Saponins of sea cucumber attenuate atherosclerosis in ApoE−/− mice via lipid-lowering and anti-inflammatory properties

• Main Authors: Lin Ding, Tian-Tian Zhang, Hong-Xia Che, Ling-Yu Zhang, Chang-Hu Xue, Yao-Guang Chang, Yu-Ming Wang
• Format: Article
• Language: English
• Published: Elsevier 2018-09-01
• Series: Journal of Functional Foods
• Subjects: Saponins; Sea cucumber; Atherosclerosis; Lipid metabolism; Inflammatory
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464618303815

Atherosclerosis is an inflammatory disease linked to elevated blood cholesterol levels. Despite ongoing advances in the prevention and treatment of atherosclerosis, cardiovascular disease remains the leading cause of death worldwide. The present study was conducted to evaluate the efficacy of the saponins of sea cucumber (SSC) on reversing atherosclerosis. Results showed that SSC treatment reduced serum lipid levels in a dose-dependent manner in rats fed with cholesterol-rich diet. Notably, 0.07% SSC treatment for 8 weeks significantly promoted plaque regression by 56.9% in ApoE−/− mice. Mechanistically, SSC significantly decreased serum total cholesterol (19.5%) and hepatic free cholesterol level (49.2%), by mediating mRNA and protein levels of genes related to hepatic cholesterol reserve transport. Moreover, dietary SSC dramatically inhibited inflammation by down-regulating the expression of pro-inflammatory cytokines in vascular and peritoneal macrophage. The obtained results indicated that SSC might serve as a novel functional ingredient with anti-atherosclerotic activity.