Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats

Abstract

BackgroundThe aim of present study is to investigate the influences of brewing and boiling on hypocholesterolemic effect of oatmeal in rats fed with a hypercholesterolemic diet.MethodsFifty-six male Sprague–Dawley rats were divided into 5 groups of 8 rats each with similar mean body weights and serum cholesterol concentrations. Rats were fed with the experimental diets containing 10 % of oatmeal from two Chinese oat varieties which were brewed or boiled for 30 days. The lipids levels in serum, liver, and faeces were determined.ResultsThe effects of feeding boiled oatmeal on lowering lipid concentrations in plasma and liver were more significant than that of brewed oatmeal (P < 0.05). Feeding boiled oatmeal was also more efficient in increasing fecal total lipids, cholesterol and bile acids as compared to feeding brewed oatmeal (P < 0.05). Boiled oatmeal had higher apparent viscosity and soluble β-glucan content than the brewed oatmeal did (P < 0.05).ConclusionThese results indicated that the capability of boiled oatmeal in improving cholesterol metabolism is better than that of brewed oatmeal, which is mainly attributed to its higher soluble β-glucan content and apparent viscosity.

Effects of Tribulus terrestris, Avena sativa and White Ginseng on Adiponectin, Leptin, Resistin, Fatty Acid Binding Protein 4, Homocysteine and Paraoxonase-1 Levels in Hypercholesterolemic Rats

“…Oat protein and oat glucan can decrease plasma LDL-C levels by increasing of fecal total lipids in hypercholesterolemic hamsters (Tong et al, 2016). Furthermore, boiled oatmeal than brewed oatmeal has been reported to be more efficient on lowering plasma and liver lipid levels in hypercholesterolemic rats (Ban et al, 2015). Oat β-glucan is reported to significantly decrease LDL-C and apoB in humans and to be a possible strategy on cardiovascular disease reduction (Ho et al, 2016).…”

Composição E Propriedades Fisiológicas E Funcionais Da Aveia

“…Tong et al (2015), também encontraram através da ingestão de outro ceral, a cevada sem casca, a redução na concentração de LDL no plasma e de colesterol em hamsters hipercolesterolêmicos em correlação à presença de B-glucana. Ban et al (2015), também encontraram diminuições plasmáticas e hepáticas pelo uso de B-glucana nos níveis de colesterol e LDL em ratos Sprague-Dawley alimentados com uma dieta hipercolesterolemiante. O estudo também encontrou que a aveia cozida favoreceu a melhora do metabolismo do colesterol, aumentando as excreções fecais de lipídeos, colesterol e ácidos biliares.…”

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

“…β-glucan (β-(1-3),(1-4)-D-glucan) is a soluble fraction of dietary fiber obtained from oat with special positive nutritional, functional and technological properties. The intake of fiber and especially β-glucans becomes an important alternative for diabetics and for people with high cholesterol levels (Bozbulut & Sanlier, 2019;Shanmugam & Priya, 2016). In most cases, the addition of β-glucan concentrates is used in the production of cereal and bakery products, but as of recently they can also be found in dairy products, pasta, soups and meat products (for example meat batters, sausages and chopped poultry products) (Ahmad et al, 2012;Álvarez & Barbut, 2013;Choi et al, 2011;Ktari et al, 2016;Kurek et al, 2016;Piñero et al, 2008).…”

“…There are many sources of β-glucan, but only in the case of oat and barley βglucan EFSA expressed its positive recommendations (EFSA, 2010(EFSA, , 2011. Among its most important health benefits and nutritional value, oat β-glucan has the ability to lower blood LDL cholesterol levels, provide support in the treatment of obesity, have an impact on the treatment of inflammatory bowel and gastric mucosa, and alleviate the effects of peptic ulcer (Chang et al, 2013;Daou & Zhang, 2012;Fulgoni et al, 2015;Ho et al, 2016;O'Neil et al, 2015;Othman et al, 2011;Shanmugam & Priya, 2016).…”