Intestinal steroids in rats are influenced by the structural parameters of pectin

Dongowski, G.; Lorenz, A.

doi:10.1016/s0955-2863(03)00080-9

Cited by 31 publications

(36 citation statements)

References 33 publications

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“…Cholesterol-lowering properties of pectin F Brouns et al (Dongowski and Lorenz, 2004) with increasing degree of methylation (34.5-92.6%), more bile acids were transported into the lower intestinal tract and excreted; secondary bile acids decreased. Pectin with LMW, low viscosity and high solubility was ineffective in reducing TC versus those with HMW and viscosity (Yamaguchi et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

“…Based on results from several animal studies (Yamaguchi et al, 1995;Trautwein et al, 1998;Dongowski and Lorenz, 2004), it has been stated that the molecular composition of pectin affected cholesterol reductions in blood and liver. To determine whether the molecular composition of pectins to be tested in a subsequent human clinical trial affected cholesterol-lowering, nine different pectin types were evaluated in 486 male broilers for 35 days using a parallel study design (Craig et al, 2006).…”

Section: Pectin Lowers Cholesterol In Animal Modelsmentioning

confidence: 99%

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Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

et al. 2011

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Background/Objectives: Viscous fibers typically reduce total cholesterol (TC) by 3-7% in humans. The cholesterol-lowering properties of the viscous fiber pectin may depend on its physico-chemical properties (viscosity, molecular weight (MW) and degree of esterification (DE)), but these are not typically described in publications, nor required by European Food Safety Authority (EFSA) with respect to its generic pectin cholesterol-lowering claim. Subjects/Methods: Here, different sources and types of well-characterized pectin were evaluated in humans. Cross-over studies were completed in mildly hyper-cholesterolemic persons receiving either 15 g/day pectin or cellulose with food for 4 weeks. Results: Relative low-density lipoprotein (LDL) cholesterol (LDL-C) lowering was as follows: citrus pectin DE-70 ¼ apple pectin DE-70 (7-10% reduction versus control)4apple pectin DE-35 ¼ citrus pectin DE-354OPF (orange pulp fiber) DE-70 and low-MW pectin DE-704citrus DE-0. In a subsequent 3-week trial with 6 g/day pectin, citrus DE-70 and high MW pectin DE-70 reduced LDL-C 6-7% versus control (without changes in TC). In both studies, high DE and high MW were important for cholesterol lowering. Source may also be important as citrus and apple DE-70 pectin were more effective than OPF DE-70 pectin. Pectin did not affect inflammatory markers high-sensitivity C-reactive protein (hsCRP) nor plasma homocysteine. Conclusions: Pectin source and type (DE and MW) affect cholesterol lowering. The EFSA pectin cholesterol-lowering claim should require a minimum level of characterization, including DE and MW.

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Section: Discussionmentioning

confidence: 99%

Section: Pectin Lowers Cholesterol In Animal Modelsmentioning

confidence: 99%

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

et al. 2011

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“…Several studies have also been done with different kinds of pectins. Dongowski & Lorentz (2004) gave diets containing pectin with different degrees of methylation (34.5, 70.8, and 92.6%) to rats for 3 weeks. The concentration of bile acids in the plasma decreased when pectin was given, and with increasing degree of methylation more bile acids were excreted with the feces.…”

Section: Hydrocolloid and The Risk Of Cardiovascular Disease (Cvd)mentioning

confidence: 99%

Hydrocolloids in Food Industry

Milani¹,

Maleki²

2012

Food Industrial Processes - Methods and Equipment

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“…During the past years, many studies have demonstrated the cholesterol-lowering effects of plant sterols and stanols [15][16][17] and of soluble fibers [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

“…Pectin is able to bind bile acids, thus provoking a reduction in bile acid reabsorption by the small intestine [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Phytosterols, but not pectin, added to a high-saturated-fat diet modify saturated fatty acid excretion in relation to chain length

Brufau¹,

Canela²,

Rafecas³

2007

The Journal of Nutritional Biochemistry

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Intestinal steroids in rats are influenced by the structural parameters of pectin

Cited by 31 publications

References 33 publications

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

Hydrocolloids in Food Industry

Phytosterols, but not pectin, added to a high-saturated-fat diet modify saturated fatty acid excretion in relation to chain length

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