Papain-hydrolyzed pork meat reduces serum cholesterol level and premature atherosclerosis in dietary-induced hypercholesterolemic rabbits

The effects of the low-molecular-weight fraction of papain-hydrolyzed pork meat (LMF) on the plasma cholesterol level and the generation of atheroscle rosis were studied in rabbits fed a cholesterol-enriched diet. In LMF-fed r abbits, the plasma and liver cholesterol concentrations were both significa ntly lower (p<0.01) than in rabbits fed untreated pork meat (PM). Similarly the cholesterol concentrations of the chylomicron and VLDL fractions were significantly lower in LMF-fed rabbits than in rabbits fed PM. Deposition o f lipid in transverse sections of the aortic arch was significantly less in rabbits fed LMF than in those fed PM. Electron microscopic studies reveale d preventive effects against premature atherosclerotic lesions in the aorta of rabbits fed LMF These results indicate that LMF has a hypocholesterolem ic action and preventive effects against premature atherosclerosis.