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Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats

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Abstract

The aim of this study was to examine the effect of a pepsin egg white hydrolysate (EWH) on metabolic complications using a high-fat/high-dextrose diet-induced Metabolic Syndrome (MetS) experimental model. Male Wistar rats were divided into 4 groups which received: standard diet and water (C), standard diet and a solution with 1 g kg−1 day−1 of EWH (CH), high-fat/high-dextrose diet and water (MS), and high-fat/high-dextrose diet and a solution with 1 g kg−1 day−1 of EWH (MSH). EWH consumption normalized body weight gain; abdominal obesity and peripheral neuropathy developed in MetS animals, and adipose tissue and liver weight, as well as plasma glucose were reduced. Oxidative stress and inflammation biomarkers were normalized in MSH animals. In conclusion, the oral administration of EWH could be used as a functional food ingredient to improve some complications associated with MetS induced by unhealthy diets.

Graphical abstract: Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats

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Publication details

The article was received on 17 Aug 2017, accepted on 10 Oct 2017 and first published on 16 Oct 2017


Article type: Paper
DOI: 10.1039/C7FO01280B
Citation: Food Funct., 2017, Advance Article
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    Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats

    S. Moreno-Fernández, M. Garcés-Rimón, C. González, J. A. Uranga, V. López-Miranda, G. Vera and M. Miguel, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO01280B

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