Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-05T09:40:58.953Z Has data issue: false hasContentIssue false

Influence of dietary protein and fat on serum lipids and metabolism of essential fatty acids in rats

Published online by Cambridge University Press:  09 March 2007

W. M. Nimal Ratnayake
Affiliation:
Nutrition Research Division, Bureau of Nutritional Sciences, Computer Applications, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario, CanadaK1A OL2
Ghulam Sarwar
Affiliation:
Nutrition Research Division, Bureau of Nutritional Sciences, Computer Applications, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario, CanadaK1A OL2
Patrick Laffey
Affiliation:
Bureau of Biostatistics and Computer Applications, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario, CanadaK1A OL2
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.

A 120 d feeding study with adult rats was conducted to evaluate the influence of two protein sources (casein and gelatin), two protein levels (50 and 300g/kg diet) and two fat levels (50 and 150g/kg diet) on serum lipids (total cholesterol, HDL-cholesterol and triacylglycerols) and liver polyunsaturated fatty acid levels. In general, the concentrations of serum triacylglycerols and total cholesterol and liver phospholipid levels of arachidonic acid (AA) and docosahexaenoic acid (DHA) were higher in rats fed on casein diets compared with those fed on the gelatin diets. These effects were more pronounced in rats fed on the high-casein (300 g/kg)-high-fat (150g/kg) diet. Gelatin was hypocholesterolaemic and also suppressed the liver phospholipid levels of AA and DHA (reported for the first time). The difference in the amino acid composition between casein and gelatin may be responsible for the observed effects. Casein contains higher levels of glutamic acid, methionine, phenylalanine and tyrosine, while gelatin contains higher levels of arginine, glycine and hydroxyproline. It is suggested that a protein source which increases serum cholesterol may also increase the concentrations of AA and DHA in rat tissues.

