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添加瓜尔豆胶和大豆蛋白可提高美国心脏协会(AHA)第一步降胆固醇饮食的功效,同时不会降低非人类灵长类动物的高密度脂蛋白胆固醇水平。

Addition of guar gum and soy protein increases the efficacy of the American Heart Association (AHA) step I cholesterol-lowering diet without reducing high density lipoprotein cholesterol levels in non-human primates.

作者信息

Wilson T A, Behr S R, Nicolosi R J

机构信息

Department of Health and Clinical Science, Center for Chronic Disease Control, University of Massachusetts Lowell, Lowell, MA 01854, USA.

出版信息

J Nutr. 1998 Sep;128(9):1429-33. doi: 10.1093/jn/128.9.1429.

Abstract

The aim of this study was to determine whether the addition of soy protein and guar gum to the American Heart Association (AHA) Step I diet would increase its efficacy compared with the typical "Average American Diet" (AAD) in a non-human primate model. Twenty adult female cynomolgus monkeys (Macaca fascicularis) were fed one of three diets for 6 wk. The AAD contained 36% energy from fat; the standard Step I diet contained 30% energy from fat; and the modified AHA Step I diet contained 30% energy from fat with the addition of soy protein isolate (10% of total energy) and guar gum (5.8 g/d). Plasma samples were collected from food-deprived monkeys at 4, 5 and 6 wk of dietary treatment for analyses of plasma total cholesterol (TC), lipoprotein cholesterol and triacylglycerol (TAG) concentrations. Plasma TC, LDL-C, HDL-C and TAG concentrations were not significantly different in wk 4, 5 and 6 within any of the diet periods; thus the three measurements were averaged. After 6 wk of dietary treatment, monkeys fed the standard Step I diet had lower plasma TC (-19%) (P < 0.05) and LDL cholesterol (LDL-C) (-24%) (P < 0.09) than when they were fed the AAD, with no effect on HDL cholesterol (HDL-C), the lipoprotein cholesterol profile or TAG. Beyond the effect of the standard Step I diet, the modified AHA Step I diet further reduced plasma TC and LDL-C (-24% and -40%) (P < 0. 05) and the TC/HDL-C and LDL-C/HDL-C ratios (-37% and -52%) (P < 0. 05) with no significant changes in plasma HDL-C or TAG. The primary conclusions of this study are that the efficacy of the AHA Step I cholesterol-lowering diet can be increased with the addition of soy protein and guar gum and provide a more favorable lipoprotein cholesterol profile. Whether the cholesterol-lowering effect is the result of soy protein or guar gum or a synergistic effect of both remains to be determined.

摘要

本研究的目的是在非人类灵长类动物模型中,确定与典型的“普通美国饮食”(AAD)相比,在美式心脏协会(AHA)第一步饮食中添加大豆蛋白和瓜尔豆胶是否会提高其功效。20只成年雌性食蟹猴(猕猴)被喂食三种饮食之一,为期6周。AAD中36%的能量来自脂肪;标准第一步饮食中30%的能量来自脂肪;改良的AHA第一步饮食中30%的能量来自脂肪,并添加了大豆分离蛋白(占总能量的10%)和瓜尔豆胶(5.8克/天)。在饮食治疗的第4、5和6周,从禁食的猴子身上采集血浆样本,用于分析血浆总胆固醇(TC)、脂蛋白胆固醇和三酰甘油(TAG)浓度。在任何饮食阶段的第4、5和6周,血浆TC、低密度脂蛋白胆固醇(LDL-C)、高密度脂蛋白胆固醇(HDL-C)和TAG浓度均无显著差异;因此,对这三次测量结果进行了平均。经过6周的饮食治疗,与喂食AAD时相比,喂食标准第一步饮食的猴子血浆TC降低了19%(P<0.05),低密度脂蛋白胆固醇(LDL-C)降低了24%(P<0.09),而对高密度脂蛋白胆固醇(HDL-C)、脂蛋白胆固醇谱或TAG没有影响。除了标准第一步饮食的效果外,改良的AHA第一步饮食进一步降低了血浆TC和LDL-C(分别降低24%和40%)(P<0.05)以及TC/HDL-C和LDL-C/HDL-C比值(分别降低37%和52%)(P<0.05),而血浆HDL-C或TAG没有显著变化。本研究的主要结论是,添加大豆蛋白和瓜尔豆胶可以提高AHA第一步降胆固醇饮食的功效,并提供更有利的脂蛋白胆固醇谱。降胆固醇效果是大豆蛋白、瓜尔豆胶的作用还是两者的协同作用,仍有待确定。

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