Effects of krill oil intake on plasma cholesterol and glucose levels in rats fed a high-cholesterol diet

Dong Mei Li, Da Yong Zhou, Bei Wei Zhu, Ya Li Chi, Li Ming Sun, Xiu Ping Dong, Lei Qin, Wei Zhou Qiao, Yoshiyuki Murata

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)


Background: In this study, whole krill oil (WKO) and phospholipid-type krill oil (PKO) with different lipid composition were prepared. The effects of KO intake on plasma cholesterol and glucose levels in Wistar rats fed a high-cholesterol diet (HCD) were investigated. Results: WKO contained 37.63% triglycerides, 48.37% phospholipids, 13.54% free fatty acids and 0.66% cholesterol, whereas the corresponding values for PKO were 0.59, 69.80, 28.53 and 1.09% respectively. Meanwhile, PKO contained much more polyunsaturated fatty acids (PUFA, 37.76%) than WKO (28.36%). After 4weeks of HCD consumption, plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and glucose increased significantly, but that of high-density lipoprotein cholesterol (HDL-C) decreased significantly. The intake of PKO and WKO for 4weeks caused a significant reduction in body weight gain and plasma levels of TC and LDL-C in HCD-fed rats. Compared with WKO, PKO was more effective in decreasing plasma TC and LDL-C levels. Conclusion: PKO showed better overall cholesterol-lowering effects than WKO, which may be due to its higher n-3 PUFA levels.

Original languageEnglish
Pages (from-to)2669-2675
Number of pages7
JournalJournal of the Science of Food and Agriculture
Issue number11
Publication statusPublished - Aug 30 2013


  • Cholesterol-lowering effect
  • Glucose-lowering effect
  • High-cholesterol-fed rat
  • Krill oil
  • Phospholipids
  • n-3 polyunsaturated fatty acids

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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