Patofyziologie volných radikálů
Hypolipidemic effect of beer proteins in experiment on rats
Publikace: LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY 35, 265-271 Autoři: Gorinstein, S., Leontowicz, H., Lojek, A., Leontowicz, M., Ciz, M., Stager, MAG., Montes, JMB., Toledo, F., Arancibia-Avila, P., Trakhtenberg, S. Rok: 2002
Amino acid analysis, electrophoretic separation and Fourier transform-infrared spectra (FT-IR) were used to determine and characterize proteins and amino acids in two types of beer: with a high content of proteins (Beer 1) and with a low content of proteins (Beer 2). The concentration of total proteins, albumin and of most studied amino acids in Beer 1 were significantly higher than in Beer 2 (P < 0.005-0.0005). Thirty-six rats were divided in three groups, each 12. The rats of the control group were fed basal diet (BD) only and the BD of the two experimental groups (Beer 1 and Beer 2) was supplemented with lyophilized, polyphenol-free Beer 1 and Beer 2, respectively. Before and after completion of the 4 w feeding period the total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol, triglycerides (TG), lipid peroxides (LP) and total radical-trapping antioxidative potential (TRAP) in all three groups were examined. In Beer 1 group a significant decrease in the level of TC, LDL-C and TG was registered (P < 0.05, 0.05 and 0.005, respectively). No differences in the level of LP and TRAP in all three groups were found. This investigation proves that beer with high protein and essential amino acid concentrations does affect the plasma lipids level in rats.