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ISRN Nutrition
Volume 2013, Article ID 730479, 4 pages
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Research Article
Comparative Studies of the Eects of Egg Yolk, Oats, Apple, and
heat ran on Serum ipid role of istar ats
J. O. Omole and O. M. Ighodaro
Biochemistry Laboratory, Lead City University, Ibadan, Nigeria
Correspondence should be addressed to O. M. Ighodaro; [email protected]
Received 28 October 2012; Accepted 26 November 2012
Academic Editors: M. G. Nikolaidis and C. Rasmussen
Copyright 2013 J. O. Omole and O. M. Ighodaro. is is an open access article distributed under the Creative Commons
Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is
properly cited.
Excess consumption of egg especially its yolk has been implicated in hyperlipidaemia (high level of cholesterol and triglyceride in
the blood). Conversely, soluble dietary bers, probably due to their ability to bind free lipid molecules, appear to play an important
role in protecting against hyperlipidaemia. is study sought to evaluate the comparative eects of selected sources of bers: apple,
oats, and wheat bran, on serum lipid prole in physiologically normal istar rats. Twenty rats were used for the study and were
randomized into four groups, with each containing ve animals ( ). A group which serves as control was fed with egg yolk while
the other three groups were fed with apple, oats, and wheat bran, respectively. Aer two weeks of feeding, the animals were fasted
overnight and blood samples from the retroorbital sinus of the eye were collected for analyses of lipid prole. e results obtained
showed that the group fed with oats had the lowest level of total cholesterol (82.9 1.8 mg), low density lipoprotein (LDL) cholesterol
(49.3 1.4 mg), and triglycerides (TG) (75.1 1.7 mg), as well as the highest level of HDL cholesterol (33.9 0.9 mg). On the
contrary, the group fed with egg yolk showed the highest level of total cholesterol (117.1 4.4 mg), LDL cholesterol (96.4 1.5 mg),
and triacylglyceride (109 2.6 mg), as well as the lowest level of HDL cholesterol (18.5 0.9 mg). ere was no signicant dierence
( ) between oats and apple in their eects on blood lipid prole of istar rats. heat bran, being an insoluble dietary bre,
had less signicant ( ) eect on the blood lipid prole when compared to oats and apple. indings from this study may
assist physicians and dieticians in recommending appropriate diet for individuals desiring to normalize their blood lipids levels.
1. Introduction
Cardiovascular diseases and related disorders are a major
cause of mortality both in men and women all over the world
[1]. ey are commonly characterized by high levels of total
cholesterol, triglyceride, and low density lipoprotein (LDL)
cholesterol in the blood. Large amount of triglyceride and
total cholesterol, more importantly LDL cholesterol in the
blood, is oen associated with the etiology of cardiovascular
diseases and is seen as primary risk factors [2]. High level
of lipids in the blood has been associated with hypertension,
stroke, and lipid peroxidation [3]. Epidemiological studies
support the view that consuming diets rich in soluble bers
(fruits, grains, nuts, and vegetables) reduce the incidence of
chronic diseases such as cardiovascular disorders, obesity,
and diabetes [4]. A signicant correlation between consump
tion of bers and serum concentration of lipids has been
noted [5]. Meals rich in ber have been associated with the
propensity to reduce the risk of developing cardiovascular
diseases and related disorders. Apples, oats, and wheat bran
are food products with high ber content [6] and are likely to
reduce the total cholesterol, TG, and LDL cholesterol as well
as possibly increase HDL cholesterol in the blood, a condition
that lowers the risk of cardiovascular diseases and attendant
mortality [5, 7]. ere is an inverse correlation between HDL
cholesterol and cardiovascular disorders, the higher the HDL
cholesterol in the blood the lower the risk of cardiovascular
disorder and vice versa. Conversely, LDL cholesterol and TG
have direct correlation with susceptibility to cardiovascular
disorders. e more these lipids are in the blood, the more
2
prone an individual is to cardiovascular diseases, atherosclerosis, and hypertension. e present study therefore sought
to compare the antilipidemic and anticholesteremic eects of
oat, apple, and wheat bran in physiologically normal Wistar
rats.
