Hypocholesterolemic Effects of Capsaicinoids and Lactobacillus plantarum Swun5815 Combined by Inhibiting Cholesterol Synthesis and Increasing Bile Acid and Sterols Excretion on Ovariectomized Rats.

This study evaluated the hypocholesterolemic effects and potential metabolism of single and combined administrations of capsaicinoids and Lactobacillus plantarum SWUN5815 in ovariectomized rats. Forty female Sprague-Dawley rats were divided into 5 treatment groups. One group was sham-operated (with 1 mL/100 g BW physiological saline), and the 4 other groups were double-ovariectomized: OVX-CON (with 1 mL/100 g BW physiological saline), OVX-CAP (with 1 mL/100 g BW physiological saline and fed with food containing 0.08 g/kg capsaicinoids), OVX-L. P. (with 1 mL 2 × 109 cfu/mL/100 g BW L. plantarum SWUN5815), and OVX-CAP + L. P. (with 1 mL 2 × 109 cfu/mL/100 g BW L. plantarum SWUN5815 and fed with food containing 0.08 g/kg capsaicinoids). Rats were sacrificed after 6 weeks of feeding. Results showed that the combination of capsaicinoids and L. plantarum significantly decreased the total cholesterol, triglyceride and low-density lipoprotein cholesterol of plasma, total cholesterol and lipid accumulation of liver in ovariectomized rats without affecting food intake. Bile acid contents in the fecal excrement and small intestines were significantly increased by the combination compared with the individual effects. However, the mRNA levels of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA R), farnesoid X receptor (FXR), ileum bile acid binding protein (IBABP), and apical sodium-dependent bile acids transporter (ASBT) significantly decreased. Liver X receptor also remarkably increased. Therefore, these genes potentially affect cholesterol metabolism by inhibiting cholesterol synthesis and promoting excretion of bile acid. The protective effects of the combination of capsaicinoids and L. plantarum SWUN5815 on the intestines were significant in ovariectomized rats.