Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats
Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n=36, 198±1 g) were divided into six groups and fed American...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2017/6817196 |
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| author | Ryosuke Matsuoka Yayoi Takahashi Mamoru Kimura Yasunobu Masuda Masaaki Kunou |
| author_facet | Ryosuke Matsuoka Yayoi Takahashi Mamoru Kimura Yasunobu Masuda Masaaki Kunou |
| author_sort | Ryosuke Matsuoka |
| collection | DOAJ |
| description | Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n=36, 198±1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5±0.4, 96.5±0.1, and 96.5±0.7, resp.). The EW group values were significantly higher than the whey group values (90.5±1.0). These results show that EW serve as a good source of protein, irrespective of heating. |
| format | Article |
| id | doaj-art-ceb54278ab6248dfaf6d34df16e64bce |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-ceb54278ab6248dfaf6d34df16e64bce2025-02-03T01:27:09ZengWileyThe Scientific World Journal2356-61401537-744X2017-01-01201710.1155/2017/68171966817196Heating Has No Effect on the Net Protein Utilisation from Egg Whites in RatsRyosuke Matsuoka0Yayoi Takahashi1Mamoru Kimura2Yasunobu Masuda3Masaaki Kunou4R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, JapanR&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, JapanR&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, JapanR&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, JapanR&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, JapanEgg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n=36, 198±1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5±0.4, 96.5±0.1, and 96.5±0.7, resp.). The EW group values were significantly higher than the whey group values (90.5±1.0). These results show that EW serve as a good source of protein, irrespective of heating.http://dx.doi.org/10.1155/2017/6817196 |
| spellingShingle | Ryosuke Matsuoka Yayoi Takahashi Mamoru Kimura Yasunobu Masuda Masaaki Kunou Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats The Scientific World Journal |
| title | Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats |
| title_full | Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats |
| title_fullStr | Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats |
| title_full_unstemmed | Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats |
| title_short | Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats |
| title_sort | heating has no effect on the net protein utilisation from egg whites in rats |
| url | http://dx.doi.org/10.1155/2017/6817196 |
| work_keys_str_mv | AT ryosukematsuoka heatinghasnoeffectonthenetproteinutilisationfromeggwhitesinrats AT yayoitakahashi heatinghasnoeffectonthenetproteinutilisationfromeggwhitesinrats AT mamorukimura heatinghasnoeffectonthenetproteinutilisationfromeggwhitesinrats AT yasunobumasuda heatinghasnoeffectonthenetproteinutilisationfromeggwhitesinrats AT masaakikunou heatinghasnoeffectonthenetproteinutilisationfromeggwhitesinrats |