Theuwissen Elke, Mensink Ronald P
Maastricht University, Department of Human Biology, 6200 MD Maastricht, The Netherlands.
J Nutr. 2007 Mar;137(3):583-8. doi: 10.1093/jn/137.3.583.
Intake of food products rich in water-soluble fiber beta-glucan and products enriched with plant stanol esters lower serum cholesterol. Combining 2 functional food ingredients into one food product may achieve additional reductions of serum cholesterol. Our objective was to investigate the effects of a simultaneous intake of beta-glucan plus plant stanol esters on lipid metabolism in mildly hypercholesterolemic volunteers. In a randomized, controlled, 3-period crossover study, 40 mildly hypercholesterolemic men and women received muesli in random order twice a day for 4 wk, which provided, in total, 5 g control fiber from wheat (control muesli), 5 g oat beta-glucan (beta-glucan muesli), or 5 g oat beta-glucan plus 1.5 g plant stanols (combination muesli). beta-Glucan muesli decreased serum LDL cholesterol by 5.0% compared with control muesli (P = 0.013). Combination muesli reduced LDL cholesterol by 9.6% compared with control muesli (P < 0.001), and by 4.4% compared with beta-glucan muesli (P = 0.036). Serum HDL cholesterol and triacylglycerol concentrations did not differ after the 3 treatments. Compared with control muesli, beta-glucan muesli increased bile acid synthesis (P = 0.043) and decreased cholesterol absorption (P = 0.011). Addition of plant stanols did not influence bile acid synthesis but decreased cholesterol absorption (P < 0.001) and raised cholesterol synthesis (P = 0.016) compared with control muesli, and the plant stanols decreased cholesterol absorption compared with beta-glucan muesli (P = 0.004). The combination muesli decreased serum concentrations of sitostanol compared with control muesli (P = 0.010). Plasma concentrations of lipid-soluble antioxidants did not differ after the 3 treatments. beta-Glucan muesli effectively lowered serum LDL cholesterol concentrations. The addition of plant stanol esters to beta-glucan-enriched muesli further lowered serum LDL cholesterol, although effects were slightly less than predicted.
摄入富含水溶性纤维β-葡聚糖的食品以及富含植物甾醇酯的食品可降低血清胆固醇水平。将两种功能性食品成分组合在一种食品中可能会进一步降低血清胆固醇。我们的目的是研究同时摄入β-葡聚糖和植物甾醇酯对轻度高胆固醇血症志愿者脂质代谢的影响。在一项随机、对照、3期交叉研究中，40名轻度高胆固醇血症男性和女性每天分两次随机食用不同的什锦早餐，持续4周，分别是提供总计5g来自小麦的对照纤维的什锦早餐（对照什锦早餐）、5g燕麦β-葡聚糖的什锦早餐（β-葡聚糖什锦早餐）或5g燕麦β-葡聚糖加1.5g植物甾醇的什锦早餐（组合什锦早餐）。与对照什锦早餐相比，β-葡聚糖什锦早餐使血清低密度脂蛋白胆固醇降低了5.0%（P = 0.013）。与对照什锦早餐相比，组合什锦早餐使低密度脂蛋白胆固醇降低了9.6%（P < 0.001），与β-葡聚糖什锦早餐相比降低了4.4%（P = 0.036）。三种处理后血清高密度脂蛋白胆固醇和三酰甘油浓度无差异。与对照什锦早餐相比，β-葡聚糖什锦早餐增加了胆汁酸合成（P = 0.043）并降低了胆固醇吸收（P = 0.011）。与对照什锦早餐相比，添加植物甾醇不影响胆汁酸合成，但降低了胆固醇吸收（P < 0.001）并提高了胆固醇合成（P = 0.016），且与β-葡聚糖什锦早餐相比，植物甾醇降低了胆固醇吸收（P = 0.004）。与对照什锦早餐相比，组合什锦早餐降低了血清谷甾烷醇浓度（P = 0.010）。三种处理后脂溶性抗氧化剂的血浆浓度无差异。β-葡聚糖什锦早餐有效地降低了血清低密度脂蛋白胆固醇浓度。在富含β-葡聚糖的什锦早餐中添加植物甾醇酯可进一步降低血清低密度脂蛋白胆固醇，尽管效果略低于预期。
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