Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-25T05:51:32.988Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of pectin, wheat bran and cellulose on serum lipids and lipoproteins in rats fed on a low- or high-fat diet

Published online by Cambridge University Press:  09 March 2007

Jean Louis Vigne ,
Denis Lairon ,
Patrick Borel ,
Henri Portugal ,
Anne-Marie Pauli ,
Jacques Christian Hauton  and
Huguette Lafont
Jean Louis Vigne
Affiliation:
Unité 130-INSERM (Institut National de la Santé et de la Recherche Médicale), 10 avenue Viton, 13009 Marseille, France
Denis Lairon
Affiliation:
Unité 130-INSERM (Institut National de la Santé et de la Recherche Médicale), 10 avenue Viton, 13009 Marseille, France
Patrick Borel
Affiliation:
Unité 130-INSERM (Institut National de la Santé et de la Recherche Médicale), 10 avenue Viton, 13009 Marseille, France
Henri Portugal
Affiliation:
Laboratoire Central, Hôpital Ste-Marguerite, 13009 Marseille, France
Anne-Marie Pauli
Affiliation:
Laboratoire Central, Hôpital Ste-Marguerite, 13009 Marseille, France
Jacques Christian Hauton
Affiliation:
Unité 130-INSERM (Institut National de la Santé et de la Recherche Médicale), 10 avenue Viton, 13009 Marseille, France
Huguette Lafont
Affiliation:
Unité 130-INSERM (Institut National de la Santé et de la Recherche Médicale), 10 avenue Viton, 13009 Marseille, France
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Four groups of adult male Sprague–Dawley rats were fed for 6 weeks on a diet with a low-fat content (50 g/kg) and another four groups were given a diet rich in fat (250 g/kg) and cholesterol (12 g/kg). In both cases, the basal diets were either fibre-depleted or supplemented with cellulose (60 g/kg), wheat bran (100 g/kg) or low-methoxyl pectin (100 g/kg).

2. Low-methoxyl pectin displayed the most hypocholesterolaemic effect and decreased the cholesterol content of the very-low-density lipoproteins (VLDL) and low-density lipoproteins (LDL), when the low-fat diet was given. When rats were fed on the high-fat diet, pectin no longer had a hypocholesterolaemic effect but still decreased the VLDL-cholesterol content. Pectin lowered serum triglyceride and VLDL-trigylceride levels only when the low-fat diet was given.

3. Wheat bran exerted no hypocholesterolaemic effect in rats fed on the low- and high-fat diets, but decreased the cholesterol content of VLDL and lowered serum triglycerides and VLDL-tryglycerides when the high-fat diet was given.

4. Purified cellulose had no significant effect on plasma lipids.

5. As shown by multivariance analysis, low-methoxyl pectin and wheat bran both beneficially modified the serum triglyceride and cholesterol variables except VLDL-triglycerides. However, the magnitude of the effect of each individual type of fibre was dependent on the fat and cholesterol content of the diet, suggesting the existence of different mechanisms of action.

Type
Clinical and Human Nutrition papers: Other Studies Relevant to Human Nutrition
Information
British Journal of Nutrition , Volume 58 , Issue 3 , November 1987 , pp. 405 - 413
Copyright
Copyright © The Nutrition Society 1987

