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Andersen CJ, Huang L, Zhai F, Esposito CP, Greco JM, Zhang R, Woodruff R, Sloan A, Van Dyke AR. Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women. Nutrients 2023; 15:3747. [PMID: 37686779 PMCID: PMC10490185 DOI: 10.3390/nu15173747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/17/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Eggs-particularly egg yolks-are a rich source of bioactive nutrients and dietary compounds that influence metabolic health, lipid metabolism, immune function, and hematopoiesis. We investigated the effects of consuming an egg-free diet, three egg whites per day, and three whole eggs per day for 4 weeks on comprehensive clinical metabolic, immune, and hematologic profiles in young, healthy adults (18-35 y, BMI < 30 kg/m2 or <30% body fat for men and <40% body fat for women, n = 26) in a 16-week randomized, crossover intervention trial. We observed that average daily macro- and micronutrient intake significantly differed across egg diet periods, including greater intake of choline during the whole egg diet period, which corresponded to increased serum choline and betaine without altering trimethylamine N-oxide. Egg white and whole egg intake increased serum isoleucine while whole egg intake reduced serum glycine-markers of increased and decreased risk of insulin resistance, respectively-without altering other markers of glucose sensitivity or inflammation. Whole egg intake increased a subset of large HDL particles (H6P, 10.8 nm) and decreased the total cholesterol:HDL-cholesterol ratio and % monocytes in female participants using combined oral contraceptive (COC) medication (n = 11) as compared to female non-users (n = 10). Whole egg intake further increased blood hematocrit whereas egg white and whole egg intake reduced blood platelet counts. Changes in clinical immune cell counts between egg white and whole egg diet periods were negatively correlated with several HDL parameters yet positively correlated with measures of triglyceride-rich lipoproteins and insulin sensitivity. Overall, the intake of whole eggs led to greater overall improvements in micronutrient diet quality, choline status, and HDL and hematologic profiles while minimally-yet potentially less adversely-affecting markers of insulin resistance as compared to egg whites.
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Affiliation(s)
- Catherine J. Andersen
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Lindsey Huang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Fangyi Zhai
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Christa Palancia Esposito
- Marion Peckham Egan School of Nursing and Health Studies, Fairfield University, Fairfield, CT 06824, USA;
| | - Julia M. Greco
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
| | - Ruijie Zhang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Rachael Woodruff
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Allison Sloan
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
| | - Aaron R. Van Dyke
- Department of Chemistry and Biochemistry, Fairfield University, Fairfield, CT 06824, USA;
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Bries AE, Webb JL, Vogel B, Carrillo C, Day TA, Kimber MJ, Valentine RJ, Rowling MJ, Clark S, Schalinske KL, McNeill EM. RNA Sequencing Reveals Key Metabolic Pathways Are Modified by Short-Term Whole Egg Consumption. Front Nutr 2021; 8:652192. [PMID: 34041258 PMCID: PMC8141817 DOI: 10.3389/fnut.2021.652192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 04/06/2021] [Indexed: 11/13/2022] Open
Abstract
Eggs are protein-rich, nutrient-dense, and contain bioactive ingredients that have been shown to modify gene expression and impact health. To understand the effects of egg consumption on tissue-specific mRNA and microRNA expression, we examined the role of whole egg consumption (20% protein, w/w) on differentially expressed genes (DEGs) between rat (n = 12) transcriptomes in the prefrontal cortex (PFC), liver, kidney, and visceral adipose tissue (VAT). Principal component analysis with hierarchical clustering was used to examine transcriptome profiles between dietary treatment groups. We performed Gene Ontology and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis as well as genetic network and disease enrichment analysis to examine which metabolic pathways were the most predominantly altered in each tissue. Overall, our data demonstrates that whole egg consumption for 2 weeks modified the expression of 52 genes in the PFC, 22 genes in VAT, and two genes in the liver (adj p < 0.05). Additionally, 16 miRNAs were found to be differentially regulated in the PFC, VAT, and liver, but none survived multiple testing correction. The main pathways influenced by WE consumption were glutathione metabolism in VAT and cholesterol biosynthesis in the PFC. These data highlight key pathways that may be involved in diseases and are impacted by acute consumption of a diet containing whole eggs.
