Dietary Whey Protein Decreases Food Intake and Body Fat in Rats

We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague‐Dawley rats were divided into three dietary treatment groups for a 10‐week study: control. Whey protein (HP‐W), or high‐protein content control (HP‐S). Albumin...

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Published inObesity (Silver Spring, Md.) Vol. 19; no. 8; pp. 1568 - 1573
Main Authors Zhou, June, Keenan, Michael J., Losso, Jack N., Raggio, Anne M., Shen, Li, McCutcheon, Kathleen L., Tulley, Richard T., Blackman, Marc R., Martin, Roy J.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.08.2011
Subjects
Adipose Tissue - drug effects
Adipose Tissue - metabolism
Animals
Body fat
Diet
Dietary Proteins - pharmacology
Energy Intake - drug effects
Energy Metabolism - drug effects
Glucagon-Like Peptide 1 - blood
Lipid Peroxidation - drug effects
Male
Milk Proteins - pharmacology
Nitrogen - metabolism
Proteins
Rats
Rats, Sprague-Dawley
Rodents
Soybean Proteins - pharmacology
Weight Gain - drug effects
Whey Proteins
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Abstract We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague‐Dawley rats were divided into three dietary treatment groups for a 10‐week study: control. Whey protein (HP‐W), or high‐protein content control (HP‐S). Albumin was used as the basic protein source for all three diets. HP‐W and HP‐S diets contained an additional 24% (wt/wt) whey or isoflavone‐free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide‐1 (GLP‐1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP‐W or HP‐S vs. control diet. The cumulative food intake measured over the 10‐week study period was lower in the HP‐W vs. control and HP‐S groups (P < 0.01). Further, HP‐W fed rats exhibited lower N2 free RQ values than did control and HP‐S groups (P < 0.01). Plasma concentrations of total GLP‐1 were higher in HP‐W and HP‐S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP‐W and HP‐S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP‐S fed rats exhibit increased fat oxidation, whereas HP‐W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
AbstractList We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11-12 week) male Sprague-Dawley rats were divided into three dietary treatment groups for a 10-week study: control. Whey protein (HP-W), or high-protein content control (HP-S). Albumin was used as the basic protein source for all three diets. HP-W and HP-S diets contained an additional 24% (wt/wt) whey or isoflavone-free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide-1 (GLP-1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP-W or HP-S vs. control diet. The cumulative food intake measured over the 10-week study period was lower in the HP-W vs. control and HP-S groups (P < 0.01). Further, HP-W fed rats exhibited lower N 2 free RQ values than did control and HP-S groups (P < 0.01). Plasma concentrations of total GLP-1 were higher in HP-W and HP-S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP-W and HP-S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP-S fed rats exhibit increased fat oxidation, whereas HP-W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat. [PUBLICATION ABSTRACT]
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11-12 week) male Sprague-Dawley rats were divided into three dietary treatment groups for a 10-week study: control. Whey protein (HP-W), or high-protein content control (HP-S). Albumin was used as the basic protein source for all three diets. HP-W and HP-S diets contained an additional 24% (wt/wt) whey or isoflavone-free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide-1 (GLP-1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP-W or HP-S vs. control diet. The cumulative food intake measured over the 10-week study period was lower in the HP-W vs. control and HP-S groups (P < 0.01). Further, HP-W fed rats exhibited lower N(2) free RQ values than did control and HP-S groups (P < 0.01). Plasma concentrations of total GLP-1 were higher in HP-W and HP-S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP-W and HP-S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP-S fed rats exhibit increased fat oxidation, whereas HP-W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague–Dawley rats were divided into three dietary treatment groups for a 10-week study: control. Whey protein (HP-W), or high-protein content control (HP-S). Albumin was used as the basic protein source for all three diets. HP-W and HP-S diets contained an additional 24% (wt/wt) whey or isoflavone-free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide-1 (GLP-1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower ( P < 0.05) at the end of study in rats fed HP-W or HP-S vs. control diet. The cumulative food intake measured over the 10-week study period was lower in the HP-W vs. control and HP-S groups ( P < 0.01). Further, HP-W fed rats exhibited lower N 2 free RQ values than did control and HP-S groups ( P < 0.01). Plasma concentrations of total GLP-1 were higher in HP-W and HP-S vs. control group ( P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP-W and HP-S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP-S fed rats exhibit increased fat oxidation, whereas HP-W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11-12 week) male Sprague-Dawley rats were divided into three dietary treatment groups for a 10-week study: control. Whey protein (HP-W), or high-protein content control (HP-S). Albumin was used as the basic protein source for