Grasas y Aceites, Vol 68, No 3 (2017)

Hypocholesterolemic impact of newly isolated sophorolipids produced by microbial conversion of safflower oil cake in rats fed high-fat and cholesterol diet

M. U. Nooman, M. H. Mahmoud, A. S. Al-kashef, M. M. Rashad



The present study aims to produce low cost sophorolipids, and to evaluate their potential hypocholesterolemic impact. Sophorolipids were produced by Candida bombicola grown on safflower oil cake, extracted by methanol followed by ethyl acetate with a yield of 24.4 and 48.3 g·100 g-1 mixed substrate, respectively. Their structure was confirmed by FTIR and 1H NMR and proven to be safe when subjected to an acute toxicity test. A biological experiment was done on 42 male albino rats classified into six groups for 4 weeks following an induction period for hypercholesterolemia of 8 weeks. The two extracts and their mixture were examined for their hypocholesterolemic effect compared to rosuvastatin. The results revealed a reduction in total cholesterol, low density lipoprotein cholesterol, atherogenic index, liver transaminases’ activity and malondialdehyde. They also revealed an elevation in high density lipoprotein cholesterol and antioxidant enzymes which was more efficient than rosuvastatin. Histopathological examination confirmed these results. In conclusion, the newly isolated sophorolipids are powerful hypocholesterolemic compounds which are even more efficient and safer than rosuvastatin.


Candida bombicola; Hypocholesterolemic; Lipid profile; Rats; Safflower oil cake; Solid state fermentation; Sophorolipids

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