References

REFERENCES

Amic, J., Lairon, D. & Hauton, J. C. (1972). Clinica Chimica Acta 40, 107–114.CrossRefGoogle Scholar
Anderson, J. W. & Chen, W. (1979). American Journal of Clinical Nutrition 32, 346–363.Google Scholar
Asp, N. G., Bauer, H. G., Nilsson-Ehle, P., Nyman, M. & Oste, R. (1981). British Journal of Nutrition 46, 385–393.CrossRefGoogle Scholar
Brydon, W. G., Tadesse, K., Eastwood, M. A. & Lawson, M. E. (1980). British Journal of Nutrition 43, 101–106.CrossRefGoogle Scholar
Burstein, M., Scholnick, H. R. & Morfin, R. (1970). Journal of Lipid Research 11, 583–595.CrossRefGoogle Scholar
Cassidy, M. M., Lightfoot, F. G., Grau, L. E., Story, J. A., Kritchevsky, D. & Vahouny, G. V. (1981). American Journal of Clinical Nutrition 34, 218–228.CrossRefGoogle Scholar
Chang, M. L. W. & Johnson, M. A. (1976). Journal of Nutrition 106, 1562–1568.CrossRefGoogle Scholar
Chen, W. J. L. & Anderson, J. W. (1979 a). Journal of Nutrition 109, 1028–1034.Google Scholar
Chen, W. J. L. & Anderson, J. W. (1979 b). Proceedings of the Society for Experimental Biology and Medicine 162, 310–313.CrossRefGoogle Scholar
Durrington, P. N., Manning, A. P., Bolton, Ch & Hartog, M. (1976). Lancet ii, 394.CrossRefGoogle Scholar
Gibson, J. C., Rubinstein, A. & Brown, W. V. (1984). Clinical Chemistry 30, 1784–1788.CrossRefGoogle Scholar
Gordon, T., Castelli, W. P., Hjortland, M. C., Kannel, W. B. & Dawber, T. R. (1977). American Journal of Medicine 62, 707–714.Google Scholar
Havel, R. J., Eder, H. A. & Bragdon, J. H. (1955). Journal of Clinical Investigation 34, 1345–1353.CrossRefGoogle Scholar
Heaton, K. W. & Pomare, E. W. (1974). Lancet i, 49–50.CrossRefGoogle Scholar
Hyun, S. A., Vahouny, G. V. & Treadwell, C. R. (1963). Proceedings of the Society for Experimental Biology and Medicine 112, 496–501.Google Scholar
Isaksson, G., Asp, N. G. & Ishe, I. (1983). Scandinavian Journal of Gastroenterology 18, 417–423.Google Scholar
Isaksson, G., Lundquist, I., Akesson, B. & Ishe, I. (1984). Scandinavian Journal of Gastroenterology 19, 467–472.Google Scholar
Isaksson, G., Lundquist, I. & Ihse, I. (1982). Gastroenterology 82, 918–924.CrossRefGoogle Scholar
Jacobs, L. R. (1983). American Journal of Clinical Nutrition 37, 954–960.CrossRefGoogle Scholar
Jenkins, D. J. A., Reynolds, D., Leeds, A. R., Waller, A. L. & Cummings, J. H. (1979). American Journal of Clinical Nutrition 32, 2430–2435.Google Scholar
Judd, P. A. & Truswell, A. S. (1982). British Journal of Nutrition 48, 451–458.CrossRefGoogle Scholar
Judd, P. A. & Truswell, A. S. (1985). British Journal of Nutrition 53, 409–425.CrossRefGoogle Scholar
Kay, R. M. (1982). Journal of Lipid Research 23, 221–242.CrossRefGoogle Scholar
Kay, R. M. & Truswell, A. S. (1977). American Journal of Clinical Nutrition 30, 171–175.CrossRefGoogle Scholar
Kies, C. (1985). Lipids 20, 802–807.CrossRefGoogle Scholar
Kritchevsky, D. & Tepper, S. A. (1968). Journal of Atherosclerosis Research 8, 357–369.CrossRefGoogle Scholar
Kromhout, D., Bosschieter, E. B. & Delezene Coulander, C. (1982). Lancet ii, 518–522.Google Scholar
