Influence of dietary golden pea proteins versus casein on plasma and hepatic lipids in rats

Abstract

The cholesterol reducing properties of soy proteins and products have been overwhelmingly demonstrated. However, those of other legumes, especially pulse proteins have been neglected. The golden or yellow pea ( Pisum sativum ) protein is a pulse protein of similar nutritional quality to soy protein. To demonstrate its cholesterol reducing properties, we evaluated the plasma lipid lowering influence of dietary golden pea protein (P), casein (C), pea protein + cholesterol (PC) and casein + cholesterol (CC) at 20% dietary protein in matured male Sprague-Dawley rats (weighing 272 + 3g) fed for 4 weeks (N = 10 rats/group). Results indicated that dietary pea proteins significantly (p < 0.05) reduced rat plasma cholesterol (chol) and triglycerides (TG) and hepatic chol by 61, 47 and 94% respectively, versus casein, when chol is excluded from diets. Pea proteins also reduced plasma chol and TG by 27 and 40% respectively, 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 when no chol is fed. Plasma glucose and insulin levels were slightly (not significantly, p > 0.05) lower in rats fed pea proteins than those fed casein. Apo Al levels were lower in rats fed pea proteins than in rats fed casein. In conclusion, this study suggest that dietary golden pea proteins may reduce plasma cholesterol and TG compared to dietary casein.