KR19980026308A - How gluten peptides can be used to suppress exogenous hyperlipidemia and hypercholesterolemia - Google Patents

Abstract

The present invention relates to a method for preparing gluten peptides useful for exogenous hyperlipidemia and hypercholesterolemia following dietary intake containing high fat and high cholesterol from plant proteins. Preventing and treating effect by comparing the incidence of hyperlipidemia and hypercholesterolemia by ingesting a dietary diet containing high fat and high cholesterol to mature rats, or simultaneously feeding an experimental diet containing casein, gluten and its hydrolysates Gluten and protein hydrolysates have been shown to reduce the effects of high fat diet on exogenous hyperlipidemia and hypercholesterolemia. Gluten intake showed lower blood lipid concentration and hepatic lipid content than casein intake, especially gluten hydrolyzate. Therefore, gluten and the gluten peptides obtained by hydrolyzing them are prepared from inexpensive, easy-to-purchase corn and wheat, and are useful as functional food materials for exogenous hyperlipidemia and hypercholesterolemia caused by diets containing high fat and high cholesterol. It can be widely used.

Description

How gluten peptides can be used to suppress exogenous hyperlipidemia and hypercholesterolosis

The present invention relates to a method for preparing gluten peptides from vegetable proteins. More specifically, the present invention relates to a method for preparing gluten peptides useful for exogenous hyperlipidemia and hypercholestereolemia following dietary intake containing high fat and high cholesterol from plant proteins.

Nutrition of food proteins has been emphasized in terms of their basic function: the role of nitrogen sources, amino acid sources, and many other body protein metabolites available in the body. Therefore, in the nutritional evaluation of food proteins, qualitative evaluation by amino acid composition as well as the quantitative evaluation of the protein has been the center.

Recent research on the function of peptides derived from dietary proteins, in addition to the basic functions of amino acids as food proteins, has led to new awareness of the nutritional value of food proteins. The idea of the physiological function of a peptide derived from a dietary protein is, firstly, a large number of peptides having physiological functions in vivo, which are found to be generated from precursor proteins, and secondly, as the primary structure of the protein is gradually revealed. It is derived from the existence of structures similar to physiologically functional peptides in vivo within the amino acid sequence of food proteins. As an experimental approach from this point of view, first of all, a protein having a physiological function in a protein can be produced by an in vivo or in vitro digestive enzyme, or a peptide produced by an enzyme and a physiological function that is beneficial to a living body are There has been research on whether it will appear or whether the peptide is absorbable in the digestive tract.

Thus, peptides of various molecular sizes are produced in the digestive tract in the digestive tract according to the type of protein, and they are found to perform various physiological functions. For example, casein phosphopeptide (CPP), a milk protein, is produced during the digestion of casein with milk protein, which has been found to act as a calcium absorption promoter. Currently, CPP is mass-produced and added to foods as a calcium absorption enhancer. Peptides that exhibit serum cholesterol lowering effect when ingesting soy protein or peptides showing an inhibitory effect of angiotensin converting enzyme (ACE) activity are produced during digestion. It is reported. In addition, various peptides derived from food protein that have a physiological function of opioides have been reported.

In general, the small molecule size of tripeptide has been found to be absorbed by transport system separate from amino acid transport system along with membrane digestion, and is consistently excellent as nitrogen source of clinical nutrition, namely enteral nutrition. As reported, nutrition of dietary peptides has been of great interest.

