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Table 2 Effects of unheated EWP, heated EWP, or FLE on the abdominal fat, serum, and hepatic lipid parameters in rats (Trial 2)

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

 

Casein

Unheated EWP

Heated EWP

FLE

Change (%) vs. Casein

Unheated EWP

Heated EWP

FLE

Growth Parameter (g/day)

 Body weight gain

6.91 ± 0.10

6.44 ± 0.26

7.17 ± 0.16

6.34 ± 0.28

93.2 ± 3.8

103 ± 2

91.7 ± 4.0

 Food intake

16.2 ± 0.2

15.7 ± 0.4

16.3 ± 0.2

15.5 ± 0.5

97.1 ± 2.2

101 ± 1

95.9 ± 3.4

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

 mesenteric

0.738 ± 0.074a

0.503 ± 0.036ab

0.725 ± 0.053a

0.427 ± 0.057b

71.1 ± 5.2

97.8 ± 5.7

58.1 ± 5.6

 perirenal

1.80 ± 0.04a

1.07 ± 0.01b

1.72 ± 0.15a

0.854 ± 0.100b

63.7 ± 5.6

89.1 ± 7.8

49.4 ± 4.3

 epididymal

1.51 ± 0.05a

1.03 ± 0.10b

1.76 ± 0.08a

1.05 ± 0.08b

72.5 ± 6.5

109 ± 7.9

69.1 ± 4.0

 total

4.06 ± 0.08a

2.82 ± 0.22b

4.20 ± 0.21a

2.33 ± 0.02b

68.3 ± 5.1

98.3 ± 6.3

58.3 ± 3.6

Serum Parameter

 Triglyceride (mg/100 mL)

114 ± 29a

72.7 ± 7.3ab

131 ± 23a

35.4 ± 5.0b

63.7 ± 6.4

114 ± 20

31.1 ± 4.4

 Phospholipid (mg/100 mL)

159 ± 7

184 ± 7

218 ± 17

121 ± 8

115 ± 4.0

137 ± 11

76.3 ± 5.2

 Free fatty acid (mEQ/L)

0.816 ± 0.093a

0.773 ± 0.076ab

0.782 ± 0.054ab

0.531 ± 0.036b

94.6 ± 9.3

95.7 ± 6.5

64.9 ± 4.4

 Insulin (ng/mL)

3.13 ± 0.46

2.67 ± 0.51

3.36 ± 0.77

1.72 ± 0.33

85.4 ± 16.2

108 ± 25

54.9 ± 10.6

 Leptin (ng/mL)

2.19 ± 0.17ab

1.64 ± 0.15a

2.94 ± 0.57b

1.29 ± 0.18a

77.2 ± 6.7

134 ± 26

58.7 ± 8.2

Hepatic Lipids (mg/g liver)

 Triglyceride

18.2 ± 1.8a

15.1 ± 1.5ab

19.4 ± 1.6a

12.9 ± 1.7b

83.2 ± 7.0

107 ± 8

71.0 ± 8.1

 Phospholipid

27.2 ± 0.7

26.9 ± 0.5

24.8 ± 0.7

27.6 ± 1.0

98.6 ± 1.9

91.0 ± 2.7

100 ± 4

  1. Mean ± SE of 8 rats. ab: Different letters show a significant difference at p < 0.05 by Turkey’s test., EWP egg white protein, FLE: lactic fermented egg white