米蛋白質對大白鼠脂質代謝之影響及其營養價值

The Effects of Rice Protein on Lipid Metabolism in Rats and The Nutritive Value of Rice Protein

黃千王民(Chien-Min Huang)

指導教授 ： 謝明哲 ； 鄭心嫻

臺北醫學大學/藥學院/藥學研究所/碩士(1995年)

摘要

本研究目的係探討米蛋白質對大白鼠脂質代謝之影響及米蛋白質之營養價值。以0.025M氫氧化鈉萃取出米蛋白質，再經冷凍乾燥或熱乾燥，以此作為蛋白質來源。將54隻重約202克的wistar品系之雄性大白鼠隨機分為六組：即依AIN-76飼料配方之添加膽固醇的酷蛋白組，添加1%膽固醇的其它五組，依次分別為酷蛋白組（對照組），5%米蛋白質之精白米組，5%冷凍乾燥米蛋白質之米澱粉組，20%冷凍乾燥米蛋白質組及20%熱乾燥米蛋白質組。實驗進行四週後，禁食、宰殺並取血液及肝臟，分析血清三酸甘油酯、總膽固醇、高密度脂蛋白膽固醇和低密度脂蛋白膽固醇，肝臟之三酸甘油酯和總膽固醇，及異便之總中性固醇和總膽酸的含量，並分析實驗材料及飼料之蛋白質的胺基酸含量。結果顯示膽固醇代謝有關的胺基酸方面：5%及20%米蛋白質之實驗組的甘胺酸和半胱胺酸含量分別為酪蛋白組的1.5及3倍，2.8及9倍，而離胺酸與精胺酸的比值為酷蛋白組的0.6及0.2倍。且20%米蛋白質之實驗組有顯著降低血清低密度脂蛋白膽固醇及總膽固醇 ，減少肝臟膽固醇含量及增加糞便總膽酸的排出（p< 0.05）的效應，尤其以20%冷凍乾燥米蛋白質組的效果最顯著。米蛋白的胺基酸組成中，以麩胺酸的含量最高，而離胺酸為第一限制胺基酸；5%及20%米蛋白質之實驗組的蛋白質化率均顯著高於酪蛋白組(p<0.05)；米蛋白質的營養價值與酪蛋白相近。

關鍵字

米蛋白質 ； 大白鼠

並列摘要

The purpose of this research was to investiqate the effect of fice protein on lipid metabolism in rats and the nutritive value of rice protein. Rice protain was extracted with 0.025 M sodium hyroxide, then freeze-dried or heat-dried and was used as the source of protein. Fifty-four male, 202g Wistar rats were randomly divided into six groups: casein group which accorded to AIN-76 diet formular without cholesterol; and other five groups with 1% cholesterol included casein group (control), 5% rice protein (polished rice) group, 5% freeze-dried rice protein group, 20% freeze-dried rice protein group, and 20% heat-drued rice protein group. Rats were killed after four-week feeding, and artery blood and liver were collected. The analysis of serum triglycerides, total choles-terol, HDL-cholesterol and LDL-cholesterol, liver triglycerides and liver total cholesterol, fecal total neutral steroids and bile acids were conducted. Protein contents and amino acid compositions in the experimental ingredients and the test diets were determinded. The results showed about the relationship between amino acid and cholesterol metabolism, qlycine and cysteine of 5% and 20% rice protein groups respectively were 1.5 and 3 folds, and 2.8 and 9 folds that of casein groups. However, the rateo lysine to arqinine (Lys-Arg) were 0.6 and 0.2 folds that of casein group. On the other hand, the 20% rice protein groups significantly reduced serum LDL-cholesterol, total cholesterol, liver total cholesterol contents, and increased fecal bile acids content. Especially, the effects of 20% freeze-dried rice protein group were the significant, The amoun of glutamic acid is the highest and lyime is the first limiting amino acid in the amino acid compositions of rice protein. The protein digestibilities in 5% and 20% rice protein groups were significantly higher than that in casein group (p<0.05). In nutritive value, rice protein was similar to casein.