The phosphorylation state of casein and its hypercholesterolaemic effect. The role of divalent cations

Addition of guar gum and soy protein increases the efficacy of the American Heart Association (AHA) step I cholesterol-lowering diet without reducing high density lipoprotein cholesterol levels in non-human primates

The aim of this study was to determine whether the addition of soy protein and guar gum to the American Heart Association (AHA) Step I diet would increase its efficacy compared with the typical "Average American Diet" (AAD) in a non-human primate model. Twenty adult female cynomolgus monkeys (Macaca fascicularis) were fed one of three diets for 6 wk. The AAD contained 36% energy from fat; the standard Step I diet contained 30% energy from fat; and the modified AHA Step I diet contained 30% energy from fat with the addition of soy protein isolate (10% of total energy) and guar gum (5.8 g/d). Plasma samples were collected from food-deprived monkeys at 4, 5 and 6 wk of dietary treatment for analyses of plasma total cholesterol (TC), lipoprotein cholesterol and triacylglycerol (TAG) concentrations. Plasma TC, LDL-C, HDL-C and TAG concentrations were not significantly different in wk 4, 5 and 6 within any of the diet periods; thus the three measurements were averaged. After 6 wk of dietary treatment, monkeys fed the standard Step I diet had lower plasma TC (-19%) (P < 0.05) and LDL cholesterol (LDL-C) (-24%) (P < 0.09) than when they were fed the AAD, with no effect on HDL cholesterol (HDL-C), the lipoprotein cholesterol profile or TAG. Beyond the effect of the standard Step I diet, the modified AHA Step I diet further reduced plasma TC and LDL-C (-24% and -40%) (P < 0. 05) and the TC/HDL-C and LDL-C/HDL-C ratios (-37% and -52%) (P < 0. 05) with no significant changes in plasma HDL-C or TAG. The primary conclusions of this study are that the efficacy of the AHA Step I cholesterol-lowering diet can be increased with the addition of soy protein and guar gum and provide a more favorable lipoprotein cholesterol profile. Whether the cholesterol-lowering effect is the result of soy protein or guar gum or a synergistic effect of both remains to be determined.

Soy protein versus soy phytoestrogens in the prevention of diet-induced coronary artery atherosclerosis of male cynomolgus monkeys

Soy protein, long recognized as having cardiovascular benefits, is a rich source of phytoestrogens (isoflavones). To distinguish the relative contributions of the protein moiety versus the alcohol-extractable phytoestrogens for cardiovascular protection, we studied young male cynomolgus macaques fed a moderately atherogenic diet and randomly assigned to three groups. The groups differed only in the source of dietary protein, which was either casein/lactalbumin (casein, n = 27), soy protein with the phytoestrogens intact (soy+, n = 27), or soy protein with the phytoestrogens mostly extracted (soy-, n = 28). The diets were fed for 14 months. Animals fed soy+ had significantly lower total and LDL plus VLDL cholesterol concentrations compared with the other two groups. They soy+ animals had the highest HDL cholesterol concentrations, the casein group had the lowest, and the soy- group was intermediate. A subset was necropsied for atherosclerosis evaluations (n = 11 per group). Morphometric and angiochemical measures were done to quantify atherosclerosis. Coronary artery atherosclerotic lesions were smallest in the soy+ group (90% less coronary atherosclerosis than the casein group and 50% less than the soy- group), largest in the casein group, and intermediate in the soy- group. The effects of the diets on lesion size and arterial lipid measures of the peripheral arteries were similar to those in the coronary arteries, with greatest prevention of atherogenesis with soy+ and intermediate benefit with soy- relative to casein. We could not determine whether the beneficial effects seen in the soy- group relate to the protein itself or to the remaining traces of phytoestrogens. The beneficial effects of soy protein on atherosclerosis appear to be mediated primarily by the phytoestrogen component. Testicular weights were unaffected by the phytoestrogens.

The importance of the non-protein components of the diet in the plasma cholesterol response of rabbits to casein. Zinc and copper

To characterize further the effect of protein-mineral interaction on plasma cholesterol, four groups of rabbits were placed on cholesterol-free, semi-purified diets for 12 weeks. The diets were similar in proximate composition with either casein or soya-bean protein isolate as the protein source (250 g/kg). The dietary zinc content of the casein diets was increased to 22 mg/kg to equal that of the soya-bean diets. The copper content was set at 2 and 6 mg/kg. There were no differences in weight gain; all animals grew at a similar rate. When the dietary Zn content was equalized, the plasma and liver cholesterol responses were similar regardless of the source of protein. Differences in liver Cu and Zn were observed. As dietary Cu increased, Cu decreased and Zn increased in the liver. Hepatic Zn was also higher in soya-bean-fed than in casein-fed animals. No effects on plasma Cu and Zn were seen. The addition of Zn to the casein diet resulted in a similar plasma cholesterol to that of animals fed on the soya-bean diet, suggesting that casein-induced hypercholesterolaemia is due to a marginal Zn intake.

Dietary protein effects on cholesterol and lipoprotein concentrations: a review

Different dietary proteins exert different effects on plasma cholesterol concentrations. Animal studies have shown that animal proteins, most notably casein, increase plasma total cholesterol concentrations compared with vegetable proteins, such as soy. Soy protein has been shown to be hypocholesterolemic in rats, swine, primates, and rabbits. Epidemiologic studies have disclosed that vegetarians have lower mean plasma cholesterol concentrations than populations consuming diets of mixed proteins, but it is unclear whether this effect results specifically from the animal or vegetable nature of the protein. In human clinical experiments, substituting soy protein for mixed protein reduces plasma total cholesterol concentration in hypercholesterolemic subjects, but it causes only a small, nonsignificant change in persons with normal plasma cholesterol concentrations. The mechanism responsible for the effects of different proteins on plasma cholesterol concentrations has not been established. One hypothesis suggests that animal proteins, which have a greater content of phosphorylated amino acids than vegetable proteins, interfere with bile acid reabsorption. Another hypothesis suggests that the amino acid content of the protein affects cholesterol absorption, tissue storage, synthesis, and excretion. The dietary protein may also alter cholesterol metabolism by affecting plasma hormone concentrations, either postprandially or over weeks to months. Among the hormones thought to be affected by dietary protein source are insulin, glucagon, and thyroid hormones. Gastrointestinal hormones, such as gastrointestinal inhibitory polypeptide, may also be affected by dietary protein.

Casein-induced hypercholesterolaemia in rabbits is calcium-dependent

Young male rabbits were fed semi-purified diets containing either casein or soy protein, both at a normal (0.84%, w/w) and a high (1.44%, w/w) level of dietary calcium. At the normal calcium level, casein, as compared with soy protein, increased the concentration in serum of total and free cholesterol and the ratio of free cholesterol to phospholipid. Also, casein increased the intestinal phosphate absorption and decreased the faecal fat excretion. The hypercholesterolaemic response of the rabbits on the casein diet was significantly correlated with both phosphate absorption (r = +0.744) and fat excretion (r = -0.701). The increased amount of dietary calcium inhibited the casein-specific effects on both the intestinal and the serum lipid parameters. In contrast, calcium did not change these parameters in rabbits fed the soy protein diet. These results support the hypothesis that the degree of phosphorylation of casein is involved in the mechanism of the casein-induced hypercholesterolaemia by means of its effect on the enterohepatic cycle of bile acids.