Casein과 대두단백질 및 혼합단백질 식이가 흰쥐의 체내 지방성분에 미치는 영향

Effects of dietary casein, soyprotein and mixed protein on body lipid components of rats

This study was designed to investigate the effects of casein, soypretein and thier mixture with cholesterol on plasma and selected tissue lipid in male rats. The results botained in the study are summarized as follows: 1. The body wt. gain and F.E.R. showed no differences between the experimental groups throught the experimental period, however, P.E.R. of soyprotein groups were significantly lower than casein and mixed protein group (C?S?)at 8 weeks even thought it was not different up to 3,6 weeks. 2. The hypocholesterolemic and hypotiglyceridemic effects of soy-protein were observed at 3 weeks, but these effects vanished at 6 weeks and were strikingly reappeared at 8 weeks. 3. There was a tendency of having higher plasma HDL-cholesterrol levels in soyprotein groups compared to casein and mixed protein groups at 3,6 weeks, however, this tendency disappeared with time. 4. Liver cholesterol levels of soyprotein groups were significant lower than those of casein groups at 6,8 weeks And mixed protein groups were lower than casein groups and were higher than soyprotein groups, but, the effects of the mixing ratio of casein and soyprotein were revealed at 8 weeks, consequently, C?S?group were significantly lower than C?S?group. However, liver triglyceride levels of soyprotein group were significantly lower than casein group only at 3 weeks. 5. Mucle cholestrol levels showed no significant differences by protein source and mixing ration between each group, however, triglyceride levels of casein group were significantly higher than of mixed protein and soyprotein group at 8 weeks.