Nippon Eiyo Shokuryo Gakkaishi

This study was conducted to clarify whether preferential fish intake by young adult rats could be linked to fat-feeding during the growth period using a high-fat lard diet (lard HFD) and a high-fat fish oil diet (fish oil HFD) with cellulose added to maintain the same energy concentration as a low-fat diet (LFD). Three groups of 4-week-old male Fischer 344 rats were fed either LFD (LFD group), lard HFD (lard HFD group) or fish oil HFD (fish oil HFD group). After 8 weeks, the LFD, lard HFD and fish oil HFD groups were further divided into 3, 2 and 2 subgroups, respectively, and each subgroup was sacrificed. Blood and liver samples were taken for analysis of lipids. One of the LFD groups and lard HFD groups were placed on a self-selection regimen of LFD and lard HFD, and the other LFD group and fish oil HFD group were placed on a self-selection regimen of LFD and fish oil HFD for 3 weeks. No significant difference in calorie intake or body weight was observed among the groups throughout the experimental period. The ratio of fish oil HFD intake/total dietary intake for rats fed LFD and fish oil HFD was lower than that of lard HFD intake for rats fed LFD and lard HFD. These findings indicate that when rats are placed on a self-selection regimen of LFD and HFD, fish oil HFD has fewer food properties that are preferable to lard HFD.

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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.

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