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The hypocholesterolemic effect of guar gum depends on dietary sucrose — studies in minipigs

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Summary

We examined the effect of guar gum on serum lipids if fed together with either 50.3% starch or 50.3% sucrose in a balanced diet to pigs. For this purpose, five adult hypercholesterolemic minipigs (total serum cholesterol 9.0 mmol/l) underwent three consecutive 8-week crossover (control or guar supplementation) feeding experiments (experiment I = cornstarch plus 15 g guar, experiment II = cornstarch plus 30 g guar, experiment III = sucrose plus 30 g guar per day).

With the cornstarch-based diet neither 15 g nor 30 g guar gum had an influence on serum total cholesterol or triglyceride levels. Also, the cholesterol concentrations in the lipoprotein fractions did not change significantly during experiments I and II, yet total serum cholesterol concentration was about 20% lower (p < 0.01) when guar gum was added to the sucrose diet in experiment III. In the presence of sucrose the supplementation of 30 g guar led to a significant decrease (p < 0.05) of the cholesterol concentrations in the very low-density lipoproteins (VLDL) and high-density lipoproteins (HDL). There was also a tendency for decreased cholesterol levels in the low-density lipoproteins (LDL) after adding 30 g guar to the sucrose diet.

Thus, the study demonstrates that guar gum exerts a hypocholesterolemic effect in the presence of sucrose in the diet, but not in the case of starch consumption.

Zusammenfassung

In der vorliegenden Untersuchung wurde bei Miniaturschweinen der Effekt von Guar Gum auf die Serumlipide bei gleichzeitiger Gabe von entweder 50,3% Stärke oder 50,3% Saccharose untersucht. Dazu durchliefen 5 adulte hypercholesterolämische Miniaturschweine (Gesamtserumcholesterol 9,0 mmol/l) jeweils nach einer Cross-over-Anordnung 3 Versuchsreihen von Fütterungsexperimenten mit jeweils 8 Wochen Dauer. (Experiment I = Maisstärke plus 15 g Guar; Experiment II = Maisstärke plus 30 g Guar; Experiment III = Saccharose plus 30 g Guar pro Tag.)

In Gegenwart von Maisstärke in der Diät hatten weder 15 g noch 30 g Guar Gum einen Einfluß auf die Serum-Cholesterin- oder -Triglyceridspiegel. Die Cholesterinkonzentration in den Lipoproteinfraktionen war während der Experimente I und II ebenfalls nicht signifikant beeinflußt. War hingegen Saccharose in der Diät enthalten, so senkte Guar den Serum-Cholesterinspiegel um ca. 20% (p < 0,01) (Experiment III). Bei dieser Diät konnte die Zulage von 30 g Guar pro Tag ebenfalls die Cholesterinkonzentration in den VLDL- und HDL-Fraktionen signifikant (p < 0,05) herabsetzen. In Experiment III konnte auch eine tendenzielle Reduktion des Cholesterins in der LDL-Fraktion gemessen werden.

Die Untersuchung zeigt, daß Guar Gum einen hypocholesterolämischen Effekt in Gegenwart von Saccharose in der Diät entfaltet, nicht aber bei Stärke als Kohlenhydrat in der Diät.

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Abbreviations

LDL:

low-density lipoprotein

HDL:

high-density lipoprotein

VLDL:

very low-density lipoprotein

wt:

weight

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Author notes

  1. F. Ahrens

    Present address: IS Forschungsgesellschaft für experimentelle Tierphysiologie und Tierernährung, Postfach 12 47, 2362, Wahlstedt, Germany

Authors and Affiliations

  1. Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Kiel, Germany

    F. Ahrens, M. Pfeuffer, H. Hagemeister & C. A. Barth

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  3. H. Hagemeister
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  4. C. A. Barth
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Ahrens, F., Pfeuffer, M., Hagemeister, H. et al. The hypocholesterolemic effect of guar gum depends on dietary sucrose — studies in minipigs. Z Ernährungswiss 30, 109–117 (1991). https://doi.org/10.1007/BF01610066

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