Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats
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概要
- 論文の詳細を見る
Eggs are a popular source of dietary cholesterol, but their consumption does not necessarily result in an increased serum cholesterol concentration. We investigated the cholesterol-lowering activity of egg white protein (EWP) and its potential mechanism in rats. The consumption of EWP resulted in a decreased concentration of cholesterol in the serum, liver and intestinal mucosa. The excretion of fecal neutral sterols and bile acids was greater by rats fed with EWP than by those fed with casein. The ratio of cholesterol and bile acids in the micellar phase to those in the solid phase was lower in the intestinal contents from rats fed with EWP than from those fed with casein.These results suggest that the cholesterol-lowering activity of EWP can be attributed to lowering the cholesterol absorption by intervening in the micellar formation in the intestines.
- 社団法人 日本農芸化学会の論文
著者
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SATO Masao
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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IMAIZUMI Katsumi
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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MASUDA Yasunobu
R&D Division, Q. P. Corporation
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MATSUOKA Ryosuke
R&D Division, Q. P. Corporation
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Matsuoka Ryosuke
九州大学
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KIMURA Mamoru
R&D Division, Q.P. Corporation
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Muto Ayano
R&D Division, Q.P. Corporation
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