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Bovine lactoferrin reduces plasma triacylglycerol and NEFA accompanied by decreased hepatic cholesterol and triacylglycerol contents in rodents

Published online by Cambridge University Press:  09 March 2007

Takashi Takeuchi ,
Hirohiko Shimizu ,
Kunio Ando  and
Etsumori Harada
Takashi Takeuchi
Affiliation:
Department of Veterinary Physiology, Faculty of Agriculture, Tottori University, Tottori 680-0945, Japan
Hirohiko Shimizu
Affiliation:
NRL Pharma. Inc., Kawasaki, Kanagawa 213-0012, Japan
Kunio Ando
Affiliation:
NRL Pharma. Inc., Kawasaki, Kanagawa 213-0012, Japan
Etsumori Harada*
Affiliation:
Department of Veterinary Physiology, Faculty of Agriculture, Tottori University, Tottori 680-0945, Japan
*
*Corresponding author: Dr Estumori Harada, fax +81 857 31 5425, email harada@muses.tottori-u.ac.jp
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Abstract

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In the present study we examined whether oral administration of bovine lactoferrin (bLF) reduces plasma or hepatic triacylglycerol and cholesterol in mice. When bLF mixed with a standard commercial diet (10g/kg) was given to mice for 4 weeks, plasma triacylglycerol and NEFA decreased, while plasma HDL-cholesterol levels increased (P<0·01). These changes in plasma lipid profiles were accompanied by significant decreases in hepatic cholesterol and triacylglycerol contents. When mice were fed a high-fat diet containing 300·0g lard, 10·0g cholesterol and 2·5g bovine bile powder/kg for 4 weeks, bovine LF did not have any significant effects on plasma or hepatic cholesterol and triacylglycerol concentrations. Furthermore, bLF had no significant effects on faecal excretion of total bile acids in mice. Interestingly, bLF showed a suppressive effect on the lymphatic triacylglycerol absorption in chronically treated rats. We conclude that bLF has a beneficial effect on plasma cholesterol levels and retards hepatic lipid accumulation in mice fed a standard diet.

Keywords

LactoferrinTriacylglycerolHypercholesterolaemiaCholesterol accumulation
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 4 , April 2004 , pp. 533 - 538
Copyright
Copyright © The Nutrition Society 2004

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