Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Lecithin : Cholesterol Acyltransferase Activities in Rats Fed Cow량s Milk with Different Levels of Cholesterol

식이 콜레스테롤의 섭취량에 따라 우유가 흰쥐의 Lecithin: Cholesterol Acyltransferase 활성에 미치는 영향

  • Published : 1994.06.01
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Abstract

The effect of milk in low and high cholesterol diets were investigated on serum cholesterol esterification. Weanling male Sprague-Dawley rats were divided into low(0.01% w/w) and high (1.01% w/w) cholesterol-diets groups. Bothlow and high cholesterol groups were consisted of three groups : control , LM(low heat milk), and HM (high heat milk) groups. After feeding these experimental diets for six weeks, serum cholesterol (free cholesterol and cholestryl ester) concentration and activity of lecithin.: cholesterol acyltransferase (LCAT) were measured, and serum lipoprotein profile was examined using gel column chromatography. According to the result, activity of LCAT was elevated independently by intakes of high cholesterol and milk , which resulted in the increase of daily turnover of serum cholesteryl ester. However, the turnover of HDL-cholesteryl ester increased only by milk. LCAT activity was moderately correlated with levels of total-and HDL-free choelsterol. It is concluded from the present study that milk had the cholesterol-lowering effect which partly appears to be mediated through facilitated reverse cholesterol transport.

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