Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats
| dc.contributor.author | Alashi, Adeola M. | |
| dc.contributor.author | Wu, Hongyi | |
| dc.contributor.author | Aluko, Rotimi E. | |
| dc.date.accessioned | 2021-07-01T04:13:05Z | |
| dc.date.issued | 2021-06-16 | |
| dc.date.updated | 2021-07-01T04:13:05Z | |
| dc.description.abstract | Abstract Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpea proteins (ICPs). All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield (68%) and was used for rat feeding experiments to determine effect on plasma total cholesterol (TC). Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks. Results showed diet that contained 5% (w/w) ICP was more effective in preventing TC increase (1.8 mmol/L) when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets, respectively. Graphical abstract | |
| dc.identifier.citation | Food Production, Processing and Nutrition. 2021 Jun 16;3(1):16 | |
| dc.identifier.uri | https://doi.org/10.1186/s43014-021-00061-1 | |
| dc.identifier.uri | http://hdl.handle.net/1993/35732 | |
| dc.language.rfc3066 | en | |
| dc.rights | open access | en_US |
| dc.rights.holder | The Author(s) | |
| dc.title | Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats | |
| dc.type | Journal Article | |
| local.author.affiliation | Faculty of Agricultural and Food Sciences | en_US |