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Effect of replacing of pork fat with barley flour in reduced‐fat sausage on cholesterol concentrations in C57BL/6J mice
Author(s) -
Hien Hoang Minh,
Lee SungJoon
Publication year - 2013
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.27.1_supplement.1079.52
Subject(s) - chemistry , cholesterol , triglyceride , cholesterol 7 alpha hydroxylase , feces , food science , lipid metabolism , endocrinology , medicine , biochemistry , biology , paleontology
Reduced‐fat sausages were prepared by replacing pork back fat with barley flours at levels of 9% (SS‐9) and 11% (SS‐11; w/w). The effects of these sausages on physical, sensor properties, and lipid metabolism in C57BL/6J mice were investigated. SS‐9 and SS‐11 showed similar textural and sensory properties as the control high fat sausage (HS). Four weeks of feeding, SS‐9 and SS‐11 showed hypocholesterolemic effects with a significant reduction in total cholesterol and induction of high‐density lipoprotein cholesterol compared to the HS group. Additionally, SS‐11 reduced triglyceride and fecal cholesterol and increased fecal bile acids. The mRNA expressions of hepatic CYP7A1 were significantly induced in the SS‐9 and SS‐11 groups compared to the HS group. The mRNA levels of the LDL receptor were significantly higher, whereas mRNA levels of HMG‐CoA reductase were lower in the liver of SS‐11‐fed than that of the control mice. Our data suggest that reduced‐fat sausages exerted hypocholesterolemic effects in mice. The suppression of cholesterol biosynthesis and enhancement of LDL uptake and cholesterol degradation may be the major mechanism underlying this effect.