Egg White Hydrolysate Can Be a Low-Allergenic Food Material to Suppress Ectopic Fat Accumulation in Rats Fed an Equicaloric Diet
Author:
Affiliation:
1. School of Veterinary Medicine, Kitasato University
2. Faculty of Agriculture, Kagawa University
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/63/2/63_111/_pdf
Reference31 articles.
1. 1) Stengel A, Goebel-Stengel M, Wang L, Hu E, Karasawa H, Pisegna JR, Taché Y. 2013. High-protein diet selectively reduces fat mass and improves glucose tolerance in Western-type diet-induced obese rats. Am J Physiol Regul Integr Comp Physiol 305: R582-R591.
2. 2) Mine Y. 1995. Recent advances in the understanding of egg white protein functionality. Trends Food Sci Technol 6: 225-232.
3. 3) Yu Z, Yin Y, Zhao W, Yu Y, Liu B, Liu J, Chen F. 2011. Novel peptides derived from egg white protein inhibiting alpha-glucosidase. Food Chem 129: 1376-1382.
4. 4) Ochiai M, Kuroda T, Matsuo T. 2014. Increased muscular triglyceride content and hyperglycemia in Goto-Kakizaki rat are decreased by egg white hydrolysate. Int J Food Sci Nutr 65: 495-501.
5. 5) Ochiai M, Matsuo T. 2014. Effect of egg white and its hydrolysate on stearoyl-CoA desaturase index and fat accumulation in rat tissues. Int J Food Sci Nutr 65: 948-952.
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