Effect of Kabosu Lees on Serum and Liver LipidConcentrations in Rats Miki UMEKI1, Saori NOMOTO1,Asulni UDA1
Nozomi KODAMA1, Masazumi HIROSE2 and SatoshiMOCHIZUKI2 1Faculty of Education and Welfare Science, OitaUniversity
2Oita Industrial Research Institute The effect of kabosu (Citrus sphaerocarpa Hort.)administration on serum and liver lipid concentrations in rats wastested using lees prepared from fruits at diffcrent stages ofripening and with different extraction methods: GC, green fruitswith centrifugal extraction; GB, green fruits with belt extraction;and YB, yellow fruits with beh extraction. Four weeks old maleWistar rats were fed for 28 days on 20% casein diets containingeither 4% cellulose (control diet) or one type of kabosu lees(concentration of total dietary fiber ad.justed to 4% in eachdiet). Rats administered kabosu lees showed significant decreasesin liver lipids, particularly total lipids, triacylglycerols, andcholesterol, compared with those fed on the control diet. However,no significant differences in serum and liver lipid concentrationsbased on fruit ripening stage or extraction method: were observed.Kabosu lees administration significantly increased fecal excretionof total lipids and lowered the apparent digestibility of lipids.Levels of fecal total bile acids increased in rats fed on kabosulees compared with the control diet. These results suggest thatkabosu lees decrease the concentration of liver lipids byinhibiting the absorption of Iipids and promoting the excretion ofbile acids.
Key words: kabosu lees, serum lipids, Iiver lipids, dietary fiber,bile acids, |
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