Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits

International Journal of Molecular Sciences

Sun Jin Hur³  Byungrok Min¹  Ki Chang Nam⁴  Eun Joo Lee² 

[1] Food Science and Technology Program, Department of Agriculture, Food, and Resource Science, University Maryland Eastern Shore, Princess Anne, MD 21853, USA; E-Mail:;Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI 54751, USA; E-Mail:;Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea; E-Mail:;Department of Animal Science and Technology, Sunchon National University, Sunchon 540-742, Korea; E-Mail:

关键词: dietary cholesterol;    cholesterol oxides;    atherosclerosis;    serum cholesterol;    HDL;   

DOI  :  10.3390/ijms140612593

来源: mdpi

【 摘 要 】

Two studies were conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxides (COPs) on the development of atherosclerosis and the changes in fatty acid and blood characteristics in rabbits. In the first study, forty male New Zealand white rabbits were divided into 5 groups and fed commercial rabbit chow with no added CHO or COPs, 1 g CHO, 0.9 g CHO + 0.1 g COPs, 0.8 g CHO + 0.2 g COPs, or 0.5 g CHO + 0.5 g COPs per kg diet. In the second study, 24 male New Zealand White rabbits were divided into 3 groups and fed a diet containing 2 g CHO, 1.6 g CHO + 0.4 g COPs, or 1.2 g CHO + 0.8 g COPs per kg diet. All diets induced atherosclerotic lesions in the rabbits’ ascending thoracic aorta. The serum CHO and triglyceride levels (p < 0.05) increased significantly with the increased levels of CHO in the diets. Dietary CHO or COPs did not influence high-density lipoprotein CHO levels. The ratio of saturated fatty acid to unsaturated fatty acid increased as the level of dietary CHO and COPs increased.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland