Hostname: page-component-76fb5796d-2lccl Total loading time: 0 Render date: 2024-04-26T06:05:02.928Z Has data issue: false hasContentIssue false
  • English
  • Français

Digestibilities of casein and soya-bean protein in relation to their effects on serum cholesterol in rabbits

Published online by Cambridge University Press:  09 March 2007

Christopher J. H. Woodward  and
Kenneth K. Carroll
Christopher J. H. Woodward
Affiliation:
Department of Biochemistry, University of Western Ontario, London, Ontario N6A 5C1, Canada
Kenneth K. Carroll
Affiliation:
Department of Biochemistry, University of Western Ontario, London, Ontario N6A 5C1, Canada
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Diets containing isolated soya-bean protein induce lower levels of serum cholesterol in animals than diets containing casein. Experiments were conducted to investigate whether differences in digestibility of the proteins might explain this effect.

2. At pH 8 with pancreatic enzymes or intestinal peptidase, soya-bean protein was hydrolysed in vitro much less rapidly than casein. However, with pepsin (EC 3. 4. 23. 1) at acid pH, soya-bean protein was hydrolysed more rapidly than casein.

3. These differences in digestibility may be due to pH-dependent changes in solubility of the proteins. Casein and soya-bean protein were most soluble at alkaline and acid pH respectively.

4. Heat treatment of the proteins resulted in lower solubilities and digestibilities. Sonication of soya-bean protein at pH 7.8 increased solubility but only slightly raised digestibility.

5. When fed to rabbits, enzymically hydrolysed soya-bean protein induced a 2.3-fold higher concentration of serum cholesterol than did intact soya-bean protein. The hypocholesterolaemic effect of soya-bean protein may be partly attributable to its low solubility and digestibility at alkaline pH.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 54 , Issue 2 , September 1985 , pp. 355 - 366
Copyright
Copyright © The Nutrition Society 1985

References

REFERENCES

Amiot, J., Brisson, G. J., Delisle, L., Goulet, G., Savoie, L. & Jones, J. D. (1981). Nutrition Reports International 24, 513–529.Google Scholar
Anderson, R. L., Rackis, J. J. & Tallent, W. H. (1979). In Soy Protein and Human Nutrition, pp. 209–233 [Wilcke, H. L., Hopkins, D. T. and Waggle, D. H., editors]. New York: Academic Press.Google Scholar
Brunner, J. R. (1977). In Food Proteins, pp. 175–208 [Whitaker, J. R. and Tannenbaum, S. R., editors]. Westport, CT: Avi.Google Scholar
Camus, M-C., Laporte, J-C. & Sautier, C. (1973). Annales de Biologie Animale, Biochimie, Biophysique 13, 193–202.Google Scholar
Carroll, K. K. (1982). Federation Proceedings 41, 2792–2796.Google Scholar
Carroll, K. K. & Woodward, C. J. H. (1982). In Atherosclerosis: Clinical Evaluation and Therapy, pp. 225–229 [Lenzi, S. and Descovich, G. C., editors]. Lancaster: MTP.Google Scholar
Friedman, M. (1977). In Food Proteins, pp. 446–483 [Whitaker, J. R. and Tannenbaum, S. R., editors]. Westport, CT: Avi.Google Scholar
Gauthier, S. F., Vachon, C., Jones, J. D. & Savoie, L. (1982). Journal of Nutrition 112, 1718–1725.CrossRefGoogle Scholar
Gibney, M. J. & Kritchevsky, D. (editors) (1983). In Animal and Vegetable Proteins in Lipid Metabolism and Atherosclerosis. New York: Alan R. Liss.Google Scholar
Gillberg, L. (1977). Nutrition Reports International 16, 603–610.Google Scholar
Hermus, R. J. J., Terpstra, A. H. M. & Dallinga-Thie, G. M. (1979). Voeding 40, 95–99.Google Scholar
Hsu, H. W., Vavak, D. L., Saterlee, L. D. & Miller, G. A. (1977). Journal of Food Science 42, 1269–1273.Google Scholar
Huang, L. & Kennel, S. J. (1979). Biochemistry 18, 1702–1707.Google Scholar
Huff, M. W. & Carroll, K. K. (1980). Journal of Nutrition 110, 1676–1685.Google Scholar
Huff, M. W., Hamilton, R. M. G. & Carroll, K. K. (1977). Atherosclerosis 28, 187–195.Google Scholar
Kritchevsky, D. (1983). Atherosclerosis 48, 209–210.Google Scholar
Lacombe, C., Corraze, G. & Nibbelink, M. (1983). Lipids 18, 306–312.CrossRefGoogle Scholar
Lefevre, M. & Schneeman, B. O. (1982). Federation Proceedings 41, 720.Google Scholar
Leibholz, J. (1981). British Journal of Nutrition 46, 59–69.Google Scholar
Lowry, O. H., Rosebrough, N. J., Farr, A. L. & Randall, R. J. (1951). Journal of Biological Chemistry 193, 265–275.Google Scholar
Mann, G. V. (1961). Clinical Chemistry 7, 275–284.Google Scholar
Nagata, Y., Tanaka, K. & Sugano, M. (1981). British Journal of Nutrition 45, 233–241.CrossRefGoogle Scholar
Phillips, P. H. & Hart, E. B. (1935). Journal of Biological Chemistry 109, 657–663.Google Scholar
Redgrave, T. G. (1984). Atherosclerosis 52, 349–351.CrossRefGoogle ScholarPubMed
Roy, D. M. & Schneeman, B. O. (1981). Journal of Nutrition 111, 878–885.Google Scholar
Steinhart, H. & Kirchgessner, M. (1974). Nutrition Abstracts and Reviews 44, 719–720.Google Scholar
Tanford, C. (1978). Science 200, 1012–1018.Google Scholar
Terpstra, A. H. M., Woodward, C. J. H. & Sanchez-Muniz, F. J. (1981). Analytical Biochemistry 111, 149–157.Google Scholar
Vachon, C., Gauthier, S. F., Jones, J. D. & Savoie, L. (1982). Nutrition Research 2, 675–688.Google Scholar
Wang, L. C. (1981). Journal of Agricultural and Food Chemistry 29, 177–180.Google Scholar
West, C. E., Beynen, A. C., Scholz, K. E., Terpstra, A. H. M., Schutte, J. B., Deuring, K. & van Gils, L. G. M. (1984). Journal of Nutrition 114, 17–25.Google Scholar
West, C. E., Beynen, A. C., Terpstra, A. H. M., Scholz, K. E., Carroll, K. K. & Woodward, C. J. H. (1983). Atherosclerosis 46, 253–256.Google Scholar
Wolf, W. J. (1977). In Food Proteins, pp. 291–314 [Whitaker, J. R. and Tannenbaum, S. R., editors]. Westport, CT: Avi.Google Scholar
Woodward, C. J. H. & West, C. E. (1984). Proceedings of the Nutrition Society 43, 63A.Google Scholar
Yadav, N. R. & Liener, I. E. (1977). Nutrition Reports International 16, 385–389.Google Scholar
Zebrowska, T. (1968). British Journal of Nutrition 22, 483–491.CrossRefGoogle Scholar
Zlatkis, A. & Zak, B. (1969). Analytical Biochemistry 29, 143–148.Google Scholar