Hypocholesterolemic effect of capsaicinoids by increased bile acids excretion in ovariectomized rats
Article first published online: 7 MAR 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Special Issue: Cocoa and Human Health
Volume 57, Issue 6, pages 1080–1088, June 2013
How to Cite
Zhang, L., Zhou, M., Fang, G., Tang, Y., Chen, Z. and Liu, X. (2013), Hypocholesterolemic effect of capsaicinoids by increased bile acids excretion in ovariectomized rats. Mol. Nutr. Food Res., 57: 1080–1088. doi: 10.1002/mnfr.201200716
- Issue published online: 7 JUN 2013
- Article first published online: 7 MAR 2013
- Manuscript Accepted: 3 JAN 2013
- Manuscript Revised: 19 DEC 2012
- Manuscript Received: 27 OCT 2012
- National Natural Science Foundation of China (NSFC). Grant Number: 31071529
- Fundamental Research Funds for the Central Universities. Grant Number: XDJK2009B004
- Bile acids;
- Cholesterol metabolism;
- Gene expression;
- Ovariectomized rats
This study investigated the interaction of dietary capsaicinoids with the mRNA and protein expressions of key receptors and enzymes involved in cholesterol metabolism in ovariectomized (OVX) rats.
Methods and results
Female Sprague-Dawley rats were subjected to sham operation or ovariectomy. The sham group and OVX control group were fed with high-cholesterol diets, whereas the treatment group (control diet containing 0.01% capsaicinoids) was fed with high-cholesterol plus 0.01% capsaicinoids diet for 21 days. Capsaicinoids significantly decreased the body weight gain, plasma total cholesterol, LDL cholesterol, and triacylglycerol without affecting the high-density lipoprotein cholesterol in the OVX rats. The change in plasma lipoprotein profile was accompanied by a greater excretion of total bile acid in feces and small intestinal contents. Western blot and real-time PCR analyses revealed that capsaicinoids significantly enhanced the expressions of hepatic cholesterol 7α-hydroxylase and transient receptor potential vanilloid type-1 but did not affect the expression of 3-hydroxy-3-methylglutaryl-CoA reductase in the OVX rats.
Capsaicinoids have cholesterol-lowering effects in OVX rats. The hypocholesterolemic activity of capsaicinoids is caused by the stimulating conversion of cholesterol to bile acids by upregulation of cholesterol 7α-hydroxylase expression and the increase in fecal total bile acid excretion.