Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

• Published in: European journal of clinical nutrition Vol. 66; no. 5; pp. 591 - 599
• Main Authors: Brouns, F, Theuwissen, E, Adam, A, Bell, M, Berger, A, Mensink, R P
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.05.2012; Nature Publishing Group
• Subjects: Aged; Apple; Apples; Biological and medical sciences; C-reactive protein; Cellulose; Cellulose - pharmacology; Chemical properties; Cholesterol; Cholesterol, LDL; Cholesterol, LDL - blood; Citrus; Citrus - chemistry; Citrus fruits; Clinical Nutrition; Cross-Over Studies; Dietary fiber; Dietary Fiber - pharmacology; Dietary Fiber - therapeutic use; Epidemiology; Esterification; Feeding. Feeding behavior; Female; Fruit - chemistry; Fruits; Fundamental and applied biological sciences. Psychology; Health aspects; Homocysteine; Humans; Hypercholesterolemia - blood; Hypercholesterolemia - drug therapy; Inflammation; Internal Medicine; Low density lipoprotein; Male; Malus - chemistry; Medical sciences; Medicine; Medicine & Public Health; Metabolic Diseases; Middle Aged; Molecular Weight; original-article; Pectin; Pectins - chemistry; Pectins - pharmacology; Pectins - therapeutic use; Physicochemical properties; Phytotherapy; Plant Extracts - pharmacology; Plant Extracts - therapeutic use; Public Health; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Netherlands; CRP; homocysteine; cholesterol; viscous fiber; lipoproteins; pectin; Human; Thiol; Fiber; Lipids; Metabolic diseases; Pectin; Lipoprotein; Hypocholesterolemic agent; Properties; Cholesterol; Sulfur containing aminoacid; Homocystein; Female; Woman; C reactive protein; Antilipemic agent
• ISSN: 0954-3007; 1476-5640; 1476-5640
• DOI: 10.1038/ejcn.2011.208

Background/Objectives: Viscous fibers typically reduce total cholesterol (TC) by 3–7% in humans. The cholesterol-lowering properties of the viscous fiber pectin may depend on its physico-chemical properties (viscosity, molecular weight (MW) and degree of esterification (DE)), but these are not typically described in publications, nor required by European Food Safety Authority (EFSA) with respect to its generic pectin cholesterol-lowering claim. Subjects/Methods: Here, different sources and types of well-characterized pectin were evaluated in humans. Cross-over studies were completed in mildly hyper-cholesterolemic persons receiving either 15 g/day pectin or cellulose with food for 4 weeks. Results: Relative low-density lipoprotein (LDL) cholesterol (LDL-C) lowering was as follows: citrus pectin DE-70=apple pectin DE-70 (7–10% reduction versus control)>apple pectin DE-35=citrus pectin DE-35>OPF (orange pulp fiber) DE-70 and low-MW pectin DE-70>citrus DE-0. In a subsequent 3-week trial with 6 g/day pectin, citrus DE-70 and high MW pectin DE-70 reduced LDL-C 6–7% versus control (without changes in TC). In both studies, high DE and high MW were important for cholesterol lowering. Source may also be important as citrus and apple DE-70 pectin were more effective than OPF DE-70 pectin. Pectin did not affect inflammatory markers high-sensitivity C-reactive protein (hsCRP) nor plasma homocysteine. Conclusions: Pectin source and type (DE and MW) affect cholesterol lowering. The EFSA pectin cholesterol-lowering claim should require a minimum level of characterization, including DE and MW.