Moreno-Fernández, SilviaGarcés-Rimón, MartaGonzález, CristinaUranga, Jose AntonioLópez Miranda, VisitaciónVera, GemaMiguel, Marta2024-04-152024-04-152018Moreno-Fernández, S., Garcés-Rimón, M., González, C., Uranga, J. A., López-Miranda, V., Vera, G., & Miguel, M. (2018). Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats. Food & Function, 9(1), 78-86. 10.1039/C7FO01280B2042-650X2042-6496https://hdl.handle.net/10115/32308The aim of this study was to examine the effect of a pepsin egg white hydrolysate (EWH) on metabolic complications using a high-fat/high-dextrose diet-induced Metabolic Syndrome (MetS) experimental model. Male Wistar rats where divided in 4 groups which received: standard diet and water (C), standard diet and a solution with 1g/kg/day of EWH (CH), high-fat/high-dextrose diet and water (MS), and high-fat/high-dextrose diet and a solution with 1g/kg/day of EWH (MSH). EWH consumption normalized body weight gain, the abdominal obesity and the peripheral neuropathy developed in MetS animals, reduced adipose tissue and liver weight, as well as plasma glucose. Oxidative stress and inflammation biomarkers were normalized in MSH animals. In conclusion oral administration of EWH could be used as a functional food ingredient to improve some complications associated to MetS induced by unhealthy dietsengEgg white hydrolysatebioactive peptidesmetabolic syndromediet induced obesityrat modelinfo:eu-repo/semantics/article10.1039/c7fo01280binfo:eu-repo/semantics/openAccess