Hypolipidemic effect of beer proteins in experiment on rats.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081707%3A_____%2F02%3A17023030" target="_blank" >RIV/68081707:_____/02:17023030 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Hypolipidemic effect of beer proteins in experiment on rats.
Original language description
Amino acid analysis, electrophoretic separation and Fourier transform-infrared spectra (FT-IR) were used to determine and characterize proteins and amino acids in two types of beer: with a high content of proteins (Beer 1) and with a low content of proteins (Beer 2). The concentration of total proteins, albumin and of most studied amino acids in Beer 1 were significantly higher than in Beer 2 (P < 0.05-0.0005). Thirty-six rats were divided in three groups, each 12. The rats of the control group were fedbasal diet (BD) only and the BD of the two experimental groups (Beer 1 and Beer 2) was supplemented with lyophilized, polyphenol-free Beer 1 and Beer 2, respectively. Before and after completion of the 4 w feeding period the total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol, triglycerides (TG), lipid peroxides (LP) and total radical-trapping antioxidative potential (TRAP) in all three groups were examined.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
BO - Biophysics
OECD FORD branch
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
35
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
7
Pages from-to
265-271
UT code for WoS article
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EID of the result in the Scopus database
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