Literature DB >> 1270929

Analysis of bile acids in conventional and germfree rats.

D Madsen, M Beaver, L Chang, E Bruckner-Kardoss, B Wostmann.   

Abstract

The well-known bile acid analysis technique used by us and others (Grundy, Ahrens, and Miettinen. 1965. J. Lipid Res. 6:397-410) does not allow for the detection of hyodeoxycholic acid, a product of quantitative importance in rodent feces. Using updated methodology, it was established that hyodeoxycholic acid and omega-muricholic acid, both apparent conversion products of beta-muricholic acid, occur in apppreciable amounts in intestinal contents and feces of conventional Wistar type Lobund rats. In conventional rats, these bile acids comprise about 50% of fecal bile acids; they are not found in intestinal contents or feces of germfree rats. Others have demonstrated that hyodeoxycholic acid if formed by combined action of gut flora and liver. A new method for the separation of conjugated and free bile acids in biological samples was developed. Results with this method confirmed the total conjugation of bile acids in the germfree rat, and the almost total deconjugation that takes place in the cecum of the conventional rat.

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Year:  1976        PMID: 1270929

Source DB:  PubMed          Journal:  J Lipid Res        ISSN: 0022-2275            Impact factor:   5.922


  18 in total

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4.  Effects of feeding chenodeoxycholic acid on metabolism of cholesterol and bile acids in germ-free rats.

Authors:  B E Gustafsson; B Angelin; I Björkhem; K Einarsson; J A Gustafsson
Journal:  Lipids       Date:  1981-04       Impact factor: 1.880

5.  Cooperative formation of omega-muricholic acid by intestinal microorganisms.

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6.  Cholesterol metabolism in gnotobiotic gerbils.

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7.  Effect of chitosan feeding on intestinal bile acid metabolism in rats.

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Review 9.  Bile acid signaling in metabolic disease and drug therapy.

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Journal:  Pharmacol Rev       Date:  2014-10       Impact factor: 25.468

10.  Gut microbiota inhibit Asbt-dependent intestinal bile acid reabsorption via Gata4.

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