Effects of the sea tangle‐added patty on postprandial blood glucose and lipid profiles in borderline‐hyperlipidemic adults

Abstract

Sea tangle (Laminaria japonica) has been well known to have a hypolipidemic effect in human as well as in animals. We found that the sea tangle‐added patty decreased postprandial plasma glucose and lipids levels in adults with normal blood lipid profiles in the previous study. In this study, we intended to evaluate the effects of the sea tangle‐added patty on postprandial blood glucose and lipid profiles in borderline‐hyperlipidemic (cholesterol≥200 mg/dL and/or triglyceride ≥150 mg/dL) adults. Fourteen subjects voluntarily participated and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder instead of eliminating 1.125 g each of pork and chicken. Two hundred gram of Control patty (C) was provided with water to each subject who was in empty stomach for more than 12 hours and 4 mL of blood was collected intermittently at 0, 30, 60, 120, 180, and 240 minute after consuming the patty. After one week, the same amount of E patty was supplied and blood sampling was done as the first time. Before taking each patty, all subjects consumed the same meal for three days. E patty made blood glucose level increased less than C patty at 30 min, but there was no difference in serum C–peptide concentration. E patty also made serum total cholesterol concentration reduced more at 120 min and LDL‐C concentration lessened more at 120 min than C patty. However, HDL‐C level was maintained higher at 30 min, but kept lower at 180 min when consuming E patty than C patty. There was no significant difference in triglyceride concentration. The results indicate that the sea tangle‐added patty may improve postprandial plasma glucose and lipids profiles in borderline‐hyperlipidemic adults. (Supported by a grant from Chonnam National University, Korea)