Issue 10, 2021

Retarding effect of dietary fibers from bamboo shoot (Phyllostachys edulis) in hyperlipidemic rats induced by a high-fat diet

Abstract

The effects of the administration of bamboo shoot (Phyllostachys edulis) dietary fiber (BSDF) on high-fat diet (HDF) induced hyperlipidemia were studied with SD rat models. The results indicated that the body weight of rats and the mass of their adipose tissue were significantly (P < 0.05) decreased after the combination treatment of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). The levels of total cholesterol, triglyceride, and low-density lipoprotein cholesterol were significantly (P < 0.05) decreased by 30.20%, 53.28% and 35.63%, respectively, compared to those of the model group. The levels of serum alanine aminotransferase, aspartate aminotransferase, leptin, and insulin-like growth factor-1 of the SDF + IDF group were also significantly lower than those of the HDF model group (P < 0.05). Additionally, the perirenal fat percentage and body fat percentage in the SDF + IDF group were reduced by 31.61% and 25.09%, respectively. IDF exhibited better hypolipidemic ability than SDF in HFD induced rats at the same dose, while SDF and IDF showed a synergistic hyperlipidemia prevention effect. The mRNA expression levels of lipid synthesis genes SREBP-1c and FAS were significantly down-regulated by SDF + IDF treatment (P < 0.05). These results suggested that BSDF composed of IDF and SDF, with potential hypolipidemic effects, could be used in the production of health-beneficial food.

Graphical abstract: Retarding effect of dietary fibers from bamboo shoot (Phyllostachys edulis) in hyperlipidemic rats induced by a high-fat diet

Article information

Article type
Paper
Submitted
13 Sep 2020
Accepted
15 Jan 2021
First published
10 Apr 2021

Food Funct., 2021,12, 4696-4706

Retarding effect of dietary fibers from bamboo shoot (Phyllostachys edulis) in hyperlipidemic rats induced by a high-fat diet

Q. Li, X. Fang, H. Chen, Y. Han, R. Liu, W. Wu and H. Gao, Food Funct., 2021, 12, 4696 DOI: 10.1039/D0FO02407D

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