Effects of high-calcium diets with different whey proteins on weight loss and weight regain in high-fat-fed C57BL/6J mice

Abstract

The aim of the study was to compare the effect of different whey protein-containing high-Ca diets on weight loss and weight regain in a model of diet-induced obesity. Obesity was induced in C57BL/6J mice with a high-fat (60 % of energy) diet. Weight loss by energy restriction was performed on four different high-Ca diets (1·8 % CaCO 3 ) containing different whey proteins (18 % of energy): a-lactalbumin (ALA), b-lactoglobulin (BLG), lactoferrin (LF) and whey protein isolate (WPI). After 7 weeks of energy restriction some of the mice were killed and the rest were fed with the same diets ad libitum for 7 weeks. The mice on the LF diet lost significantly more weight than mice on the WPI diet. The body fat content in the ALA and LF groups was significantly lower than in the WPI group (P, 0·05) and the LF group differed significantly even from the BLG group (P,0·05). Ad libitum feeding after weight loss resulted in weight regain in all groups and only the ALA diet significantly reduced fat accumulation during weight regain. The weight regain was most pronounced in the LF group, but the adipocyte size was still significantly smaller than in the other groups. There were no differences in food intake or apparent fat digestibility between the groups. It can be concluded that a high-Ca diet with ALA significantly improves the outcome of weight loss and subsequent weight regain during the feeding of a high-fat diet in C57BL/6J mice, in comparison with WPI.

Randomized, Double-Blind, Controlled, Comparative Trial of Formula Food Containing Soy Protein vs. Milk Protein in Visceral Fat Obesity - FLAVO Study -

“…24 Lactoferrin, lactoalbumin, and lactoglobulin may play important roles in weight reduction and the improvement of hyperlipidemia. 25 Because the formula food that contained SP also contained 9 g of MP, further experimental studies will be needed to determine the appropriate dose of MP. An increased consumption of milk has been reported to reduce BMI.…”

Bioactivity in Whey Proteins Influencing Energy Balance

“…In further support for a role for lactoferrin in reducing adiposity, it has been shown in vitro that this whey protein specifically inhibits adipogenesis and lipid accumulation in adipocytes [31,32]. Although Pilvi et al study showed that β-lactoglobulin was the least effective whey protein for inducing weight loss and for preventing weight gain [30], Pichon et al found that β-lactoglobulin (55% energy) causes the least weight gain when supplemented in a diet containing only fat providing 45% of energy in comparison to a diet containing 35% and 10% energy from carbohydrates and fat or in a diet with 15% and 30% energy from the same macronutrients, respectively [11]. The data again highlights the importance of macronutrient composition on whey proteins effects on energy balance.…”

“…Because there were no differences in food intake between the groups, the data suggests a food intake-independent effect of glycomacropeptide on lipid metabolism (fat content) in these animals. With the view to assessing how other whey proteins, namely α-lactalbumin, β-lactoglobulin and lactoferrin may influence body weight and body fat content in rodents, Pilvi et al subjected high fat diet induced obese mice to a 70% energy restricted diet containing whey protein isolate or each of the whey proteins mentioned above (18% energy) for a period of 7 weeks to induce weight loss [30], and subsequently allowed ad libitum access to the diets for further 7 weeks to allow weight gain. Results suggest that α-lactalbumin is the most beneficial whey protein in terms of causing fat loss when provided as part of an energy restricted diet or fed ad libitum.…”

Densitometric, tomographic and mechanical parameters of the female Wistar rat skeletal system after lactoferrin and colostrum treatment in the condition of gonadectomy-induced osteopenia

“…reduction of triglyceride absorption, inhibition of the formation of foam cells by impairment of the uptake of the oxidised form of HDL cholesterol by macrophages, inhibition of deposition of fat cells, and involvement in glucose metabolism by increasing insulin sensitivity (2). In their investigations, Pilvi et al (30) and Ibrahim (17) have demonstrated that lactoferrin inhibits formation of fat cells by inhibition of the formation of adiponectin, i.e. a precursor of fat tissue growth.…”