INFLUENCE OF DIETARY GOLDEN PEA PROTEINS VERSUS CASEIN ON PLASMA AND HEPATIC LIPIDS IN RATS

The cholesterol reducing properties of soy proteins and products have been overwhelmingly demonstrated. However, those of other legumes, esp ecially pulse proteins have been neglected. The golden or yellow pea ( Pisum sativum) protein is a pulse protein of similar nutritional quali ty to soy protein. To demonstrate its cholesterol reducing properties, we evaluated the plasma lipid lowering influence of dietary golden pe a protein (P), casein (C), pea protein + cholesterol (PC) and casein cholesterol (CC) at 20% dietary protein in matured male Sprague-Dawle y rats (weighing 272+3g) fed for 4 weeks (N=10 rats/group). Results in dicated that dietary pea proteins significantly (p<0.05) reduced rat p lasma cholesterol (chol) and triglycerides (TG) and hepatic chol by 61 , 47 and 94% respectively, versus casein, when chol is excluded from d iets. Pea proteins also reduced plasma chol and TG by 27 and 40% respe ctively, when chol is included in diets. However, dietary pea proteins produced a higher hepatic chol than casein, when chol is fed. Dietary pea proteins produced a higher HDL-C as a % of plasma-C than casein w hen no chol is fed. Plasma glucose and insulin levels were slightly (n ot significantly, p>0.05) lower in rats fed pea proteins than those fe d casein. Apo Al levels were lower in rats fed pea proteins than in ra ts fed casein. In conclusion, this study suggest that dietary golden p ea proteins may reduce plasma cholesterol and TG compared to dietary c asein.