Mechanism for the cholesterol-lowering action of egg white protein in rats

Ryosuke Matsuoka, Mamoru Kimura, Ayano Muto, Yasunobu Masuda, Masao Sato, Katsumi Imaizumi

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)


Eggs are a popular source of dietary cholesterol, but their consumption does not necessarily result in an increased serum cholesterol concentration. We investigated the cholesterol-lowering activity of egg white protein (EWP) and its potential mechanism in rats. The consumption of EWP resulted in a decreased concentration of cholesterol in the serum, liver and intestinal mucosa. The excretion of fecal neutral sterols and bile acids was greater by rats fed with EWP than by those fed with casein. The ratio of cholesterol and bile acids in the micellar phase to those in the solid phase was lower in the intestinal contents from rats fed with EWP than from those fed with casein. These results suggest that the cholesterol-lowering activity of EWP can be attributed to lowering the cholesterol absorption by intervening in the micellar formation in the intestines.

Original languageEnglish
Pages (from-to)1506-1512
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Issue number6
Publication statusPublished - 2008

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


Dive into the research topics of 'Mechanism for the cholesterol-lowering action of egg white protein in rats'. Together they form a unique fingerprint.

Cite this