Effect of egg white and its hydrolysate on stearoyl-CoA desaturase index and fat accumulation in rat tissues

Ochiai, Masaru; Matsuo, Tatsuhiro

doi:10.3109/09637486.2014.937800

Cited by 16 publications

(39 citation statements)

References 22 publications

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“…EW acted as a pancreas lipase inhibitor and suppressed intestinal TG absorption, resulting in a decrease in liver TG content (26), which was comparable in the present experiment B. Our report previously also showed that the enzymatic activities related to lipogenesis in the liver were suppressed together with lowered liver TG content in rats fed the HFS diet (2). Therefore, EW can be a protein to suppress TG accumulation in the body.…”

Section: Resultssupporting

confidence: 73%

“…We have also reported that EWH improves fasting serum glucose and insulin levels in diabetic Goto-Kakizaki (GK) rats (1) and Wistar rats (2). These findings suggest that in addition to improving fat metabolism, EWH can prevent the onset of glucose intolerance and T2DM.…”

mentioning

confidence: 66%

“…Fecal excretion of TG and CHO was numerically higher in the NE and NEH groups than that in the NH groups although the fecal weights and fecal total lipids content were equal (Table 2). From the results of lipids analyses, EW clearly suppressed CHO accumulation, which is supposed to be caused by lower lipid absorption and fat synthesis (1)(2)(3)26). EWH slightly suppressed the CHO accumulation, but the effect was weakened compared to EW.…”

Section: Resultsmentioning

confidence: 99%

“…EW has been reported to suppress food intake, dietary fat absorption, and fat accumulation in rats in our previous studies (1)(2)(3); therefore, EW can be considered for the prevention and treatment of obesity and type 2 diabetes mellitus (T2DM) in humans. However, egg-specific proteins in EW are well known to be major allergens in humans.…”

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confidence: 99%

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Egg White Hydrolysate Improves Glucose Tolerance in Type-2 Diabetic NSY Mice

Ochiai

Azuma

2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryWe 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. Key Words egg white hydrolysate, glucose tolerance, oral administration, intraperitoneal injection, Nagoya-Shibata-Yasuda mice Chicken egg white (EW) makes up about 60% of the whole egg weight and contains proteins high in amino acid balance. EW has been reported to suppress food intake, dietary fat absorption, and fat accumulation in rats in our previous studies (1-3); therefore, EW can be considered for the prevention and treatment of obesity and type 2 diabetes mellitus (T2DM) in humans. However, egg-specific proteins in EW are well known to be major allergens in humans. Continuous consumption of EW or whole egg can induce allergic symptoms in humans; therefore, it is necessary to produce low-allergenic EW products. Recently, low-allergenic bioactive peptides derived from EW have been developed and purified for the prevention and improvement of several metabolic disorders such as hypertension and oxidative stress (4-6). However, few studies have reported the effects of low-allergenic EW products on glucose metabolism.We previously developed EW enzymatic hydrolysate (EWH), which contains less allergenic proteins and has similar physicochemical properties to EW (3). We have also reported that EWH improves fasting serum glucose and insulin levels in diabetic Goto-Kakizaki (GK) rats (1) and Wistar rats (2). These findings suggest that in addition to improving fat metabolism, EWH can...

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Section: Resultssupporting

confidence: 73%

mentioning

confidence: 66%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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Egg White Hydrolysate Improves Glucose Tolerance in Type-2 Diabetic NSY Mice

Ochiai

Azuma

2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…In our previous study, dietary EWH decreased triacylglycerol (TAG) accumulation in muscles and liver in spontaneous diabetic Goto-Kakizaki rats (4). We also showed suppressive effects of EW and EWH on fat accumulation not only in the liver and muscles but also in intra-abdominal adipose tissues and carcasses of normal rats fed a high-fat and high-sucrose diet (HFSD) ad libitum (5). As a potential mechanism, it has been considered that dietary EW and EWH (particularly EW) can suppress food intake, the apparent rate of intestinal fat absorption, and some enzymatic activities in the liver and muscles, which are closely related to fat synthesis.…”

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confidence: 73%

Egg White Hydrolysate Can Be a Low-Allergenic Food Material to Suppress Ectopic Fat Accumulation in Rats Fed an Equicaloric Diet

Ochiai

Misaki

Takeuchi

et al. 2017

J Nutr Sci Vitaminol

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Summary 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.

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