Among the recently increasing adult diseases, circulatory disease is the most common, and dietary therapy for its prevention and treatment is becoming more and more popular. In particular, high concentrations of lipids and cholesterol in blood have been pointed out as the main risk factors in the development and progression of circulatory diseases such as stroke, arteriosclerosis, and hypertension, and it is gradually revealed that dietary factors are involved in the regulation of concentration. That is, it is known that serum lipid and cholesterol concentration are mainly affected by the amount of cholesterol contained in the diet, the type and amount of fat, the type of carbohydrate, vitamins, minerals, and the like. The relationship between protein type and lipid metabolism of these dietary components shows consistent results according to the duration of experiment, experimental condition, animal species, and age of animals. However, in general, casein synergism of casein and serum cholesterol of soy protein Degradation has been reported. As the mechanism of expression of the action, it is explained by the difference in amino acid composition such as amino acid composition, lysine / arginine ratio, sulfur-containing amino acid content or lipid absorption rate according to protein type, and difference in lipid and cholesterol excretion in powder. In recent years, the role of the peptides on serum lipid concentrations that the various types of peptides generated during the protein structure itself or the digestion process work closely with bile, lipids, cholesterol, etc. have been emphasized. In particular, the serum lipid and cholesterol concentration lowering effects of soy protein are strongly suggested to be the action of the polymer peptide produced during digestion. In other words, research reports showing the nutritional and physiological superiority of dietary peptides over dietary proteins and their amino acid mixtures have been reported continuously. Therefore, studies on the nutrition of peptides as new food materials or functional materials are urgently required.

In this regard, the present inventors have been conducting research on peptides prepared using proteolytic enzymes from corn gluten and wheat gluten obtained as a by-product of starch production in cheap and easy to purchase corn and wheat. It has been reported that gluten peptides obtained by hydrolysis are effective as mineral absorption promoters of calcium and iron.

Therefore, the present inventors conducted a study on the ingestion effect of gluten and gluten peptides prepared by hydrolyzing vegetable protein, and found that a diet containing gluten and gluten peptides is useful for exogenous hyperlipidemia and hypercholesterolemia. The invention was completed.

After all, the main object of the present invention is to provide a method for preparing peptides useful for exogenous hyperlipidemia and hypercholesterolemia from plant proteins.

Another object of the present invention is to provide peptides useful for exogenous hyperlipidemia and hypercholesterolemia prepared by hydrolyzing vegetable proteins.

To evaluate the effectiveness of gluten peptides in the prevention and treatment of the induction of exogenous hyperlipidemia and hypercholesterolemia following dietary intakes containing high fat and high cholesterol, dietary rats should be treated with basic diets containing high fat and high cholesterol. Experimental diets containing casein, gluten and its hydrolyzate were fed to compare the incidence of hyperlipidemia and hypercholesterolemia. In addition, hyperlipidemia-induced diet containing casein was fed to mature rats as a source of high fat, high cholesterol, and protein, and a hyperlipidemic experimental model rat was set up. , Reviewed. At this time, arterial blood, liver tissue, cardiac tissue, and feces were collected, and total lipid and cholesterol contents of each of these samples were measured.

1) When each experimental diet was ingested for 6 weeks, there was no difference in dietary intake between the experimental diets, but the weight gain was low in the gluten and its hydrolyzate intake groups.

2) Serum total lipid concentration was highest in casein group and lowest in gluten hydrolysis group. Serum total lipid concentration is significantly influenced by nitrogen source, ie, protein type, and significantly affected by protein hydrolysate intake compared to protein, and gluten and gluten hydrolyzate have lowered serum lipid concentrations ( hypolipidemic effect.

3) The intake effect of gluten and protein hydrolyzate on serum total cholesterol concentration is almost the same as the effect on serum total lipid concentration. Gluten is lower depending on the type of protein and the hydrolyzate is lower in serum cholesterol level than protein. Hypocholesterolemic effect was shown, and protein hydrolyzate intake also showed HDL-cholesterol synergistic effect and LDL-cholesterol lowering effect.

4) The total lipid content and total cholesterol content of liver tissues were significantly decreased according to gluten protein intake or protein hydrolysate intake. The total lipid and total cholesterol content of heart tissues were significantly increased by protein type and protein hydrolysate intake. Hardly affected.

5) The amount of total lipid and total cholesterol endorsement in powder increased significantly depending on the type of protein, ie gluten, but not on protein hydrolysates.

