Hostname: page-component-8448b6f56d-m8qmq Total loading time: 0 Render date: 2024-04-23T19:11:06.791Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of amino-acid-supplemented wheat gluten on cholesterol metabolism in the rat*

Published online by Cambridge University Press:  07 March 2008

M. Bassat  and
S. Mokady
M. Bassat
Affiliation:
Department of Food Engineering and Biotechnology Technion, Haifa, 32000, Israel
S. Mokady
Affiliation:
Department of Food Engineering and Biotechnology Technion, Haifa, 32000, Israel
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The effect of lysine- and threonine-supplemented wheat gluten on cholesterol metabolism was studied using male weanling rats. Animals were fed on cholesterol-free diets containing 100 or 200 g gluten/kg with or without amino acid supplementation, and compared with animals given 50, 100 and 200 g casein/kg diets, for 3 weeks.

2. A hypocholesterolaemic effect observed with the wheat gluten-fed rats, compared with the animals given 100 and 200 g casein/kg diets, was accompanied by increased turnover of cholesterol as expressed by enhanced cholesterol biosynthesis and increased faecal excretion of cholesterol and bile acids. This effect was not abolished by lysine and threonine supplementation.

3. Low levels of blood cholesterol were also observed in the rats fed on the 50 g casein/kg diet. However, a different mechanism, related to impairment of cholesterol transport from the liver, was most likely responsible for the hypocholesterolaemia found in these protein-malnourished animals.

4. The effect on cholesterol metabolism produced by dietary wheat gluten was independent of the low quality of the protein and of its specific deficiency in lysine and threonine.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 53 , Issue 1 , January 1985 , pp. 25 - 30
Copyright
Copyright © The Nutrition Society 1985

References

REFERENCES

Association of Official Agricultural Chemists (1970). Methods of Analysis, p. 800. Washington, DC: Association of Official Agricultural Chemists.Google Scholar
Balogun, E. A., Balogun, O. O. & Oduta, A. A. (1982). IRCS Medical Science 10, 643–644.Google Scholar
Chao, Y., Yamin, T. T. & Alberts, A. W. (1982). Journal of Biological Chemistry 257, 3623–3627.CrossRefGoogle Scholar
Dixon, W. J. (1971). BMD Biomedical Computer Program. Berkeley: University of California Press.Google Scholar
Einav, P., Mokady, S. & Cogan, U. (1981). Nutrition Reports International 24, 1001–1007.Google Scholar
Folch, J., Lees, M. & Sloane-Stanley, G. H. (1957). Journal of Biological Chemistry 226, 497–505.CrossRefGoogle Scholar
Fumagalli, R., Paoletti, R. & Howard, A. N. (1978). Life Science 22, 947–955.CrossRefGoogle Scholar
Kritchevsky, D. (1979). Journal of American Oil Chemist' Society 56, 135–146.CrossRefGoogle Scholar
Leelama, S., Mennon, P. V. G. & Kurup, P. A. (1978). Indian Journal of Experimental Biology 16, 29–35.Google Scholar
Miller, G. J. & Miller, N. E. (1975). Lancet i, 16–19.CrossRefGoogle Scholar
Mokady, S. & Einav, P. (1978). Nutrition and Metabolism 22, 181–189.CrossRefGoogle Scholar
Mokady, S. & Liener, I. E. (1982). Annals of Nutrition and Metabolism 26, 138–144.CrossRefGoogle Scholar
Nagata, Y., Imaizumi, K. & Sugano, M. (1980). British Journal of Nutrition 44, 113–121.CrossRefGoogle Scholar
Nagata, Y., Tanaka, K. & Sugano, M. (1981). British Journal of Nutrition 45, 233–241.CrossRefGoogle Scholar
Ott, D. B., Paul, N. S. & Lachance, A. (1981). American Journal of Clinical Nutrition 34, 2295–2306.CrossRefGoogle Scholar
Rama-Rao, P. B., Metta, V. C. & Johnson, B. C. (1959). Journal of Nutrition 60, 387–391.Google Scholar
Rudel, L. L. & Morris, D. M. (1973). Journal of Lipid Research 14, 364–366.CrossRefGoogle Scholar
Sautier, C., Dieng, K., Flament, C., Doucet, C., Suquet, J. P. & Lemmonier, D. (1983). British Journal of Nutrition 49, 313–319.CrossRefGoogle Scholar
Seaking, A. & Waterlow, J. C. (1972). Biochemistry Journal 129, 793–798.CrossRefGoogle Scholar
Singer, E. J. & Fitschen, W. H. (1961). Analytical Biochemistry 2, 292–308.CrossRefGoogle Scholar
Sugano, M., Ishiwaki, N., Nagata, Y. & Imaizumi, K. (1982). British Journal of Nutrition 48, 211–221.CrossRefGoogle Scholar
Tripathy, K., Lotero, H. & Bolanos, O. (1970). American Journal of Clinical Nutrition 23, 1160–1168.CrossRefGoogle Scholar
West, C. E., Beynen, A. C., Terpestra, A. H. M., Scholz, K. E., Carrol, K. K. & Woodward, C. J. H. (1983). Atherosclerosis 46, 253–256.CrossRefGoogle Scholar