EFFECT OF MYCOPROTEIN ON BLOOD-LIPIDS

被引:47
作者
TURNBULL, WH
LEEDS, AR
EDWARDS, GD
机构
[1] Dept. of Food and Nutr. Sci., King's College, London University, Campden Hill Rd
关键词
Blood lipids; Fusarium graminearum; Lipoproteins; Metabolic study; Mycoprotein;
D O I
10.1093/ajcn/52.4.646
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
This metabolic study was designed to investigate the effects of mycoprotein on blood lipids. Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe) on a carbohydrate substrate. Two groups of subjects with slightly raised cholesterol concentrations took part in the 3-wk study. The experimental group was fed mycoprotein in place of meat and the control diet contained meat. There was no change in plasma cholesterol in the control group but there was a 13% reduction in the mycoprotein group. Low-density lipoprotein (LDL) increased in the control group by 12% and decreased by 9% in the mycoprotein group. High-density lipoprotein (HDL) decreased by 11% in the control group but increased by 12% in the mycoprotein group. In each case the group ANOVA differences between variables were statistically significant. It is clear from these results that lipid variables are advantageously altered by mycoprotein consumption.
引用
收藏
页码:646 / 650
页数:5
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