The results showed that gluten and protein hydrolyzate had a lowering effect on the induction of exogenous hyperlipidemia and hypercholesterolemia induced by high-fat diet. Gluten intake showed lower lipophilic concentration and lipid content of liver tissue compared to casein intake. In particular, the ingestion effect of gluten hydrolyzate was the greatest. Therefore, the gluten peptides from the plant protein prepared in the present invention may be widely used as a material of functional foods useful for exogenous hyperlipidemia and high cholesterol.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Example 1:

Preparation of Gluten Hydrolyzate

To prepare the gluten hydrolyzate, 1.5 kg of corn gluten or wheat gluten was added to 1 L of water, and then reacted by adding 10 to 150 g of papain or bromelain at a temperature of 30 to 80 ° C. and a pH of 4.0 to 8.0. For pH control during the reaction, a pH controller was installed in the reactor to maintain a constant pH of 6.0 with sodium hydroxide or hydrochloric acid. The gluten hydrolyzate prepared by reacting for 24 hours was a peptide having an acidic amino acid of 20 mol% or more with respect to all amino acids and a molecular weight of about 200 to 6000 Daltons.

The gluten hydrolyzate was centrifuged to separate the supernatant and the precipitate, and each was obtained and used as the gluten hydrolyzate supernatant and precipitate in the following examples.

Example 2:

Preventive Effects of Gluten Hydrolyzate on Hyperlipidemia and Hypercholesterolemia

A total of 32 male Sprague-Dawley rats, weighing approximately 160 g, were placed randomly into four groups of eight rats, each of which was supplemented with casein in a basic diet containing high fat (18% of the diet) and high cholesterol (1% of the diet). Experimental diets containing (C), casein hydrolyzate (CH), gluten (G) and gluten hydrolyzate (GH) were fed for 6 weeks to compare and examine the incidence of hyperlipidemia and hypercholesterolemia. At this time, the rats were separated and bred in a shoe-box cage, and the breeding room was kept at a constant humidity of 6 ± 6 pm and a relative humidity of 65 ± 5% at a temperature of 22 ± 2 ° C. It was. In addition, the experimental diet and deionized water were supplied by a full liberal feeding method (ad libitum), and the daily dietary intake and the weight of the medium were recorded at regular times once every two days during the experiment. In addition, metabolic experiments were performed for 4 days before the end of the experiment.

The experimental diet was a semi-purified diet, and its components and composition ratios are shown in Table 1 below. The composition of the experimental diet basically follows AIN-76 (American Isttituted of Nutrition Standards for Nutritional Studies Report., J. Nutr., 107: 1340-1348 (1977)), but the level of dietary fat is NAS- 18% bee tallow (Seoul Agricultural Co., Ltd.), which is a high standard, was referenced with a 5% specification standard of rats according to the National Research Council, Nutritient Requirements of Laboratory Animals No. 10, NAS, Washington DC (1972). To be used for purification). Nitrogen source should contain 10% egg protein (Shinwoo Chemical, Korea), which contains 82% protein, and casein (Daily Dairy Co., Ltd.) and its hydrolyzate (Daily Dairy Co., Ltd.) depending on dietary group , Korea), gluten and its hydrolyzate were added by 10%. The nitrogen content of each experimental diet was the same, and PEG (polyethylene glycol) # 4000 was contained as 1% of the diet as a dietary marker in the digestive tract.

TABLE 1

Composition and Composition Ratio of Experimental Diet (Unit: mg)

The experimental animals were fed for 12 hours before sampling and then fed for 1.5 hours. One hour after the end of the diet, blood was collected from the carotid artery by anesthesia with ethyl ether. After collecting blood, liver and heart are extracted to remove the fat attached to organs, washed with cold saline solution (0.9% NaCl solution) to remove blood, and then wiped with filter paper to weigh live tissue. The stools were collected for 4 days before the end of the experiment. The collected blood was stored in a refrigerator (4 ° C.) for 24 hours, and then centrifuged at 3000 rpm for 20 minutes (Sorvall GLC-2B, USA) to obtain serum. Organ and min samples were lyophilized using a freeze-dryer (Freeze-Dryer 18, Labconco, USA) and ground and then weighed. At this time, all samples were stored frozen at -40 ° C or lower until used for analysis.

