Papain-hydrolyzed pork meat reduces serum cholesterol level and premature atherosclerosis in dietary-induced hypercholesterolemic rabbits.
Papain-hydrolyzed pork meat reduces serum cholesterol level and premature atherosclerosis in dietary-induced hypercholesterolemic rabbits.
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木瓜蛋白酶水解猪肉可降低饮食引起的高胆固醇血症兔子的血清胆固醇水平和过早动脉粥样硬化。
DOI：
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发表时间：
2000
影响因子：
1.6
通讯作者：
Tsuyoshi Shimizu
中科院分区：
文献类型：
--
作者：
S. Katsuda;Michiko Ito;Yumi Waseda;F. Morimatsu;Y. Taguchi;M. Hasegawa;S. Takaichi;Ryoji Yamada;Y. Furukawa;Tsuyoshi Shimizu
本文研究了木瓜蛋白酶水解猪肉低分子量组分（LMF）对家兔血浆胆固醇水平和动脉粥样硬化形成的影响。在LMF喂养的兔子，血浆和肝脏胆固醇浓度都显着低于（p<0.01）比未处理的猪肉（PM）喂养的兔子。同样，乳糜微粒和极低密度脂蛋白组分的胆固醇浓度显着低于LMF喂养的兔子比PM喂养的兔子。主动脉弓横切面的脂质沉积在喂食LMF的家兔中显著低于喂食PM的家兔。电镜观察显示，LMF对家兔主动脉早期粥样硬化病变有预防作用。这些结果表明，LMF具有降低胆固醇的作用，对早期动脉粥样硬化有预防作用。
The effects of the low-molecular-weight fraction of papain-hydrolyzed pork meat (LMF) on the plasma cholesterol level and the generation of atherosclerosis were studied in rabbits fed a cholesterol-enriched diet. In LMF-fed rabbits, the plasma and liver cholesterol concentrations were both significantly lower (p<0.0 1) than in rabbits fed untreated pork meat (PM). Similarly, the cholesterol concentrations of the chylomicron and VLDL fractions were significantly lower in LMF-fed rabbits than in rabbits fed PM. Deposition of lipid in transverse sections of the aortic arch was significantly less in rabbits fed LMF than in those fed PM. Electron microscopic studies revealed preventive effects against premature atherosclerotic lesions in the aorta of rabbits fed LME These results indicate that LMF has a hypocholesterolemic action and preventive effects against premature atherosclerosis.
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影响因子：
6.5
作者：
R. Roth;J. Gaubatz;A. Gotto;J. Patsch
通讯作者：
R. Roth;J. Gaubatz;A. Gotto;J. Patsch
影响因子：
56.9
作者：
CYBULSKY, MI;GIMBRONE, MA
通讯作者：
GIMBRONE, MA
影响因子：
2.6
作者：
Gluskin, A. H.;Peters, C. I.;Peters, O. A.
通讯作者：
Peters, O. A.
短期胆固醇喂养后，兔主动脉动脉粥样硬化易感部位的血管细胞粘附分子-1和内膜巨噬细胞局部增加。
DOI：
10.1161/01.atv.19.2.393
发表时间：
1999
期刊：
Arteriosclerosis, thrombosis, and vascular biology
影响因子：
--
作者：
Truskey,GA;Herrmann,RA;Kait,J;Barber,KM
通讯作者：
Barber,KM
影响因子：
37.8
作者：
Aikawa, M;Rabkin, E;Libby, P
通讯作者：
Libby, P