title: The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids.
abstract: BACKGROUND
  The aim of present study is to investigate the hypocholesterolemic effects of the oat components other than the β-glucan in rats fed with a hypercholesterolemic diet.
  
  
  METHODS
  Four-week-old male Wister rats were divided into 6 groups of 7 rats each with similar mean body weights and serum cholesterol concentrations. Rats were fed with the experimental diets containing 10% oats flour for 30 days. Food intake was recorded and monitored everyday to ensure the similar contents of protein, starch, lipid and cellulose in all groups. The lipids levels in serum, liver, and faeces were determined.
  
  
  RESULTS
  The plasma total cholesterol concentrations in different oat groups were significantly reduced compared with the control group, and the effects were different among oat groups. The decrease extent of plasma total cholesterol and low-density lipoprotein-cholesterol concentrations increased with the increase of the proteins and lipids contents. Moreover, liver total cholesterol and cholesterol ester contents were markedly decreased. The fecal bile acids concentrations in the oat groups were significantly increased. Oat proteins had lower Lysine/Arginin (0.59 ~ 0.66) and Methionin/Glycine (0.27 ~ 0.35) ratio than casein (Lysine/Arginin, 2.33; Methionin/Glycine, 1.51). Oat lipids contained higher contents of total Vitamin E and plant sterols than that in soybean oil.
  
  
  CONCLUSIONS
  These results indicated that dietary oat improved hypercholesterolemia by increasing the excretions of fecal bile acids, and this improvement was not only related to β-glucan, but also attributed to the lipids and proteins. Oat proteins decreased serum total cholesterol and low-density lipoprotein-cholesterol contents due to their low Lysine/Arginin and Methionin/Glycine ratio. The co-existence of oleic acid, linoleic, vitamin E, or plant sterols accounted for the hypocholesterolemic properties of oat lipids.
authors.forename: Lina
authors.initials: L
authors.lastname: Guo
authors.forename: Li-Tao
authors.initials: LT
authors.lastname: Tong
authors.forename: Liya
authors.initials: L
authors.lastname: Liu
authors.forename: Kui
authors.initials: K
authors.lastname: Zhong
authors.forename: Ju
authors.initials: J
authors.lastname: Qiu
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 100193 Beijing, China. sumeizhoucaas@gmail.com.
authors.forename: Sumei
authors.initials: S
authors.lastname: Zhou
mesh_terms: D000818:Animals; D000924:Anticholesteremic Agents / Q000008:administration & dosage* / Q000737:chemistry; D018554:Avena / Q000737:chemistry*; D004032:Diet; D005243:Feces / Q000737:chemistry; D008055:Lipids / Q000097:blood / Q000737:chemistry*; D008099:Liver / Q000378:metabolism; D008297:Male; D028321:Plant Preparations / Q000008:administration & dosage* / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D017208:Rats, Wistar; D024505:Tocopherols / Q000737:chemistry
chemical_list: D000924:Anticholesteremic Agents; D008055:Lipids; D028321:Plant Preparations; D010940:Plant Proteins; D024505:Tocopherols