Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Kristy Du

Beckman Institute for Advanced Science and Technology, University of Illinois at urbana champaign, 405 N. Mathews Ave, Urbana, IL, 61801, USA

  • Research Article   
    Metabolic Consequences of Egg White versus Wheat Gluten Protein Consumption in a Rodent Model
    Author(s): Kristy Du, Edward Markus, Mariel Fecych, Lee Beverly J, Justin S Rhodes and Catarina Rendeiro*

    High-protein diets are popular for weight management because of their ability to enhance satiety but not all protein sources are similarly anorexigenic. We recently reported that egg white protein is more satiating than wheat gluten in Sprague Dawley rats. The goal of this study was to identify physiological correlates of the satiety differences and to test long-term consequences on metabolism, body composition and body weight. At both 20% and 35% levels, egg white increased total plasma amino acids relative to wheat gluten. Insulin levels were unaffected but respiratory exchange ratio was reduced for several hours following 35% egg white relative to the other diets. No chronic effects on body weight, body composition, energy intake, or energy expenditure were observed. Results suggest that increased satiety-signaling amino acids may underlie greater short-term satiety from egg white,.. Read More»
    DOI: 10.35248/2155-9600.19.9.761

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