The Regulatory Effect of Hydrolyzed Protein from Pistachio Vera on Serum Lipid Levels

Seyed Mahdi Pourtorabi (MD)¹, Iman Fatemi (PhD) ², Fatemeh Ayoobi (PhD) ³, Maryam Mohamadi (PhD) ^4*, Morteza Khademalhosseini (PhD)⁵

¹ Student Research Committee, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

² Research Center of Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran

³ Non-Communicable Diseases Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

⁴ Occupational Safety and Health Research Center, NICICO, World Safety Organization and Rafsanjan University of Medical Sciences, Rafsanjan, Iran

⁵ Department of Pathology, Medical School, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

Received:21.03.2023 Accepted:04.05.2023

Abstract

Background & Aims: Various studies have investigated the effects of pistachio fat on serum lipid profile. We aimed to study the effect of the hydrolyzed protein of Pistacia vera kernel on the lipid profile of Wistar rats.

Methods: Forty eight male Wistar rats were divided into 2 main groups as control groups (STD: fed with standard diet, STD 2: fed with standard diet and gavaged with 500 mg/kg pistachio hydrolysate) and target groups (HFD: fed with high-fat diet, HFD+5: fed with high-fat diet and gavaged with 5 mg/kg/day pistachio hydrolysate, HFD+50: fed with high-fat diet and gavaged with 50 mg/kg/day pistachio hydrolysate, HFD+500: fed with high-fat diet and gavaged with 500 mg/kg/day pistachio hydrolysate. After 56-day treatment, the serum level of Triglycerides (TG), Total cholesterol (TC), and High-density lipoprotein (HDL) were measured.

Results: The mean levels of serum TC, and TG in different groups were significantly higher in HFD group compared with STD group (P<0.01 and P<0.05 respectively). Mean TC and TG levels were significantly lower in HFD+500 group than in HFD group (P<0.001 and P<0.01 respectively). Mean HDL was significantly lower in HFD group compared with STD group (P<0.05), and significantly higher in HFD+500 group compared with HFD group (P<0.01).

Conclusions: The results of this study showed favorable effects of the pistachio hydrolyzed protein on reducing TC and TG levels, and increasing HDL level in the rats consuming high-fat diet. On the other words, the pistachio hydrolysate has regulatory effects on the lipid profile of consumers of high-fat diet.

►Please cite this article as follows:

Pourtorabi SM, Fatemi I, Ayoobi F, Mohamadi M, Khademalhosseini M. The regulatory effect of hydrolyzed protein from Pistachio Vera on serum lipid levels. Pistachio and Health Journal. 2023;6(1-2):28-35.