Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Whey Protein-hydrolyzed Peptides Diminish Hepatic Lipid Levels in Rats Consuming High-sucrose Diets
Daigo YokoyamaHiroyuki SakakibaraHajime FukunoKeisuke KimuraAmane HoriTakayuki NaraKen KatoMasanobu Sakono
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2016 Volume 22 Issue 5 Pages 631-638


Whey protein consumption is reported to reduce serum lipids, however the responses to derived peptides have not yet been fully characterized. In this study, we evaluated the effects of whey protein-hydrolyzed peptides (WPP) on serum and hepatic lipid levels, as well as hepatic lipogenic gene expression in SD rats consuming a high-sucrose AIN-76 based diet. After a 14-day ad libitum consumption of diet containing WPP, serum and hepatic triglycerides, and total cholesterol levels were significantly decreased when compared with the control group. A similar trend was observed in the time-restricted feeding groups, in which food was provided for 2 h at the beginning and the end of the dark period cycle during the 14-day treatment period. Additionally, hepatic gene expression linked to triglyceride and cholesterol biosynthesis, and their enzymatic activities were downregulated in the WPP group. In conclusion, daily consumption of WPP appears to decrease lipid levels in the blood and liver, and potentially protect against dyslipidemia.

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© 2016 by Japanese Society for Food Science and Technology
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