egg-white and Diabetes-Mellitus--Type-2

Asians typically consume carbohydrate-rich and high-glycaemic-index diets that have been associated with an increased risk of developing type 2 diabetes. Rice is rarely eaten alone such that it is of interest to investigate the effects of co-ingesting different protein-rich meals with rice on insulin and glycaemic response. This study had a randomised, controlled, non-blind, cross-over design in which fifteen healthy Chinese male participants were required to come on non-consecutive days. Five rice-based test meals were served: rice alone (control), rice with fish (RWF), rice with egg white (RWE), rice with soya beancurd (taukwa) (RWT) and rice with chicken (RWC). The control meal consisted of 50 g of available carbohydrate, whereas all other test meals contained additional 25 g of protein. RWT was the only meal that showed significantly lower glucose response when compared with the control (P<0·05). RWF and RWE had significantly higher insulin response, but no significant increase was observed in RWT and RWC when compared with the control (P<0·05). RWT and RWF showed significantly higher glucagon secretion as compared with the control (P<0·05). The four test meals studied showed varying effects, with RWT showing the greatest reduction in glycaemic response. Therefore, the ingestion of soya beancurd with rice may have a direct impact on reducing the risk in Asians transiting from being pre-diabetics to diabetics.

Topics: Adult; Amino Acids; Animals; Blood Glucose; Chickens; China; Cross-Over Studies; Diabetes Mellitus, Type 2; Dietary Proteins; Egg White; Fishes; Glucagon; Humans; Insulin; Kinetics; Male; Meals; Oryza; Postprandial Period; Risk Factors; Soy Foods

Protein fibrillation is a phenomenon associated with misfolding and the production of highly ordered nanofibrils, which may cause serious degenerative diseases such as Parkinson's disease, Alzheimer's disease, and type 2 diabetes. Upon contact with biological fluids, the nanomaterials are immediately covered by proteins and interact with them. In this study, the effects of Graphene NanoPlateles (Plain-GNPs) and their modified forms with a carboxyl group (GNPs -COOH) and an amine group (GNPs -NH

Topics: Amyloid; Animals; Chickens; Diabetes Mellitus, Type 2; Egg White; Graphite; Muramidase; Neuroblastoma

The tendency of polypeptide chains to deviate from their conventional protein folding pathway and instead get trapped as off-pathway intermediates, has been a matter of great concern. These off-pathway intermediates eventually lead to the formation of insoluble, ordered fibrillar aggregates called amyloids, which are responsible for a host of neurodegenerative diseases like Alzheimer's disease, Parkinson's disease and Type II diabetes. In spite of extensive research, development of an effective therapeutic strategy against amyloidosis still remains elusive. In recent times, carbon quantum dots (CQD) have grabbed the attention of researchers against amyloidogenesis due to their ease of preparation, aqueous soluble nature, unique optical properties, high surface to volume ratio, physio-chemical properties, semi-conducting nature and mainly biocompatible. In the current study, we have reported an easy-to-prepare procedure for synthesis of amine group surface functionalized CQDs from commonly available kitchen spices with anti-oxidant properties. The as-synthesized CQDs were evaluated for their anti-amyloidogenic properties towards Hen Egg White Lysozyme (HEWL). Our results clearly show that the surfaced functionalized CQDs were able to interact with HEWL, thereby forming a stable complex, which was resistant towards amyloid formation and instead lead to the formation of non-toxic globular aggregates.

Topics: Amines; Amyloid; Diabetes Mellitus, Type 2; Egg White; Humans; Muramidase; Protein Aggregates; Quantum Dots

