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KMID : 0613819950050020057
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Journal of Life Science
1995 Volume.5 No. 2 p.57 ~ p.62
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Effects of proteins modified by enzymically oxidized caffeic acid on the concentration of serum cholesterol of rats. Part II
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Abstract
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Casein or soybean protein was subjected to there action with caffeic acidtyrosinase system at 30-35℃, pH 6.8 with aeration for 5hr. The resulting brown proteins were washed with acetone until the washings were on longer colored. However,
modified
protein still retained a light brown. The washings were evaporated and freeze-dried to obtain brown compounds. The effects of the modified proteins and brown compounds on male Wistar strain rats were studied by pair-feeding of a cholesterol-free
diet
for 14days. Significant decrease in protein digestibility for the rats fed with the modified proteins were observed. Weight gain and protein digestibility were not influenced by fee ding brown compounds, but the feeding of brown compound from
casein
caused an enlargement of caecum. The concentrations of serum cholesterol and triglyceride in the rats fed with modified proteins and brown compounds were mostly unchanged against the rats fed with untreated proteins. There results suggest that
the
decrease in protein digestibility induced by enzymic browning-reaction did not cause the decrese in concentration of serum chloesterol.
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KEYWORD
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