The Influence of Legume Seeds on Human Plasma Lipid Concentrations

Kingman, Susan M.

doi:10.1079/nrr19910010

Cited by 32 publications

(14 citation statements)

References 117 publications

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“…This hypocholesterolemic effect was reported previously in rats (37) and chickens (38) fed whole blue lupin seed meal and in humans consuming lupin fiber-based products (10). The LDL-cholesterol reduction observed by feeding legumes by feeding legumes or their fractions to normocholesterolemic and hypercholesterolemic subjects (2-4, 39) could result from reduced LDL synthesis and/or increased LDL metabolism (3,40). The latter mechanism was observed in the present study, where increased LDL receptor abundance was detected in BL-fed pigs.…”

Section: Discussionsupporting

confidence: 61%

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Cholesterol-lowering effects of dietary blue lupin (Lupinus angustifolius L.) in intact and ileorectal anastomosed pigs

Martins

Riottot

Abreu

et al. 2005

Journal of Lipid Research

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The present study was undertaken to investigate the effect of cholesterol-enriched casein (CAS) and blue lupin seed (BL) diets on the cholesterol metabolism of intact (INT) and ileorectal anastomosed (IRA) pigs. For 3 weeks, four groups of six pigs were allocated to the treatments (CAS-INT, CAS-IRA, BL-INT, and BL-IRA). Diet-induced hypercholesterolemia was inhibited by the BL through a substantial decrease in plasma LDL-cholesterol. The BL also reduced liver esterified and total cholesterol, increased hepatic LDL receptor synthesis and HMG-CoA reductase activity, and stimulated intestinal bile acid reabsorption. The neutral sterol output was higher in BL-than in CAS-fed pigs. The bile acid output was lower in IRA than in INT pigs. Surgery also prevented steroid microbial transformation, but it did not influence plasma cholesterol levels. These results suggest that the hypocholesterolemic effect of the BL, compared with the CAS, is attributable to impaired intestinal cholesterol absorption, probably involving increased bile acid reabsorption and higher contents of dietary phytosterols, both factors that reduce the micellar solubilization of cholesterol. Furthermore, according to our data, the contribution of the large intestine to cholesterol metabolism is very weak. Hypercholesterolemia and its implications for cardiovascular diseases is a major problem in human health, and much attention has been paid to dietary intervention as a tool for its prevention and treatment (1). Legumes have shown hypocholesterolemic effects in human and animal models (2-4), but these studies have mainly been done with soybean or its components. Therefore, studies involving other legumes, such as lupins, may clarify the mechanism by which plasma cholesterol is reduced and lead to the identification of new functional foods and/or components.Seeds of several species of lupins have been used as food for Ͼ 3,000 years in the Mediterranean area (5). These bitter seeds had to be soaked in water before consumption, to remove most of their alkaloid content (6). From the second half of the 20th century onward, low-alkaloid varieties of white lupin ( Lupinus albus ), yellow lupin ( Lupinus luteus ), and blue lupin ( Lupinus angustifolius ) have been domesticated and selected (7). In 2004, sweet varieties of these three species were mainly cultivated in several parts of Australia, Europe, and South America (8) and used for feed and food applications. Blue lupin seeds have higher nonstarch polysaccharide (6) and protein contents than soybean, with a similar amino acid profile (9). Their use in the food industry is being developed, and lupins are beginning to replace soybean in products such as tempe, miso, fermented sauces, and cooked snack foods (6). Lupin-based fiber supplements, cookies, bread, and spaghetti, with a high sensory quality, are also reported (10).No studies have been undertaken to test the effect of blue lupin seeds on cholesterol metabolism in the pig, an animal model with a plasma lipid profile similar to that of huma...

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Section: Discussionsupporting

confidence: 61%

“…Legumes have shown hypocholesterolemic effects in human and animal models (2)(3)(4), but these studies have mainly been done with soybean or its components. Therefore, studies involving other legumes, such as lupins, may clarify the mechanism by which plasma cholesterol is reduced and lead to the identification of new functional foods and/or components.…”

mentioning

confidence: 99%

Cholesterol-lowering effects of dietary blue lupin (Lupinus angustifolius L.) in intact and ileorectal anastomosed pigs

Martins

Riottot

Abreu

et al. 2005

Journal of Lipid Research

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“…Reduced levels of plasma triglycerides were observed in the Sprague Dawley rats that were fed a diet enriched with cholesterol and treated with isolated soy protein, when compared with the group that received casein, the reduction varying between 18.18 and 37.65 per cent. It was suggested by Kingman (1991) that the reduction in TG occurs independently of the level of cholesterol. In our study, hypotriglyceridemic effect that was noted in the rats who were fed a diet containing salmon oil rather than olive oil might be due to the increased catabolism of VLDL, which is responsible for the hepatic TG export, or due to a lower TG secretion in VLDL from the liver.…”

mentioning

confidence: 99%

Olive or salmon oils affect differently the storage and transport of fatty acids by VLDL in hypercholesterolemic rats fed different proteins