Proteins, under certain circumstances such as defective quality control mechanism, mutations and altered environmental conditions, undergo misfolding and assemble into highly ordered beta-sheet structured fibrillar aggregates called amyloid fibrils. Formation of amyloid is seen in most of the protein linked degenerative diseases like Alzheimer's disease, Parkinson's disease, Huntington's disease, Type II diabetes mellitus and many more. Amyloid fibril forms via intermediate state(s), and is known to follow a nucleated condensation polymerization mechanism. Though extensive research is being carried out towards finding a therapeutic solution to the amyloidosis, an effective treatment to these diseases still remains elusive and also the mechanism of amyloidogenesis largely remains unclear. In recent times, carbon quantum dots (CQDs) are gaining the attention of researchers due to their semi-conductive nature, excellent physio-chemical properties, high surface to volume ratio, optical properties and mainly bio-compatibility. In the current study, we have synthesized CQDs from commonly available kitchen spice mix and explored their role in amyloidogenesis using hen egg white lysozyme (HEWL) as a model protein. The results clearly demonstrate the amyloid inhibitory as well as disaggregation potential of CQD by forming a stable complex with HEWL and thereby increasing the energy barrier for the aggregation process.

Topics: Amyloid; Animals; Carbon; Chickens; Diabetes Mellitus, Type 2; Egg White; Humans; Muramidase; Protein Aggregates; Quantum Dots

We have previously reported that chicken egg white (EW) and low-allergenic EW hydrolysate (EWH) suppressed ectopic fat accumulation and improved serum glucose and insulin levels. In this study, the dietary effects of EW and EWH on glucose tolerance were investigated in different ways to clarify the effect of EW and EWH on intestinal glucose absorption. Type 2 diabetic Nagoya-Shibata-Yasuda mice were divided into four groups: a low-fat and low-sucrose casein-based diet group (NL); high-fat and high-sucrose (HFS) casein-based diet group (NH); HFS EW-based diet group (NE); and HFS EWH-based diet group (NEH). Mice were fed their respective diets for 8 wk. At the end of the 6th and 7th week, an oral glucose tolerance test (OGTT) and insulin tolerance test (ITT) were respectively conducted in experiment A. At the end of the 7th week, an intraperitoneal glucose tolerance test (ipGTT) was conducted in experiment B. In experiment A, the plasma glucose level was suppressed in the NE group during both OGTT and ITT, and suppressed in the NEH group during OGTT, but not during ITT. In experiment B, the plasma glucose level was similarly suppressed in the NEH group during ipGTT, but the suppressive effect was weakened compared to OGTT. Plasma insulin level was lower in the NE and NEH groups in both experiments. Fecal triacylglycerol excretion was increased in the NE and NEH groups in experiment A and liver triacylglycerol content was suppressed in the NE group in experiment B. These findings suggested that in addition to improving fat metabolism, EWH improves glucose tolerance via mechanisms related and unrelated to small intestinal function.

Topics: Animals; Blood Glucose; Caseins; Diabetes Mellitus, Type 2; Dietary Fats; Dietary Sucrose; Egg White; Feces; Glucose; Glucose Tolerance Test; Insulin Resistance; Intestinal Absorption; Liver; Male; Mice; Mice, Inbred ICR; Protein Hydrolysates; Triglycerides

We investigated the fat metabolic characteristics in non-obese and diabetic Goto-Kakizaki (GK) rat and the effects of dietary egg white hydrolysate (EWH) on glucose and fat metabolism. Wistar (W) and GK (G) rats were placed into dietary casein (WC and GC) or EWH (WE and GE) group, and fed their respective diet for six weeks. Triglyceride (TG) content and stearoyl-CoA desaturase (SCD) indices in the soleus muscle were higher in the GC group than WC group in parallel with worsening serum glucose metabolic parameters. The glucose metabolic parameters were significantly improved in the GE group. The TG accumulation and SCD indices in the soleus muscle were also significantly lower in the GE group than in the GC group. In conclusion, dietary EWH not only improved glucose metabolism but also reduced both TG accumulation and SCD indices in the soleus muscle of GK rat.

Topics: Animals; Blood Glucose; Diabetes Mellitus, Type 2; Down-Regulation; Egg Proteins, Dietary; Egg White; Hyperglycemia; Hypertriglyceridemia; Hypoglycemic Agents; Hypolipidemic Agents; Insulin Resistance; Male; Muscle, Skeletal; Protein Hydrolysates; Rats, Inbred Strains; Rats, Wistar; Stearoyl-CoA Desaturase; Triglycerides