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Bioscience, Biotechnology, and Biochemistry Volume 72, 2008 - Issue 6
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Original Articles

Mechanism for the Cholesterol-Lowering Action of Egg White Protein in Rats

Ryosuke MATSUOKAR&D Division, Q.P. Corporation;Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
,
Mamoru KIMURAR&D Division, Q.P. Corporation
,
Ayano MUTOR&D Division, Q.P. Corporation
,
Yasunobu MASUDAR&D Division, Q.P. Corporation
,
Masao SATOLaboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
&
Katsumi IMAIZUMILaboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Pages 1506-1512 | Received 09 Jan 2008, Accepted 03 Mar 2008, Published online: 22 May 2014

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Masaru Ochiai & Tatsuhiro Matsuo. (2014) Effect of egg white and its hydrolysate on stearoyl-CoA desaturase index and fat accumulation in rat tissues. International Journal of Food Sciences and Nutrition 65:8, pages 948-952.
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Articles from other publishers (24)

Fan Zhang, Junhua Li, Cuihua Chang, Luping Gu, Wen Xiong, Yujie Su & Yanjun Yang. (2022) The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person. Journal of Agricultural and Food Chemistry 70:48, pages 14977-14988.
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Ryosuke Matsuoka & Michihiro Sugano. (2022) Health Functions of Egg Protein. Foods 11:15, pages 2309.
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Ryosuke Matsuoka. (2022) Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing. Foods 11:8, pages 1141.
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Michihiro Sugano & Ryosuke Matsuoka. (2021) Nutritional Viewpoints on Eggs and Cholesterol. Foods 10:3, pages 494.
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Carmen Lammi, Carlotta Bollati, Gilda Aiello & Anna Arnoldi. 2021. Biologically Active Peptides. Biologically Active Peptides 551 568 .
Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka & Kazunori Utsunomiya. (2019) Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study. Lipids in Health and Disease 18:1.
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Dongjoo Cha & Yongsoon Park. (2019) Association between Dietary Cholesterol and Their Food Sources and Risk for Hypercholesterolemia: The 2012–2016 Korea National Health and Nutrition Examination Survey. Nutrients 11:4, pages 846.
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Yoojin Lee, Catherine Y. Han, Minkyung Bae, Young-Ki Park & Ji-Young Lee. (2019) Egg phospholipids exert an inhibitory effect on intestinal cholesterol absorption in mice. Nutrition Research and Practice 13:4, pages 295.
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Hanyue Zhu, Zouyan He, Erika Kwek, Jianhui Liu, Wangjun Hao, Ning Liang, Yimin Zhao, Ka Ying Ma, Wen-Sen He & Zhen-Yu Chen. (2018) Dose-Dependent Increases in Liver Cholesterol but Not Plasma Cholesterol from Consumption of One to Five Whole Eggs and No Effects from Egg Whites on Liver or Plasma Cholesterol in Hamsters. Journal of Agricultural and Food Chemistry 66:48, pages 12805-12814.
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Ryosuke Matsuoka, Mamoru Kimura, Shinya Uno, Hiroyuki Shidara & Masaaki Kunou. (2018) Egg white hydrolysate improves fatigue due to short-term swimming load test in mice. Food Science & Nutrition 6:8, pages 2314-2320.
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Jung Kim & Wayne Campbell. (2018) Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 10:9, pages 1272.
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Heqian Kuang, Fang Yang, Yan Zhang, Tiannan Wang & Guoxun Chen. (2018) The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis. Cholesterol 2018, pages 1-22.
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Fang Yang, Guoxun Chen, Meihu Ma, Ning Qiu, Lingjiao Zhu & Jing Li. (2018) Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells. Lipids 53:2, pages 217-233.
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Shixiang Yao, Dominic Agyei & Chibuike C. Udenigwe. 2018. 145 181 .
Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Wei Wang, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka & Kazunori Utsunomiya. (2017) Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study. Lipids in Health and Disease 16:1.
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Ryosuke Matsuoka, Mika Usuda, Yasunobu Masuda, Masaaki Kunou & Kazunori Utsunomiya. (2017) Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design. Lipids in Health and Disease 16:1.
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J. Díez-Espino, F.J. Basterra-Gortari, J. Salas-Salvadó, P. Buil-Cosiales, D. Corella, H. Schröder, R. Estruch, E. Ros, E. Gómez-Gracia, F. Arós, M. Fiol, J. Lapetra, L. Serra-Majem, X. Pintó, N. Babio, L. Quiles, M. Fito, A. Marti & E. Toledo. (2017) Egg consumption and cardiovascular disease according to diabetic status: The PREDIMED study. Clinical Nutrition 36:4, pages 1015-1021.
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Masaru OCHIAI, Kohei MISAKI, Toshiki TAKEUCHI, Ryoyo NARUMI, Yoshiyuki AZUMA & Tatsuhiro MATSUO. (2017) Egg White Hydrolysate Can Be a Low-Allergenic Food Material to Suppress Ectopic Fat Accumulation in Rats Fed an Equicaloric Diet. Journal of Nutritional Science and Vitaminology Journal of Nutritional Science and Vitaminology 63:2, pages 111-119.
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Ryosuke Matsuoka, Yayoi Takahashi, Mamoru Kimura, Yasunobu Masuda & Masaaki Kunou. (2017) Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats. The Scientific World Journal 2017, pages 1-5.
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Byung-Sung Park & Sang-O Park. (2016) Lipid-lowering mechanism of egg yolk in normal rats. International Journal of Food Science & Technology 51:12, pages 2512-2519.
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Ryosuke Matsuoka, Bungo Shirouchi, Sayaka Kawamura, Sanae Baba, Sawako Shiratake, Kazuko Nagata, Katsumi Imaizumi & Masao Sato. (2014) Dietary Egg White Protein Inhibits Lymphatic Lipid Transport in Thoracic Lymph Duct-Cannulated Rats. Journal of Agricultural and Food Chemistry 62:44, pages 10694-10700.
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Fang Yang, Meihu Ma, Jia Xu, Xiufang Yu & Ning Qiu. (2012) An Egg-Enriched Diet Attenuates Plasma Lipids and Mediates Cholesterol Metabolism of High-Cholesterol Fed Rats. Lipids 47:3, pages 269-277.
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Arvind Hettiarachchy, Navam Sato, Kenji Marshall & Maurice KannanChibuike Udenigwe & Rotimi Aluko. 2011. Bioactive Food Proteins and Peptides. Bioactive Food Proteins and Peptides 191 218 .
Katsumi Imaizumi. (2011) New Developments in Health and Nutritional Function Promoted by Chicken Eggs. Nippon Shokuhin Kagaku Kogaku Kaishi 58:7, pages 341-345.
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