Example 2-1:

Weight and Dietary Intake

Weight change, daily weight gain, dietary intake, and feed efficiency of each experimental diet were measured and shown in Table 2 below. In Table 2, feed efficiency is weight gain divided by dietary intake. As shown in Table 2, there was a significant difference between the experimental groups in the end-weight, weight gain and feed efficiency, but there was no difference in dietary intake. According to the protein type, the casein and casein hydrolyzate intake group showed higher weight gain than the gluten and gluten hydrolyzate intake group, which may be due to the qualitative difference due to the difference in amino acid composition of the two proteins.

The analytical values of the experimental diets were presented as mean and standard error (mean ± SE) using SAS program. The effects [(C + CH) :( G + GH)] and the effects of hydrolysates [(C + G) :( CH + GH)] on the significance and protein type (nitrogen source) of each treatment were multiple ranges of dumbans. Assay (Dumcan's multiple vange test) (p0.05).

TABLE 2

Weight, Dietary Intake, and Feed Efficiency According to Experimental Diet

1) Mean ± SE

2) Different superscripts in the same column indicate significantly different values (p0.05)

3) NS (not significantly different): It is not significantly different.

4) Feed efficiency: weight gain / dietary intake

Example 2-2:

Serum Total Lipid and Triglyceride Concentration

Serum total lipid and triglyceride concentrations were measured and shown in Table 3 below. At this time, the total lipid level of the blood was Fringe and Dunn's method (Fringe, CS and Dunn, RM, Am. J. Clin. Patho., 53: 89-92 (1980)). By using the colorimetric method based on the sulfo-phospho vanillin reaction, serum triglyceride levels were analyzed by Biggs et al. (Biggs, HG). et al., Clin. Chem., 21: 437-441 (1975).

TABLE 3

Serum Total Lipid and Triglyceride Concentration ^*

*: Numbers in parentheses represent percentages of the casein diet group (group 1).

As shown in Table 3, the serum total lipid concentration showed a significant difference between the experimental groups, but the triglycerides did not show a significant difference. Serum total lipid concentration was significantly higher in the casein group than in the other groups, and there was no statistical difference between the three groups. In particular, the gluten hydrolyzate intake group showed the lowest value, which was reduced by more than 40% compared to the casein intake group and 22% less than the gluten protein intake group. On the other hand, as a result of verifying the intake effect of the experimental group according to the type of protein, the gluten and hydrolyzate intake group showed a significantly lower value of about 74% compared to casein and its hydrolyzate. Consistent with many reports that serum lipid levels were significantly lower in the intake group.

In addition, when verifying the intake effect of the hydrolyzate on the protein, the hydrolyzate group showed a significantly reduced effect of about 25% lower than the protein group. Therefore, due to the effect of reducing the concentration of gluten protein and protein hydrolyzate on the serum total lipid concentration, it was determined that there is a preventive effect of gluten hydrolyzate against hyperlipidemia induced by high cholesterol diet containing high cholesterol.

Example 2-3:

Serum Total Cholesterol and Lipoprotein Cholesterol Concentrations

Serum total cholesterol and high density lipoprotein cholesterol (HDL) were measured and low density lipoprotein cholesterol (LDL) concentration and atherosclerosis index (Athero-Index: AI) were calculated by the formula of Friedwald, shown in Table 4 below. It was. Serum total cholesterol levels were determined by Zlatkis and Zak (Zlatkis, A. and Zak, B., Anal. Biochem., 29: 143-146 (1969)). Cholesterol was measured using a kit using the enzyme method (Youngdong Pharmaceutical (Juk), Korea).

TABLE 4

Serum Total Cholesterol, Lipoprotein Cholesterol, and Atherosclerotic Water

1) LDL-Cholesterol: Total Cholesterol- (HDL-Cholesterol) -Triglycerides / 5

2) arteriosclerosis water: (total cholesterol-(HDL-cholesterol)) / (HDL-cholesterol)

As shown in Table 4, the serum total cholesterol concentration showed a significant difference between the protein and its hydrolyzate intake groups, but not according to the protein type. In particular, casein hydrolyzate intake group showed a significant decrease of about 15% compared to casein, and gluten hydrolyzate intake group showed a decrease tendency compared to gluten, but statistical significance was not recognized. There was also no significant difference between casein and gluten intake groups.

