Proteins of beer affect lipid levels in rats

Shela Gorinstein*, Abraham Caspi, Elke Pawelzik, Efren Deldago-Licon, Imanuel Libman, Simon Trakhtenberg, Moshe Weisz, Olga Martin-Belloso

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

Consumption of dry matter of alcoholic beverages leads to improved lipid metabolism and increased antioxidant activity in experiments on rats. Proteins and amino acids are part of the dry matter. Are proteins and amino acids playing a role in these changes? Amino acid analysis, electrophoretic separation and Fourier transform -infrared spectra (FT-IR) were used to determine and characterize proteins and amino acids in beer and white wine. The contents of total proteins, albumin and of most studied amino acids in beer were significantly higher than in white wine (P < 0.05-0.0005). Thirty-six rats were divided in 3 groups, each 12. The rats of the Control group were fed basal diet (BD) only and the BD of the two experimental groups (B and WW) was supplemented with lyophilized, polyphenol-free beer and white wine, respectively. Before and after completion of the 4 weeks feeding period, total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol, triglycerides (TG) and lipid peroxides (LP) were examined. Only in the group of rats (B) fed diet, supplemented with beer a significant decrease in the level of TC, LDL-C and TG was observed (P < 0.05, 0.05 and 0.005, respectively). No differences in the level of LP in all 3 groups were found. Therefore, only diet supplemented with lyophilized, polyphenol-free beer, which has significantly higher concentration of proteins and essential amino acids than white wine does affect the level of plasma lipids in rats.

Original languageEnglish
Pages (from-to)1159-1169
Number of pages11
JournalNutrition Research
Volume21
Issue number8
DOIs
StatePublished - 2001

Keywords

  • Beer
  • Lipids
  • Proteins
  • Rats
  • Wine

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