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

• Published in: Food & function 2018-01, Vol.9 (1), p.78-86
• Main Authors: Moreno-Fernández, S, Garcés-Rimón, M, González, C, Uranga, J. A, López-Miranda, V, Vera, G, Miguel, M
• Format: Article
• Language: English
• Subjects: Adipose tissue; Albumen; Animals; Biomarkers; Body weight; Body weight gain; Complications; Dextrose; Diet; High fat diet; Liver; Metabolic syndrome; Oral administration; Oxidative stress; Pepsin; Peripheral neuropathy; Rats; Rodents; Weight reduction
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c7fo01280b

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. 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.