Bouderbala

Bouchenak

2016

Nutrition &Amp; Food Science

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Purpose – The purpose of this study is to compare the effect of olive or salmon oil on the hepatic storage and transport of fatty acids by very-low-density lipoproteins (VLDL). Design/methodology/approach – In all, 24 male Wistar rats (80 ± 5 g) were fed a 0.5 per cent cholesterol-enriched diet with either 20 per cent casein (C) or chickpea (CP) proteins with 10 per cent olive (O) or salmon (S) oil for 28 days. Findings – In VLDL-triacyglycerols fatty acids, oleic acid content was higher in CPS as compared to that in CS or CPO and lower in CS and CPO than that in CO; linoleic acid content was higher in all groups; arachidonic acid content was higher in CS and CPO as compared to that in CO. In the liver, TG fatty acids content was lower in CPO or CPS as compared to that in CO or CS; oleic and arachidonic acid contents were lower in CPS than that in CPO; linoleic acid content was lower in CS, CPS and CPO than that in CO, CPO and CO. In liver, phospholipid fatty acid, oleic and arachidonic acid contents were lower in CPS than that in CS; oleic, linoleic and arachidonic acid contents were lower in CPO compared to that in CO. In liver, cholesteryl esters fatty acids, oleic, linoleic and arachidonic acids contents were higher in CPS as compared to that in CS; oleic, linoleic and arachidonic acid contents were lower in CS as compared to that in CO; linoleic and arachidonic acid contents were lower in CPS than that in CPO. Originality/value – A cholesterol-enriched diet containing casein or chickpea proteins combined with olive or salmon oil affects the hepatic storage and transport of polyunsaturated and monounsaturated fatty acids by VLDL.

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“…The reason could be due to the effect of soluble dietary fiber, protein combined by unsaturated fatty acids that are improved after the germination process of SWL seeds. Huff and Telford (1985), Kingman (1991), andAndersson andMajor (2002) reported that the LDL-c reduction observed by feeding legumes or their fractions to hypercholesterolemic subjects could result from reduced LDL synthesis and/or increased LDL metabolism. On the other hand, Sirtori et al (2004) clearly indicated that protein from a naturally isoflavone-poor legume such as while lupin can effectively reduce cholesterolemia and, most likely, up regulate LDL receptor activity, a widely www.ccsenet.org/jfr Journal of Food Research Vol.…”

mentioning

confidence: 99%

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

Mousa¹

2015

JFR

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In recent years, functional foods have attracted much interest to prevent nutrition-related diseases such as hyperlipidemia and weight gain. In this regard, this study was designed to examine the effect of use sweet white lupin (SWL) oil and flour with/without germination as a source of active healthy components to prepare functional biscuits for lowering blood lipids and growth. Functional biscuits were formulated by replacing wheat flour and butter in biscuit formulae by SWL extracted flour and SWL oil in the range of 20-30% (w/w) and 30-40% (v/w), respectively. Results indicated that the feed of hyperlipidemic rats on diets supplemented with different functional SWL biscuits for 6 weeks significantly (P < 0.05) reduced serum total cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins, ratio of total cholesterol/high density lipoproteins cholesterol, ratio of low density lipoproteins/high density lipoproteins cholesterol and atherogenic index. Furthermore, the feed of functional SWL biscuits significantly reduced the body weight gain of rats and their food efficiency compared to that of rats fed on hyperlipidemic diet. On the other hand, there was an increase in the value of high density lipoproteins cholesterol and its ratio with total cholesterol. All these findings supported that the addition of 25% germinated SWL flour and 35% or 40% germinated SWL oil in biscuits gave interested results compared to the common wheat biscuits. Therefore, the proposed functional SWL biscuits could be able to regulate the blood cholesterol and the body growth levels of individuals and patients.

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The Influence of Legume Seeds on Human Plasma Lipid Concentrations

Cited by 32 publications

References 117 publications

Cholesterol-lowering effects of dietary blue lupin (Lupinus angustifolius L.) in intact and ileorectal anastomosed pigs

Cholesterol-lowering effects of dietary blue lupin (Lupinus angustifolius L.) in intact and ileorectal anastomosed pigs

Olive or salmon oils affect differently the storage and transport of fatty acids by VLDL in hypercholesterolemic rats fed different proteins

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

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