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KMID : 1024420170210010001
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Food Engineering Progress
2017 Volume.21 No. 1 p.1 ~ p.11
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Improvement of Lipid Homeostasis Through Modulation of Low-density Lipoprotein Receptor Family by Functional Ingredients
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Jeong Jeong-Ho
Ryu Yung-Sun
Park Ki-Beum
Go Gwang-Woong
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Abstract
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Dyslipidemia, defined as elevated triglyceride (TG), total- and LDL-C, and/or decreased HDL-C levels, is considered a principal risk factor for cardiovascular disease. The low-density lipoprotein receptor (LDLR) family has been considered a key player in the prevention of dyslipidemia. The LDLR family consists of cytoplasmic membrane proteins and plays an important role not only in ligand?receptor binding and uptake, but also in various cell signaling pathways. Emerging reports state that various functional ingredients dynamically modulate the function of the LDLR family. For instance, oats stimulated the LDLR function in vivo, resulting in decreased body weight and improved serum lipid profiles. The stimulation of LRP6 by functional ingredients in vitro activated the Wnt/β-catenin pathway, subsequently suppressing the intracellular TG via inhibition of SREBP1, PPARγ, and C/EBPα. Furthermore, the extract of Cistanchetubulosa enhanced the expression of the mRNA of VLDLR, followed by a reduction in the serum cholesterol level. In addition, fermented soy milk diminished TG and total cholesterol levels while increasing HDL-C levels via activation of LRP1. To summarize, modulating the function of the LDLR family by diverse functional ingredients may be a potent therapeutic remedy for the treatment of dyslipidemia and cardiovascular diseases.
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KEYWORD
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functional ingredients, lipid homeostasis, dyslipidemia, LDLR family
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