scholarly journals Triterpenic Acids Present in Hawthorn Lower Plasma Cholesterol by Inhibiting Intestinal ACAT Activity in Hamsters

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
Yuguang Lin ◽  
Mario A. Vermeer ◽  
Elke A. Trautwein
Keyword(s):  
Plasma Lipids ◽  
Plasma Cholesterol ◽  
Control Diet ◽  
Lipid Lowering ◽  
Lower Plasma ◽  
Sterol Esters ◽  
Cholesterol Lowering ◽  
Acat Activity ◽  
Lowering Effect ◽  
Cholesterol Lowering Effect

Hawthorn (Crataegus pinnatifida) is an edible fruit used in traditional Chinese medicine to lower plasma lipids. This study explored lipid-lowering compounds and underlying mechanisms of action of hawthorn. Hawthorn powder extracts inhibited acylCoA:cholesterol acyltransferase (ACAT) activity in Caco-2 cells. The inhibitory activity was positively associated with triterpenic acid (i.e., oleanolic acid (OA) and ursolic acid (UA)) contents in the extracts. Cholesterol lowering effects of hawthorn and its potential additive effect in combination with plant sterol esters (PSE) were further studied in hamsters. Animals were fed a semi-synthetic diet containing 0.08% (w/w) cholesterol (control) or the same diet supplemented with (i) 0.37% hawthorn dichloromethane extract, (ii) 0.24% PSE, (iii) hawthorn dichloromethane extract (0.37%) plus PSE (0.24%) or (iv) OA/UA mixture (0.01%) for 4 weeks. Compared to the control diet, hawthorn, PSE, hawthorn plus PSE and OA/UA significantly lowered plasma non-HDL (VLDL + LDL) cholesterol concentrations by 8%, 9%, 21% and 6% and decreased hepatic cholesterol ester content by 9%, 23%, 46% and 22%, respectively. The cholesterol lowering effects of these ingredients were conversely associated with their capacities in increasing fecal neutral sterol excretion. In conclusion, OA and UA are responsible for the cholesterol lowering effect of hawthorn by inhibiting intestinal ACAT activity. In addition, hawthorn and particularly its bioactive compounds (OA and UA) enhanced the cholesterol lowering effect of plant sterols.

scholarly journals Soy Protein Enhances the Cholesterol-Lowering Effect of Plant Sterol Esters in Cholesterol-Fed Hamsters

2004 ◽  
Vol 134 (1) ◽  
pp. 143-148 ◽  
Author(s):  
Yuguang Lin ◽  
Gert W. Meijer ◽  
Mario A. Vermeer ◽  
Elke A. Trautwein
Keyword(s):  
Soy Protein ◽  
Plant Sterol ◽  
Sterol Esters ◽  
Cholesterol Lowering ◽  
Lowering Effect ◽  
Cholesterol Lowering Effect

scholarly journals Effects of oat bran, processed to different molecular weights of β-glucan, on plasma lipids and caecal formation of SCFA in mice

2010 ◽  
Vol 104 (3) ◽  
pp. 364-373 ◽  
Author(s):  
Tina Immerstrand ◽  
Kristina E. Andersson ◽  
Caroline Wange ◽  
Ana Rascon ◽  
Per Hellstrand ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Propionic Acid ◽  
Plasma Lipids ◽  
Plasma Cholesterol ◽  
Control Diet ◽  
Cholesterol Lowering ◽  
Molecular Weights ◽  
Oat Bran ◽  
Diet Pattern ◽  
The Difference

In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of β-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0·8 % cholesterol and 0·1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of β-glucan. Moreover, the difference in viscous properties between the processed OB (from 0·11 to 17·7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of β-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWpof β-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of β-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.

Dose-dependent cholesterol-lowering effect of a mayonnaise-type product with a main component of diacylglycerol-containing plant sterol esters

Nutrition ◽  
2006 ◽  
Vol 22 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Shinichiro Saito ◽  
Masao Takeshita ◽  
Kazuichi Tomonobu ◽  
Naoto Kudo ◽  
Daisuke Shiiba ◽  
...  
Keyword(s):  
Plant Sterol ◽  
Sterol Esters ◽  
Cholesterol Lowering ◽  
Lowering Effect ◽  
Main Component ◽  
Dose Dependent ◽  
Cholesterol Lowering Effect
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