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Egg white protein prevents hyperhomocysteinemia in folate‐deficient rats
Author(s) -
Luchtel Rebecca A,
Garrow Tim A,
Schalinske Kevin L
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.894.5
Subject(s) - hyperhomocysteinemia , homocysteine , egg white , methionine , medicine , endocrinology , casein , transsulfuration , homocystinuria , chemistry , biochemistry , biology , amino acid , cystathionine beta synthase
Maintenance of homocysteine (hcy) homeostasis is regulated through folate‐independent and folate‐dependent remethylation, as well as irreversible transsulfuration. Folate deficiency perturbs hcy balance resulting in hyperhomocysteinemia, an independent risk factor for cardiovascular disease. Because of the marked difference in sulfur amino acid profile, we conducted a study to compare egg white and casein protein with respect to their ability to prevent hyperhomocysteinemia in folate‐deficient rats. Rats were fed 20% casein or egg white protein diets for 2 wk, followed by folate‐free diet treatment in half of the rats for an additional 4 wk. As expected, hyperhomocysteinemia was seen in folate‐deficient rats fed a casein diet. However, the folate‐deficient rats fed egg white protein exhibited hcy levels that were not statistically different from those rats receiving adequate folate. It appears that the effectiveness of egg white protein to prevent hyperhomocysteinemia was due to a 40% increase in hepatic betaine methyltransferase, the enzyme that catalyzes folate‐independent hcy remethylation. Taken together, these results indicate that dietary egg white protein has a significant impact on hcy metabolism and is extremely effective in the prevention of hyperhomocysteinemia (Support: Egg Nutrition Center, Iowa Egg Council).