1994 Volume 41 Issue 4 Pages 265-271
The process of preparing physiologically functional water-soluble fraction from rye bran was examined. The water-soluble fraction extracted from rye bran was then separated into a high molecular weight fraction (WEP) and a low molecular weight fraction (WES) by ethanol. Each fraction was then applied to animals in various experiments to estimate its physiological function. (1) The hypocholesterolemic effects of WEP and WES were examined in rats fed on a hypercholesterolemic diet (containing 1% cholesterol, 0.25% sodium cholate). The elevation of serum and liver cholesterol levels in the rats fed on a diet containing 3% WEP were prevented significantly in comparison to those of the controlled rats on a test sample free diet. On the other hand, no such effect was shown in WES. (2) The hypotriglyceridemic effects of WEP and rye bran gum preparation (Gum) were examined in rats fed on a diet containing 20% coconut oil, 17.5% glucose and 17.5% fructose. WEP or Gum was supplemented to the diet at a level of 3%. These samples had a significant effect in preventing the elevation of serum and liver triglyceride levels in rats compared with those on the controlled diet (test sample free). No remarkable changes in these triglyceride levels were observed between WEP and Gum groups. These results indicate that WEP ameliorates hypercholesterolemia and hypertriglyceridemia in rats, the same as Gum does, and suggest that this extraction process is available for the preparation of functional food substances.