2. Materials and Methods
2.1. Materials. Twenty (20) Wistar rats of opposite sex were
obtained from a local breeder in Ibadan, southwest of Nigeria.
Egg yolk was obtained by separating the yolk from the
albumin and dried in a hot air oven at 80 C for 3 hours to
constant moisture content. Healthy apples, canned oats, and
wheat bran were purchased from appropriate commercial
centers in Ibadan, southwest of Nigeria.
2.2. Experimental Design. Twenty (20) male and female
Wistar rats weighing between 150 and 160 g were randomly
assigned to four groups (A, B, C, and D), . ey
were housed in individual cage and fed with growers mash
for two (2) weeks aer which the rats in dierent groups
were fed as follows for another two weeks. Rats in groups
A, B, C, and D were fed with apple, oats, wheat bran, and
egg yolk, respectively. Group D serves as negative control
(diet without ber). e daily amounts of food intake by
the rats in all the groups were determined and their body
weights were measured on weekly basis. Aer the last food
treatment, the rats were fasted for 12 h; blood samples were
collected from the retro orbital sinus of the eye by ocular
puncture into nonheparinised tubes and allowed to clot at
room temperature for 30 min. e blood samples were then
centrifuged at 3,000 rpm for 15 min and the serum obtained
in each case was used for lipid prole analysis.
2.3. Biochemical Analyses. e concentrations of high density lipoprotein cholesterol, low density lipoprotein cholesterol, trilglyceride, and total cholesterol were determined
using commercial kits from Randox Laboratories, United
Kingdom. e principle underlining each assay is given
below.
2.3.1. Determination of Total Cholesterol. Cholesterol is
determined aer enzyme hydrolysis and oxidation. e indicator quinoneimine is formed from Hydrogen Peroxide and
4-aminoantipyrine in the presence of phenol and Peroxidase.
2.3.2. Determination of HDL Cholesterol. LDL cholesterol
and VLDL cholesterol are precipitated from serum by the
action of a polysaccharide in the presence of divalent cations,
aer which the HDL cholesterol present in the supernatant is
determined.
2.3.3. Determination of LDL Cholesterol. LDL cholesterol is
determined as the dierence between total cholesterol and
cholesterol content of the supernatant aer precipitation of
the LDL cholesterol fraction by polyvinyl sulphate (PVS) in
the presence of polyethylene glycol monomethyl ether.
ISRN Nutrition
T 1: Food intake and body weight gain of rats fed with oats,
apple, wheat bran, and egg yolk.
Diet
Egg yolk
Apple
Oats
Wheat bran
Food intake
(g/day)
Body weight gain
(g/4 weeks)
31.2 3.1
33.8 2.4
36.9 1.8
28.4 2.9
32.6 1.3
24.1 0.8
28.6 2.1
25.7 1.8
Values are means of 5 determinations with standard deviation.
2.3.4. Determination of Triglycerides. Triacylglycerides are
determined aer enzymic hydrolysis with lipases. e indicator is a quinone imine formed from Hydrogen Peroxide, 4aminophenazone and chlorophenol under catalytic inuence
of Peroxidase.
3. Results and Discussion
e mean gains in body weight and food intake of the
experimental rats at the end of four weeks are shown in Table
1. Rats fed with egg yolk, oats, and wheat bran increased
in body weight by 32.6 28.6 and 25.7 g, respectively, while
those fed with apple reduced in body weight by 24.1 g. e
relative higher gain in body weight of rats fed with egg yolk is
probably due to the high fat content of egg yolk.
Fruits are known to help in body weight reduction
through ease of excretion [8]. is tends to explain the loss
in body weight observed in rats fed with apple in this study.
Animals fed with oats consumed the highest amount
of food, and those placed on with wheat bran consumed
the lowest amount of food. Similar quantities of food were
consumed by animals in the control group fed with egg yolk
and those fed with apple (Table 1). e palatability of the diets
obviously aected the rate of consumption of each food and
partly accounts for the trend in the nal body weights of the
animals.
