egg-white and Obesity

Metabolic Syndrome (MS) is related to increased risk of early death due to cardiovascular complications, among others. Dietary intervention has been suggested as the safest and most cost-effective alternative for treatment of those alterations in patients with MS. The aim of this study was to investigate the effects of different egg white hydrolysates (HEW1 and HEW2) in obese Zucker rats, focus on the development of cardiovascular complications. Blood pressure, heart rate, basal cardiac function and vascular reactivity in aorta and mesenteric resistance arteries were evaluated. Reactive oxygen species production by dihydroethidium-emitted fluorescence, NOX-1 mRNA levels by qRT-PCR, angiotensin-converting enzyme activity by fluorimetry and kidney histopathology were also analysed. Both hydrolysates improve the endothelial dysfunction occurring in resistance arteries. Additionally, HEW2 reduced vascular oxidative stress. PRACTICAL APPLICATIONS: Egg white is a good source of bioactive peptides, some of them with high antioxidant activity. They may be used as functional foods ingredients and could serve as an alternative therapeutic option to decrease some Metabolic Syndrome-related complications. This study suggests that these hydrolysates could be an interesting non-pharmacological tool to control cardiovascular complications related to Metabolic Syndrome.

Topics: Animals; Antioxidants; Aorta; Blood Pressure; Egg White; Mesenteric Arteries; Obesity; Oxidative Stress; Protein Hydrolysates; Rats; Rats, Zucker

Egg white (EW) is known as a nutritional protein but can induce allergic reactions in humans. We investigated the dietary effects of EW and its hydrolysate (EWH), which contains less allergen, on body fat accumulation in Wistar rats fed an equicaloric high-fat and high-sucrose diet for 8 wk (Exp A). The pair-feeding of EW and equicaloric-feeding of EWH increased fecal fat excretion and suppressed lipid accumulation in the liver and muscles but not in the abdominal adipose tissues, carcass, or total body. Dietary EWH also suppressed the serum glucose level and alkaline phosphatase activity. Further, we showed a higher dispersibility of EW and EWH in physicochemical assay (Exp B). Next, we investigated the suppressive effects of a single administration of EW and EWH on lipid-induced hypertriglyceridemia and small intestinal meal transit in ddY mice (Exp C). However, a single administration of EW or EWH did not suppress the lipid-induced hypertriglyceridemia nor did it delay the rate of small intestinal transit. These findings indicated that dietary EW and EWH reduce hepatic and muscular (ectopic) fat accumulation mainly by suppressing fat absorption and supplying fat to the liver and muscles. Therefore, the low-allergenic EWH can be effective for the prevention of high-fat-diet-induced obesity.

Topics: Alkaline Phosphatase; Animals; Blood Glucose; Body Weight; Cholesterol; Diet, High-Fat; Dietary Fats; Egg Hypersensitivity; Egg White; Glycated Hemoglobin; Hypertriglyceridemia; Insulin; Intestine, Small; Leptin; Liver; Male; Mice; Muscle, Skeletal; Obesity; Protein Hydrolysates; Rats; Rats, Wistar; Triglycerides

Topics: Animals; Bacteria; Egg Proteins; Egg White; Fatty Acids, Volatile; Gastrointestinal Microbiome; Humans; Male; Obesity; Oxidative Stress; Pepsin A; Peptides; Protein Hydrolysates; Rats; Rats, Zucker

The aim of this work was to evaluate the effect of the administration of egg white hydrolysates on obesity-related disorders, with a focus on lipid metabolism, inflammation and oxidative stress, in Zucker fatty rats. Obese Zucker rats received water, pepsin egg white hydrolysate (750 mg/kg/day) or Rhizopus aminopeptidase egg white hydrolysate (750 mg/kg/day) for 12 weeks. Lean Zucker rats received water. Body weight, solid and liquid intakes were weekly measured. At the end of the study, urine, faeces, different organs and blood samples were collected. The consumption of egg white hydrolysed with pepsin significantly decreased the epididymal adipose tissue, improved hepatic steatosis, and lowered plasmatic concentration of free fatty acids in the obese animals. It also decreased plasma levels of tumor necrosis factor-alpha and reduced oxidative stress. Pepsin egg white hydrolysate could be used as a tool to improve obesity-related complications.

Topics: Adipose Tissue; Animals; Body Weight; Eating; Egg White; Fatty Liver; Hydrolysis; Inflammation; Liver; Male; Obesity; Oxidative Stress; Pepsin A; Rats, Zucker

We investigated the dietary effects of egg white (EW) and its hydrolysate (EWH) on fat metabolism in rats. Wistar rats were divided into casein, EW and EWH dietary groups, and fed their respective diet for 8 weeks. Dietary EW and EWH decreased food intake, body weight gain and fat accumulation in the carcass, liver, muscles and adipose tissues, but muscle weight was increased. In addition, dietary EW and EWH decreased stearoyl-CoA desaturase (SCD) indices and glucose-6-phosphate dehydrogenase activity of the liver and gastrocnemius muscle. Dietary EW also increased the fecal excretion of triacylglycerol, cholesterol and total bile acids, and decreased the serum levels of triacylglycerol and leptin. The suppressive effects of dietary EW on food intake and body fat accumulation were weakened by dietary EWH. These findings indicate that EW and EWH, especially EW, are effective in reducing body fat accumulation by regulating hepatic and muscular SCD indices.

Topics: Adipose Tissue; Animals; Dietary Proteins; Egg White; Male; Obesity; Protein Hydrolysates; Rats, Wistar; Stearoyl-CoA Desaturase

Five young, mildly obese females consumed a formula diet providing total calories at 1.2 X basal energy expenditure and egg white protein, 1.5 gm./kg. ideal body weight (IBW), for 1 week (period 1). During period 2, lasting 3 weeks, a protein-sparing modified fast (PSMF) consisted of similar amounts of egg white without nonprotein calories followed by a 1-week total fast (period 3). In the final period (4), a PSMF with the use of meat protein, 1.5 gm./kg. IBW, alone was given for 1 week. Nitrogen balance (Nbal) measurements were made in all periods, and periods 2, 3, and 4 were compared with period 1. No significant difference existed between period 1 and period 2, although Nbal improved weekly during period 2. Nitrogen excretion in period 3 was similar to that found after 3 weeks of total fasting and was significantly negative, whereas positive balances occurred in period 4 with both periods being significantly different from period 1. Thus nitrogen equilibrium in the PSMF can be achieved with the use of protein free from fat, confirming earlier experience with meat protein. The metabolic adaption which occurs during toal fasting and results in reduced nitrogen loss develops in the course of PSMF. After a deficit in lean body mass is produced, net protein anabolism can be achieved by a PSMF despite insufficinet dietary energy.

Topics: Adult; Diet, Reducing; Dietary Proteins; Egg White; Fasting; Feces; Female; Humans; Meat; Nitrogen; Obesity

Topics: Adult; Aged; Blood Glucose; Diabetes Mellitus; Egg White; Gluconeogenesis; Glucose-6-Phosphatase; Humans; Insulin; Liver; Middle Aged; Obesity; Tolbutamide