Quantities of Phospholipid Molecular Classes in Japanese Meals and Prediction of Their Sources by Multiple Regression Analysis

Shirouchi, Bungo; Yamanaka, Rikako; Tanaka, Shoji; Kawatou, Fagyun; Hayashi, Takuya; Takeyama, Ai; Nakao, Akiko; Goromaru, Ryoko; Iwamoto, Masako

doi:10.3177/jnsv.64.215

Cited by 7 publications

(4 citation statements)

References 31 publications

(26 reference statements)

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“…In a populationbased cohort of Japanese people, no significant association was observed between choline and betaine consumption (one of the precursors of TMA) and the risk of cardiovascular mortality [133]. The amount of PC consumed daily by Japanese people is reported to be 2.17 g (approximately 300 mg as choline), and the eggs were major contributors to PC intake in that study [134]. Choline intake in US adults is reported to be around 350 mg daily, and meats are the main source [135].…”

Section: Debates Around Trimethylamine Oxide (Tmao)mentioning

confidence: 66%

Nutritional Viewpoints on Eggs and Cholesterol

Sugano

Matsuoka²

2021

Foods

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Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese people whose dietary pattern is distinct from that, for example, the US (United States) population. Available epidemiologic studies in healthy Japanese people show no association between consumption of one egg daily and blood cholesterol level, consistent with those observed in the US population. However, when consumption of major nutrients and food sources of cholesterol are compared to the US population, Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers, despite consuming relatively more eggs. Further discussion on the influence of nutrients contained in the egg and dietary pattern, including interaction with gut microbes, is necessary. In addition, special consideration at the personalized level is needed for judgment regarding dietary cholesterol not only for hypercholesterolemic patients but for hyper-responsive healthy persons. Although randomized controlled trials with long-term follow-up are required to evaluate the association between consumption of eggs and human health, available information, at least from the nutritional viewpoint, suggests that egg is a healthy and cost-efficient food worldwide.

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Section: Debates Around Trimethylamine Oxide (Tmao)mentioning

confidence: 66%

Nutritional Viewpoints on Eggs and Cholesterol

Sugano

Matsuoka²

2021

Foods

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“…Phospholipids (PLs) are constituents of cell membranes; they are present at various concentrations in lipid-containing foods. In humans, PL intake is estimated to be 3-6 g•d −1 , which amounts to approximately 10% of the total dietary lipid intake [1]. Growing evidence indicates that dietary PLs have beneficial effects, including the prevention of dyslipidemia, fatty livers, and cardiovascular disease, compared with dietary triglycerides (TGs) [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…Glycerophospholipids (GPLs), which are classified together with sphingophospholipids as PLs, are composed of hydrophobic (e.g., fatty acids) and hydrophilic (e.g., choline, ethanolamine, inositol, or serine) components; this composition may be responsible for their physiological function. Phosphatidylcholine (PC) constitutes the majority of dietary GPLs [1]; it is also an established source of choline, which is a water-soluble vitamin-like essential nutrient [5]. Numerous studies have suggested that dietary PC exerts a protective effect against cardiovascular disease (CVD) by improving the blood lipid profile [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Unlike Glycerophosphocholine or Choline Chloride, Dietary Phosphatidylcholine Does Not Increase Plasma Trimethylamine-N-Oxide Levels in Sprague-Dawley Rats

2022

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Choline, betaine, and L-carnitine are transformed into trimethylamine (TMA) by gut microbiota, absorbed into the liver, and oxidized into trimethylamine-N-oxide (TMAO) by flavin-containing monooxygenases. Elevated TMAO levels may negatively affect human health. As phosphatidylcholine (PC) is the main source of dietary choline, its intake or PC-rich foods may be harmful to human health; however, quantitative comparative information among dietary choline compounds (PC, glycerophosphocholine [GPC], and choline chloride [CC]) regarding in vivo generation of TMAO is lacking. Here, we compared the effects of PC, GPC, and CC on plasma TMAO levels in rats. Furthermore, we investigated their effects on gut microbiota at the genus level. Dietary PC did not affect plasma TMAO levels, whereas dietary GPC and CC significantly increased them. At the genus level, plasma TMAO levels were significantly negatively correlated with relative abundances of Anaerotruncus, Actinomyces, Enterococcus, Dialister, Clostridium XIVa, and Granulicatella; they were significantly positively correlated with that of Coprobacter. Moreover, the relative abundances of Anaerotruncus and Coprobacter were found to predict plasma TMAO levels. Therefore, dietary PC, unlike GPC or CC, does not increase plasma TMAO levels in rats. Furthermore, several gut microbes are associated with changes in plasma TMAO levels in rats fed with choline compounds.

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“…The supply of phospholipids (PL) to the small intestine is derived from the diet (exogenous) (Shirouchi et al, 2018) and bile. These PL are hydrolyzed by pancreatic phospholipase A2 (PLA2) in the duodenum.…”

Section: Introductionmentioning

confidence: 99%

Dietary lysophospholipids reduce lymphatic cholesterol transport compared with dietary phospholipids in thoracic lymph‐duct cannulated rats

Takeyama

Teramoto

Wang

et al. 2021

Lipids

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Dietary phospholipids have been traditionally known to affect micelle formation. Egg yolk-derived lysophospholipids (LysoPL) are commercially available. We investigated the effects of dietary LysoPL on lymphatic lipid transport. We also compared sn-1 LysoPL and sn-2 LysoPL, which have different fatty acyl esterification positions. Thoracic lymph duct-cannulated rats were fed a diet supplemented with egg yolk-derived sn-1 LysoPL, sn-2 LysoPL, or phospholipids (PL). The amount of lymphatic lipid transport was also evaluated. Time courses of transport were applied to the one-compartment model as one of the pharmacokinetic analyses. The solubility of cholesterol in bile acid micelles was measured. Compared to the PL diet, the sn-1 and sn-2 LysoPL diets significantly reduced the lymphatic transport of cholesterol. There were no differences in the lymphatic PL and TAG transport. There was no difference in cholesterol transport between the sn-1 LysoPL group and the sn-2 LysoPL group; however, the transport rate constant at a decrease in lymphatic cholesterol was lower in the sn-1 LysoPL group than in the sn-2 LysoPL group. Cholesterol solubility in bile acid micelles was significantly decreased in the sn-1 LysoPL and sn-2 LysoPL groups compared to that in the PL group. Dietary LysoPL affects the behavior of intestinal cholesterol and suppresses lymphatic cholesterol transport.

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Quantities of Phospholipid Molecular Classes in Japanese Meals and Prediction of Their Sources by Multiple Regression Analysis

Cited by 7 publications

References 31 publications

Nutritional Viewpoints on Eggs and Cholesterol

Nutritional Viewpoints on Eggs and Cholesterol

Unlike Glycerophosphocholine or Choline Chloride, Dietary Phosphatidylcholine Does Not Increase Plasma Trimethylamine-N-Oxide Levels in Sprague-Dawley Rats

Dietary lysophospholipids reduce lymphatic cholesterol transport compared with dietary phospholipids in thoracic lymph‐duct cannulated rats

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