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Pepsin egg white hydrolysate ameliorates obesity-related oxidative stress, inflammation and steatosis in Zucker fatty rats

AutorGarcés Rimón, M. ; Uranga-Ocio, José Antonio; López-Miranda, Visitación; López-Fandiño, Rosina ; Miguel, Marta
Fecha de publicación2016
EditorPublic Library of Science
CitaciónPLoS ONE 11(3): e0151193 (2016)
ResumenThe aim of this work was to evaluate the effect of the administration of egg white hydrolysates on obesity-related disorders, with a focus on lipid metabolism, inflammation and oxidative stress, in Zucker fatty rats. Obese Zucker rats received water, pepsin egg white hydrolysate (750 mg/kg/day) or Rhizopus aminopeptidase egg white hydrolysate (750 mg/kg/day) for 12 weeks. Lean Zucker rats received water. Body weight, solid and liquid intakes were weekly measured. At the end of the study, urine, faeces, different organs and blood samples were collected. The consumption of egg white hydrolysed with pepsin significantly decreased the epididymal adipose tissue, improved hepatic steatosis, and lowered plasmatic concentration of free fatty acids in the obese animals. It also decreased plasma levels of tumor necrosis factor-alpha and reduced oxidative stress. Pepsin egg white hydrolysate could be used as a tool to improve obesity-related complications.
Versión del editorhttps://doi.org/10.1371/journal.pone.0151193
URIhttp://hdl.handle.net/10261/150483
DOI10.1371/journal.pone.0151193
Identificadoresdoi: doi:10.1371/journal.pone.0151193
e-issn: 1932-6203
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