Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats  

作　　者：Adeola M.Alashi Hongyi Wu Rotimi E.Aluko 

机构地区：[1]Department of Food and Human Nutritional Sciences,University of Manitoba,Winnipeg R3T 2N2,Canada [2]The Richardson Center for Functional Foods and Nutraceuticals,University of Manitoba,Winnipeg R3T 2N2,Canada

出　　处：《Food Production, Processing and Nutrition》2021年第1期203-213,共11页食物生产加工与营养（英文）

摘　　要：Cowpea protein isolate(CPI)was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin;the undigested residues were isolated as the indigestible cowpea proteins(ICPs).All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield(68%)and was used for rat feeding experiments to determine effect on plasma total cholesterol(TC).Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks.Results showed diet that contained 5%(w/w)ICP was more effective in preventing TC increase(1.8 mmol/L)when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets,respectively.

关 键 词：COWPEA PEPSIN PANCREATIN Indigestible proteins CHOLESTEROL SDS-PAGE 

分 类 号：Q57[生物学—生物化学]