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Anti-obesity and anti-diabetic properties of lactoferrin are independent of calorie intake
Background: Whey proteins provide multiple health benefits to humans including promotion of weight loss and improving diabetic control. However, the bioactive components of whey that produce such benefits, and the underlying mechanisms of action are poorly understood.
Objectives: Our objectives were to determine the effects of whey, and its components lactalbumin and lactoferrin, on: 1) energy balance, body composition, glucose tolerance, gut hormones and, 2) key regulatory markers of glucose and lipid metabolism in liver and skeletal muscle of diet-induced obese (DIO) rats.
Methods: The DIO rats were randomized to receive one of 5 isocaloric dietary treatments (n=8/group; 40% fat, 4.63 kcal/g): Control (CON, 15% protein), Whey (WH), Lactalbumin (LA), Lactoferrin (LF) and pair-fed WH to LF (PF) for ~8 weeks. The high protein diets contained 15% added whey or its components. Food intake, meal patterns, energy expenditure, body composition, glucose tolerance, plasma hormone, and hepatic and muscle mRNA abundance were measured. Data were analyzed by linear mixed models, ANOVA or ANCOVA.
Results: We found that: 1) compared to CON, WH, LA and LF reduced food intake, with LF producing a greater and sustained reduction of intake, 2) the hypophagia is partly due to reduced meal size and/or frequency, increased peptide YY mediated satiety and decreased diet preference 3) LF produced greater reductions in body weight and fat mass, enhancement in energy expenditure and improvement in glucose tolerance than PF, 4) LA decreased body weight, fat mass, increased energy expenditure and improved glucose tolerance compared to CON, 5) LA and LF decreased plasma concentrations of insulin and leptin relative to CON, 6) LA increased the mRNA abundance of GLUT2, glucokinase, glycogen synthase, carnitine palmitoyltransferase-1, and decreased fatty acid synthase and pyruvate dehydrogenase, whereas LF increased glucokinase, and glucose-6-phosphate dehydrogenase and decreased phosphofructokinase and fatty acid synthase in the liver, and both LA and LF increased muscle pyruvate dehydrogenase compared to CON.
Conclusion: Together we demonstrate that the improvement in energy balance, lipid metabolism and glucose tolerance by lactoferrin are beyond its hypophagic effects. Our findings have important implications for developing lactalbumin and lactoferrin based functional foods and nutraceuticals for weight loss and diabetic control.
Funding: ALMA, AI-Bio, Alberta Milk
Keywords: diabetes, lactalbumin, lactoferrin, obesity, whey