caa a22 4500 388062657 CHVBK 20180307125125.0 cr unu---uuuuu 161130e199805 xx s 000 0 eng 10.1079/BJN19980077 doi S0007114598000786 pii (NATIONALLICENCE)cambridge-10.1079/BJN19980077 Effect of different varieties of pectin and guar gum on plasma, hepatic and biliary lipids and cholesterol gallstone formation in hamsters fed on high-cholesterol diets [Elektronische Daten] The effect of high- (hePE) and low- (lePE) esterification pectin and high- (hvGG) and low-(lvGG) viscosity guar gum on plasma, hepatic and biliary lipids and on prevention of cholesterol gallstones was investigated in male golden Syrian hamsters (Mesocricetus auratus). Hamsters were fed on cholesterol-rich (4g/kg), gallstone-inducing diets for 6 weeks. The diets were supplemented with 80g hePE, lePE, hvGG or lvGG/kg or 80g additional cellulose/kg. No significant differences in plasma total cholesterol and triacylglycerol concentrations between hvGG and lvGG and the gallstone-inducing or cellulose-enriched diets were observed. The hePE diet produced a 16% (non-significant) reduction in total plasma cholesterol but significantly decreased the plasma triacylglycerol level by 45%. The lePE diet caused only minor changes in plasma lipids. Hepatic cholesterol concentrations were significantly higher in hamsters fed on hvGG, lvGG, hePE or lePE primarily due to the accumulation of esterified cholesterol. Supersaturated bile samples, with lithogenic indices ranging from 1.6 to 2.0, were determined with all diets. The hePE and lePE diets slightly altered the bile acid profile by increasing glycocholic acid and decreasing taurochenodeoxycholic acid concentrations resulting in a higher cholic: chenodeoxycholic acid ratio. Cholesterol gallstone formation was not substantially inhibited by the two varieties of pectin and guar gum. The hvGG, lvGG, hePE and lePE diets did not alter faecal weight and caused only minor increases in faecal bile acid excretion. In general, the present findings demonstrate that dietary pectins and guar gums had only minor effects on cholesterol metabolism and did not prevent cholesterol gallstone formation in this hamster model. Possible explanations for this lack of a distinct response to pectin and guar gum are discussed. Copyright © The Nutrition Society 1998 Pectin nationallicence Guar nationallicence gum nationallicence Bile nationallicence Cholesterol nationallicence Gallstones nationallicence Trautwein Elke A. Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany Kunath-Rau Angelika Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany Erbersdobler Helmut F. Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany British Journal of Nutrition Cambridge University Press 79/5(1998-05), 463-471 0007-1145 79:5<463 1998 79 BJN https://doi.org/10.1079/BJN19980077 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19980077 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Trautwein Elke A. Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany NATIONALLICENCE 700 1- Kunath-Rau Angelika Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany NATIONALLICENCE 700 1- Erbersdobler Helmut F. Institute of Human Nutrition and Food Science, University of Kiel, Düsternbrooker Weg 17, D-24105 Kiel, Germany NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 79/5(1998-05), 463-471 0007-1145 79:5<463 1998 79 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge