Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-27T11:15:59.460Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of Gypsophila saponins in the diet on mineral status and plasma cholesterol concentration in the rat

Published online by Cambridge University Press:  09 March 2007

Susan Southon ,
I. T. Johnson ,
Jennifer M. Gee  and
K. R. Price
Susan Southon
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
I. T. Johnson
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
Jennifer M. Gee
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
K. R. Price
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Immature, male Wistar rats were allocated to one of six groups and caged individually. The first group was given a semi-synthetic diet containing 38 mg iron and 55 mg zinc/kg (basal group). The second and third groups were given a diet containing 10 mg Zn and 12 mg Fe/kg respectively (low-Zn and low-Fe groups). Groups four, five and six were given similar diets containing 20 g Gypsophila saponins/kg. After 21 d the Fe and Zn status of the rats was estimated and plasma cholesterol concentration determined.

2. Measurements of whole blood haemoglobin concentration, packed cell volume and liver Fe stores indicated that rats in the basal + saponin and low-Fe + saponin groups had a significantly reduced Fe status when compared with their controls. Rats in the low-Zn + saponin group also showed a trend toward reduced Fe stores.

3. Zn status, as judged by femur Zn concentration, was not adversely affected by the inclusion of Gypsophila saponins in the diet.

4. Consumption of the saponins resulted in a significant reduction in blood cholesterol concentration, with rats in both the low-Fe groups having significantly lower concentrations than their basal and low-Zn counterparts.

5. In view of suggestions that the consumption of saponins should be encouraged because of their ability to lower blood cholesterol, possible effects on Fe metabolism should be investigated further, particularly with respect to the levels and sources of saponin in the human diet.

Type
Other Studies Relevant to Human Nutrition
Information
British Journal of Nutrition , Volume 59 , Issue 1 , January 1988 , pp. 49 - 55
Copyright
Copyright © The Nutrition Society 1988

References

Bondi, A., Birk, Y. & Gestetner, B. (1973). In Chemistry and Biochemistry of Herbage, pp. 511–528 [Butler, I. G. W. and Baily, R. W., editors]. London: Academic Press.Google Scholar
Cannon, R. K. (1958). Clinical Chemistry 4, 246–251.Google Scholar
Cheeke, P. R. (1971). Canadian Journal of Animal Science 51, 621–623.Google Scholar
Cheeke, P. R. (1980). In Leaf Protein Concentrates, pp. 396–414 [Telek, L. and Graham, H. D., editors]. Westport, Connecticut: Avi Publishing Co. Inc.Google Scholar
Cheeke, P. R., Pedersen, M. W. & England, D. C. (1978). Canadian Journal of Animal Science 58, 783–789.CrossRefGoogle Scholar
Cheeke, P. R., Powley, J. S., Nakaue, H. S. & Arscott, G. H. (1983). Canadian Journal of Animal Science 63, 707–710.Google Scholar
Gaunt, I. F., Grasso, P. & Gangolli, S. D. (1974). Food and Cosmetic Toxicology 12, 641–650.Google Scholar
Johnson, I. T., Gee, J. M., Price, K. R., Curl, C. & Fenwick, G. R. (1986). Journal of Nutrition 116, 2270–2277.Google Scholar
Luchanskaya, V. N., Kondratenko, E. S., Gotovitz, T. T. & Abubakirov, N. K. (1971). Khim Prir Soedin 7, 431–435.Google Scholar
Malinow, M. R., Connor, W. E., McLaughlin, P., Stafford, C., Lin, D. S., Livingston, A. L., Kohler, G. O. & McNulty, W. P. (1981). Journal of Clinical Investigation 67, 156–162.CrossRefGoogle Scholar
Malinow, M. R., McLaughlin, P. & Stafford, C. (1980). Experimentia 36, 562–563.Google Scholar
Monsen, E. R., Hallberg, L., Layrisse, M., Hegsted, D. M., Cook, J. D., Mertz, W. & Finch, C. A. (1978). American Journal of Clinical Nutrition 31, 134–141.Google Scholar
Oakenfull, D. G. (1981). Food Technology in Australia 33, 432–435.Google Scholar
Petersen, D. W. (1950). Journal of Nutrition 42, 597–607.Google Scholar
Pond, W. G. & Yen, J. T. (1984). Nutrition Reports International 29, 1191–1201.Google Scholar
Price, K. R., Curl, C. & Fenwick, G. R. (1987 b). Food Chemistry (In the Press).Google Scholar
Price, K. R., Johnson, I. T. & Fenwick, G. R. (1987 a). CRC Critical Reviews in Food Science and Nutrition (In the Press.)Google Scholar
Reshef, G., Gestetner, B., Birk, Y. & Bondi, A. (1976). Journal of the Science of Food and Agriculture 27, 63–72.CrossRefGoogle Scholar
Seeman, P. (1974). Federation Proceedings 33, 2116–2124.Google Scholar
Southon, S., Fairweather-Tait, S. J. & Hazell, T. (1988). Proceedings of the Nutrition Society 47, (In the Press).Google Scholar
Southon, S., Livesey, G., Gee, J. M. & Johnson, I. T. (1985). British Journal of Nutrition 53, 87–95.Google Scholar
West, L. G., Greger, J. L., White, A. & Nonnamaker, B. J. (1978). Journal of Food Science 43, 1342–1343.Google Scholar