Poster Topical Area: Dietary Bioactive Components

Location: Hall D

Poster Board Number: 319

P08-061 - Hypocholesterolemic Effect of Nanoemulsion Quercetin in Rats Fed High-cholesterol Diet

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: This study aimed at investigating the hypocholesterolemic effect of quercetin and nanoemulsion quercetin in rats fed high-cholesterol diet.


Methods:
Male, Sprague-Dawley rats (6-week-old) were randomly divided into 6 groups as follows: a normal diet (NOR), high-cholesterol diet (HC), and HC containing 0.05% quercetin (LQ), 0.1% quercetin (HQ), 0.05% nanoemulsion quercetin (LNQ) or 0.1% nanoemulsion quercetin (HNQ). All groups of rats were fed each experimental diet for 4 weeks.


Results:
At the end of the experiment, serum levels of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were lower in the HNQ group in comparison with the HC group(P<0.05). The hepatic level of TC was lower in the LNQ group compared to the HC group(P<0.05). The fecal excretion of triglycerides (TG), TC and total bile acids (TBA) were higher in the nanoemulsion quercetin supplemented groups compared to the HC group(P<0.05), whereas quercetin did not. In addition, the mRNA expression of genes involved in hepatic bile acid synthesis and cholesterol efflux, such as Liver X receptor α (LXRα), ATP binding cassette subfamily G member 5 (ABCG5), ATP binding cassette subfamily G member 8 (ABCG8), and cholesterol 7 alpha-hydroxylase (CYP7A1), was up-regulated in the liver of rats supplemented with nanoemulsion quercetin compared to the HC group (P<0.05), whereas quercetin did not. Further, the activity of CYP7A1 in liver was enhanced by the nanoemulsion quercetin supplementation(P<0.05), whereas quercetin did not.


Conclusions:
These results suggest that nanoemulsion quercetin would have beneficial effects on hypercholesterolemia in vivo possibly through synthesis of hepatic bile acid and excretion of cholesterol.




Funding Source: This study was supported by a grant from the Ottogi Foundation in Korea

CoAuthors: Hye-yeon Son – Ewha Womans university; Mak-soon Lee – Ewha Womans university; Eugene Chang – Ewha womans university; Seog-Young Kim – Ewha womans university; Hyunmi Ko – Ewha womans universiy; Chong-Tai kim – Korea Food Research Institute; Yangha Kim – Ewha Womans university

Soojin Lee


Ewha womans university
Seoul, Seoul-t'ukpyolsi, Republic of Korea