Favorable effects of egg white protein on lipid metabolism in rats and mice
| Autor: | Liu Asato, Toyohiko Kokubu, Shigeru Yamamoto, Takeichi Kina, Sumie Shinjo, Norimitsu Yamagata |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
medicine.medical_specialty
Nutrition and Dietetics food.ingredient Cholesterol Endocrinology Diabetes and Metabolism Blood lipids Lipid metabolism Metabolism Biology Hydrolysate chemistry.chemical_compound Endocrinology food chemistry Internal medicine Yolk Casein embryonic structures medicine Egg white |
| Zdroj: | Nutrition Research. 13:1453-1457 |
| ISSN: | 0271-5317 |
| DOI: | 10.1016/s0271-5317(05)80794-8 |
| Popis: | Egg is a cholesterol-rich food and has a strong hyper-cholesterolemic action. However, all the cholesterol is in egg yolk and egg white is cholesterol-free. The effect of egg white protein and its hydrolysates on the serum lipids were compared with casein and soybean protein in rats and mice. The animals were given 30% casein diet (Ca group) or diets of 15% casein plus 15% soybean protein isolate (SPI group), egg white protein (EW group) or egg white protein hydrolysates (EW-P group) for 3 (rats) or 2 (mice) weeks. Food intake and growth were very similar among the different dietary groups. Hypocholesterolemic effect was observed in SP, EW and EW-P groups in rats and EW group in mice. Prevention of the reduction of HDL-cholesterol was found in EW and EW-P groups in rats and EW-P group in mice. The result suggests the possibility of the use of egg white for the prevention and treatment of hyper-cholesteremia. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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