Hypocholesterolemic Effect of Undigested Fraction of Soybean Protein in Rats Fed No Cholesterol
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概要
- 論文の詳細を見る
The hypocholesterolemic activity of the undigested fraction (UDF) from soybean protein was significantly greater than that of the parent protein even when rats were fed no cholesterol. This fraction prevented the rise of serum cholesterol during a feeding period of 4 months. There was a gradual decrease in serum cholesterol as the proportion of UDF in the casein diet was increased, and 50% replacement produced much reduction. Liver cholesterol and triglyceride also decreased. Compared with the results obtained with soybean protein, UDF increased fecal excretion of both neutral and acidic steroids, suggesting a possible mechanism for its hypocholesterolemic effect. UDF seemed to interfere with the metabolism of linoleic acid to arachidonic acid more than soyben protein, which reduced desaturation more than casein did. The results showed that UDF was hypocholesterolemic when the diet was cholesterol-free, and that the effect on linoleic acid metabolism was specific.
- 社団法人日本農芸化学会の論文
- 1992-11-23
著者
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Matsuo Takaharu
R & D Center Fuji Oil Co.
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OGAWA Takashi
Laboratory of Food Science, Department of Food Science and Technology, Kyushu University School of A
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GATCHALIAN-YEE Marites
Laboratory of Food Science, Department of Food Science and Technology, Kyushu University School of A
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KIMOTO Minoru
R & D Center, Fuji Oil Co.
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MATSUO Takaharu
R & D Center, Fuji Oil Co.
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HASHIMOTO Yukio
R & D Center, Fuji Oil Co.
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Kimoto Minoru
R & D Center Fuji Oil Co.
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Hashimoto Yukio
R & D Center Fuji Oil Co.
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Gatchalian-yee Marites
Laboratory Of Food Science Department Of Food Science And Technology Kyushu University School Of Agr
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Sugano Michihiro
Laboratory Of Food Science Department Of Food Science And Technology Kyushu University School Of Agr
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Ogawa Takashi
Laboratory Of Food Science Department Of Food Science And Technology Kyushu University School Of Agr
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