Effects of whey protein concentrate and hydrolyzed whey/egg protein blends on post-prandial markers of adipose tissue lipolysis in rats
Michael Roberts April 2014 The FASEB Journal vol. 28 no. 1 Supplement LB440
We examined how gavage-feeding the following dietary proteins (10 human eq. g dissolved in 1 ml of water) acutely affected omental (OMAT) and inguinal/subcutaneous (SQ) adipose tissue lipolysis markers: a) 80% whey protein concentrate (WPC, n = 15); b) 70% hydrolyzed whey + 30% hydrolyzed egg albumin (70W/30E, n = 15); c) 50W/50E (n = 15); d) 30W/70E (n = 15); and e) 1 ml of water with no protein (fasted, n = 14). 70W/30W feeding increased SQ fat phosphorylated hormone-sensitive lipase (p-HSL) 3.1-fold compared to fasting and 1.9-4.4-fold compared to all other test proteins 180 min post feeding (p < 0.05). WPC, 70W/30E and 50W/50E feedings increased OMAT p-HSL 3.8-6.5-fold 180 min post-feeding compared to fasted rats (p < 0.05). WPC and 70W/30E feedings depressed serum free fatty acids 90 min post-feeding compared to fasting and other test proteins (p < 0.05), but this was normalized by 180 min post-feeding. Interestingly, 70W/30E and 50W/50E feedings tended to increase SQ fat PGC1-α mRNA 180 min post-feeding compared to fasting rats (2.3-2.4-fold, p < 0.10), and 50W/50E significantly increased Ucp3 mRNA 180 min post-feeding compared to all other test proteins as well as fasting (~2.0 fold, p < 0.05).
In summary, despite a transient 90-min post feeding depression in serum FFAs with 70W/30E feeding, solutions with 50% and 70% hydrolyzed whey increased select tissue markers of lipolysis and thermogenesis 180 min post-feeding.
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