TY - JOUR
T1 - Proteins of beer affect lipid levels in rats
AU - Gorinstein, Shela
AU - Caspi, Abraham
AU - Pawelzik, Elke
AU - Deldago-Licon, Efren
AU - Libman, Imanuel
AU - Trakhtenberg, Simon
AU - Weisz, Moshe
AU - Martin-Belloso, Olga
PY - 2001
Y1 - 2001
N2 - 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.
AB - 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.
KW - Beer
KW - Lipids
KW - Proteins
KW - Rats
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=0034812671&partnerID=8YFLogxK
U2 - 10.1016/S0271-5317(01)00311-6
DO - 10.1016/S0271-5317(01)00311-6
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AN - SCOPUS:0034812671
SN - 0271-5317
VL - 21
SP - 1159
EP - 1169
JO - Nutrition Research
JF - Nutrition Research
IS - 8
ER -