all three diets. HP-W and HP-S diets contained an additional 24% (wt/wt) whey or isoflavone-free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide-1 (GLP-1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP-W or HP-S vs. control diet. The cumulative food intake measured over the 10-week study period was lower in the HP-W vs. control and HP-S groups (P < 0.01). Further, HP-W fed rats exhibited lower N(2) free RQ values than did control and HP-S groups (P < 0.01). Plasma concentrations of total GLP-1 were higher in HP-W and HP-S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP-W and HP-S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP-S fed rats exhibit increased fat oxidation, whereas HP-W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11-12 week) male Sprague-Dawley rats were divided into three dietary treatment groups for a 10-week study: control. Whey protein (HP-W), or high-protein content control (HP-S). Albumin was used as the basic protein source for all three diets. HP-W and HP-S diets contained an additional 24% (wt/wt) whey or isoflavone-free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide-1 (GLP-1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP-W or HP-S vs. control diet. The cumulative food intake measured over the 10-week study period was lower in the HP-W vs. control and HP-S groups (P < 0.01). Further, HP-W fed rats exhibited lower N(2) free RQ values than did control and HP-S groups (P < 0.01). Plasma concentrations of total GLP-1 were higher in HP-W and HP-S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP-W and HP-S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP-S fed rats exhibit increased fat oxidation, whereas HP-W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague‐Dawley rats were divided into three dietary treatment groups for a 10‐week study: control. Whey protein (HP‐W), or high‐protein content control (HP‐S). Albumin was used as the basic protein source for all three diets. HP‐W and HP‐S diets contained an additional 24% (wt/wt) whey or isoflavone‐free soy protein, respectively. Food intake, body weight, body fat, respiratory quotient (RQ), plasma cholecystokinin (CCK), glucagon like peptide‐1 (GLP‐1), peptide YY (PYY), and leptin were measured during and/or at the end of the study. The results showed that body fat and body weight gain were lower (P < 0.05) at the end of study in rats fed HP‐W or HP‐S vs. control diet. The cumulative food intake measured over the 10‐week study period was lower in the HP‐W vs. control and HP‐S groups (P < 0.01). Further, HP‐W fed rats exhibited lower N2 free RQ values than did control and HP‐S groups (P < 0.01). Plasma concentrations of total GLP‐1 were higher in HP‐W and HP‐S vs. control group (P < 0.05), whereas plasma CCK, PYY, and leptin did not differ among the three groups. In conclusion, although dietary HP‐W and HP‐S each decrease body fat accumulation and body weight gain, the mechanism(s) involved appear to be different. HP‐S fed rats exhibit increased fat oxidation, whereas HP‐W fed rats show decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
Author Raggio, Anne M.
Blackman, Marc R.
Keenan, Michael J.
Losso, Jack N.
Shen, Li
McCutcheon, Kathleen L.
Tulley, Richard T.
Martin, Roy J.
Zhou, June
AuthorAffiliation 3 Research Service, Veterans Affairs Medical Center, Washington, DC, USA
2 Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
1 Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA
AuthorAffiliation_xml – name: 2 Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
– name: 1 Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA
– name: 3 Research Service, Veterans Affairs Medical Center, Washington, DC, USA
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  surname: Zhou
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  givenname: Michael J.
  surname: Keenan
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  givenname: Jack N.
  surname: Losso
  fullname: Losso, Jack N.
– sequence: 4
  givenname: Anne M.
  surname: Raggio
  fullname: Raggio, Anne M.
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  givenname: Li
  surname: Shen
  fullname: Shen, Li
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  givenname: Kathleen L.
  surname: McCutcheon
  fullname: McCutcheon, Kathleen L.
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Snippet We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague‐Dawley rats were...
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11-12 week) male Sprague-Dawley rats were...
We investigated the effects of dietary whey protein on food intake, body fat, and body weight gain in rats. Adult (11–12 week) male Sprague–Dawley rats were...
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SubjectTerms Adipose Tissue - drug effects
Adipose Tissue - metabolism
Animals
Body fat
Diet
Dietary Proteins - pharmacology
Energy Intake - drug effects
Energy Metabolism - drug effects
Glucagon-Like Peptide 1 - blood
Lipid Peroxidation - drug effects
Male
Milk Proteins - pharmacology
Nitrogen - metabolism
Proteins
Rats
Rats, Sprague-Dawley
Rodents
Soybean Proteins - pharmacology
Weight Gain - drug effects
Whey Proteins
Title Dietary Whey Protein Decreases Food Intake and Body Fat in Rats
URI https://onlinelibrary.wiley.com/doi/abs/10.1038%2Foby.2011.14
https://www.ncbi.nlm.nih.gov/pubmed/21331067
https://www.proquest.com/docview/879042085
https://www.proquest.com/docview/879484029
https://pubmed.ncbi.nlm.nih.gov/PMC4831908
Volume 19
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