Cholesterol-Lowering and Antioxidant Effects of Pork-Liver Protein Hydrolysate in Otsuka Long-Evans Tokushima Fatty Rats

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  • SHIMIZU Muneshige
    Development of Fisheries, Faculty of Marine Science and Technology, Tokai University
  • KAMIYAMA Shin
    Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture
  • SONE Hideyuki
    Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture
  • NISHIMURA Toshihide
    Department of Food Nutrition, Kagawa Nutrition University

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<p>In this study, we investigated the effects of a porcine liver protein hydrolysate (PLH) diet on lipid metabolism in Otsuka Long-Evans Tokushima Fatty (OLETF) rats, a model of type II diabetes. OLETF rats (20-wk-old males) were pair-fed with either a PLH diet containing 20% PLH or a casein diet for 14 wk. Dietary PLH significantly lowered serum cholesterol and phospholipid concentrations, mainly by decreasing low-density lipoprotein and high-density lipoprotein fractions. Fecal cholesterol was significantly increased in the PLH diet group; however, the total bile acid concentration in the feces was not significantly different between the groups. In addition, the PLH diet significantly decreased serum thiobarbituric acid reactive substance concentrations. These results suggest that dietary PLH exerts hyperlipidemic and antioxidant effects, indicating that it is a novel functional food ingredient.</p>

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