Studies on the mechanism of induction of hypercholesterolemia in rabbits by high dietary levels of amino acids |
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Authors: | Elzbieta M Kurowska Kenneth K Carroll |
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Institution: | Human Nutrition Centre, Department of Biochemistry, University of Western Ontario, London, Ontario, Canada |
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Abstract: | Increasing the proportion of an amino acid mixture corresponding to casein in a low-fat, cholesterol-free, semipurified diet fed to rabbits causes a progressive increase in serum total and low density lipoprotein cholesterol, and the effect appears to be due primarily to the essential amino acids in the mixture. Our recent studies have also shown that the variations in serum cholesterol in response to different levels of the amino acid mixture are not associated with any changes in fecal excretion of cholesterol or bile acids. Further attempts to understand the mechanism of action of dietary amino acids on serum cholesterol levels have shown the following: (1) no correlation with levels of plasma amino acids, either in the fasting or postprandial state: (2) no correlation with serum levels of thyroid hormones: (3) no relationship to activity of hepatic or intestinal microsomal hydroxymethylglutaryl coenzyme A reductase: (4) no corresponding effects on the activities of cholesterol esterifying enzymes of intestinal mucosa: and (5) no correlation with the degree of esterification of cholesterol in very low or low density lipoproteins. Further studies are required to identify the specific amino acids responsible for the hypercholesterolemic effects and to determine the mechanisms involved. |
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Keywords: | dietary amino acids hypercholesterolemia plasma amino acids HMGCoA reductase cholesterol esterification rabbits |
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