The effects of the experimental diet on serum HDL cholesterol concentrations were significantly higher in the hydrolyzate intake group than in the protein intake group (p0.05), especially in case of gluten hydrolyzate intake of casein or gluten Compared with 40% increase. Considering that HDL cholesterol is known as a lipoprotein that has an inhibitory effect on risk factors of circulatory diseases, it is expected to reduce the risk factors for circulatory diseases such as arteriosclerosis and hypertension when ingesting protein hydrolysates, especially gluten hydrolysates. Can be.

LDL cholesterol concentrations calculated by total cholesterol, HDL cholesterol and triglyceride concentrations were significantly lower in the hydrolyzate group than in the protein intake group (p0.05). However, there was no statistically significant difference in the gluten intake group compared to the casein intake group according to protein type.

Taken together, these results suggest that protein hydrolysates induce lower serum total cholesterol and synergistic HDL cholesterol, which significantly lowers the arteriosclerosis index.

Example 2-4:

Lipid content in liver tissue

Live tissue weight, dry weight, total lipid, total cholesterol, and triglyceride content of liver tissue were measured, and are shown in Table 5 below. Cholesterol and triglyceride content of tissues were determined by extracting total fat from tissues and powders using methods such as Folch et al. (Folch et al., J. Biol. Chem., 226: 497-502 (1957)). It was then analyzed in the same manner as the serum.

TABLE 5

Total Lipid, Total Cholesterol, and Triglycerides in Liver Tissues

As shown in Table 5, the total tissue weight, dry weight, total lipid content, total cholesterol content, and triglyceride content showed significant differences among the experimental groups. The weight of liver was significantly different according to the protein type, and the casein-intake group was higher than the gluten-intake group, but there was no difference between the protein and the hydrolyzate intake groups. Total lipid content, total cholesterol content and triglyceride content were significantly lower in the gluten- fed group than in the casein- fed group. There was no significant difference in total lipid content and triglyceride content in the hydrolyzate fed group compared to the protein fed group, but the hydrolyzate fed group showed lower tendency than the protein fed group. Thus, protein type and hydrolyzate intake were found to have an overall effect on lipid metabolism in liver tissue.

Taken together, the lipid metabolism in the liver tissue is affected by the protein type and nitrogen form, in particular, the reduction effect due to the intake of hydrolysates, it was determined that the lipid lipid content according to the gluten intake.

Example 2-5:

Lipid content in heart tissue

The biotissue weight, dry weight, total lipid, total cholesterol, and triglyceride content of the heart tissue are shown in Table 6 below. In contrast, the cholesterol and triglyceride contents of the tissues were analyzed in the same manner as in Example 2-4.

TABLE 6

Total Lipid, Total Cholesterol, and Neutrality in Heart Tissues

As shown in Table 6, there was no difference in the weight of the heart among the experimental groups, and the total lipid and triglyceride contents showed significant differences among the experimental groups. In other words, there was no significant difference depending on the type of protein, but the hydrolyzate fed group was significantly lower than the protein fed group (p0.05). In particular, the total lipid content of cardiac tissues was significantly lower when gluten hydrolyzate was ingested. Meanwhile, triglycerides were significantly lower in each hydrolyzate ingested group than in the protein deprived group.

Example 2-6:

Weight of lipid excretion

Another daily distribution of snow, total lipid, total cholesterol, triglyceride content was measured in the experimental diet, shown in Table 7 below. The cholesterol and triglyceride contents in the powder were analyzed in the same manner as in Example 2-4.

