コレステロール負荷ラットの血中脂質成分におよぼすイワシおよびスケトウダラミールの影響
Year: 1986
Type: article
Abstract: The dietary effect of fish protein was studied on cholesterol and other lipid component levels in the plasma of rats. For the purpose of this study, entirely defatted sardine and Alaska pollack meal were prepared as the fish protein source, and supplied at the 10% level as a part of casein to a hypercholesterolemic basal diet which contained 8% lard. Cholesterol, triglyceride and phospholipid levels in the plasma of young male wister-strain rats fed these fish meal diet, rats fed basal diet or rats fed sardine oil as a substitute for lard were analyzed. Body weight gain was best in rats fed Alaska pollack meal diet,. However, the difference in each experimental groups was comparatively small. The levels of plasma total cholesterol in rats fed serdine or Alaska pollack meal markedly decreased as compared to basal diet (control) group, and the levels were lower than that of sardine oil diet groups. On the other hand, the levels of HDL-cholesterol in both fish meal diet groups increased as compared to basal diet group. The levels of plasma triglyceride in both fish meal diet groups were lower than the other experimental groups. The levels of plasma phospholipid in both fish meal diet groups were almost the same as that of sardine oil diet groups, but these groups were significantly lower than the basal diet group. From these results, it is postulated that fish protain have not only hypocholesterolemic effect but also the lowering effect of triglyceride and phospholipid levels in the plasma of rats.
Authors: Tsukuda, Nobuo, Arai, Kimie
Language: Japanese
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7145523128