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Affiliation(s)
- Amanda E. Bries
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
| | - Joe L. Webb
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
| | - Brooke Vogel
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Claudia Carrillo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Timothy A. Day
- Department of Biomedical Sciences, Iowa State University College of Veterinary Medicine, Ames, IA, United States
| | - Michael J. Kimber
- Department of Biomedical Sciences, Iowa State University College of Veterinary Medicine, Ames, IA, United States
| | - Rudy J. Valentine
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
- Department of Kinesiology, Iowa State University, Ames, IA, United States
| | - Matthew J. Rowling
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Kevin L. Schalinske
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
| | - Elizabeth M. McNeill
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States
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Webb JL, Bries AE, Vogel B, Carrillo C, Harvison L, Day TA, Kimber MJ, Valentine RJ, Rowling MJ, Clark S, McNeill EM, Schalinske KL. Whole egg consumption increases gene expression within the glutathione pathway in the liver of Zucker Diabetic Fatty rats. PLoS One 2020; 15:e0240885. [PMID: 33141822 PMCID: PMC7608885 DOI: 10.1371/journal.pone.0240885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/05/2020] [Indexed: 01/01/2023] Open
Abstract
Nutrigenomic evidence supports the idea that Type 2 Diabetes Mellitus (T2DM) arises due to the interactions between the transcriptome, individual genetic profiles, lifestyle, and diet. Since eggs are a nutrient dense food containing bioactive ingredients that modify gene expression, our goal was to examine the role of whole egg consumption on the transcriptome during T2DM. We analyzed whether whole egg consumption in Zucker Diabetic Fatty (ZDF) rats alters microRNA and mRNA expression across the adipose, liver, kidney, and prefrontal cortex tissue. Male ZDF (fa/fa) rats (n = 12) and their lean controls (fa/+) (n = 12) were obtained at 6 wk of age. Rats had ad libitum access to water and were randomly assigned to a modified semi-purified AIN93G casein-based diet or a whole egg-based diet, both providing 20% protein (w/w). TotalRNA libraries were prepared using QuantSeq 3' mRNA-Seq and Lexogen smallRNA library prep kits and were further sequenced on an Illumina HighSeq3000. Differential gene expression was conducted using DESeq2 in R and Benjamini-Hochberg adjusted P-values controlling for false discovery rate at 5%. We identified 9 microRNAs and 583 genes that were differentially expressed in response to 8 wk of consuming whole egg-based diets. Kyto Encyclopedia of Genes and Genomes/Gene ontology pathway analyses demonstrated that 12 genes in the glutathione metabolism pathway were upregulated in the liver and kidney of ZDF rats fed whole egg. Whole egg consumption primarily altered glutathione pathways such as conjugation, methylation, glucuronidation, and detoxification of reactive oxygen species. These pathways are often negatively affected during T2DM, therefore this data provides unique insight into the nutrigenomic response of dietary whole egg consumption during the progression of T2DM.
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Affiliation(s)
- Joe L. Webb
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States of America
| | - Amanda E. Bries
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States of America
| | - Brooke Vogel
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
| | - Claudia Carrillo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
| | - Lily Harvison
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
| | - Timothy A. Day
- Department of Biomedical Sciences, Iowa State University College of Veterinary Medicine, Ames, IA, United States of America
| | - Michael J. Kimber
- Department of Biomedical Sciences, Iowa State University College of Veterinary Medicine, Ames, IA, United States of America
| | - Rudy J. Valentine
- Department of Kinesiology, Iowa State University, Ames, IA, United States of America
| | - Matthew J. Rowling
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States of America
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
| | - Elizabeth M. McNeill
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States of America
- Genetics and Genomics Graduate Program, Iowa State University, Ames, IA, United States of America
| | - Kevin L. Schalinske
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States of America
- Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, United States of America
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Saande CJ, Bries AE, Pritchard SK, Nass CA, Reed CH, Rowling MJ, Schalinske KL. Whole Egg Consumption Decreases Cumulative Weight Gain in Diet-Induced Obese Rats. J Nutr 2020; 150:1818-1823. [PMID: 32359139 DOI: 10.1093/jn/nxaa114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 03/10/2020] [Accepted: 04/01/2020] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Whole egg (WE) consumption has been demonstrated to attenuate body weight (BW) gain and adiposity in genetic animal models of type 2 diabetes (T2D). This finding was accompanied by increased food consumption. OBJECTIVES This study aimed to examine the effects of long-term WE intake on BW gain, fat distribution, and food intake in a rat model of diet-induced obesity (DIO). METHODS Male Sprague Dawley rats (n = 24) were obtained at 5 wk of age and were randomly weight-matched across 1 of 4 dietary intervention groups (6 rats per group): a casein-based diet (CAS), a high-fat high-sucrose CAS diet (HFHS CAS), a whole egg-based diet (EGG), or a high-fat high-sucrose EGG diet (HFHS EGG). All diets provided 20% (w/w) protein and were provided for 33 wk. HFHS diets provided ∼61% of kilocalories from fat and 10% from sucrose. Daily weight gain and food intake were recorded, biochemical parameters were measured via ELISA, and epididymal fat pad weights were recorded at the end of the study. RESULTS At 33 wk, cumulative BW gain in DIO rats fed HFHS EGG resulted in 23% lower weight gain compared with DIO rats fed HFHS CAS (P < 0.0001), but no significant differences in BW gain were observed between the HFHS EGG group and the control EGG and CAS groups (P = 0.71 and P = 0.61, respectively). Relative food intake (grams per kilogram BW) was 23% lower (P < 0.0001) in rats fed HFHS CAS compared with CAS, whereas there was no difference in food intake within the EGG dietary groups. DIO rats fed HFHS EGG exhibited a 22% decrease in epididymal fat weight compared with their counterparts fed the HFHS CAS. CONCLUSIONS Our data demonstrate that consumption of a WE-based diet reduced BW gain and visceral fat in the DIO rat, similar to our previous findings in a genetic rat model with T2D.
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Affiliation(s)
- Cassondra J Saande
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA.,USDA National Needs Fellowship
| | - Amanda E Bries
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA
| | - Samantha K Pritchard
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA
| | - Caitlyn A Nass
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Carter H Reed
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA
| | - Matthew J Rowling
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA
| | - Kevin L Schalinske
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.,Interdepartmental Graduate Program in Nutritional Sciences, Iowa State University, Ames, IA, USA
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