ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The purpose of the present study was to investigate the influence of vegetable oligopeptides on the reduction of blood ethanol. Studies were done after intragastric ethanol intake of 1 g/kg body weight ethanol in stroke-prone spontaneously hypertensive rats. Intragastric administered corn peptide caused a significant attenuation of the increase in blood ethanol levels. However, pea peptide did not influence blood ethanol levels. Pea peptide has a similar molecular weight as corn peptide. In the plasma, alanine, branched-chain amino acids, and proline concentrations were significantly elevated by the administrations of all oligopeptides as compared to the control group, but the leucine level was elevated more so by the corn peptide compared to wheat peptide or pea peptide. Consequently, these results suggested that corn peptide may lower the increase in blood ethanol levels after ethanol intake by the marked elevation of plasma alanine and leucine, especially leucine.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1998.tb00241.x
Permalink
