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Jae-Young Cha,Young-Su Cho,Teruyoshi Yanagita 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.2
The influence of dietary cholesterol on phospholipid metabolism in rat liver microsomes was studied in rats fed a diet containing fish oil (FO) or beef tallow (BT). The hepatic phospholipid content decreased whereas hepatic triglyceride and cholesterol increased significantly in both groups after cholesterol supplementation. Plasma concentrations of phospholipid and triglyceride increased with cholesterol supplement in both groups while cholesterol decreased only moderately in the FO group. Dietary cholesterol affected microsomal phospholipids in liver; the proportion of phosphatidylcholine decreased in the FO group, and it also slightly decreased in the BT group at the expense of phosphatidylethanolamine. The activity of CTP:phosphocholine cytidylyltransferase, the rate-limiting enzyme of phosphatidylcholine synthesis, increased in hepatic microsomes whereas it decreased in hepatic cytosol of both groups by cholesterol supplementation. In conclusion, these results indicate that the dietary cholesterol profoundly influences phospholipid metabolism in the rat liver.
Sui Kiat Chang,Hiroshi Hamajima,Amin Ismail,Teruyoshi Yanagita,Norhaizan Mohd. Esa,Mohamad Taufik Hidayat Baharuldin 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
This study aimed to determine the lipid-loweringproperties, antioxidant capacity (AC) and angiotensin-Iconverting enzyme (ACE)-inhibitory activity of oil palmkernel protein hydrolysates (OPKHs) that were producedusing protease and pepsin-pancreatin hydrolysis. Theeffects of the OPKHs on apolipoprotein B (apoB) secretionwas assessed using HepG2 cells as a model and the AC ofthe OPKHs was determined based on ABTS radicalscavenging activity and ferric reducing antioxidant power(FRAP). Both protease and pepsin-pancreatin hydrolysatesreduced apoB secretion significantly (p<0.05). The OPKHsscavenged ABTS radicals effectively and demonstrated ahigh reducing power even at a low concentration (1 mg/mL). The AC of the OPKHs was significantly correlatedwith the OPKHs protein content. However, the OPKHsdemonstrated very low ACE-inhibitory activity. The pepsinpancreatinhydrolysate demonstrated significant lipidloweringproperties, favourable AC and ACE inhibitoryactivity in compared to protease hydrolysate. Therefore,OPKH demonstrate the potential as a nutraceutical forfunctional foods.