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High molecular weight and high DE pectins for blood cholesterol reduction
Author(s) -
Berger Alvin,
Kolberg Lore,
Franck Anne,
Brouns Fred,
AdamPerrot Aline,
Zirzow KarlHeinz
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.336.4
Subject(s) - pectin , chemistry , food science , cellulose , orange (colour) , cholesterol , polysaccharide , biochemistry
Pectin is a texturizing/gelling agent, and a viscous soluble fiber. Effects of pectin structure on LDL‐cholesterol (LDL‐C) are unknown. In broilers fed hypercholesterolemic diets then commercial pectins for 35 d, cholesterol lowering was: citrus pectin DE70 = apple pectin DE70 > apple pectin DE35 > citrus pectin DE0 = LMW pectin = citrus pectin DE35 = cellulose (DE, degree esterification; LMW, low molecular weight), indicating high DE/potentially HMW were desirable for cholesterol lowering. In a cross‐over study with 30 mildly hypercholesterolemic persons receiving pectin or cellulose (15 g/d), in mixtures of cereal bars, fruit preparations or capsules for 3 wks, LDL‐C lowering was: citrus pectin DE70 = apple pectin DE70 (7–10% reduction vs control) > apple pectin DE35 = citrus pectin DE35 > OPF (orange pulp fiber) DE70 and LMW pectin DE70. In a trial with 30 subjects receiving 2 types of pectin (6 g/d) or cellulose in capsules for 3 wks, citrus pectin DE70 and HMW pectin DE70 similarly lowered LDL‐C 8%. High DE and HMW are important for maximizing LDL‐C lowering in pectins; source is less important.