Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Matsuoka, Ryosuke; Takahashi, Yayoi; Kimura, Mamoru; Masuda, Yasunobu; Kunou, Masaaki

doi:10.1155/2017/6817196

Cited by 15 publications

(17 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Egg white proteins mainly including ovalbumin, ovotransferrin, ovomucoid and lysozyme, are widely available and show a well-balanced profile of amino acids with high bioavailability (Abeyrathne, Lee, & Ahn, 2013;Matsuoka, Takahashi, Kimura, Masuda, & Kunou, 2017). Besides their nutritional characteristics, the denaturation and aggregation behaviour of these proteins is of particular relevance toward manufacture of hydro-or emulsion gel structures which can act as nutrients or drug delivery systems (Drakos & Kiosseoglou, 2006;Opazo-Navarrete, Altenburg, Boom, & Janssen, 2018;Tomczyńska-Mleko et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

et al. 2020

View full text Add to dashboard Cite

Understanding the diffusion of digestive enzymes, particularly pepsin, in different food structures, is a key factor to better control protein digestion and absorption. This study aimed to investigate how protein-based food microstructure impacts pepsin diffusion. Two egg white gels (EWGs) of identical protein concentration (10%) but different structures were used as food models. The two different gel structures were prepared by heating liquid egg white at pH5 and pH9, respectively. Results showed that egg white proteins formed a compact and microstructurally homogeneous gel at pH9 (mean particle size of 0.32 ± 0.02 μm, with a mean interparticle distance of 0.76 ± 0.07 μm), which leads to a lower FITC-pepsin diffusion coefficient (D eff = 44.2 ± 6.1 μm 2 s −1), compared to the pH5-EWG (D eff = 52.5 ± 5.3 μm 2 s −1). The microstructure of the pH5-EWG was characterised by a spatially heterogeneous loose protein matrix made of larger aggregate particles (mean particle size of 0.76 ± 0.07 μm, with a mean interparticle distance of 1.79 ± 0.57 μm). In addition to the effects of the EWG microstructure, the environmental pH also affects the FITC-pepsin diffusion, likely because of the impact on electrostatic interactions between pepsin and the egg white proteins.

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The digestibility and net protein utility values of ESM-P and ESM-H were lower than representative values for white proteins [10]. This may be because of the low content of the essential amino acids phenylalanine + threonine and leucine (Table 1).…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported that ESM-P include collagen type I, V, and X, and protein derived from egg white [8, 9]. The net protein utility values of proteins in white have been reported to be higher than those of other protein sources [10].…”

Section: Introductionmentioning

confidence: 99%

Eggshell membrane protein can be absorbed and utilised in the bodies of rats

Matsuoka¹,

Kurihara²,

Yukawa³

et al. 2019

BMC Res Notes

Self Cite

View full text Add to dashboard Cite

Objective Eggshell membranes, the thin film lining the insides of eggshells, are constituted mostly from protein (eggshell membrane protein, ESM-P). The digestibility and dietary net protein utility of ESM-P are not known. ESM-P functions as a barrier to prevent foreign matter from reaching the egg white and yolk, so it would be expected not to decompose easily by digestion when ingested. We therefore prepared a hydrolysate of the membrane (ESM-H). In this study, we assessed the digestibility and net protein utility of ESM-P and ESM-H in rats. Results The digestibility of ESM-P and ESM-H were 87.0% and 94.8%, respectively, significantly lower than that of casein (98.5%). The net protein utility values were 84.7% and 84.6%, respectively, significantly higher than that of casein (75.1%). Digestibility was significantly higher for ESM-H than for ESM-P, but there was no significant difference in net protein utility between ESM-P and ESM-H. These results demonstrated that more than 80% of ESM-P or ESM-H is absorbed and utilised in the bodies of rats.

show abstract

“…Egg white protein (EWP) has an amino acid score of 100 [1, 2], and has been reported to retain a high level of bioavailability even when not heated, or after half-boiling or heating cooking processes [3]. We have previously reported, in an animal experiment, that the consumption of egg white protein increases the body’s protein mass while decreasing the body fat and visceral fat [4].…”

Section: Introductionmentioning

confidence: 99%

Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study

Matsuoka¹,

Kamachi

Usuda³

et al. 2019

Lipids Health Dis

Self Cite

View full text Add to dashboard Cite

Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for visceral fat reduction in the Japanese males with mild obesity. Methods Twenty-two Japanese adult males with a Body mass index (BMI) ≥24 and a waist circumference ≥ 85 cm were included in this study. The subjects were divided into three groups, that is, control group, LAFEW 6 g group, and LAFEW 8 g group. The LAFEW 6 and 8 g groups consumed 6 and 8 g, respectively, of egg white protein (EWP) in a drink at breakfast for 8 weeks, whereas the control group consumed a drink containing 8 g of milk whey protein. Body weight, body fat percentage, abdominal circumference, and visceral fat (VF) area around the navel were measured at 0 and 8 weeks after initiating the consumption. Results No changes in body weight or body fat percentage were observed in any of the groups. No significant differences between the pre- and posttreatment measurements were found in the VF area around the navel in the control group and the LAFEW 6 g group. In the LAFEW 8 g group, the VF area had decreased significantly after 8 weeks of consumption, when compared to that before consumption, and the average observed decrease (Δcm 2 ) was 13.2 ± 4.7 cm 2 . Among the subjects with an initial BMI > 25, the VF area was significantly smaller in the LAFEW 8 group, when compared to the week 0 values and those in the control group. Visceral fat/subcutaneous fat values in the LAFEW 8 group were also significantly smaller than those in the control group or at week 0. Conclusion The results suggested that the minimum effective intake of EWP in the LAFEW to reduce the VF area in the Japanese men is 8 g. Trial registration This clinical trial was retrospectively registered with the University hospital Medical Information Network (UMIN) Center, ( UMIN000031681 ; registered on 12/03/2018).

show abstract

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Cited by 15 publications

References 31 publications

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Eggshell membrane protein can be absorbed and utilised in the bodies of rats

Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study

Contact Info

Product

Resources

About