Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats

@article{Matsuoka2008MechanismFT,
  title={Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats},
  author={Ryosuke Matsuoka and Mamoru Kimura and Ayano Muto and Yasunobu Masuda and Masao Sato and Katsumi Imaizumi},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2008},
  volume={72},
  pages={1506 - 1512}
}
Eggs are a popular source of dietary cholesterol, but their consumption does not necessarily result in an increased serum cholesterol concentration. We investigated the cholesterol-lowering activity of egg white protein (EWP) and its potential mechanism in rats. The consumption of EWP resulted in a decreased concentration of cholesterol in the serum, liver and intestinal mucosa. The excretion of fecal neutral sterols and bile acids was greater by rats fed with EWP than by those fed with casein… 

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Dietary egg white protein (EWP) decreased cholesterol intestinal absorption by exerting combined effects of these physicochemical properties in the gut through exerted effects of casein pepsin hydrolysate and ovalbumin.

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Egg White Hydrolysate Can Be a Low-Allergenic Food Material to Suppress Ectopic Fat Accumulation in Rats Fed an Equicaloric Diet.

It is indicated that dietary EW and EWH reduce hepatic and muscular fat accumulation mainly by suppressing fat absorption and supplying fat to the liver and muscles and the low-allergenic EWH can be effective for the prevention of high-fat-diet-induced obesity.

New Developments in Health and Nutritional Function Promoted by Chicken Eggs

Human studies in Japan reveal that consumption of egg yolk for 4 weeks did not result in an elevation of serum cholesterol level and there was no direct relationship between frequency of egg consumption and a risk of myocardial infarction in a 10-year follow-up study of 90,000 Japanese subjects.

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Results show that EW serve as a good source of protein, irrespective of heating, and the effects of different heating conditions on the protein utilisation rate of EW are investigated.

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The consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes and to facilitate and encourage the use of egg white protein in future, which is high in pure protein.

Dose-Dependent Increases in Liver Cholesterol but Not Plasma Cholesterol from Consumption of One to Five Whole Eggs and No Effects from Egg Whites on Liver or Plasma Cholesterol in Hamsters.

It was concluded that consumption of two to five eggs did not significantly produce any additional effects on plasma cholesterol, whereas egg white did not possess a plasma-cholesterol-lowering activity if it was consumed at amounts similar to those in a normal human diet.

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