Type
General Nutrition
Copyright
Copyright © The Nutrition Society 1997

References

REFERENCES

American Institute of Nutrition (1977). Report of the American Institute of Nutrition ad hoc committee on standards for nutritional studies. Journal of Nutrition 107, 13401348.Google Scholar
American Institute of Nutrition (1980). Second report of the ad hoc committee on standards for nutritional studies. Journal of Nutrition 110, 1726.CrossRefGoogle Scholar
Bligh, E. G. & Dyer, W. G. (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37, 911917.CrossRefGoogle ScholarPubMed
Brenner, R. R. (1981) Nutritional and hormonal factors influencing desaturation of essential fatty acids. Progress in Lipid Research 20, 4147.CrossRefGoogle ScholarPubMed
Carroll, K. K. (1991) Review of clinical studies on cholesterol lowering response to soy protein. Journal of the American Dietetic Association 91, 820827.CrossRefGoogle ScholarPubMed
Carroll, K. K. & Kurowska, E. M. (1995) Soy consumption and cholesterol reduction: review of animal and human studies. Journal of Nutrition 125, 594S597S.Google ScholarPubMed
Erdman, J. W. Jr & Fordyce, E. (1989) Soy products and the human diet. American Journal of Clinical Nutrition 49, 725737.CrossRefGoogle ScholarPubMed
Hugli, T. E. & Moore, S. (1972) Determination of tryptophan content of alkaline hydrolysates. Journal of Biological Chemistry 267, 28282834.Google Scholar
Inkpen, C. A., Harris, R. R. & Quackenbush, F. Q. (1969) Differential responses to fasting and subsequent feeding by microsomal systems of rat liver: Δ6- and Δ9-desaturation of fatty acids. Journal of Lipid Research 10, 277282.Google Scholar
Jackson, A. A. (1991) The glycine story. European Journal of Clinical Nutrition 45, 5965.Google ScholarPubMed
Jacques, H., Deshaies, Y. & Savoie, L. (1986) Relationship between dietary proteins, their in vitro digestion products, and serum cholesterol in rats. Atherosclerosis 16, 8998.Google Scholar
Koba, K., Abe, K. & Sugano, M. (1990) Effect of amino acid composition of dietary protein on linoleic acid desaturation in rats. Agricultural and Biological Chemistry 54, 27112717.Google Scholar
Koba, K., Abe, K., Wakamatsu, K. & Sugano, M. (1991) Effect of overnight fasting on the fatty acid composition of tissue lipids in rats fed with different proteins. Agricultural and Biological Chemistry 55, 13631373.Google Scholar
Koba, K. & Sugano, M. (1990) Dietary protein influences polyunsaturated fatty acid patterns of rat tissue lipids. Journal of Nutritional Science and Vitaminology 36, 173S176S.CrossRefGoogle ScholarPubMed
Koba, K., Wakamatsu, K., Obata, K. & Sugano, M. (1993) Effects of dietary proteins on linoleic acid desaturation and membrane fluidity in rat liver microsomes. Lipids 28, 457464.CrossRefGoogle ScholarPubMed
Kritchevsky, D. (1995) Dietary protein, cholesterol and atherosclerosis: a review of the early history. Journal of Nutrition 125, 589S593S.Google ScholarPubMed
Moore, S. (1963) On the determination of cystine as cysteic acid. Journal of Biological Chemistry 238, 235237.CrossRefGoogle Scholar
National Research Council (1978) Nutrient Requirements of Laboratory Animals, 3rd revised ed., pp. 737.Washington, DC: National Academy of Sciences.Google Scholar
Neuberger, A. (1981) The metabolism of glycine and serine. Comparative Biochemistry 19A, 257303.Google Scholar
Peluffo, R. O., de Gomez Dumm, N. T., de Alaniz, M. J. T. & Brenner, R. R. (1971) Effect of protein and insulin on linoleic acid desaturation of normal and diabetic rats. Journal of Nutrition 101, 10751084.CrossRefGoogle ScholarPubMed
Peluffo, R. O., Nervi, A. B., Gonzalez, M. S. & Brenner, R. R. (1984) Effect of different amino acid diets on Δ5, Δ6 and Δ9 desaturases. Lipids 19, 154157.CrossRefGoogle Scholar
Sarwar, G., Botting, H. G. & Peace, R. W. (1988) Complete amino acid analysis in hydrolysates of foods and faeces by liquid chromatography of precolumn phenylisothiocyanate derivatives. Journal of the Association of Official Analytical Chemists 71, 11721175.Google ScholarPubMed
Sarwar, G. & Peace, R. W. (1986) Comparison between true digestibility of total nitrogen and limiting amino acids in vegetable protein fed to rats. Journal of Nutrition 116, 11721184.Google Scholar
Sautier, C., Dieng, K., Flament, C., Doucet, C., Suquet, J. P. & Lemonnier, D. (1983) Effect of whey protein, casein, soyabean, and sunflower proteins on the serum, tissue and faecal steroids in rats. British Journal of Nutrition 49, 313319.CrossRefGoogle ScholarPubMed
Sautier, C., Flamant, C., Doucet, C. & Suquet, J. P. (1986) Effects of eight dietary proteins and their amino acid content on serum, hepatic and faecal steroids in the rat. Nutrition Reports International 34, 10511061.Google Scholar
Shepherd, J., Cobbe, S. M., Ford, I., Isles, C. G., Lorimer, A. R., MacFarlane, P. W., McKillop, J. H. & Packard, C. J. (1995) Prevention of coronary heart disease with pravastatin in men with hypercholesterolaemia. New England Journal of Medicine 333, 13011307.CrossRefGoogle Scholar
Steel, R. G. D. & Torrie, J. H. (1980) Principles and Procedures of Statistics: A Biometrical Approach, 2nd ed. Toronto: McGraw-Hill Book Company.Google Scholar
Sugiyama, K. & Muramatsu, K. (1990) Significance of the amino acid composition of dietary protein in the regulation of plasma cholesterol. Journal of Nutritional Science and Vitaminology 36, 105S110S.CrossRefGoogle ScholarPubMed