Nutrition Research
Volume 24, Issue 5 , Pages 337-345, May 2004

Effects of a novel pomace fiber on lipid and cholesterol metabolism in the hamster

  • Chi-Fai Chau

      Affiliations

    • Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China
    • Corresponding Author InformationCorresponding author. Tel.: +886-4-22852420; fax: +886-4-22876211.
  • ,
  • Chien-Hung Chen

      Affiliations

    • Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China
  • ,
  • Yi-Ting Wang

      Affiliations

    • Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China

Received 10 July 2003; received in revised form 16 December 2003; accepted 1 January 2004.

Abstract 

Water-insoluble fiber-rich fraction (WIFF) was isolated from the pomace of Averrhoa carambola, which is popular in Asia. The effects of WIFF-added diet on the lipid and cholesterol metabolism in hamsters were investigated and compared with those of cellulose-added and fiber-free diet as controls. Experimental results showed that the consumption of carambola WIFF decreased (P < 0.05) the concentrations of serum triacylglycerol, serum total cholesterol, and liver cholesterol, and increased (P < 0.05) the concentrations of fecal total lipids, fecal cholesterol, and fecal bile acids. The intake of WIFF also increased the fecal bulk and moisture. These pronounced cholesterol- and lipid-lowering effects of WIFF might be attributed to its ability to enhance the excretion of cholesterol and bile acids via feces. Our results suggested that carambola WIFF is used as a promising cholesterol-lowering ingredient in human diets or new formulations of fiber-rich functional foods.

Keywords:  Fiber-rich fraction, Cholesterol, Lipid, Averrhoa carambola, Pomace, Hamster

To access this article, please choose from the options below

Login to an existing account or Register a new account.

  • Purchase this article for 31.50 USD (You must login/register to purchase this article)

    Online access for 24 hours. The PDF version can be downloaded as your permanent record.

  • Subscribe to this title

    Get unlimited online access to this article and all other articles in this title 24/7 for one year.

  • Claim access now

    For current subscribers with Society Membership or Account Number.

  • Visit SciVerse ScienceDirect to see if you have access via your institution.
 

PII: S0271-5317(04)00035-1

doi:10.1016/j.nutres.2004.01.003

Nutrition Research
Volume 24, Issue 5 , Pages 337-345, May 2004