Effect of lupeol and lupeol linoleate on lipemic - Hepatocellular aberrations in rats fed a high cholesterol diet

Varatharajan Sudhahar, Sekar Ashokkumar, Palaninathan Varalakshmi

Research output: Contribution to journalArticle

13 Scopus citations

Abstract

Cholesterol feeding has been often used to study the etiology of hypercholesterolaemia-related metabolic disturbances. The aim of the present study is to investigate the effects of a pentacyclic triterpene, lupeol, and its ester derivative on hepatic abnormalities associated with hypercholesterolemic rats. Hypercholesterolaemia was induced in male Wistar rats by feeding them with a high cholesterol diet (HCD) containing normal rat chow supplemented with 4% cholesterol and 1% cholic acid, for 30 days. Lupeol and lupeol linoleate were supplemented (50 mg/kg body wt/day) during the last 15 days. Increased hepatic lipid profile along with abnormalities in lipid-metabolizing enzyme activities were seen in hypercholesterolemic rats. An apparent increase in the expression of Acyl-CoA cholesterol acyltransferase mRNA was seen in HCD fed rats. The activities of hepatic marker enzymes, which serve as indices of cellular injury, were altered in HCD fed rats. Treatment with triterpenes significantly modulated the abnormalities induced by hypercholesterolaemia. Also, an increased (P >0.001) faecal excretion of cholesterol and bile acids were observed in lupeol and lupeol linoleate group when compared with HCD fed group. Therefore, it can be concluded that triterpenes treatment afforded substantial protection against the anomalies, which are manifested during the early stage of hypercholesterolemic atherogenesis.

Original languageEnglish (US)
Pages (from-to)1212-1219
Number of pages8
JournalMolecular Nutrition and Food Research
Volume50
Issue number12
DOIs
StatePublished - Dec 1 2006
Externally publishedYes

Keywords

  • Hypercholesterolaemia
  • Lipid metabolism
  • Liver
  • Marker enzymes
  • Pentacyclic triterpenes

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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