Effect of Dietary Pectin and Algin on Blood Cholesterol Level in Growing Rats Fed a Cholesterol-Free Diet

Mokády, Shoshana

doi:10.1159/000175452

Cited by 60 publications

(26 citation statements)

References 5 publications

(9 reference statements)

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“…The exception was the work of Delbarre et al '1977) where neither lemon pectin (approximately 40% esterified) nor apple pectin (degree of methoxylation 70%) was effective at a dose of 6 g/d. Studies in rats have suggested that only pectins with a high-methoxyl content are effective plasma cholesterol-lowering agents (Ershoff & Wells, 1962;Mokady, 1973). However, we have demonstrated a significant cholesterol-lowering effect for LMP in animal studies (Judd et al 1977).…”

mentioning

confidence: 52%

“…HMP would therefore be expected to be more effective as a bile acid binding agent. Animal experiments (Ershoff & Wells, 1962;Mokady, 1973) have suggested this but we know of only one previous study in man in which pectin with a low-methoxyl content has been used, that of Delbarre et al (1977) and here neither HMP nor LMP lowered cholesterol levels, possibly due to the low doses (6 g/d) consumed by patients already on low-fat diets.…”

Section: Discussionmentioning

confidence: 85%

“…In the study by Ershoff & Wells (1962) cholesterol levels of rats given 50 g LMP/kg were lower than controls, although this did not reach statistical significance. Similarly, in the study by Mokady (1973), there was no difference between the cholesterol levels of rats given pectins with approximately 26 and 49% of possible carboxyl groups esterified. The only significant reduction was achieved with a pectin of 51 % esterification.…”

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confidence: 67%

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Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man

Judd

1982

Br J Nutr

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1, The effects on blood and faecal lipids of the addition of 15 g of either high-or low-methoxyl pectin to the habitual diets of ten healthy young adults have been studied.2. Serum total cholesterol levels were reduced by a mean of 16% during consumption of low-methoxyl pectin and 18% during consumption of high-methoxyl pectin. High density lipoprotein cholesterol levels and triglyceride levels were unchanged.3. There was no difference in faecal fat and steroid excretion between the two pectins. 4.The results suggest that it is the gel-forming properties of the pectins which are important in the cholesterol-lowering effect rather than differences in bile acid binding due to different methoxyl contents.Pectins are polygalacturonic acid polymers, occurring naturally in plant cell-walls, and are part of the dietary fibre complex. The carboxyl groups of the constituent galacturonic acid molecules are esterified to varying extents, usually with methanol (Rees, 1967) and pectins can be described as high-or low-methoxyl (HMP and LMP respectively), the latter having less than 50% of possible carboxyl groups esterified (Kertesz, 1963).The plasma cholesterol-lowering effects of pectin in man have been investigated in at least eleven studies, summarized by Kay et al. (1978). In all but the studies of Delbarre et al. (1977) and Fahrenbach et al. (1965), where daily doses of polymer were low (6 g/d in each instance), pectin has been shown to reduce plasma cholesterol levels.The type of pectin used in most experiments has been described as 'Pectin NF' a relatively high-methoxyl product with 65-75 % of possible carboxyl groups esterified (American National Formulary XIII, 1970). The exception was the work of Delbarre et al. '1977) where neither lemon pectin (approximately 40% esterified) nor apple pectin (degree of methoxylation 70%) was effective at a dose of 6 g/d. Studies in rats have suggested that only pectins with a high-methoxyl content are effective plasma cholesterol-lowering agents (Ershoff & Wells, 1962;Mokady, 1973). However, we have demonstrated a significant cholesterol-lowering effect for LMP in animal studies (Judd et al. 1977). In the study by Ershoff & Wells (1962) cholesterol levels of rats given 50 g LMP/kg were lower than controls, although this did not reach statistical significance. Similarly, in the study by Mokady (1973), there was no difference between the cholesterol levels of rats given pectins with approximately 26 and 49% of possible carboxyl groups esterified. The only significant reduction was achieved with a pectin of 51 % esterification.Durrington e f al. (1976) and Kay & Truswell(l977) have also suggested that the methoxyl content of pectins may determine, in part, their effectiveness as cholesterol-lowering agents, but the latter workers also suggested that the viscosity of pectin and the form in which it is fed are more important.The present experiment was therefore designed to compare the effect of HMP and LMP on blood and faecal lipids in healthy adults, in order to assess the usefuln...

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confidence: 52%

Section: Discussionmentioning

confidence: 85%

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confidence: 67%

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Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man

Judd

1982

Br J Nutr

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“…A predominantly bifidobacterial flora is considered to inhibit the growth of harmful bacteria such as pathogenic strains and protect infants against gastrointestinal diseases 14 . Consequently, factors that stimulate the growth of bifidobacteria appear to be promising effective substances for the maintenance of intestinal homeostrains.…”

Section: Discussionmentioning

confidence: 99%

“…Sweetpotato fiber is by far the most effective binder of cholesterol at 30%, cassava fraction at 3%, citrus pectin at 8% and the majority of samples at <20% for 28 fiber samples from a variety of commonly consumed tropical fruits and vegetables including sweetpotato 11 . It has been suggested that pectin with high methoxyl content is important in reducing serum cholesterol 14 . The methoxyl content of sweetpotato pectin was high at 9.7% of a cold water extract, the highest being for onion at 11% and wheat bran having only 0.1% in a study with a series of fruits and vegetables 5 .…”

Section: Discussionmentioning

confidence: 99%

Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Yoshimoto

Yamakawa

Tanoue

2005

JARQ

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The potential chemopreventive properties of the dietary fiber prepared from sweetpotato (Ipomoea batatas L.) roots were examined to promote the demand of this residue from the starch industry. Dietary fiber was prepared by treating starch granules-removed residue with α-amylase. The dietary fibers at 1% concentration enhanced the growth of Bifidobacterium adolescentis and Bifidobacterium breve in vitro among 5 species of Bifidobacterium, which exist in the human intestinal tract. Analysis of the components of these fibers suggested that their pectin and hemicellulose were concerned with a promotion effect on the growth of bifidobacteria. Water-and oil-holding capacity of the fibers in the varieties with orange-colored flesh was relatively superior to ones from the varieties with yellow-or purple-colored flesh. Furthermore, the dietary fibers adsorbed about 90% of the mutagen, Trp-P-1. Commercial sweetpotato fiber, a byproduct of citric acid production from the residue from the starch industry, had slight effect on the growth of bifidobacteria and was lower in adsorption capacity of Trp-P-1 than the fibers prepared from sweetpotato roots. These results indicate that the residue from the sweetpotato root starch industry is available as a dietary fiber with physiological functions. Discipline: FoodAdditional key woods: residue from starch industry, bifidobacteria, fiber component, water-holding capacity, oil-holding capacity

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Nutritional and Health Attributes of Eggs

Ren

Renema

2010

Handbook of Poultry Science and Technology

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Effect of Dietary Pectin and Algin on Blood Cholesterol Level in Growing Rats Fed a Cholesterol-Free Diet

Cited by 60 publications

References 5 publications

Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man

Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man

Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Nutritional and Health Attributes of Eggs

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