Dept. of Chemical Technology, Univ. Colleges of Science and Technology, Calcutta Univ., 92 A.P.C. Road, Kolkata 700009, India.
J Food Sci. 2010 Nov-Dec;75(9):H274-9. doi: 10.1111/j.1750-3841.2010.01821.x. Epub 2010 Oct 7.
The dietary influence of sesame protein isolate (protein content 91.5%), produced from dehulled, defatted sesame meal, on blood and tissue lipid profile and lipid peroxidation has been assessed in normal and hypercholesterolemic rats. To evaluate their hypocholesterolemic and antioxidative activity in vivo, we fed 18% sesame protein isolate with or without 2% cholesterol in comparison with casein to rats for 28 d. We determined plasma total protein, total cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triacylglycerol as well as susceptibility of plasma and erythrocyte membrane lipid to oxidation ex vivo. Liver tissue lipid, cholesterol, phospholipids, and lipid peroxidations were also determined. The total cholesterol, LDL-cholesterol and triacylglycerol levels were significantly reduced in the sesame protein isolate and isolate containing cholesterol group than the corresponding control casein groups. HDL-cholesterol level was also increased in sesame protein isolate (41%) and protein isolate containing cholesterol group (38%) than the corresponding control casein and casein containing cholesterol groups. There was 49% and 64% lowering of plasma lipid peroxidation as well as 36% and 56% lowering of lipoprotein oxidation susceptibility (LOS) in the 2 experimental groups (sesame protein isolate and isolate containing cholesterol group) than the corresponding control (casein and casein containing cholesterol) groups. There was significant lowering of erythrocyte membrane lipid peroxidation (68% and 63% lowering in sesame protein isolate and isolate containing cholesterol groups) and liver lipid peroxidation (61% and 76% lowering in the 2 experimental groups than the corresponding control casein groups). Therefore, our results indicate that sesame protein isolate decreases cholesterol concentration in plasma, increases HDL-cholesterol, and also decreases plasma and erythrocyte membrane lipid peroxidation with or without cholesterol fed diet in rats.
已评估来源于脱皮脱油芝麻粉的芝麻蛋白分离物（蛋白质含量 91.5%）对正常和高胆固醇血症大鼠的血液和组织脂质谱及脂质过氧化的饮食影响。为了评估其在体内的降胆固醇和抗氧化活性，我们用 18%的芝麻蛋白分离物和（或）2%的胆固醇喂养大鼠 28 天，与酪蛋白进行比较。我们测定了血浆总蛋白、总胆固醇、高密度脂蛋白胆固醇、低密度脂蛋白胆固醇、三酰甘油以及体外血浆和红细胞膜脂质的氧化易感性。还测定了肝组织脂质、胆固醇、磷脂和脂质过氧化。与相应的酪蛋白对照组相比，芝麻蛋白分离物和含胆固醇的蛋白分离物组的总胆固醇、低密度脂蛋白胆固醇和三酰甘油水平显著降低。高密度脂蛋白胆固醇水平在芝麻蛋白分离物（41%）和含胆固醇的蛋白分离物组（38%）中也比相应的酪蛋白和含胆固醇的酪蛋白组升高。在 2 个实验组（芝麻蛋白分离物和含胆固醇的蛋白分离物组）中，与相应的对照组（酪蛋白和含胆固醇的酪蛋白组）相比，血浆脂质过氧化降低了 49%和 64%，脂蛋白氧化易感性（LOS）降低了 36%和 56%。在芝麻蛋白分离物和含胆固醇的蛋白分离物组中，红细胞膜脂质过氧化降低了 68%和 63%，肝脂质过氧化降低了 61%和 76%。因此，我们的结果表明，芝麻蛋白分离物可降低血浆胆固醇浓度，增加高密度脂蛋白胆固醇，并降低高胆固醇饮食喂养大鼠的血浆和红细胞膜脂质过氧化。
