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タイトル: Preparation method modulates hypocholesterolaemic responses of potato peptides
著者: Liyanage, Ruvini
Minamino, Saori
Nakamura, Yumi
Shimada, Ken-ichiro
Sekikawa, Mitsuo
Sasaki, Keiko
Ohba, Kiyoshi
Jayawardana, Barana Chaminda
Shibayama, Shin-ichi
Fukushima, Michihiro
福島, 道広
島田, 謙一郎
関川, 三男
キーワード: Potato peptide
Cholesterol
Short chain fatty acid
Faecal steroid
Hepatic gene
Rat
発行日: Apr-2010
出版者: Elsevier Ltd.
誌名: Journal of Functional Foods
巻: 2
号: 2
開始ページ: 118-125
抄録: In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total SCFA concentration was higher in PPL-fed group relative to PPS-and CN- fed groups. Based on these data, it could be suggested that the difference in the preparation method may modulate the hypocholesterolaemic responses of potato peptides in rats.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/2682
ISSN: 17564646
権利情報: Elsevier Ltd.
出現コレクション:00E01学術雑誌論文

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