Hypercholesterolemia is a major risk factor for coronary heart disease

Oct 13, 2025 by thesweetdesigns.com 149 views

The Effects of Hypocholesterolemia Resulting from Fermented Onions (Allium cepa L. var cepa) in Mice (Rattus norvegicus)

Introduction

Coronary heart disease is a serious condition caused by a buildup of plaque in the coronary arteries, known as atherosclerosis. This process starts from hypercholesterolemia, which is characterized by an increase in total cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) levels, as well as a decrease in high-density lipoprotein (HDL) levels. Hypercholesterolemia is a major risk factor for coronary heart disease, and it is essential to find effective ways to manage and prevent this condition.

Background

Fermented foods have been consumed for centuries, and they have been shown to have various health benefits. Fermented onions, in particular, have been found to have potential health benefits, including anti-inflammatory and antioxidant properties. The fermentation process can enhance the bioavailability of nutrients and bioactive compounds in onions, making them more effective in preventing and managing diseases.

Objectives

This study aims to explore the ability of ethanol extract Fermentation of Bombay (EEFBB) in inhibiting the 3-hydroxy-3-methyl glutaryl coenzyme a enzyme Reductase (HMGR) and hypocholesterolemic effects on cholesterol levels of blood serum rats that experience hypercholesterolemia. The study also aims to investigate the potential of EEFBB as a natural hypocholesterolemia agent.

Methods

This study involved two testing methods: in vitro tests and in vivo tests. The in vitro test uses the colorimetric method with the help of nano spectrophotometry to measure the activity of enzyme inhibition both with or without the presence of inhibitors. On the other hand, the In Vivo test involves mice given atherogenic feed for one month to create hypercholesterolemia conditions, then treated for 21 days with negative control (KN), Atorvastatin, and various doses of EEFBB (100, 200, and 300 mg/kg Weight body per day). Measurement of cholesterol levels is carried out on days 7, 14, and 21 with data analysis using the One-way anova method.

Results

The results of the in vitro test show that the EEFBB succeeded in inhibiting HMGR activity with an inhibition value of 0.1531 units/mg protein (58.47%), although this value is lower than atorvastatin which reaches 0.0068 units/mg protein (98, 16%). EEFBB is also identified as a mixture inhibitor with a VMAX value of 0.298 and KM 14,0053.

In the Vivo test, EEFBB shows effectiveness in improving rat cholesterol levels compared to negative control. EEFBB dose of 200 mg/kg body weight per day can reduce total cholesterol levels by 124.80 mg/dl (67.38%) and TG levels by 93.56 mg/dl (60.78%), and increase HDL levels by 5.80 mg/dl (30.20%). In addition, the dose of 300 mg/kg body weight per day proved more effective in reducing LDL levels to 106 mg/dL (89.03%) than other treatments.

Discussion

The results of this study suggest that EEFBB has potential as a hypocholesterolemia agent with the ability to inhibit the activity of the HMGR enzyme and reduce total cholesterol levels, triglycerides, and LDL, while increasing HDL levels in mice with hypercholesterolemia conditions. The study provides new insights on the use of natural ingredients in heart health management, especially to prevent and overcome coronary heart disease associated with lipid metabolic disorders.

Conclusion

In conclusion, EEFBB shows the potential as a hypocholesterolemia agent with the ability to inhibit the activity of the HMGR enzyme and reduce total cholesterol levels, triglycerides, and LDL, while increasing HDL levels in mice with hypercholesterolemia conditions. This study can provide new insights on the use of natural ingredients in heart health management, especially to prevent and overcome coronary heart disease associated with lipid metabolic disorders.

Future Directions

Future studies should investigate the potential of EEFBB in humans and explore its mechanisms of action. Additionally, studies should be conducted to determine the optimal dosage and duration of treatment with EEFBB. The study also highlights the importance of further research on the use of natural ingredients in heart health management.

References

[1] Atorvastatin. (2022). In Merck Manual Professional Version.
[2] Fermented foods. (2022). In Encyclopedia Britannica.
[3] Hypercholesterolemia. (2022). In MedlinePlus Medical Encyclopedia.
[4] Hypocholesterolemia. (2022). In MedlinePlus Medical Encyclopedia.
[5] Onions. (2022). In Encyclopedia Britannica.
Frequently Asked Questions (FAQs) about the Effects of Hypocholesterolemia Resulting from Fermented Onions (Allium cepa L. var cepa) in Mice (Rattus norvegicus)

Q: What is hypocholesterolemia?

A: Hypocholesterolemia is a condition characterized by low levels of cholesterol in the blood. It is often associated with a reduced risk of heart disease and stroke.

Q: What is the relationship between fermented onions and hypocholesterolemia?

A: Fermented onions have been found to have potential health benefits, including anti-inflammatory and antioxidant properties. The fermentation process can enhance the bioavailability of nutrients and bioactive compounds in onions, making them more effective in preventing and managing diseases.

Q: What is the 3-hydroxy-3-methyl glutaryl coenzyme a enzyme Reductase (HMGR) and its role in cholesterol metabolism?

A: HMGR is an enzyme that plays a crucial role in cholesterol metabolism. It is responsible for converting HMG-CoA into mevalonate, which is then converted into cholesterol. Inhibiting HMGR activity can reduce cholesterol levels in the blood.

Q: What are the potential benefits of using fermented onions as a hypocholesterolemia agent?

A: The potential benefits of using fermented onions as a hypocholesterolemia agent include reducing total cholesterol levels, triglycerides, and LDL, while increasing HDL levels in mice with hypercholesterolemia conditions.

Q: What are the limitations of this study?

A: The limitations of this study include the use of mice as a model organism and the limited duration of the study. Future studies should investigate the potential of fermented onions in humans and explore its mechanisms of action.

Q: What are the potential applications of this research?

A: The potential applications of this research include the development of new hypocholesterolemia agents and the use of fermented onions as a natural ingredient in heart health management.

Q: What are the next steps in this research?

A: The next steps in this research include investigating the potential of fermented onions in humans, exploring its mechanisms of action, and determining the optimal dosage and duration of treatment.

Q: What are the potential risks and side effects of using fermented onions as a hypocholesterolemia agent?

A: The potential risks and side effects of using fermented onions as a hypocholesterolemia agent are not well understood and require further investigation.

Q: Can fermented onions be used as a replacement for statins?

A: While fermented onions may have potential as a hypocholesterolemia agent, they should not be used as a replacement for statins without further investigation.

Q: What are the potential interactions between fermented onions and other medications?

A: The potential interactions between fermented onions and other medications are not well understood and require further investigation.

Q: Can fermented onions be used in combination with other natural ingredients to enhance their hypocholesterolemia effects?

A: The potential benefits of using fermented onions in combination with other natural ingredients to enhance their hypocholesterolemia effects are not well understood and require further investigation.

Q: What are the potential benefits of using fermented onions in food products?

A: The potential benefits of using fermented onions in food products include enhancing their flavor and nutritional value, as well as providing potential health benefits.

Q: What are the potential challenges in commercializing fermented onions as a hypocholesterolemia agent?

A: The potential challenges in commercializing fermented onions as a hypocholesterolemia agent include scaling up production, ensuring consistency and quality, and obtaining regulatory approval.

Q: What are the potential future directions for this research?

A: The potential future directions for this research include investigating the potential of fermented onions in humans, exploring its mechanisms of action, and determining the optimal dosage and duration of treatment.