Plant proteins differently affect body fat reduction in high-fat fed rats

Joohee Kim, Hyo Jung Lee, Ji Yeon Kim, Mi Kyung Kim, Oran Kwon

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


This study examined the effects of com gluten (CG), wheat gluten (WG), and soybean protein isolate (SPI), as well as their hydrolysates, on weight reduction in rats fed a high-fat diet Eight-month-old male Sprague-Dawley rats (n=70) were fed a high-fat diet (40% of the calories were fat) for 4 weeks. Rats were then randomly divided into seven groups and were fed isocaloric diets with different protein sources for 8 weeks. The protein sources were casein (control group), intact CG (CG group), CG hydrolysate (CGH group), intact WG (WG group), WG hydrolysate (WGH group), intact SPI (SPI group), and SPI hydrolysate (SPIH group). Body weight gain, adipose tissue weights, lipid profiles in plasma and liver, and hepatic activities of carnitine palmitoyl transferase, fatty acid synthase (FAS), malic enzyme, and glucose-6-phosphate dehydrogenase were assessed. The CGH group showed significant weight reduction compared with the other groups. Epididymal fat pad and plasma triglycerides in the CGH group were the lowest and were significantly different than those in the control group. FAS activity in the CGH group was significantly lower than that in the other groups. In conclusion, the CGH diet of these experimental animals demonstrated a weight-reducing effect by lowering the adipose tissue weight and by affecting the activities of hepatic lipogenic enzymes.

Original languageEnglish
Pages (from-to)223-227
Number of pages5
JournalPreventive Nutrition and Food Science
Issue number3
StatePublished - 2012


  • Corn gluten
  • Hydrolysate
  • Soybean protein isolate
  • Weight reduction
  • Wheat gluten


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