risk of cardiovascular disease should be studied in further detail.…”

Section: Discussionsupporting

confidence: 90%

“…In summary, the lipid‐lowering capacity of BCC can be mainly ascribed to an increment in FA and NS excretion. Nonetheless, literature describes various proposed mechanisms of action by which dietary fibres may reduce fat absorption such as increasing viscosity of the intestinal content, disrupting micelle formation, and/or directly binding FA and sterols . Noteworthy, the solubility and gel‐forming capacity of the BCC used in the present study was practically negligible.…”

Section: Discussionmentioning

confidence: 91%

“…The cell wall of S. cerevisiae is known to be composed by polysaccharides such as β‐(1 → 3)‐(1 → 6) glucans, which can represent up to 30–60% of the cell dry weight, and a small amount (1–3%) of N ‐acetyl‐glucosamine (chitin and chitosan) . Previous reports support that β‐glucans and N ‐acetyl‐glucosamine, either from yeast or other natural sources, may exert different health benefits, including the capacity to reduce plasma lipid levels . Therefore, many attempts have been done for the isolation and purification of cell wall polysaccharides, usually employing chemical or enzymatic processes.…”

Section: Introductionmentioning

confidence: 99%

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Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Santas¹,

Rafecas

Cuñé³

2017

Euro J Lipid Sci & Tech

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This study aimed to evaluate the hypolipidemic properties of a polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae comprising β‐glucan‐chitin‐chitosan (BCC). Guinea pigs (n = 8 per group) were fed high‐fat and hypercholesterolemic diets (17 g/100 g of fat, 0.2 g/100 g of cholesterol), containing 12 g/100 g of either cellulose (CEL) as negative control, oat bran as a source of β‐glucan (BOB), or BCC. Food intake and body weight were monitored for 4 weeks and fatty acid (FA), neutral sterol (NS), and bile acid (BA) excretion were determined. BCC, but not BOB, reduced body weight gain and plasma total and LDL‐cholesterol, without altering food consumption. This effect correlated well with the capacity of BCC to reduce apparent FA absorption (78.36 ± 7.41 vs. 89.51 ± 3.93% in control group), mainly due to an increase of saturated fatty acid (SFA) excretion and, to a lower extent of monounsaturated fatty acids (MUFA). NS excretion was also increased by BCC, although no effects were observed on BA excretion. Therefore, results suggest that the hypolipidemic effect of BCC can be mainly ascribed to its capacity to increase FA and NS excretion. Practical applications: This research provides evidence on the hypolipidemic effect and mechanism of action of Lipigo®, a polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae comprising β‐glucan‐chitin‐chitosan (BCC). Particularly, results show that BCC can effectively increase the excretion of saturated fatty acids (SFA) and neutral sterols (NS), having a beneficial effect on plasma lipids. This information can be of interest for the development of food supplements in the field of diseases associated with high fat intake such as cardiovascular diseases and obesity. Supplementation of hypercholesterolemic diets with a polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae comprising β‐glucan‐chitin‐chitosan increases the excretion of saturated and monounsaturated fatty acids and neutral sterols compared to cellulose. This effect is consistent with a reduction in body weight gain and plasma total and LDL‐cholesterol.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Santas¹,

Rafecas

Cuñé³

2017

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

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“…To compensate for this loss, the body produces more BAs from cholesterol (the sole biosynthetic precursor) in the liver via a cascade of enzymatic reactions with cholesterol 7α‐hydroxylase (CYP7A1) as the rate‐limiting enzyme. The depletion of liver cholesterol is thought to cause an increase in its synthesis and that of LDL‐C receptors, which increases the uptake of circulating cholesterol from LDL, causing a reduction in blood cholesterol (5, 6).…”

mentioning

confidence: 99%

Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β‐glucan

et al. 2016

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Although oat (1,3:1,4)-β-glucan (BG) has been shown to decrease blood cholesterol in intervention trials, the detailed mechanism is not yet defined, but restricted reabsorption of bile acids (BAs) has been hypothesized. Using pigs as a model for humans we demonstrated that, compared to the control, BG added to the diet for 26 d caused decreases of 24% in blood total BAs (TBAs), 34% in total cholesterol (TC), and 57% in LDL cholesterol (LDL-C) (P < 0.01); decreases of 20% TBA in the midjejunum and terminal ileum (P < 0.01); increases of 80% in cecal total neutral sterols (TNSs) including cholesterol (P < 0.01); a 50% reduction in BA active transport across ex vivo ileum after 40 min (P < 0.001); and 32% decrease in jejunal microvillus heights with apparent increased goblet cell activity. The results suggest that BG not only physically hinders the active reabsorption of BAs and uptake of cholesterol, but also changes the BAs profile with lower circulating levels without excess excretion in the feces, thus resulting in reduced blood TC and LDL-C. Fermentation of sterols reaching the colon enhanced production of therapeutic ursodeoxycholic acid, suppressed toxic lithocholic acid, and decreased the possibility of cholesterol absorption by transforming the latter into coprostanol, a nonabsorbable NS.-Gunness, P., Michiels, J., Vanhaecke, L., De Smet, S., Kravchuk, O., Van de Meene, A., Gidley, M. J. Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β-glucan.

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“…Currently, pectin, mainly derived from citrus peels, is widely used in the food industry as a gelling agent, stabilizer and fat replacer. Moreover, exhibiting antioxidative, immunomodulatory, cytoprotective, hypocholesterolemic, hypoglycemic, prebiotic and other activities [17,[19][20][21], pectin from different sources provides a promising basis for manufacturing of a wide range of functional foods.…”

Section: Introductionmentioning

confidence: 99%

Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

et al. 2019

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Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse’s in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The Bifidobacterium spp. population increased by 3.7 times in rats orally administered with the experimental mousse. The results of these studies confirm that WPH and pumpkin pectin are prospective ingredients for the development of functional mousses.

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Systematic review of the mechanisms and evidence behind the hypocholesterolaemic effects of HPMC, pectin and chitosan in animal trials

Cited by 40 publications

References 105 publications

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β‐glucan

Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

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Systematic review of the mechanisms and evidence behind the hypocholesterolaemic effects of HPMC, pectin and chitosan in animal trials

Cited by 40 publications

References 105 publications

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β‐glucan

Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

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Product

Resources

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Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets

Polysaccharide‐rich hydrolysate from Saccharomyces cerevisiae (LipiGo^®) increases fatty acid and neutral sterol excretion in guinea pigs fed with hypercholesterolemic diets