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Effect of different varieties of pectin and guar gum on plasma, hepatic and biliary lipids and cholesterol gallstone formation in hamsters fed on high-cholesterol diets*

Published online by Cambridge University Press:  09 March 2007

Elke A. Trautwein ,
Angelika Kunath-Rau  and
Helmut F. Erbersdobler
Elke A. Trautwein*
Affiliation:
Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Angelika Kunath-Rau
Affiliation:
Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Helmut F. Erbersdobler
Affiliation:
Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany
*
†Corresponding author: Dr Elke Trautwein, fax +49 431 597 3679; email [email protected]
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Abstract

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The effect of high- (hePE) and low- (lePE) esterification pectin and high- (hvGG) and low-(lvGG) viscosity guar gum on plasma, hepatic and biliary lipids and on prevention of cholesterol gallstones was investigated in male golden Syrian hamsters (Mesocricetus auratus). Hamsters were fed on cholesterol-rich (4g/kg), gallstone-inducing diets for 6 weeks. The diets were supplemented with 80g hePE, lePE, hvGG or lvGG/kg or 80g additional cellulose/kg. No significant differences in plasma total cholesterol and triacylglycerol concentrations between hvGG and lvGG and the gallstone-inducing or cellulose-enriched diets were observed. The hePE diet produced a 16% (non-significant) reduction in total plasma cholesterol but significantly decreased the plasma triacylglycerol level by 45%. The lePE diet caused only minor changes in plasma lipids. Hepatic cholesterol concentrations were significantly higher in hamsters fed on hvGG, lvGG, hePE or lePE primarily due to the accumulation of esterified cholesterol. Supersaturated bile samples, with lithogenic indices ranging from 1.6 to 2.0, were determined with all diets. The hePE and lePE diets slightly altered the bile acid profile by increasing glycocholic acid and decreasing taurochenodeoxycholic acid concentrations resulting in a higher cholic: chenodeoxycholic acid ratio. Cholesterol gallstone formation was not substantially inhibited by the two varieties of pectin and guar gum. The hvGG, lvGG, hePE and lePE diets did not alter faecal weight and caused only minor increases in faecal bile acid excretion. In general, the present findings demonstrate that dietary pectins and guar gums had only minor effects on cholesterol metabolism and did not prevent cholesterol gallstone formation in this hamster model. Possible explanations for this lack of a distinct response to pectin and guar gum are discussed.

Keywords

PectinGuargumBileCholesterolGallstones
Type
General Nutrition
Information
British Journal of Nutrition , Volume 79 , Issue 5 , May 1998 , pp. 463 - 471
Copyright
Copyright © The Nutrition Society 1998

Footnotes

*

These results were presented in part at Experimental Biology 96, 24–28 April 1996, Washington DC, USA.

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