Papain-Hydrolyzed Pork Meat Reduces Serum Cholesterol Level and Premature Atherosclerosis in Dietary-Induced Hypercholesterolemic Rabbits

Abstract

The effects of the low-molecular-weight fraction of Papain-hydrolyzed pork meat (LMF) on the plasma cholesterol level and the generation of atherosclerosis were studied in rabbits fed a cholesterol-enriched diet. In LMF-fed rabbits, the plasma and liver cholesterol concentrations were both significantly lower (p<O.Ol) 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 of lipid in transverse sections of the aortic arch was significantly less in rabbits fed LMF than in those fed PM. Electron microscopic studies revealed preventive effects against premature atherosclerotic lesions in the aorta of rabbits fed LMF. These results indicate that LMF has a hypocholesterolemic action and preventive effects against premature atherosclerosis.