Influence of Saturated and Polyunsaturated Egg Yolk Phospholipids on Hyperlipidemia in Rats(Food & Nutrition)
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概要
- 論文の詳細を見る
The supplementation of egg yolk phospholipid (PL) containing phosphatidylcholine (PC) and phosphatidylethanolamine (PE) to a cholesterol-free purified diet causes a reduction in the serum cholesterol level in rats [J. Nutr., 112, 1805 (1982)]. The present study was carried out to determine if dietary egg yolk PL also exerts this hypocholesterolemic action in rats given a high cholesterol diet and if this action is influenced by the constituent fatty acids. Egg yolk PL suppressed the elevation of serum cholesterol irrespective of its fatty acid composition, while purified PC had no effect, suggesting that the ethanolamine portion is responsible for this hypocholesterolemic effect. Egg yolk PL and PC containing longer-chain polyunsaturated fatty acids (arachidonic and docosahexaenoic acids) lowered the serum triglyceride level, while their hydrogenated forms did not. The present results, therefore, indicate that the hypolidemic effect of dietary egg yolk PL can be modulated by the combination of the constituent fatty acids as well as the base moieties. This hypolipidemic effect, however, appeared not to be related to the activities of adipocyte lipoprotein lipase and serum lecithin : cholesterol acyltransferase.
- 社団法人日本農芸化学会の論文
- 1989-09-23
著者
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IMAIZUMI Katsumi
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Hasegawa Mineo
Research Laboratory Q.p. Corporation
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Sugano Michihiro
Kumamoto Prefecture University
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SAKONO Masanobu
Laboratory of Nutrition Chemistry, Department of Biological Resource Sciences, Faculty of Agricultur
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SUGANO Michihiro
Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-
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SHIGEMATSU Yasuhiko
Research Laboratory, Q.P. Corporation
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Kyushu University
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Imaizumi Katsumi
Lab. Of Nutrition Chemistry Div. Of Bioresource And Bioenvironmental Sciences Graduate School Kyushu
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch
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Shigematsu Yasuhiko
Research Laboratory Q.p. Corporation
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Sakono M
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Sugano Michihiro
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Sakono Masanobu
Laboratory Of Nutrition Chemistry Department Of Food Science And Technology Faculty Of Agriculture (
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Sakano Masafumi
Department Of Applied Chemstry Graduate School Of Engineering Kyushu University Hakozaki
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Imaizumi K
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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HASEGAWA Mineo
Research & Development Division, Kewpie Corporation
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