Dietary lactalbumin and lactoferrin interact with inulin to modulate energy balance in obese rats. Issue 6 (24th April 2017)

• Record Type: Journal Article
• Authors: Singh, Arashdeep; Zapata, Rizaldy C.; Pezeshki, Adel; Chelikani, Prasanth K.
• Is Part Of: Obesity. Volume 25:Issue 6(2017)
• Page Start: 1050
• Page End: 1060
• Publication Date: 2017-04-24
• Subjects: Obesity -- Periodicals; 616.398005
• DOI: 10.1002/oby.21840
• Languages: English
• ISSNs: 1930-7381

Abstract

Abstract : Objective: To determine whether diets enriched with the whey protein components lactalbumin and lactoferrin interact additively with inulin to improve energy balance by decreasing food intake and body weight (BW). Methods: In four experiments, diet‐induced obese rats were randomized to diets containing either lactalbumin or lactoferrin at low (20% kcal) or high (40% kcal) doses, and inulin at low (7.5% w/w) or high (15% w/w) doses, alone or in combination. Energy intake (EI), energy expenditure (EE), respiratory quotient (RQ), BW, body composition, plasma insulin, and leptin concentrations were measured. Results: Lactalbumin and inulin at low doses were ineffective, whereas high doses additively decreased EI and RQ. Low doses of lactoferrin and inulin additively decreased EI, BW, fat and lean mass, and RQ. High doses of lactoferrin and inulin additively decreased EI, supra‐additively decreased BW, fat, and lean mass, and also decreased RQ and plasma leptin concentrations. Conclusions: High doses of lactalbumin and inulin additively decreased EI. Importantly, lactoferrin and inulin at both low and high dose combinations, additively or supra‐additively, decreased EI, BW, and adiposity.