@article{oai:obihiro.repo.nii.ac.jp:00000768,
 author = {Liyanage, Ruvini and Minamino, Saori and Nakamura, Yumi and Shimada, Kenichiro and 島田, 謙一郎 and Sekikawa, Mitsuo and Sasaki, Keiko and Ohba, Kiyoshi and Jayawardana, Barana Chaminda and Shibayama, Shin-ichi and Fukushima, Michihiro and 福島, 道広},
 issue = {2},
 journal = {Journal of Functional Foods},
 month = {Apr},
 note = {application/pdf, In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total SCFA concentration was higher in PPL-fed group relative to PPS-and CN- fed groups. Based on these data, it could be suggested that the difference in the preparation method may modulate the hypocholesterolaemic responses of potato peptides in rats.},
 pages = {118--125},
 title = {Preparation method modulates hypocholesterolaemic responses of potato peptides},
 volume = {2},
 year = {2010}
}