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Peer-reviewedCC BYFrontiers in nutrition

Fucoidan from Pearsonothuria graeffei alleviates dyslipidemia in ApoE−/− mice by regulating reverse cholesterol transport and promoting bile acid synthesis

  • Ting Zhao1
  • Yang Yu2
  • Yin Wang3
  • Liyang Zhang3
  • Junqi Xiao3
  • Shiguo Chen4
  • Shan Li3
4 affiliations
  1. 1Department of Clinical Nutrition, Affiliated Hospital of Qingdao University, Qingdao University , ,
  2. 2Department of Cardiology, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology , ,
  3. 3Institute of Nutrition & Health, School of Public Health, Qingdao University , ,
  4. 4College of Biosystem Engineering and Food Science, Zhejiang University , ,
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Abstract

Background: The fucoidan extracted from sea cucumber Pearsonothuria graeffei (Fuc-Pg) has beneficial anti-inflammatory and lipid-lowering effects, suggesting its potential anti-atherosclerotic properties.

Methods: ApoE−/− mice were fed a high-fat diet (HFD) for 12 weeks. Fuc-Pg (20 mg/kg and 80 mg/kg) was administered by oral gavage once daily.

Results: The results indicated that Fuc-Pg intervention reduced aortic plaques, suppressed systemic inflammation, and alleviated dyslipidemia in ApoE−/− mice. Mechanistically, Fuc-Pg reduced lipid absorption by decreasing CD36 and microsomal triglyceride transfer protein (MTP) expression levels in the small intestine, enhanced reverse cholesterol transport (RCT) by increasing hepatic LDLR and ABCG5, and facilitated bile acid synthesis by increasing CYP7A1 and CYP27A1 expression. Increased fecal lipid and hepatic bile acid levels further confirmed that Fuc-Pg exerted preventive effects in ApoE−/− mice by reducing lipid absorption.

Conclusion: Fuc-Pg alleviated atherosclerosis by modulating cholesterol metabolism and reducing lipid absorption. This study elucidates the nutritional application of fucoidan as a functional food ingredient and explores its potential mechanism.

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Cite

BibTeXRIS
BibTeX
@article{zhao2026fucoidan,
  title = {{Fucoidan from Pearsonothuria graeffei alleviates dyslipidemia in ApoE−/− mice by regulating reverse cholesterol transport and promoting bile acid synthesis}},
  author = {Ting Zhao and Yang Yu and Yin Wang and Liyang Zhang and Junqi Xiao and Shiguo Chen and Shan Li},
  journal = {Frontiers in nutrition},
  year = {2026},
  month = oct,
  doi = {10.3389/fnut.2026.1974149},
  url = {https://europepmc.org/article/PMC/PMC13724345},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Fucoidan from Pearsonothuria graeffei alleviates dyslipidemia in ApoE−/− mice by regulating reverse cholesterol transport and promoting bile acid synthesis
AU  - Ting Zhao
AU  - Yang Yu
AU  - Yin Wang
AU  - Liyang Zhang
AU  - Junqi Xiao
AU  - Shiguo Chen
AU  - Shan Li
PY  - 2026
DA  - 2026/10/19
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1974149
UR  - https://europepmc.org/article/PMC/PMC13724345
AB  - Background: The fucoidan extracted from sea cucumber Pearsonothuria graeffei (Fuc-Pg) has beneficial anti-inflammatory and lipid-lowering effects, suggesting its potential anti-atherosclerotic properties.  Methods: ApoE−/− mice were fed a high-fat diet (HFD) for 12 weeks. Fuc-Pg (20 mg/kg and 80 mg/kg) was administered by oral gavage once daily.  Results: The results indicated that Fuc-Pg intervention reduced aortic plaques, suppressed systemic inflammation, and alleviated dyslipidemia in ApoE−/− mice. Mechanistically, Fuc-Pg reduced lipid absorption by decreasing CD36 and microsomal triglyceride transfer protein (MTP) expression levels in the small intestine, enhanced reverse cholesterol transport (RCT) by increasing hepatic LDLR and ABCG5, and facilitated bile acid synthesis by increasing CYP7A1 and CYP27A1 expression. Increased fecal lipid and hepatic bile acid levels further confirmed that Fuc-Pg exerted preventive effects in ApoE−/− mice by reducing lipid absorption.  Conclusion: Fuc-Pg alleviated atherosclerosis by modulating cholesterol metabolism and reducing lipid absorption. This study elucidates the nutritional application of fucoidan as a functional food ingredient and explores its potential mechanism.
SN  - 2296-861X
ER  -