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Effect of onion (Allium cepa) ultra-high pressure processing and hot water extracts on the serum cholesterol level in high cholesterol-fed rats

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Abstract

Effects of high pressure-processed onion extracts (OHP) on high cholesterol diet (HCD)-fed rats were investigated using 5 groups of normal diet, HCD, HCD with OHP [medium-dose (OHP-1) or high-dose (OHP-2)], and HCD with onion hot water extract (OHW) as a control for 6 weeks. OHP increased serum AST, total cholesterol, and HDL and LDL cholesterol levels. The LDL cholesterol level was 7.76 mg/dL in the normal diet group and 155.06 mg/dL in the HCD-fed group. Treatment with 8.1 g/kg/day OHP reduced LDL levels to 82.38 mg/dL. Total hepatic lipid and cholesterol levels were reduced in HCD-fed and OHP treated rats, compared with HCD-fed rats. Fecal lipid and cholesterol levels were significantly (tonal lipid, p<0.05; cholesterol, p<0.05) increased in HCD-fed rats, compared with controls, and OHP treatment increased lipid and cholesterol excretion. OHP prevented hyperlipidemia by improving lipid metabolism via decreased liver lipid contents and increased fecal lipid excretion.

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Authors and Affiliations

  1. Jeonnam Bioindustry Foundation Food Research Institute, Naju, Jeonnam, 520-330, Korea

    HyunJung Jung, Ji-Hyang Wee, KyungMi Kim, HaeMi Sung & HyunKyung Shin

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  1. HyunJung Jung
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Correspondence to Ji-Hyang Wee.

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Jung, H., Wee, JH., Kim, K. et al. Effect of onion (Allium cepa) ultra-high pressure processing and hot water extracts on the serum cholesterol level in high cholesterol-fed rats. Food Sci Biotechnol 24, 287–294 (2015). https://doi.org/10.1007/s10068-015-0038-7

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