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Abstract
Whey protein promotes weight loss and improves diabetic control, however, less is known of its bioactive components that produce such benefits. We compared the effects of normal protein (control) diet with high protein diets containing whey, or its fractions lactalbumin and lactoferrin, on energy balance and metabolism. Diet-induced obese rats were randomized to isocaloric diets: Control, Whey, Lactalbumin, Lactoferrin, or pair-fed to lactoferrin. Whey and lactalbumin produced transient hypophagia, whereas lactoferrin caused prolonged hypophagia; the hypophagia was likely due to decreased preference. Lactalbumin decreased weight and fat gain. Notably, lactoferrin produced sustained weight and fat loss, and attenuated the reduction in energy expenditure associated with calorie restriction. Lactalbumin and lactoferrin decreased plasma leptin and insulin, and lactalbumin increased peptide YY. Whey, lactalbumin and lactoferrin improved glucose clearance partly through differential upregulation of glucoregulatory transcripts in the liver and skeletal muscle. Interestingly, lactalbumin and lactoferrin decreased hepatic lipidosis partly through downregulation of lipogenic and/or upregulation of β-oxidation transcripts, and differentially modulated cecal bacterial populations. Our findings demonstrate that protein quantity and quality are important for improving energy balance. Dietary lactalbumin and lactoferrin improved energy balance and metabolism, and decreased adiposity, with the effects of lactoferrin being partly independent of caloric intake.
Highlights
IntroductionLactalbumin does not alter glucagon-like peptide-1 (GLP-1) in humans[16, 21, 33]
To investigate the effects of protein quality, we compared the effects of high protein diets enriched with whey protein isolate, α-lactalbumin or lactoferrin, on food intake, energy expenditure, body composition, glycemic control, and plasma anorexigenic hormones in diet-induced obese rats, and assessed whether such effects were independent of caloric intake
Meal pattern analyses on day 2 revealed that lactoferrin-induced hypophagia was partly due to decreased meal size during the initial dark period and decreased meal numbers throughout dark and light periods, whereas the hypophagic effects of whey and lactalbumin were only due to reduced meal number during the initial dark period (Fig. 2b,c)
Summary
Lactalbumin does not alter GLP-1 in humans[16, 21, 33] It is unknown whether whey fractions differentially modulate the secretion of these and other satiety hormones. Despite some evidence for the effects of lactalbumin and lactoferrin on body weight, the relative efficacies of these whey fractions in modulating food intake, energy expenditure and gut hormone secretion, and whether these effects are independent of caloric intake, remain largely unknown. To investigate the effects of protein quality, we compared the effects of high protein diets enriched with whey protein isolate, α-lactalbumin or lactoferrin, on food intake, energy expenditure, body composition, glycemic control, and plasma anorexigenic hormones in diet-induced obese rats, and assessed whether such effects were independent of caloric intake. We determined the transcript and/or protein abundance of regulatory molecules of glucose and lipid metabolism in the liver and skeletal muscle, and quantified select cecal bacterial populations, to gain insights into the mechanisms of metabolic improvements by the whey fractions
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