Wheat bran increases high-density-lipoprotein cholesterol in the rat

Area of Science:

• Animal nutrition
• Dietary fiber
• Lipid metabolism

Background:

• Dietary fiber is crucial for animal health.
• Different fiber types have varied physiological effects.
• Understanding fiber's impact on weight and cholesterol is important.

Purpose of the Study:

• To investigate the effects of different dietary fibers on Sprague Dawley rats.
• To assess the impact of pectin, guar gum, and wheat bran on weight gain and plasma lipid profiles.
• To explore the energy value and cholesterol-modulating properties of various fiber sources.

Main Methods:

• Five groups of male Sprague Dawley rats were fed diets with varying fiber content for 6 months.
• Diets included low-methoxyl pectin, high-methoxyl pectin, guar gum, and wheat bran.
• Body weight changes, energy intake, and plasma lipid levels (cholesterol, triglycerides) were monitored.

Main Results:

• Guar gum significantly reduced weight increment compared to control and other fiber groups.
• Wheat bran indicated a potential energy source, with higher weight gain per kJ.
• Wheat bran increased total and HDL-cholesterol; guar gum lowered plasma cholesterol after 12 weeks; pectin showed no significant effect on cholesterol levels.
• Plasma triglycerides decreased with age but were similar across all groups.

Conclusions:

• Guar gum is effective in controlling weight gain in rats.
• Wheat bran may contribute energy and positively influence HDL-cholesterol, but also raises total cholesterol.
• Pectin's cholesterol-lowering effects may depend on dietary cholesterol presence, suggesting a need for further investigation in varied dietary contexts.