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Influence of dietary soybean and egg lecithins on lipid responses in cholesterol-fed guinea pigs

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Lipids

Abstract

The comparative influence on plasma and tissue lipids of dietary soybean and egg lecithins, which have contrasting fatty acid compositions, was studied in the hypercholesterolemic guine apig. The polyunsaturated to saturated fatty acid (P/S) ratios of the soybean and egg lecithins were 3.4 and 0.38, respectively. Hypercholesterolemia was induced by feeding guinea pigs a purified diet that contained 15% lard enriched with 0.5% cholesterol. Subsequently, guinea pigs were fed for six wk the same diet supplemented with either soybean or egg lecithin as 7.5% of the diet. A control group continued to be fed the lecithin-free diet. Parameters measured included body weight and relative liver weight; in plasma, total cholesterol, high density lipoprotein cholesterol (HDLC), phospholipid, and nonesterified cholesterol; in liver, total fat, cholesterol, and the specific activity of the catabolic enzyme cholesterol 7α-hydroxylase; (EC 1.14.13.17); and in the aorta, cholesterol. Among the most noteworthy observations were the 49% decrease in total plasma cholesterol of the soybean lecithin group without decreasing HDLC and the 177% increase in HDLC of the egg lecithin group without a significant increase in total cholesterol compared with those values in the control group. These data suggest that dietary lecithin is particularly effective in increasing the HDLC/total cholesterol ratio in plasma. However, the absolute concentrations of those plasma lipids seem to depend upon the fatty acid composition of the lecithin.

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Abbreviations

BAS:

cholesterol-free diet

EDTA:

ethylenediamine tetraacetic acid

EL:

egg lecithins

FC:

nonesterified cholesterol

HDL:

high density lipoproteins

HDLC:

high density lipoprotein cholesterol

MDA:

malondialdehyde

L:

Lecithin-free

L:

phospholipids

PUFA:

polyunsaturated fatty acids

SL:

soybean lecithins

TC:

total plasma cholesterol

VLDL:

very low density lipoprotein

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Authors and Affiliations

  1. Department of Biochemistry and Biophysics, Texas Agricultural Experiment Station, Texas A&M University System, 77843, College Station, TX

    Barbara C. O'Brien & Sheila M. Corrigan

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  1. Barbara C. O'Brien
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  2. Sheila M. Corrigan
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O'Brien, B.C., Corrigan, S.M. Influence of dietary soybean and egg lecithins on lipid responses in cholesterol-fed guinea pigs. Lipids 23, 647–650 (1988). https://doi.org/10.1007/BF02535661

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  • DOI: https://doi.org/10.1007/BF02535661

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