Hypolipidemic effect of beer proteins in experiment on rats.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Hypolipidemic effect of beer proteins in experiment on rats.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Hypolipidemic effect of beer proteins in experiment on rats.

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BO - Biofyzika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

35

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

7

Strana od-do

265-271

Kód UT WoS článku

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EID výsledku v databázi Scopus

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