QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Noh, S. K. Articles by Koo, S. I. Search for Related Content PubMed PubMed Citation Articles by Noh, S. K. Articles by Koo, S. I.

---

Nutrient Metabolism

Milk Sphingomyelin Is More Effective than Egg Sphingomyelin in Inhibiting Intestinal Absorption of Cholesterol and Fat in Rats^1,2

Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269

⁴To whom correspondence should be addressed. E-mail: skoo{at}canr.uconn.edu.

We reported previously that egg sphingomyelin (SM) inhibits the intestinal absorption of cholesterol and fat in rats. This study was conducted to compare the relative efficiencies of milk and egg SM in inhibiting intestinal absorption of cholesterol and other lipids. Adult male rats with lymph cannulae were infused at 3.0 mL/h for 8 h via a duodenal catheter with a lipid emulsion (451.7 µmol triolein, 20.7 µmol cholesterol, 33.3 kBq ¹⁴C-cholesterol, 3.1 µmol -tocopherol, and 396.0 µmol sodium taurocholate in 24 mL PBS, pH, 6.5), without SM (controls), or with 80.0 µmol egg SM or milk SM. The lymphatic absorptions of ¹⁴C-cholesterol were significantly lower in rats infused with milk SM (19.5 ± 1.4% dose) and egg SM (24.4 ± 1.9% dose) than in those infused with no SM (37.6 ± 1.8% dose). In addition, the lymphatic outputs of fatty acids and phospholipid were significantly lowered by milk and egg SM. Similarly, the absorption of -tocopherol also was decreased by milk SM (13.6 ± 1.7% dose) and egg SM (18.3 ± 2.4% dose) compared with controls (27.0 ± 1.8% dose). Total lymphatic SM output was not affected by egg SM, but markedly decreased by milk SM, relative to controls. The results indicate that both milk and egg SM markedly inhibit the absorption of cholesterol, fat, and other lipids. However, milk SM is a more potent inhibitor than egg SM. The strong inhibitory effect of milk SM may be associated with the higher degree of saturation and longer chain length of its fatty acyl groups, which may slow the rate of luminal lipolysis, micellar solubilization, and transfer of micellar lipids to the enterocyte.

KEY WORDS: • cholesterol • sphingomyelin • egg • milk • -tocopherol

This article has been cited by other articles:

				R. Rombaut and K. Dewettinck Thermocalcic Aggregation of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey J Dairy Sci, June 1, 2007; 90(6): 2665 - 2674. [Abstract] [Full Text] [PDF]

				R. Rombaut, V. Dejonckheere, and K. Dewettinck Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey J Dairy Sci, April 1, 2007; 90(4): 1662 - 1673. [Abstract] [Full Text] [PDF]

				S. Wang, S. K. Noh, and S. I. Koo Epigallocatechin Gallate and Caffeine Differentially Inhibit the Intestinal Absorption of Cholesterol and Fat in Ovariectomized Rats J. Nutr., November 1, 2006; 136(11): 2791 - 2796. [Abstract] [Full Text] [PDF]

				R. Rombaut, V. Dejonckheere, and K. Dewettinck Microfiltration of butter serum upon casein micelle destabilization. J Dairy Sci, June 1, 2006; 89(6): 1915 - 1925. [Abstract] [Full Text] [PDF]

				A. Nilsson and R.-D. Duan Absorption and lipoprotein transport of sphingomyelin J. Lipid Res., January 1, 2006; 47(1): 154 - 171. [Abstract] [Full Text] [PDF]

				V. L. Spitsberg Invited Review: Bovine Milk Fat Globule Membrane as a Potential Nutraceutical J Dairy Sci, July 1, 2005; 88(7): 2289 - 2294. [Abstract] [Full Text] [PDF]