Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats

Liyanage, Ruvini; Han, Kyu‐Ho; Watanabe, Shoko; Shimada, Kaoru; Sekikawa, Mitsuo; Ohba, Kohtaro; Tokuji, Yoshihiko; Ohnishi, Masao; Shibayama, Shinichi; Nakamori, Toshihiro; Fukushima, Michihiro

doi:10.1271/bbb.70593

Cited by 45 publications

(38 citation statements)

References 30 publications

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“…There was no significant difference in the food intake and body weight gain between the potato peptide-fed group and the CNC-and CNfed groups, which was in contrast with our previous study [11] and the body weight gain data for potato protein [5,29]. This suggested that dietary cholesterol might eliminate the food intake-suppressing activity of potato peptides.…”

Section: Discussioncontrasting

confidence: 92%

“…Potato peptides were prepared by an enzymatic hydrolysis method [11]. First, potato protein powder (450 kg) (Cosmo Foods Co.) was mixed with 4500 L 0.01 M NaOH.…”

Section: Preparation Of Potato Peptidesmentioning

confidence: 99%

“…The details of the peptide preparation procedure are currently under patent review (M. Ohnishi, K. Ohba, Y. Kobayashi, M. Fukushima, K. Shimada, K. Sasaki, unpublished results). Micronutrient and amino acid compositions of potato and soy peptides were measured as described previously [11].…”

Section: Preparation Of Potato Peptidesmentioning

confidence: 99%

“…Furthermore, it has been shown that, depending on the initial protein source, enzyme used, and processing conditions, the biological activities of the peptides are different [8][9][10]. Our previous study suggested that potato and soy peptides modulated the lipid metabolism by two different mechanisms when rats were fed a cholesterol-free diet [11]. Moreover, it has been reported that soy peptides have a hypocholesterolaemic effect even when rats are fed a hypercholesterolaemic diet [12].…”

Section: Introductionmentioning

confidence: 99%

“…In this study, diets were supplemented with cholesterol and hypercholesterolemia was induced in Fischer 344 rats with normal lipid levels to assess the ability of potato peptides to improve the lipid metabolism in comparison with soy peptides and casein. From our previous study, it was suggested that, in addition to the favourable amino acid content, the lower digestibility of potato peptides could be at least partially responsible for their lipid-modulating ability [11].…”

Section: Introductionmentioning

confidence: 99%

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Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol

Liyanage

Han

Shimada

et al. 2009

Euro J Lipid Sci & Tech

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We examined the effect of potato peptides (PPC) in rats fed a cholesterol-enriched diet, in comparison with two cholesterol-enriched diets containing soy peptides (SPC) or casein (CNC), and a cholesterolfree diet containing casein (CN) for 4 weeks. The serum non-high-density lipoprotein (HDL) cholesterol level was lower in the PPC-(-18.39%) and SPC-fed (-32.76%) groups (p ,0.05) than in the CNC-fed group at the end of the feeding period. The low-density lipoprotein receptor mRNA level in the PPC-fed group, and cholesterol 7a-hydroxylase and scavenger receptor class B type 1 mRNA levels in the SPC-fed group, were higher (p ,0.05) than in the CN-and CNC-fed groups. Faecal neutral sterol and caecal short-chain fatty acid concentrations in the PPC-and SPC-fed groups were higher (p ,0.05) than in the CN-and CNC-fed groups. The faecal total acidic sterol concentration was higher in the SPC-fed group than in the CN-and PPC-fed groups. Caecal anaerobe and Bifidobacterium populations were higher (p ,0.05) in the PPC-and SPC-fed groups than in the CN-fed group. This study suggests that potato peptides, as soy peptides, alter caecal fermentation and steroid absorption and reduce the serum non-HDL cholesterol level in rats fed cholesterol.

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Section: Discussioncontrasting

confidence: 92%

“…Potato peptides were prepared by an enzymatic hydrolysis method [11]. First, potato protein powder (450 kg) (Cosmo Foods Co.) was mixed with 4500 L 0.01 M NaOH.…”

Section: Preparation Of Potato Peptidesmentioning

confidence: 99%

Section: Preparation Of Potato Peptidesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol

Liyanage

Han

Shimada

et al. 2009

Euro J Lipid Sci & Tech

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References

2009

Food and Western Disease

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Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Waglay

Karboune

2016

Biotechnology Progress

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The use of low grade starting material for the generation of peptides with bioactivity properties is of interest. The proteins from the potato starch industry byproduct is a promising source, as several health benefits may be associated with their hydrolysates. The efficiency of selected proteases (Novo Pro-D, Alcalase, Flavourzyme, and Papain), exhibiting different substrate specificities and cleavage action modes, to hydrolyze potato protein isolate (patatin and protease inhibitors) was investigated. Novo Pro-D resulted in the lowest degree of hydrolysis, whereas Alcalase, Flavourzyme, and Papain exhibited a high catalytic efficiency for the hydrolysis of potato proteins. The degree of hydrolysis behaved in a concentration dependent manner. However, the end-product profile (peptides and free amino acids) was dependent not only on the protease specificity, its cleavage action mode (endo/exo) and the availability of the intermediate substrates but also on the contribution of the protease inhibitors to the reaction kinetics through their inhibitory effects. Indeed, the dependence of the exo-activity on the catalytic efficiency of the endo-action of protease was shown to be significant. Papain generated more unique peptide sequences with homology assessment matching several potato proteins when compared with Flavourzyme. This can be attributed to the high exo-peptidase activity of Flavourzyme resulting in the generation of shorter peptides which were difficult to match. Flavourzyme produced more peptides originated from patatin fraction, whereas Papain resulted in the release of more peptides corresponding to the protease inhibitor fractions. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:420-429, 2016.

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Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats

Cited by 45 publications

References 30 publications

Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol

Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol

References

Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

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