Recent research finding
No.59 Defining the mechanism of reduced blood cholesterol by α-cyclodextrin supplementation ②

日本語のページへ

*This research was reported in 30th Cyclodextrin Symposium (Kumamoto, Sep. 12~13, 2013).

Background

Our company has an attract attention technology in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
Because of its high water solubility and non-digestible property, αCD can be taken as a water-soluble dietary fiber. Indeed, daily feed intake of αCD shows some anti-metabolic syndrome effects, improvements of the intestinal environment and anti-allergy effect. We also reported some interesting results supporting those effects (* please refer to the newest result of research "16th", "42th", "44th" and "50th" of our homepage for details.).
In this study, we report a new knowledge of αCD function on the mechanism of reduced blood cholesterol level by αCD supplementation.

Functions of αCD (human trial)

  1. Anti-metabolic syndrome
      Lowering effect of fat and cholesterol
      Inhibition effect against an elevation in blood glucose level
  2. Regulation of intestinal functions
  3. Anti-allergy
    Atopic dermatitis, Cedar pollen allergy, Asthma

Our previous study

Lecithin was precipitated from bile acid micelle by complexation with αCD.
Therefore, aqueous solubility of cholesterol was lowered in artificial intestinal juice due to reduced lecithin content.

We clarified one of the mechanisms of the reducing effect of blood cholesterol level by αCD supplementation.
Further studies are continued for understanding the details of the mechanisms.

In this study

Cholesterol reagent commercially available as model fat was used in previous study.
In this study, egg yolk was used as model food.
And, solubility of cholesterol from egg yolk was evaluated in the presence of αCD in artificial intestinal juice.

Artificial intestinal juice (FeSSIF)

FeSSIF
Sodium taurocholate 15mM
Lecithin 3.75mM
Acetic acid 144mM
Sodium hydroxide Adjust to pH 5
Sodium Chloride 173mM
Calcium Chloride 5mM
Pancreatin > 100 lipase unit/mL

M. Vertzoni, et al. (2004)
E. Jantratid, et al. (2008)

Experiment

Result Fig 1 Solubility of egg yolk cholesterol in FeSSIF

Decrease of aqueous solubility of egg yolk cholesterol in FeSSIF was observed in the presence of αCD.

Colclusion

αCD could be a potent inhibitor of the absorption of cholesterol from food matrix by interaction with lecithin in intestinal juice.

This mechanism have not be reported in other dietary fibers. So, we recommend for daily intake of αCD as a unique and effective dietary fiber with many benefits.