グアーガムによるラット血しょうコレステロール低下作用と盲腸内発酵産物との関連性

• 西村 直道

  北海道大学農学部農芸化学科

• 富永 久美

  北海道大学農学部農芸化学科

• 桐山 修八

  北海道大学農学部農芸化学科

書誌事項

タイトル別名

• Relationship between Plasma Cholesterol-Lowering Effect of Guar Gum and Its Cecal Fermentation Products in Rats.
• グアーガム ニヨル ラット ケッショウ コレステロール テイカ サヨウ ト モ

抄録

We have shown previously that cecal fermentation plays an essential part in the hypocholesterolemic activity of beet fiber (BF) in rats. In the present study, we compared such activities of 10% plant cellulose (CL), 10% BF, 5% pectin (PE), 5% guar gum (GG), 5% konjac mannan (KM) and 5% arabinogalactan (AG) in rats fed a cholesterol-free diet (FF diet) for 43 days. Rats fed BF, GG or KM showed significantly lower plasma cholesterol concentrations, whereas PE showed only a slight effect. There was a significant negative correlation between plasma cholesterol concentration and the cecal pool size of total short-chain fatty acids or propionate, but not cecal acetate or n-butyrate. In vitro fermentation of 1g of GG by rat cecal bacteria produced 6.2 mmol of acetate, 1.2 mmol of propionate and 0.8 mmol of n-butyrate during a 12-h incubation. Cecal infusion of the products of the GG-fermentation (3 times/day) did not cause any reduction of the plasma cholesterol concentration in rats fed the FF diet.

収録刊行物

• 日本栄養・食糧学会誌

  日本栄養・食糧学会誌 50 (6), 429-437, 1997

  公益社団法人 日本栄養・食糧学会

キーワード

• dietary fiber
• guar gum
• plasma cholesterol
• cecal fermentation
• rat

詳細情報

• CRID: 1390001206293499648
• NII論文ID: 10009283963
• NII論文ID: 10008252254
• NII書誌ID: AN00311992
• DOI: 10.4327/jsnfs.50.429
• ISSN: 18832849
• ISSN: 02873516
• NDL書誌ID: 4368867
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4368867
• Web Site: https://search.jamas.or.jp/link/ui/1998107994
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可