食餌蛋白質 給源과 Methionine添加가 Cholesterol投與 흰쥐의 血淸 Cholesterol 및 血淸成分에 미치는 影響

• 영문명: Effect of Dietary Protein Source and Supplemental Methionine on the Serum Cholesterol and Blood Component in Cholesterol-fed Rats
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Lee Yong Ock(李容億) Noh Jang Sook(盧長淑) Cho Chung Soon(曺貞淳) Koo I Ran(具利蘭)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제3권 제1호, 23~31쪽, 전체 9쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1986.05.30

영문 초록

Several authors reported that vegetable proteins cause to decrease serum cholesterol and reported the effect of limiting amino acid balance in dietary protein on the blood component. This study was designed to observe growth rate and blood component in 1% cholesterol-fed male rats intake pure isolated soy proteins and methionine for 4 weeks. The diets were supplemented with either 20% casein or isolated soy protein as dietary protein sources and methionine as limiting amino acid of isolated soy protein and casein protein. The results were as follows; 1) The body weight gain was the greatest in casein groups. 2) Serum total cholesterol concentration was significantly increased by casein groups and slightly decreased by isolated soy protein groups. 3) Serum HDL-cholesterol concentration was significantly increased by isolated soy protein groups than control group. 4) Serum total lipid and triglyceride concentrations were significantly decreased by isolated soy protein groups than control group. 5) Serum glucose concentration was significantly increased by isolated soy protein plus 0.8% methionine than control group. 6) Serum total protein and albumin concentrations were significantly increased by all experimental diets groups than control group. Especially, casein groups were the most increased in all experimental diets groups.

목차

ABSTRACT

I. 序論

II. 實驗材料 및 方法

III. 實驗結果

IV. 考察

V. 結論

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