Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Short Communication
Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols
Shigenori NISHI, Yusuke SAITO, Chihiro SOUMA, Jun KATO, Hiroshi KOAZE, Kazunori HIRONAKA, Michiyuki KOJIMA
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Keywords: high-cholesterol diet, Adzuki polyphenol, cholesterol micellization
JOURNAL OPEN ACCESS

2008 Volume 14 Issue 2 Pages 217-220

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Abstract
When mice fed a high-cholesterol diet were given 0.5 ml of a solution of Adzuki polyphenols (Adzuki- PP; 4 mg/ml) for two weeks via a catheter, the atherosclerotic index of experimental mice was significantly lower than that of the control group, indicating a significant inhibitory effect of Adzuki-PP on serum cholesterol level. In addition, the fecal cholesterol level in the experimental group was significantly higher than that in the control group. Supplementation of Adzuki-PP to a concentration of 290 ppm lowered the solubility of micellar cholesterol in a concentration-dependent manner, indicating that Adzuki-PP inhibits cholesterol micellization. It was therefore suggested that the inhibitory effect of Adzuki-PP on cholesterol micellization in the digestive tract was associated with suppressed serum cholesterol levels.
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© 2008 by Japanese Society for Food Science and Technology

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