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Diet and Cholesterolemia

VI. Comparative Effects of Wheat Gluten Lipids and Some Other Lipids in Presence of Adequate and Inadequate Dietary Protein¹

Department of Biochemistry, University of Wisconsin, Madison, Wisconsin

The lipids extracted from wheat gluten with n-butanol at 100°C, the acetone-soluble fraction of these lipids, the fatty acids separated from this fraction, and the acetone-insoluble fraction all exerted a marked serum cholesterol-lowering effect. Wheat gluten lipids and corn oil were equally effective in reducing serum cholesterol concentration but a commercial oil having a high content of polyunsaturated fatty acids was more effective than either corn oil or wheat gluten lipids.

Serum cholesterol concentrations of rats fed diets containing 10% of protein and 4% of either corn oil or wheat gluten lipids were significantly reduced when the protein content of the diet was raised to 25%. Increasing the protein content of the diet of rats fed 2 to 4% of the highly unsaturated oil had little effect on serum cholesterol concentration, however. Serum cholesterol concentration of rats fed 10% protein diets and smaller amounts of this oil decreased appreciably in response to dietary supplements of casein or methionine.

Manuscript received 18 January 1961.