Effects of cycloartenol on absorption and serum levels of cholesterol in rats.
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概要
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The possibility that cycloartenol magnifies the hypocholes-terolemic effect of β-sitosterol was studied in two strains of rats fed on cholesterol-enriched (0.5%) diets. Cycloartenol was added to diets containing 1.0% or 0.5% β-sitosterol at the 0.05% level and to diet free of plant sterol at the 0.5% level. In one experiment, diets included sodium cholate (0.125%). Due to the potent hypocholesterolemic efficacy of β-sitosterol under the present dietary regimens, no clear additional effect (so-called synergistic effect) of cycloartenol was observed. However, in the experiment using Wistar rats, the decrease in serum apo A-I due to feeding cholesterol was ameliorated more effectively in combination with β-sitosterol than with β-sitosterol alone. The hepatic deposition of choles-terol was mitigated by dietary β-sitosterol, and further, although slightly, by a combination of β-sitosterol and cycloartenol, except in the experi-ment with diets containing sodium cholate. Fecal excretion of neutral and acidic steroids was not meaningly magnified by cycloartenol. Cycloartenol itself was not as effective as β-sitosterol in mitigating lipid disorders due to dietary cholesterol. The rate of appearance of cholesterol in the thoracic duct lymph was not interfered with further by a combination of β-sitosterol and cycloartenol compared to β-sitosterol alone. This trimethylsterol was absorbed at a rate approximately 4-fold higher than that of β-sitosterol, though much lower compared to cholesterol. These results suggest a preference for cycloartenol in cholesterol dynamics. However, cycloartenol seems unlikely to influence cholesterol absorption in the small intestine.
- 財団法人 学会誌刊行センターの論文
著者
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菅野 道廣
Laboratory o f Nutrition Chemistry, Department of Food Science and Technology, Kyushu University Shool of Agriculture
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池田 郁男
Laboratory o f Nutrition Chemistry, Department of Food Science and Technology, Kyushu University Shool of Agriculture
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吉田 克子
Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture
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