Esterification of Soybean Sterols in vitro and their Influence on Blood Cholesterol Level

Abstract

Soybean sterols inhibit the increase in blood cholesterol of rats receiving a diet containing 2% cholesterol and 1% sodium taurocholate. The degree of inhibition increased as the soybean sterol concentration of the diet was increased. It was also observed that pancreatic cholesterol esterase catalyzes the esterification of soybean sterols albeit at a slower rate than with cholesterol. Bile salts and a fatty acid source are required for their esterification. The mechanism of action of soybean sterols in inhibiting cholesterol absorption is discussed.