抄録
We studied the effects of the egg yolk phospholipids (EggPL) with 10% added ethanol on the serum and liver lipid concentrations, and main fatty acids in the liver of rats. Rats were fed a diet containing Lard, EggPL, Lard+ethanol or EggPL+ethanol for 3 weeks.The control group was the Lard group. The concentration of serum phospholipid decreased in the EggPL group compared to the control group. The concentration of total serum cholesterol and triglyceride indicated a tendency to decrease in the EggPL group compared to the control group. The concentration of total liver cholesterol decreased in the EggPL group compared to the control group, but no significant difference was observed between the Lard+Ethanol group and the EggPL+Ethanol group. The concentrations of the liver triglyceride that decreased in the EggPL group were lower than those in the control group, and those in the EggPL+ethanol group were lower than those in the Lard+ethanol group. The concentrations of fatty acids in the liver were found to decrease in C16:0 and to increase in C18:2. These results suggested that the ethanol diets containing the EggPL appear to effectively decrease the concentration of serum and liver lipids. The egg yolk phospholipids, similar to the soybean phospholipids, were expected to prevent dyslipidemia and a fatty liver.
