Effects of Pectin and Lard on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats(Food & Nutrition)

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We examined the effect of pectin and lard on the production of short-chain fatty acids in the cecum, on the the growth of colonic bacteria, and on the liver and plasma cholesterol levels in rats. Added lard (12% w/w) in the diet lowered the production of acetic, propionic and butyric acids in the cecum, and decreased the mass of colonic bacteria. The addition of pectin (3%, w/w) to the diet with lard did not reduce the effect of the lard. The cholesterol level in the liver was significantly increased by the addition of 12% (w/w) of lard to the diet. Feeding with pectin did not lower the cholesterol level in the liver, which was correlated negatively with the concentrations of acetic and propionic acids in the cecum. When cholesterol was added to this diet, the liver and plasma cholesterol levels were increased by additing 12% (w/w) of lard to the diet.
社団法人日本農芸化学会の論文
1991-06-23