Study of the impact of some amino acids ratio in bread on hypercholesterolemic rats

Abstract EN

OBJECTIVE: The study determined the impact of lysine and /or arginine supplementation on the nutritional value and biological evaluation in hypercholesterolemic rats.

Adult male albino rats weighing 150 ± 5gm.

were used.

Rats divided into eleven groups.

Each group consists of 6 rats, nine of these groups were fed on basal diet containing 10% protein from fortified bread with 10% defated soybean flour plus 2% cholesterol + (1.1, 1.4 and 2.0 gm lysine /kg diet), (2.16, 4.32 and 6.13gm arginine /kg diet) and (1.1 + 2.16, 1.4 + 4.32 and 2 + 6.13 lysine and arginine gm/kg diet, respectively).

The remaining two groups (n =6 each), one of them was fed on basal diet only (control negative group), and the other was fed on basal diet +2% cholesterol as a (control positive group).

Rats were sacrificed after the experimental feeding period (28 days), then liver, kidneys, brain, spleen and heart were removed and weighed.

Blood samples were collected in order to separating serum for estimating cholesterol, triglycerides, lipoprotein fractions as well as activities of aspartate amine transferase (AST) and alanine amine transferase (ALT) enzyme, in addition to urea nitrogen and uric acid concentrations.

Treatment of hypercholesterolemic rats with (L-lysine, L-arginine and their combination at all concentration) resulted in significant decrease (P < 0.05) in serum cholesterol, triglycerides, low density lipoprotein –cholesterol (LDL-c), very, low density lipoprotein –cholesterol (VLDL-c), AST enzyme ALT enzyme and improvement kidney function and organs weight/body weight %, compared to hypercholesterolemic group (control +) CONCLUSION: This study indicated that lysine and /or arginine at all concentrations had pronounced effects on suppression of hypercholesterolemia in rats.