Table 3 presents the serum lipid prole of rats fed with
dierent diets. As anticipated, the group of rats fed with
egg yolk expressed the highest levels of LDL cholesterol
(96.4 mg/dL), total cholesterol (117.4 mg/dL), and triglycerides (109.8 mg/dL) as well as the lowest level of HDL
cholesterol (18.5 mg/dL). Egg yolk is rich in cholesterol
(117.1 mg/dL) and its involvement in the incidence of cardiovascular diseases and atherosclerosis is popular [9]. On
the contrary, rats fed with oats recorded the lowest level
of total cholesterol (82.9 1.8 mg), low density lipoprotein
(LDL), cholesterol (49.3 1.4 mg), and triglycerides (TG)
(75.1 1.7 mg), as well as the highest level of HDL cholesterol
(33.9 0.9 mg).
ere was no signicant dierence ( ) between
oats and apple in their eects on blood lipid prole of
Wistar rats, with the chief constituent of these bers being
pectin and responsible for the hypocholesterolemic eect
[10, 11]. Rats fed with apple exhibited increased level of
triglycerides (96.9 mg/dL) but exhibited lower levels of LDL
cholesterol (57.9 mg/dL) and total cholesterol (88.5 mg/dL)
ISRN Nutrition
3
T 2: Proximate analysis of apple, oats, and wheat bran.
Diet
Oats
Apple
Wheat bran
Moisture (%)
3.1 0.7
4.5 1.2
11.2 0.0
Protein (%)
11.3 1.0
15.2 1.5
15.2 1.5
Crude fat (%)
1.5 0.6
1.3 0.8
3.5 1.2
Crude bre (%)
9.3 2.1
7.1 2.7
9.9 1.7
Ash (%)
4.3 1.4
1.4 0.5
5.1 1.4
T 3: Blood lipid prole of rats aer 2 weeks of feeding with dierent diets.
Diet
Egg yolk
Oats
Apple
Wheat bran
Cabohydrate (%)
70.5 1.8
83.1 1.1
55.3 2.6
Total cholesterol
(mg/dL)
HDL cholesterol
(mg/dL)
LDL cholesterol
(mg/dL)
Triglyceride
(mg/dL)
117.1 4.4a
82.9 1.8b
88.5 1.1b
91.6 1.3b
18.5 0.9a
33.9 0.9b
31.2 1.4b
25.7 1.1b
96.4 1.5a
49.3 1.4b
57.9 2.6b
78.8 0.9b
109.8 2.6a
75.1 1.7b
96.9 1.4a
58.9 2.4b
Values are means of 5 determinations with standard deviation. Data in the same column with the same superscript are not signicantly dierent ( ).
when compared with rats fed with oats egg yolk. Lipogenesis
may have accounted for the high triglycerides level observed
in rats fed with apple when compared with those fed with oats
and wheat bran [8]. e results observed with oat and apple
in this study corroborate previous reports [6, 7].
Wheat bran, though has the highest amount of crude
ber (9.9%) (Table 2), had the least eect in improving the
lipid prole of rats when compared to oats and apple. e
reason for this is obvious in that wheat is chiey composed
of cellulose and lignin which are insoluble dietary bers [11].
is observation agrees with the report of Jenkins and his
colleagues, who reported in one of their studies [9] that wheat
bran did not have any signicant eect on the serum lipids of
individuals fed with it.
Soluble dietary bers have been demonstrated to be
benecial in the management or treatment of diabetes and
cardiovascular disorders [5]. e actual role of these bers in
the entire process is unclear. Possibly, foods rich in soluble
dietary ber either reduced the uantity or facilitate the
elimination of other foods which may be risk factors for these
diseases. Moreover, diets that are high in ber tend to be low
in energy and these diets can be useful in the control of body
weight [12, 13], a critical factor in individuals susceptibility
to hyperlipidamia related disorders.
4. Conclusion and Recommendation
Overall, feeding of oats and apple to rats signicantly
improves the serum lipid prole in this study. Consumption
of foods rich in soluble dietary bers such as oats and apple
is highly encouraged. Dietary ber is found only in plant
foods such as fruits, vegetables, nuts, and grains. Milk, meat,
and egg do not contain dietary bers [14]; hence their intake
should be minimized especially among adults. Moreover,
excessive processing of ber foods should be avoided. e
removal of seed coat, peel, or hull reduces the ber content
of foods. For instance whole tomatoes have more ber than
peeled tomatoes; likewise, whole wheat bread contains more
ber than white bread [15].
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