The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids

文献类型： 外文期刊

第一作者： Guo, Lina

作者： Guo, Lina;Tong, Li-Tao;Liu, Liya;Zhong, Kui;Zhou, Sumei;Qiu, Ju

作者机构：

关键词： Oat hypocholesterolemic effect proteins lipids

期刊名称：LIPIDS IN HEALTH AND DISEASE （ 影响因子：3.876； 五年影响因子：4.047 ）

ISSN： 1476-511X

年卷期： 2014 年 13 卷

页码：

收录情况： SCI

摘要： Background: The aim of present study is to investigate the hypocholesterolemic effects of the oat components other than the beta-glucan in rats fed with a hypercholesterolemic diet. Methods: Four-week-old male Wister rats were divided into 6 groups of 7 rats each with similar mean body weights and serum cholesterol concentrations. Rats were fed with the experimental diets containing 10% oats flour for 30 days. Food intake was recorded and monitored everyday to ensure the similar contents of protein, starch, lipid and cellulose in all groups. The lipids levels in serum, liver, and faeces were determined. Results: The plasma total cholesterol concentrations in different oat groups were significantly reduced compared with the control group, and the effects were different among oat groups. The decrease extent of plasma total cholesterol and low-density lipoprotein-cholesterol concentrations increased with the increase of the proteins and lipids contents. Moreover, liver total cholesterol and cholesterol ester contents were markedly decreased. The fecal bile acids concentrations in the oat groups were significantly increased. Oat proteins had lower Lysine/Arginin (0.59 similar to 0.66) and Methionin/Glycine (0.27 similar to 0.35) ratio than casein (Lysine/Arginin, 2.33; Methionin/Glycine, 1.51). Oat lipids contained higher contents of total Vitamin E and plant sterols than that in soybean oil. Conclusion: These results indicated that dietary oat improved hypercholesterolemia by increasing the excretions of fecal bile acids, and this improvement was not only related to beta-glucan, but also attributed to the lipids and proteins. Oat proteins decreased serum total cholesterol and low-density lipoprotein-cholesterol contents due to their low Lysine/Arginin and Methionin/Glycine ratio. The co-existence of oleic acid, linoleic, vitamin E, or plant sterols accounted for the hypocholesterolemic properties of oat lipids.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序