TABLE 7

Total Lipid, Total Cholesterol, and Neutral Jeop content in Flour

As shown in Table 7, the distribution snowfall was not significantly different among the experimental diet groups. Only total lipids showed a significant difference among the experimental groups, and the total lipid excretion was significantly lower in the casein-paid group than in the other groups. Gluten intake significantly increased total cholesterol excretion and total lipid excretion. The total lipid, total cholesterol and triglyceride excretion tended to increase slightly in the hydrolyzate fed group compared to the protein fed group, but there was no significant difference. Therefore, it could be seen that the total lipid, total cholesterol, and triglyceride excretion were all increased according to the intake of gluten protein.

Example 3:

Therapeutic Effect of Hyperlipidemia and Hypercholesterolemia of Gluten Hydrolyzate on High Fat Diet

32 Sprague-Dawley rats with an average body weight of about 160 g were fed a hyperlipidemic-induced diet containing casein as a high-fat, high-cholesterol and protein source for 4 weeks, and a hyperlipidemic experimental rat was set up in Example 2 By dividing into four groups as described above, the experimental diet of four groups was ingested for four more weeks to measure and examine the therapeutic effect of hyperlipidemia. Composition and composition ratio of the experimental diet, breeding conditions, sampling, sample analysis and statistical analysis were carried out in the same manner as in Example 2.

Example 3-1:

Weight and Dietary Intake

Weight change, daily weight gain, dietary intake and feed efficiency according to each experimental diet are shown in Table 8 below. As shown in Table 8, there were no differences among the experimental groups in weight and dietary intake, and there was no difference in the intake effect according to the type of protein and the hydrolyzate.

TABLE 8

Weight, Dietary Intake, and Feed Efficiency According to Experimental Diet

Example 3-2:

Serum Total Lipid and Triglyceride Concentration

Serum total lipid and triglyceride concentrations are shown in Table 9 below.

TABLE 9

Serum Total Lipid and Triglyceride Concentration ^*

*: Numbers in parentheses represent percentages of the casein diet group (group 1).

As can be seen from Table 9, the serum triglyceride concentration was not significantly different between the experimental diet groups. In other words, serum triglyceride levels were not affected by protein type and nitrogen type. However, the casein intake group showed the highest lipid concentration, and the gluten hydrolyzate intake group showed the lowest lipid concentration, the overall trend was the same as the result of Example 2-2. However, in the present embodiment, after the high fat casein diet was fed for 4 weeks to induce hyperlipidemia, four experimental diets were fed for 4 weeks from the therapeutic point of view, thus the experimental diet was fed for 6 weeks from the beginning of Example 2-2. The results and their effects should be evaluated differently. Therefore, due to the effect of reducing the concentration of gluten protein and protein hydrolyzate on the serum total lipid concentration, it was determined that there is a therapeutic value of gluten hydrolyzate for hyperlipidemia induced by high cholesterol diet containing high cholesterol.

Example 3-3:

Serum Total Cholesterol and Lipoprotein Cholesterol Concentrations

Table 10 below shows serum total cholesterol, high density lipoprotein cholesterol (HDL), low density lipoprotein cholesterol (LDL) concentration and atherosclerosis index.

TABLE 10

Serum Total Cholesterol Concentration, Lipoprotein Cholesterol Concentration, and Camellia Hardening Index

1) LDL-Cholesterol: Total Cholesterol- (HDL-Cholesterol) -Triglycerides / 5

2) Arteriosclerosis Index: (Total Cholesterol- (HDL-Cholesterol)) / (HDL-Cholesterol)

As shown in Table 10, serum total cholesterol was significantly higher in the casein intake group and the lowest in the gluten hydrolyzate intake group. In examining the effects of protein type and hydrolyzate, the ingestion effect of gluten or protein hydrolyzate was significantly reduced by 55% to 69% compared to the casein intake group. This effect indicates that gluten hydrolyzate can be used for the treatment of hypercholesterolemia induced by high fat diet.

