Preparation method modulates hypocholesterolaemic responses of potato peptides

The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. 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; 16 h) and PPL (long hydrolysis...

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Bibliographic Details
Published in:Journal of functional foods 2010-04, Vol.2 (2), p.118-125
Main Authors: Liyanage, Ruvini, Minamino, Saori, Nakamura, Yumi, Shimada, Ken-ichiro, Sekikawa, Mitsuo, Sasaki, Keiko, Ohba, Kiyoshi, Jayawardana, Barana Chaminda, Shibayama, Shin-ichi, Fukushima, Michihiro
Format: Article
Language:English
Subjects:
Cholesterol
Faecal steroid
Hepatic gene
Potato peptide
Rat
Short-chain fatty acid
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Summary:The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. 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; 16 h) and PPL (long hydrolysis preparation; 25 h). Serum total cholesterol and serum triacylglycerol levels were lower in PPS-fed group compared with CN- and PPL-fed groups. Lower non-HDL cholesterol level (P 
ISSN:1756-4646
DOI:10.1016/j.jff.2010.03.001