Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats

Matsuoka, Ryosuke; Kimura, Mamoru; Muto, Ayano; Masuda, Yasunobu; Sato, Masao; Imaizumi, Kazunori

doi:10.1271/bbb.80016

Cited by 25 publications

(45 citation statements)

References 41 publications

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“…Matsuoka et al (12,17) suggested that EW inhibited lymphatic TAG transport in thoracic lymph duct-cannulated rats, which could reflect the decreases in TAG content in the serum, liver, and soleus muscle in this study. The reasons for the differences in the SCD indices induced by dietary intake of EW and EWH have not been clarified.…”

Section: Resultsmentioning

confidence: 49%

“…These results have indicated that EW suppressed intestinal fat absorption and specific EW-derived proteins did not show the differences in fecal lipid excretion (Table 2). To explain the suppression of apparent intestinal fat absorption, Matsuoka et al (12,17) suggested that EW decreased CHO absorption by inhibiting micellar formation and lipid transfer in the small intestine based on biochemical and nutritional properties, In a biophysical investigation, EW was shown to increase the waterholding capacity, volume in water, and viscosity compared with casein (12). However, in the previous report (12), lipid solubility and lipid transport in the digestive and absorption process were mainly focused on, and excreted fecal composition was not investigated.…”

Section: Resultsmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 49%

Section: Resultsmentioning

confidence: 99%

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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“…A decrease in LDL-C levels after egg white consumption was also observed in the present study, suggesting that the egg white may have inhibited the absorption of cholesterol. In experiments on thoracic lymph duct-cannulated rats, egg white proteins were reported to have significantly suppressed cholesterol absorption into lymph in comparison with casein; ovalbumin and ovotransferrin in egg white were reported as an underlying mechanism that inhibited the dissolution of cholesterol into bile acid micelles [31, 32]. In addition, egg white ovomucin has been reported as inhibiting cholesterol uptake in the intestine model cell line Caco-2 [33].…”

Section: Discussionmentioning

confidence: 99%

“…However, uncertainty regarding these mechanisms has been reported and the details remain to be studied [31]. …”

Section: Discussionmentioning

confidence: 99%

Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design

Matsuoka¹,

Usuda²,

Masuda³

et al. 2017

Lipids Health Dis

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BackgroundLactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels.MethodsThe study followed a double-blind, parallel-arm design and included 88 adult men with mild hypercholesterolemia (mean ± standard error) serum TC levels, 229 ± 1.6 mg/dL; range, 204–259 mg/dL). The subjects were randomly divided into three groups, which consumed LE containing 4, 6, or 8 g of protein daily for 8 weeks. Blood samples were collected before starting LE consumption (baseline) and at 4 and 8 weeks to measure serum TC and low-density lipoprotein cholesterol (LDL-C) levels.ResultsAfter 8 weeks of consumption, serum TC levels in the 8 g group decreased by 11.0 ± 3.7 mg/dL, a significant decrease compared to baseline (p < 0.05) and a significantly greater decrease than for the 4 g group (3.1 ± 3.4 mg/dL; p < 0.05). Serum LDL-C levels in the 8 g group decreased by 13.7 ± 3.1 mg/dL, again a significant decrease compared with baseline (p < 0.05) and a significantly greater decrease than that for the 4 g group (2.1 ± 2.9 mg/dL; p < 0.05).ConclusionConsumption of LE for 8 weeks at a daily dose of 8 g of proteins reduced serum TC and LDL-C levels in men with mild hypercholesterolemia, suggesting this may be effective in helping to prevent arteriosclerotic diseases.Trial registrationThis clinical trial was retrospectively registered with the Japan Medical Association Center for Clinical Trials, (JMA-IIA00279; registered on 13/03/2017; https://dbcentre3.jmacct.med.or.jp/JMACTR/App/JMACTRE02_04/JMACTRE02_04.aspx?kbn=3&seqno=6530).

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“…Egg white proteins (EWP) are reported to decrease cholesterol (Matsuoka, Usuda, Masuda, Kunou, & Utsunomiya, 2017; Matsuoka et al., 2008; Matsuoka et al., 2014), improve visceral fat obesity (Matsuoka et al., 2017; Matsuoka, Shirouchi et al., 2017) facilitate iron absorption (Kobayashi, Kido, & Nakabou, 2007) and, when combined with exercise, increase muscle (Kato, Sawada, Numao, & Suzuki, 2011). Egg white hydrolyzed to peptides by digestive enzymes is expected to be absorbed more quickly and have novel physiological functions.…”

Section: Introductionmentioning

confidence: 99%

Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Matsuoka¹,

Kimura²,

Uno³

et al. 2018

Food Science & Nutrition

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We studied the effect of egg white hydrolysate (EWH) on swimming endurance in mice. 7‐week‐old male ddY mice (28–30 g) were divided into three groups and fed an AIN‐93G diet supplemented with casein (n = 8), EWH (n = 7), or egg white protein (EWP, n = 8) for 14 days. From day 11, the mice underwent a swimming test daily with a weight load equivalent to 10% of their body weight, and the lengths of time they swam were recorded. Blood was sampled for testing on the last day of the study. We observed that increases in the swimming duration through day 14 were significantly greater in the EWH group than in the casein group (p = 0.049). As a factor underlying this, the hexanoyl‐lysine level in blood was confirmed to be decreased in the former group (p = 0.013). These findings indicate that consumption of EWH extended the swimming duration and suggest the mechanistic involvement of an antifatigue effect mediated by its antioxidant activity.

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Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats

Cited by 25 publications

References 41 publications

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

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

Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design

Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

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