Improved Hypolipidemic Effects of Xanthan Gum-Galactomannan Mixtures in Rats
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概要
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This study describes the effects of mixtures of xanthan gum and galactomannan, guar gum, or locust bean gum, on the lipids in plasma and liver in non-diabetic and diabetic rats. Non-diabetic rats were fed cholesterol-free diets with 3% guar gum, locust bean gum, or xanthan gum (3G, 3L, and 3X), or a mixture of xanthan gum and guar gum or locust bean gum (1 : 2,w/w) (2G1X, 2L1X) for 2 weeks. Rats fed diets not containing these polysaccharides were used as controls. The total cholesterol in plasma and the triacylglycerol in liver were significantly lowered in rats fed the 2G1X diet. The 3G, 3X, 3L, and 2L1X diets showed no significant effect on the total cholesterol and triacylglycerol in plasma and liver. In the streptozotocin-induced (STZ) diabetic rats, the total cholesterol in plasma was lowered in rats fed the 3G, 3X or 2G1X diet for 4 weeks, and the 2G1X diet was more effective than the 3G and 3X diets. The triacylglycerol in plasma in STZ diabetic rats was also significantly lowered by the 2G1X diet. These results showed that a mixture of xanthan gum and guar gum has an improved hypolipidemic effect on non-diabetic and STZ diabetic rats. The effects of the 2G1X diet on the diabetic symptoms in STZ diabetic rats, suppression of food and water intakes, decrease in glucose in urine, and lowering of plasma glucose, were also observed.
- 2000-10-23
著者
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Saeki Shigeru
Department Of Anesthesiology Nihon University School Of Medicine
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Saeki Shigeru
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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YAMAMOTO Yukiko
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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Ichikawa Naoki
Department Of Food And Human Health Sciences Graduate School Of Human Life Science Osaka City Univer
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SOGAWA Ikuyo
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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NISHINA Akiko
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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IIBATA Shiho
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
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Yamamoto Yukiko
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Sogawa Ikuyo
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Iibata Shiho
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Nishina Akiko
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Yamamoto Yukiko
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Ichikawa Naoki
Department Of Chemistry Graduate School Of Science Hiroshima University
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Yamamoto Yukiko
Department of Chemistry, Faculty of Science, Kyushu University 33
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