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Further studies on the hypocholesterolæmic effect of soya-bean protein in rats*

Published online by Cambridge University Press:  09 March 2007

Y. Nagata ,
K. Tanaka  and
M. Suganot
Y. Nagata
Affiliation:
Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture, Fukuoka 812, Japan
K. Tanaka
Affiliation:
Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture, Fukuoka 812, Japan
M. Suganot
Affiliation:
Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture, Fukuoka 812, Japan
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Abstract

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1. The hypocholesterolæmic effect of soya-bean protein compared with that of casein, when fed at 200 g/kg diet for 3 weeks, was studied in rats.

2. Using a cholesterol-free low-fat (10 g maize oil/kg) diet, the hypocholesterolæmic effect was demonstrated not only with soya-bean protein but also with an amino acid mixture simulating this protein. The addition of lysine to these diets did not modify their intrinsic effects on serum cholesterol.

3. By feeding the vegetable protein or its amino acid mixture, both high-density-lipoprotein-and very-low-density-lipoprotein plus low-density-lipoprotein-cholesterol decreased to a similar extent, and the concentration of serum apolipoprotein A-I decreased and that of apolipoprotein B increased.

4. Although rats given soya-bean protein excreted more neutral and acidic steroids, the difference disappeared when the amino acid mixture was fed, indicating that the hypocholesterolæmic effect of the vegetable protein is not ascribed only to the increased elimination of steroids.

5. It is likely that the difference in the amino acid composition between animal and vegetable proteins is in fact responsible for the different response of serum cholesterol.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 45 , Issue 2 , March 1981 , pp. 233 - 241
Copyright
Copyright © The Nutrition Society 1981

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