2007 Volume 60 Issue 2 Pages 105-110
We investigated whether the suppressive effect of partially hydrolyzed guar gum (PHGG) on postprandial hyperlipidemia was maintained after long-term intake of PHGG. Mice were fed a commercial diet with or without 5% PHGG for 12 weeks. A fat load test was carried out at the start, and at the end, of the long-term PHGG intake. Mice fasted for 16 h were administered olive oil (3.3 mL/kg BW) after being given deionized water (6.6 mL/kg BW) with or without 25% PHGG via a gastric tube. Blood samples were taken from the tail vein at 0 (fasting), 2, 4 and 6 h, and serum triglyceride (TG) concentration was measured. PHGG suppressed the postprandial serum TG elevation at the end as well as at the start of long-term intake. The effect of PHGG on fragility of emulsification was studied by in vitro. Emulsion with different bile acid concentrations (0.1, 0.5 or 1.0%) was prepared by sonicating a mixture of olive oil, distilled water and bovine bile for 1 min. The emulsion was mixed with PHGG solution (1, 2, 3 or 5%) at the same volume, and the mixture was shaken at different speeds (80 or 160 strokes/min) for 120 min. De-emulsification by PHGG was not affected by bile acid concentration or shaking speed. These results suggest that the suppressive effect of PHGG on postprandial serum TG elevation is maintained after long-term intake and is not affected by small-intestinal bile acid concentration and peristalsis.
