2000 Fiscal Year Final Research Report Summary
Analyses of cholesterol oxidation products and their effect on arteriosclerosis
| Project/Area Number |
11460060
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| Research Category |
Grant-in-Aid for Scientific Research (B).
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | KYUSHU UNIVERSITY |
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Principal Investigator |
IMAIZUMI Katsumi KYUSHU UNIVERSITY, Faculty of Agriculture, Prof., 農学研究院, 教授 (90037466)
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| Co-Investigator(Kenkyū-buntansha) |
SATO Masao KYUSHU UNIVERSITY, Faculty of Agriculture, Assis.Prof., 農学研究院, 助手 (90294909)
IKEDA Ikuo KYUSHU UNIVERSITY, Faculty of Agriculture, Ass.Prof., 農学研究院, 助教授 (40136544)
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| Project Period (FY) |
1999 – 2000
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| Keywords | Cholesterol oxides / atherosclerosis / apo E deficient mice / absorption / transport / GC / MS |
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| Research Abstract |
Cholesterol oxidation products involve in an early stage of arteriosclerotic diseases. The amount of cholesterol oxidation products occurring in animal and human tissues is so low that it is required to develop a highly sensitive method to accurately determine them. In addition, they are so susceptible to oxidation that extreme care should be taken when they are isolated from the tissues. Therefore, we have established a method with using GC/MS to satisfy these problems, and studied the absorption, transport and accumulation of cholesterol oxidation products in rats and apo E deficient mice. Using this newly developed method, we have studied the effect of dietary cholesterol oxidation products on the development of atherosclerosis in apo E deficient mice. All the oxidation products tested were absorbed through lymphatic route in rats, and accumulated in the liver and aorta in apo E deficient mice, with different levels. The cholesterol oxidation products absorbed influenced the arterial lesion development, to some extent, but it appeared that endogenously produced cholesterol oxidation products exerted more significant influences on the lesion development in this animal model. Based on these results, we proposed that the effect of dietary cholesterol oxidation products on the atherosclerosis might be exaggerated.
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