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

Abstract

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.

Health‐beneficial properties of potato and compounds of interest

“…The results were attributed to inhibition of cholesterol absorption, possibly via suppression of micellar solubility of cholesterol. In another study where hypercholesterolemia was induced in rats, potato peptides reduced the serum non‐HDL cholesterol level by stimulating fecal steroid excretion, accelerated by cecal short‐chain fatty acids …”

“…Since peptides have lower molecular weights and less complex structures than proteins, their solubility, digestibility and absorbability are higher than those of proteins . Peptides isolated from potato protein have been reported to exhibit antioxidant, anticancer, antiobesity, antihyperlipidemic and antifungal/antibiotic activities and were also reported to exhibit angiotensin‐converting enzyme (ACE) inhibition in vitro …”

“…There is some evidence that potato protein, resistant and phosphorylated starch, potato fiber, glycoalkaloids and phenolic compounds contribute to the cholesterol‐lowering properties of potato. Rats fed a potato‐enriched diet for 3 weeks had lower plasma cholesterol and triglycerides and reduced liver cholesterol compared with control rats .…”

Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions

“…Enzyme hydrolysis has been used to improve the properties of potato protein. Several potato protein hydrolysates have been developed and their bioactivities in vitro (Wang and Xiong 2005; Foltz and others 2008; Pihlanto and others 2008; Kudo and others 2009) and in vivo (Liyanage and others 2008, 2009) have been demonstrated. When incorporated into more complex food systems, for example, ground or comminuted (emulsified) muscle foods, anti‐radical potato protein hydrolysate (PPH) showed remarkable capability to inhibit lipid oxidation (Wang and Xiong 2005; Nieto and others 2009).…”

Banana Blossom (Musa acuminate Colla) Incorporated Experimental Diets Modulate Serum Cholesterol and Serum Glucose Level in Wistar Rats Fed with Cholesterol

“…Coliform, anaerobes, Lactobacillus , and Bifidobacterium from the caecum were inoculated and incubated for 3 days on MacConkey agar (Oxoid), GAM agar (Nissui), Rogosa agar (Nissui), and Bifidobacterium agar (Himedia, India) at 37°C by the GasPak method described previously [21]. …”