Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols

• NISHI Shigenori

  Specialty of Science of Bioresources, United Graduate School of Agricultural Sciences, Iwate University Department of Food Production Science, Obihiro University

• SAITO Yusuke

  Specialty of Science of Bioresources, United Graduate School of Agricultural Sciences, Iwate University Department of Food Production Science, Obihiro University

• SOUMA Chihiro

  Biochemistry and Crop Quality Division, Hokkaido Central Agricultural Experiment Station

• KATO Jun

  Production research division, Hokkaido Prefectural Tokachi Agricultural Experiment Station

• KOAZE Hiroshi

  Specialty of Science of Bioresources, United Graduate School of Agricultural Sciences, Iwate University Department of Food Production Science, Obihiro University

• HIRONAKA Kazunori

  Specialty of Science of Bioresources, United Graduate School of Agricultural Sciences, Iwate University Department of Food Production Science, Obihiro University

• KOJIMA Michiyuki

  Specialty of Science of Bioresources, United Graduate School of Agricultural Sciences, Iwate University Department of Food Production Science, Obihiro University

Abstract

When mice fed a high-cholesterol diet were given 0.5 ml of a solution of Adzuki polyphenols (Adzuki- PP; 4 mg/ml) for two weeks via a catheter, the atherosclerotic index of experimental mice was significantly lower than that of the control group, indicating a significant inhibitory effect of Adzuki-PP on serum cholesterol level. In addition, the fecal cholesterol level in the experimental group was significantly higher than that in the control group. Supplementation of Adzuki-PP to a concentration of 290 ppm lowered the solubility of micellar cholesterol in a concentration-dependent manner, indicating that Adzuki-PP inhibits cholesterol micellization. It was therefore suggested that the inhibitory effect of Adzuki-PP on cholesterol micellization in the digestive tract was associated with suppressed serum cholesterol levels.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 14 (2), 217-220, 2008

  Japanese Society for Food Science and Technology

Keywords

• high-cholesterol diet
• Adzuki polyphenol
• cholesterol micellization

Details

• CRID: 1390282679433590016
• NII Article ID: 10021185207
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.14.217
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed