Delay of Stroke Onset by Milk Proteins in Stroke-Prone Spontaneously Hypertensive Rats
Delay of Stroke Onset by Milk Proteins in Stroke-Prone Spontaneously Hypertensive Rats
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DOI：
10.1161/strokeaha.111.618496
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发表时间：
2012-02-01
期刊：
影响因子：
8.3
通讯作者：
Ezaki, Osamu
中科院分区：
文献类型：
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作者：
Chiba, Tsuyoshi;Itoh, Tatsuki;Ezaki, Osamu
背景和目的：在观察性研究中，乳制品的摄入量与中风的发生率呈负相关。然而，这是未知的关系是否是因果关系，或者，如果是这样，什么成分的牛奶是负责减少中风的发病率。方法-中风倾向的自发性高血压大鼠喂养饮食包括氨基酸，蛋白质从不同的来源（酪蛋白、乳清、大豆或蛋白白色），或来自不同来源的脂肪（黄油，牛脂，或可可脂）和中风的发病和寿命进行了examined.Results-increasing量的饮食酪蛋白（5%至55%的热量摄入）显着延迟中风的发病。然而，当中风倾向的自发性高血压大鼠的饮食中含有55%的热量摄入的蛋白质，大鼠喂养酪蛋白或乳清蛋白，牛奶的主要成分，显示出中风的发病时间比大鼠喂养大豆或鸡蛋白色蛋白。喂食含有与酪蛋白相同氨基酸组成的氨基酸饮食的大鼠在中风发作方面没有延迟。增加膳食脂肪，包括黄油、牛油和可可脂，并不影响中风的发生。所有的饮食并没有影响血压在早期stage. Conclusions，这些数据表明，在流行病学研究中，乳制品的消费和中风的发病率之间的负相关是因果关系，牛奶蛋白中的肽，但不是脂肪，可能是负责这种效果。（中风。2012;43：470-477）。
Background and Purpose-There is an inverse association between dairy food consumption and the incidence of stroke in observational studies. However, it is unknown whether the relationship is causal or, if so, what components in milk are responsible for reducing the incidence of stroke.Methods-Stroke-prone spontaneously hypertensive rats were fed diets comprising amino acids, proteins from different sources (casein, whey, soybean, or egg white), or fats from different sources (butter, beef tallow, or cocoa butter) and the onset of stroke and lifespan were examined.Results-Increasing the amount of dietary casein (5% to 55% of caloric intake) markedly delayed the onset of stroke. However, when stroke-prone spontaneously hypertensive rats were fed diets containing 55% of caloric intake as protein, rats fed casein or whey protein, a major component of milk, displayed a delayed onset of stroke compared with rats fed soybean or egg white protein. Rats fed an amino acids diet containing the same amino acids composition as casein did not have a delay in the onset of stroke. Increasing dietary fats, including butter as well as beef tallow and cocoa butter, did not affect the onset of stroke. All diets did not affect blood pressure in the early stage.Conclusions-These data suggest that the inverse association between dairy food consumption and incidence of stroke in epidemiological studies is causal and that peptides in milk protein, but not fat, might be responsible for this effect. (Stroke. 2012;43:470-477.)