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Lipid‐Lowering and LDL‐Oxidation Inhibitory Effects of Aqueous Extract of Freshwater Clam ( Corbicula fluminea )—Using Tilapia As an Animal Model
Author(s) -
Chen T.Y.,
Lin B.C.,
Shiao M.S.,
Pan B.S.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00859.x
Subject(s) - corbicula fluminea , tilapia , chemistry , antioxidant , nutraceutical , in vivo , food science , zoology , endocrinology , biochemistry , biology , fishery , fish <actinopterygii> , microbiology and biotechnology , environmental chemistry
A previous study has demonstrated that tilapia able to exhibit hyperlipidemia and hypercholesterolemia is a good model for the evaluation of beneficial effects of nutraceuticals. In this study, tilapia were used to evaluate the in vitro and in vivo effects of a hot water extract (FC‐HW) of freshwater clam ( Corbicula fluminea ). FC‐HW prolonged the lag phase of Cu 2+ ‐induced human and tilapia LDL oxidation. The prolongation of the lag phase was concentration‐dependent in human ( r 2 = 0.94) and tilapia LDL ( r 2 = 0.98). The antioxidative potential of FC‐HW was 0.33% (on a weight basis) of Trolox, a positive control. Male tilapia ( n = 24) were randomly divided into 2 groups and separately fed for 60 d with an isocaloric also isoprotein diet containing 2% (w/w) FC‐HW or a control diet. Body length and body mass were significantly higher in fish fed FC‐HW than those of the control group ( P < 0.05). Total triacylglycerol, cholesterol, and LDL‐C in plasma of the FC‐HW group were significantly lower (–89.9%, –61.8%, and –54.5%, respectively), while plasma total antioxidant capacity of the FC‐HW group was higher and the lag phase in Cu 2+ ‐induced LDL oxidation was longer than those of the control group ( P < 0.05). FC‐HW demonstrated hypolipidemia and hypocholesterolemia effects and inhibited human LDL oxidation in vitro and tilapia LDL both in vitro and ex vivo , indicative that FC‐HW can be a potential nutraceutical to reduce the risk factors of atherosclerosis.