Reduction of the trans fatty acid absorption in Caco‐2 cell by grain extracts.

Abstract

Reduction of the trans fatty acid absorption in Caco‐2 cell by grain extracts. Jungae Jeun, Hee‐Jun Cho, Ki‐Yong Shin, Sung‐Joon LeeIntake of trans‐fatty acids could increase LDL‐cholesterol and reduce HDL‐cholesterol levels thus may increase the risk for coronary diseases. We investigated the inhibition of grain extracts on the elaidic acid (t18:1) uptake, predominant trans‐fatty acid in the processed foods. Water, ethyl acetate, and hexane extracts from white and black soybeans, barley, brown rice, and wheat powder were used in the study. The composition profile of each extract was analysed by GC‐MS analysis and the effects of each extracts on the elaidic acid absorption on Caco‐2 cells were measured by GC analysis. RT‐PCR and western blot were performed to assess gene expression in the cellular fatty acid uptake. Hexane extracts of black soybean was the most effective and inhibited 15% of elaidic acid uptake, and down regulated the expression of CD36 and FATP2 by 54% and 49%, respectively. ACS1, FABP, NPC1L1 were marginally altered. These suggest that soybean may reduce trans‐fatty acid uptake by altering the expression of fatty acid transporters in the small intestine.