Suppressive Effects of Dietary Fiber in Yogurt on the Postprandial Serum Lipid Levels in Healthy Adult Male Volunteers | Zendy

Shizuki Kondo | Zendy; Jinzhong Xiao | Zendy; Noritoshi Takahashi | Zendy; Kazuhiro Miyaji | Zendy; Keiji Iwatsuki | Zendy; Sadayuki Kokubo | Zendy

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Suppressive Effects of Dietary Fiber in Yogurt on the Postprandial Serum Lipid Levels in Healthy Adult Male Volunteers

Author(s) -

Shizuki Kondo,

Jinzhong Xiao,

Noritoshi Takahashi,

Kazuhiro Miyaji,

Keiji Iwatsuki,

Sadayuki Kokubo

Publication year - 2004

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.68.1135

Subject(s) - postprandial , triglyceride , guar gum , crossover study , lipoprotein , cholesterol , apolipoprotein b , food science , medicine , endocrinology , chemistry , diabetes mellitus , placebo , alternative medicine , pathology

This study assessed the effect of partially hydrolyzed guar gum (PHGG) in yogurt on the elevation of postprandial serum lipid levels. Eleven healthy adult male subjects were given yogurt with or without 6 g of PHGG in a fat tolerance test as a crossover study. Supplementation with 6 g of PHGG significantly suppressed the incremental peaks and areas under the incremental curve (AUIC) of postprandial serum remnant-like lipoprotein particle cholesterol (RLP-C) and triglyceride (TG). The results suggest the potential of PHGG to reduce the risk of hyperlipemia.

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