Raw Chinese Yam (Dioscorea opposita) Promotes Cecal Fermentation and Reduces Plasma Non-HDL Cholesterol Concentration in Rats
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概要
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We examined the effects of raw Chinese yam (Dioscorea opposita), containing resistant starch (RS), on lipid metabolism and cecal fermentation in rats. Raw yam (RY) and boiled yam (BY) contained 33.9% and 6.9% RS, respectively. Male Sprague-Dawley rats were fed a cholesterol-free, control (C) diet supplemented with or without 15 and 30 g of RY or BY/100 g for 3 wk. Plasma total cholesterol concentrations in the tail vein of rats fed the 30% RY diet were significantly lower than in the C group throughout the feeding period. Compared with the C group, non-HDL concentrations in arterial plasma in the 30% RY group was significantly reduced. Liver cholesterol concentration in rats fed the 30% RY diet was significantly higher compared with those fed the C diet. Hepatic cholesterol 7α-hydroxylase mRNA and fecal bile acid excretion were significantly higher in the BY, but not the RY group, compared with the C group. Fecal cholesterol excretion in the 30% RY group was greater compared with the C group. Hepatic microsomal triacylglycerol transfer protein mRNA was significantly lower in the 30% RY group compared with the C group. Cecal pools of acetate, propionate and butyrate were 113-257%, 181-476% and 410-789% greater in the RY group compared with the C group. These results suggest raw yam is effective as a source of RS and facilitates production of short chain fatty acid (SCFA), especially butyrate, in the rat cecum. In addition, RY has a plasma-cholesterol lowering effect, possibly due to the inhibited release of VLDL.
著者
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FUKUSHIMA Michihiro
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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Tanabe Hiroki
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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Yamamoto Tatsuro
Department Of Anatomy And Developmental Neurobiology Kobe University Graduate School Of Medicine
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Nishimura Naomichi
Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
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YAMAMOTO Tatsuro
Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
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FUKUSHIMA Michihiro
Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine
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TANABE Hiroki
Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
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