Lafont, H., Lairon, D., Vigne, J. L., Chanussot, F., Chabert, C., Portugal, H., Pauli, A. M., Crotte, C. & Hauton, J. C. (1985). Journal of Nutrition 115, 849–855.CrossRefGoogle Scholar
Lairon, D., Borel, P., Termine, E., Grataroli, R., Chabert, C. & Hauton, J. C. (1985 a). Nutrition Reports International 32, 1107–1113.Google Scholar
Lairon, D., Lafont, H., Vigne, J. L., Nalbone, G., Leonardi, J. & Hauton, J. C. (1985 b). American Journal of Clinical Nutrition 42, 629–638.Google Scholar
Lemonnier, D., Doucet, C. & Flament, C. (1983). Cahiers de Nutrition et Diśtétique 17, 99–100.Google Scholar
Leveille, G. A. & Sauberlich, M. E. (1966). Journal of Nutrition 88, 209–214.Google Scholar
Lingarde, F. & Larsson, L. (1984). Human Nutrition: Clinical Nutrition 38C, 39–45.Google Scholar
Mahley, R. W. & Holcombe, K. S. (1977). Journal of Lipid Research 18, 314–324.Google Scholar
Miller, G. J., Miller, N. E. & Ashcroft, M. T. (1976). Clinical Science and Molecular Medicine 51, 475–481.Google Scholar
Mueller, M. A., Cleary, M. P. & Kritchevsky, D. (1983). Journal of Nutrition 113, 2229–2238.CrossRefGoogle Scholar
Nomani, M. Z. A., Syed Hussain, S. S., Lim, J. K., Albrink, M. J., Gunnells, C. K. & Davis, G. K. (1981). American Journal of Clinical Nutrition 34, 2078–2087.CrossRefGoogle Scholar
Reddy, B. S., Watanabe, K. & Sheinfil, A. (1980). Journal of Nutrition 110, 1247–1254.CrossRefGoogle Scholar
Rotenberg, S. & Jakobsen, P. E. (1978). Journal of Nutrition 108, 1384–1392.Google Scholar
Rush, R. L., Leon, L. & Turrel, J. (1970). Congress 1970/Clinical Analysis vol. 1, pp. 503–507. New York: FuturaGoogle Scholar
Sacquet, E., Leprince, C. & Riottot, M. (1982). Reproduction, Nutrition, Developpement 22, 291–305.CrossRefGoogle Scholar
Sacquet, E., Leprince, C., Riottot, M. & Raibaud, P. (1985). Reproduction, Nutrition, Développement 25, 93–100.CrossRefGoogle Scholar
Salvioli, G., Lugli, R. & Pradelli, J. M. (1985). Digestive Diseases Science 30, 301–307.Google Scholar
Sandberg, A. S., Ahderinne, R., Anderson, H., Hallgren, B. & Hulten, L. (1983). Human Nutrition: Clinical Nutrition 37C, 171–183.Google Scholar
Schneeman, B. O., Cimmarusti, J., Cohen, W., Downes, L. & Lefevre, M. (1984). Journal of Nutrition 114, 1320–1326.Google Scholar
Schwartz, S. E., Starr, C., Bachman, S. & Holtzapple, P. G. (1983). Journal of Lipid Research 24, 746–752.CrossRefGoogle Scholar
Trowell, H. (1972). American Journal of Clinical Nutrition 25, 926–932.CrossRefGoogle Scholar
Tsai, A. C., Elias, J., Kelley, J. J., Lin, R. S. C. & Robson, J. R. (1976). Journal of Nutrition 106, 118–123.CrossRefGoogle Scholar
Vahouny, G. V., Roy, T., Gallo, L. L., Story, J. A., Kritchevsky, D. & Cassidy, M. (1980). American Journal of Clinical Nutrition 33, 2182–2191.CrossRefGoogle Scholar
Van Beresteyn, E. C. H., Van Schaik, M. & Kerkhof Mogot, M. F. (1979). Journal of Nutrition 109, 2085–2097.Google Scholar
Wells, A. F. & Ershoff, B. H. (1961). Journal of Nutrition 74, 87–92.CrossRefGoogle Scholar
Worthington, R. E. & Miller, J. (1983). Nutrition Reports International 28, 1361–1368.Google Scholar