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Plasma Cholesterol-Suppressing Effect of Papain-Hydrolyzed Pork Meat in Rats Fed Hypercholesterolemic Diet
Journal of Nutritional Science and Vitaminology
The effects of papain-hydrolyzed pork meat on plasma and liver cholesterol levels were studied in rats fed a cholesterol-enriched diet. In rats fed the low-molecular-weight fraction of papain-hydrolyzed pork meat, the plasma cholesterol concentration, more particularly the VLDL and LDL cholesterol concentrations, were significantly lower (p<0.01) than in the rats fed untreated pork meat or soybean protein. Feeding with this fraction rather than with untreated pork meat also led to a signifidoi:10.3177/jnsv.42.145 fatcat:jrqtdlu74rfc5gphdkauppt4te