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Table 1 Effects of Heated EWP on abdominal fat, serum, and hepatic lipid parameters in rats (Trial 1)

From: Heated egg white has no effect, but lactic fermented and unheated egg white reduces abdominal fat in rats

 

Casein

Heated EWP

Change (%) vs. Casein

Growth Parameter (g/day)

 Body weight gain

6.64 ± 0.13

6.74 ± 0.20

98.6 ± 1.4

 Food intake

16.3 ± 0.0

16.0 ± 0.0

101 ± 3

Adipose Tissue Weight (g/100 B.W.)

 mesenteric

1.03 ± 0.08

1.05 ± 0.11

102 ± 11

 perirenal

1.63 ± 0.17

1.72 ± 0.19

106 ± 12

 epididymal

1.44 ± 0.15

1.51 ± 0.15

105 ± 10

 total

4.10 ± 0.10

4.39 ± 0.39

105 ± 10

Serum Parameter

 Triglyceride (mg/100 mL)

64.1 ± 12.2

85.3 ± 13.7

133 ± 21

 Phospholipid (mg/100 mL)

118 ± 7

159 ± 11*

135 ± 9

 Free fatty acid (mEQ/L)

0.680 ± 0.073

0.774 ± 0.071

114 ± 10

Hepatic lipids (mg/g liver)

 Triglyceride

28.1 ± 2.3

17.7 ± 1.4*

63.1 ± 5.0

 Phospholipid

37.9 ± 1.2

34.5 ± 0.6

90.9 ± 1.6

  1. Mean ± SE of 8 rats. * Significant difference at p < 0.05 by Stndent’s t-test
  2. EWP egg white protein
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Lipids in Health and Disease

ISSN: 1476-511X