Lactic-fermented egg white improves visceral fat obesity in Japanese subjects-double-blind, placebo-controlled study

• Published in: Lipids in health and disease 2017-12, Vol.16 (1), p.237-237, Article 237
• Main Authors: Matsuoka, Ryosuke, Kamachi, Keiko, Usuda, Mika, Wang, Wei, Masuda, Yasunobu, Kunou, Masaaki, Tanaka, Akira, Utsunomiya, Kazunori
• Format: Article
• Language: English
• Subjects: Adult; Aged; Beverage industry; Beverages; Body Mass Index; Double-Blind Method; Egg Proteins, Dietary - administration & dosage; Egg white; Eggs (Food); Female; Fermentation; Humans; Intra-Abdominal Fat - drug effects; Japan; Japanese; Male; Middle Aged; Obesity; Obesity, Abdominal - diet therapy; Obesity, Abdominal - physiopathology; Protein; Subcutaneous Fat - drug effects; Visceral fat
• ISSN: 1476-511X; 1476-511X
• DOI: 10.1186/s12944-017-0631-2

It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-controlled design, we evaluated the effect of LE on visceral fat area (VFA). Participants included 37 adult males and females aged ≥40 years (VFA at navel ≥100 cm ). They were divided into two groups: the control group and the LE group. The control and LE groups consumed drinks containing whey and LE, respectively, for 12 weeks (providing 8 g protein/day). VFA was measured at baseline and at week 12 of intake. Abdominal girth was measured at baseline and at weeks 6 and 12. LE intake decreased VFA significantly compared with baseline (-8.89 cm , p