Publication Date
1985
Location
Kyoto Japan
Description
The cholesterol-lowering effect of the leaf protein was compared with those of casein and soya bean protein in rats. Unfractionated leaf proteins were prepared from Italian ryegrass and alfalfa by heating the green juice at 85°C. Wet leaf proteins were extracted repeatedly with acetone at room temperature. Rats were given a cholesterol-free, low-fat diet containing each protein source at a protein level of 20% for a period of 3 weeks. There were no differences in the weight gain among rats given casein, soya bean protein and Italian ryegrass leaf protein, while the weight gain of rats given alfalfa leaf protein was significantly lower than that of rats given casein. It was suggested that the reduction of feed intake and protein digestibility caused the low weight gain of rats given alfalfa leaf protein. The total cholesterol level in serum of rats given the leaf protein was similar to that of rats given soya bean protein, while the level was significantly lower than that of rats given casein. High-density-lipoprotein-cholesterol and triglyceride levels of rats given the leaf protein were not significantly different from those of rats given casein. On the other hand, low-density-lipoprotein-cholesterol level and total amount of liver cholesterol were significantly lower in rats given the leaf protein than in rats given casein. These results regarding cholesterol were applicable for both the leaf protein prepared from Italian ryegrass and alfalfa. The data presented in this report support the cholesterol-lowering effect of the leaf proteins.
Citation
Horigome, T; Cho, Y S.; Uchida, S; and Sakaguchi, E, "Effects of the Leaf Protein on Serum Cholesterol Levels in Rats" (1985). IGC Proceedings (1985-2023). 9.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/9)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Effects of the Leaf Protein on Serum Cholesterol Levels in Rats
Kyoto Japan
The cholesterol-lowering effect of the leaf protein was compared with those of casein and soya bean protein in rats. Unfractionated leaf proteins were prepared from Italian ryegrass and alfalfa by heating the green juice at 85°C. Wet leaf proteins were extracted repeatedly with acetone at room temperature. Rats were given a cholesterol-free, low-fat diet containing each protein source at a protein level of 20% for a period of 3 weeks. There were no differences in the weight gain among rats given casein, soya bean protein and Italian ryegrass leaf protein, while the weight gain of rats given alfalfa leaf protein was significantly lower than that of rats given casein. It was suggested that the reduction of feed intake and protein digestibility caused the low weight gain of rats given alfalfa leaf protein. The total cholesterol level in serum of rats given the leaf protein was similar to that of rats given soya bean protein, while the level was significantly lower than that of rats given casein. High-density-lipoprotein-cholesterol and triglyceride levels of rats given the leaf protein were not significantly different from those of rats given casein. On the other hand, low-density-lipoprotein-cholesterol level and total amount of liver cholesterol were significantly lower in rats given the leaf protein than in rats given casein. These results regarding cholesterol were applicable for both the leaf protein prepared from Italian ryegrass and alfalfa. The data presented in this report support the cholesterol-lowering effect of the leaf proteins.
