Protein-fat Interaction on the Cholesterol Level and Fatty Acid Desaturation in Rats Consuming Alcohol(Food & Nutrition)
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概要
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The interaction of dietary protein (casein, soybean protein and milk whey protein) and fat (mold oil containing γ-linolenic acid, palm olein and safflower oil) on various lipid parameters were studied in rats consuming alcohol. Alcohol reduced the hypocholesterolemic effect of soybean protein and whey protein compared with casein. Safflower oil, compared with palm olein, reduced the plasma and liver cholesterol levels, whereas the effects of mold oil and palm olein were comparable. Casein promoted the desaturation of linoleic acid in the liver phosphatidylcholine compared with soybean protein ; the effect of whey protein was comparable with that of casein. The aortic production of prostacyclin (PGI_2) was significantly higher in the casein group than in the soybean protein group, whereas dietary fat did not influence the protein effect. The effect of whey protein on the plasma concentration of prostaglandin E_2 was comparable with that of casein. Thus, different dietary proteins differently influenced various lipid parameters even in rats consuming alcohol.
- 社団法人日本農芸化学会の論文
- 1989-10-23
著者
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Koba Kazunori
Laboratory Of Nutrition Chemistry
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Koba Kazunori
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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KOBA Kazunori
Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture
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