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J.-Z. XIAO, Food Reseach and Development Laboratory, Morinaga Milk Industry, Co., LtD., 1-83, 5-chome Higashihara, 228-8583 Zama, Japan, S. Kondo, Food Research and Development Lab, Morinaga Milk Industry Co., Ltd., 228-8583, Zama, Japan, M. Minekus, TNO Nutrition and Food Research Institute, Zeist, Netherlands, K. Iwatsuki, Food Research and Development Laboratory, Morinaga Milk Industry Co. Ltd., 228-8583, Zama, Japan, and S. Kokubo, Food Research and Development Laboratory, Morinaga Milk Industry Co. Lt, 228-8583, Zama, Japan. Abnormal lipid metabolism in the postprandial state leads to long exposure of the vasculature to hyperlipidemia, and postprandial lipemia is considered to be an important cardiovascular risk factor. Partially Hydrolyzed Guar Gum (PHGG), a water-soluble dietary fiber, has been well demonstrated to be effective in lowering fasting serum total cholesterol and triglycerides (TG) levels, however, few studies have examined its effect on postprandial lipemia. The objective was to test the effect of PHGG supplemented in yogurt on postprandial serum lipid level and to investigate the mechanisms involved. A double blind, within-subject crossover designed oral fat tolerance test was performed. Twenty moderate hypertri-glycerolemia adults were given 300 g experimental diets (fat 32.7 g) containing 120 g yogurt either with 4g PHGG (test drink) or without PHGG (placebo drink). Blood was drawn before and 2, 3, 4, 6 hours after the food ingestion. Crossover was carried out at a 2-wk interval. Effects of PHGG on fat emulsion stability, lipolysis, digestion and availability for absorption (bioaccessi-bility) were studied in in vitro experiments and in a multi-compartmental model of Gastro-Intestinal tract (GI tract model). In comparison with the placebo yogurt, the test yogurt significantly suppresses the peak value and AUC of postprandial serum TG.More remarkable effect was observed among the subjects with fasting TG values of 150 mg/dl or higher, with a significant suppression on postprandial elevation of TG, chylomicron, RLP-cholesterol and RLP-TG. In vitro experiments showed that PHGG remarkably reduced the stability of emulsion and suppressed the lipolysis. Studies with GI tract model showed that PHGG decreased the bioaccessibility of both fat and cholesterol in a dose-dependant manner. These results indicated the effectiveness of PHGG in suppression of postprandial lipemia. Evidence suggested that the interfered emulsification of dietary lipids by PHGG, which leads to suppressed lipolysis and bioaccessibility is a possible mechanism involved in the suppressive effect.
Session 35, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |