Data/hora: 11/06/2024 14:44:12

Provedor de dados: 	19	
País: 	Japan	
Título: 	Preparation method modulates hypocholesterolaemic responses of potato peptides	
Autores: 	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.	
Data: 	2010-04	
Ano: 	2010	
Palavras-chave: 	Potato peptide; Cholesterol; Short chain fatty acid; Faecal steroid; Hepatic gene; Rat.	
Resumo: 	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&lt;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&lt;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.	
Idioma: 	Inglês	
Identificador: 	http://ir.obihiro.ac.jp/dspace/handle/10322/2682	
Editor: 	Elsevier Ltd.	
Formato: 	application/pdf	
Fonte: 	Elsevier Ltd.