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Effects of corn gluten hydrolyzates, branched chain amino acids, and leucine on body weight reduction in obese rats induced by a high fat diet

Title
Effects of corn gluten hydrolyzates, branched chain amino acids, and leucine on body weight reduction in obese rats induced by a high fat diet
Authors
Bong, Ha YoonKim, Ji YeonJeong, Hye InMoon, Min SunKim, JooheeKwon, Oran
Ewha Authors
권오란김주희김지연
SCOPUS Author ID
권오란scopus; 김주희scopusscopus
Issue Date
2010
Journal Title
NUTRITION RESEARCH AND PRACTICE
ISSN
1976-1457JCR Link
Citation
vol. 4, no. 2, pp. 106 - 113
Keywords
Corn gluten hydrolyzatesbranched chain amino acidsleucinebody weightinsulin resistance
Publisher
KOREAN NUTRITION SOC
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
In this study, we compared corn gluten hydrolyzates, BCAAs, and leucine for their effects on body weight reduction in high fat-induced obese rats in order to determine the major active components in the corn gluten hydrolyzates. After obesity was induced for 13 weeks with high fat diet, the overweight-induced SD rats (n = 64) were stratified according to body weight, randomly blocked into eight treatments, and raised for 8 weeks. Four groups were changed to a normal diet and the other groups remained on the high fat diet. Each of the groups within both diets was fed either casein, corn gluten hydrolyzates, leucine, or branched chain amino acids, respectively. Daily food intake, body weight gain, and food efficiency ratio were significantly lower in the corn gluten hydrolyzate groups compared to the other groups, regardless of the high fat diet or normal fat diet. The rats fed the corn gluten hydrolyzates diet had the lowest perirenal fat pad weights whereas muscle weight was significantly increased in the corn gluten hydrolyzates groups. Plasma triglyceride, hepatic total lipid, and total cholesterol contents were significantly reduced in the corn gluten hydrolyzates groups. Other lipid profile measurements were not significantly changed. Plasma triglyceride and hepatic total lipid were also significantly reduced in the BCAA and leucine groups. Leptin levels were significantly lower and adiponectin was significantly higher in the corn gluten hydrolyzates groups. Fasting blood glucose, insulin, C-peptide, and HOMA-IR levels were also significantly reduced in the corn gluten hydrozylates groups, regardless of fat level.
DOI
10.4162/nrp.2010.4.2.106
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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