The effect of the empirical formula on serum HDL cholesterol concentration showed an increase of more than 40% in gluten hydrolyzate intake compared to the casein or gluten intake group. Since HDL cholesterol is known as a lipoprotein that has an inhibitory effect on the risk factors of circulatory disease, it was expected that a reduction effect on risk factors of circulatory diseases such as arteriosclerosis and hypertension when protein hydrolyzate, especially gluten hydrolyzate is ingested.

On the other hand, LDL cholesterol concentrations calculated by total cholesterol, HDL cholesterol and triglyceride concentrations showed no statistically significant difference, but tended to be lower in the hydrolyzate intake group than in the protein intake group. In addition, according to the type of protein tended to be lower in the gluten intake group than in the casein group, there was no statistically significant difference.

Taken together, these results suggest that protein hydrolysates induce a decrease in serum total cholesterol and synergistic HDL cholesterol, which significantly lowers the arteriosclerosis index.

Example 3-4:

Lipid content in liver tissue

Live tissue weight, dry weight, total lipid, total cholesterol, and triglyceride content of liver tissue are shown in Table 11 below. The increase in liver was not different between the groups, and total lipid, total cholesterol, and triglyceride showed significant differences between the groups. The protein type did not show a difference, whereas the hydrolyzate group was significantly lower than the protein group. Therefore, the hydrolyzate supplementation effect was judged to have a reduction effect due to ingestion for 4 weeks or more.

TABLE 11

Total Lipid, Total Cholesterol, and Triglycerides in Liver Tissues

Example 3-5:

Lipid content in heart tissue

The biotissue weight, dry weight, total lipid, total cholesterol, and triglyceride content of the heart tissue are shown in Table 12 below.

TABLE 12

Total Lipid, Total Cholesterol, and Triglycerides in Heart Tissue

As shown in Table 12, only triglycerides showed a significant difference between the experimental groups, and triglyceride concentrations were lower in the gluten- fed group than in the casein- fed group. In addition, no significant differences in protein lipids and nitrogen morphology were found among the experimental groups. Therefore, the protein type did not affect the lipid content of the heart in general, and the effect of hydrolyzate was not expected to be expected in the 4 week feeding period.

Example 3-6:

Weight of lipid excretion

The daily snow distribution, total lipid, total cholesterol, and triglyceride content according to the experimental diet are shown in Table 13 below.

TABLE 13

Total Lipid, Total Cholesterol and Triglycerides in Powder

As shown in Table 13, there was a significant difference between the experimental groups in total lipid and triglyceride excretion, which was the lowest in the casein intake group and the highest in the gluten hydrolyzate intake group. Total lipids and triglycerides also showed significant differences according to the protein type, indicating that the amount of excretion was higher when gluten and its hydrolyzate were ingested than when the casein and its hydrolyzate were ingested. There was no significant difference in total cholesterol, but the gluten-fed group showed higher powder excretion than the casein-fed group. Therefore, it was determined that the total lipid, total cholesterol, and triglyceride excretion increased with gluten protein intake.

As described and demonstrated in detail above, the present invention provides a method for producing a gluten peptide useful for exogenous hyperlipidemia and hypercholesterolemia according to a diet containing high fat and high cholesterol from vegetable protein. Since gluten and gluten peptides obtained from hydrolysis thereof are manufactured from inexpensive and easy to purchase corn and wheat, it is widely used as a functional food material useful for exogenous hyperlipidemia and hypercholesterolemia caused by diets containing high fat and high cholesterol. Could be.

Claims (4)

Method of producing a gluten peptide comprising hydrolyzing the vegetable protein for 20 to 30 hours at a temperature of 30 to 80 ℃ and pH conditions of 4.0 to 8.0 by a hydrolase. The method of claim 1, Vegetable protein is a method of producing a gluten peptide, characterized in that at least one substance selected from the group consisting of corn gluten, wheat gluten and corn (zein). The method of claim 1, Hydrolase is a method for producing a gluten peptide, characterized in that papain or bromelain. Gluten peptide, characterized in that the molecular weight of about 200 to 6000 Daltons prepared by hydrolyzing the plant protein by the method of claim 1, the acidic amino acid is 20 mol% or more relative to the total amino acid.