EFFECTS OF DIETARY SAKE CAKE ON CHOLESTER OL-METABOLISM IN RATS

Sake cake prepared by the new sake brewing method using liquefied rice is far richer in protein than the one from the former method. Its nut ritive Value and hypocholesterolemic effect were examined. Growing rat s were fed for 3 and 4 weeks on 33.3% sake cake diets with and without 0.5% cholesterol (0.15% sodium cholate). There was no significant dif ference in growth between the sake cake and casein groups. The serum a nd liver cholesterol levels in the sake cake group were significantly lower than those in the casein group. Sake cake feeding increased feca l excretion of bile salts, cholesterol, and lipid more as compared wit h casein feeding. A similar or greater effect was observed for the gro up given the pepsin undigested fraction of sake cake.