Prostate Restored
Prostate Restored
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A high level of fat causes diet-related diseases, including cardiovascular diseases. Moreover, chicken breast meat is recognized as a purine-rich food that increases uric acid, the main risk factor for inflammatory arthritis or gout16 , 17.
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Read More »The higher contents of BCAAs and EAA in PD and KKU-ONE breast meat compared to BR revealed the benefits for muscle synthesis as reported in18. The level of glutamic acid, the most important amino acid for enhancing the flavor of meat, was higher in PD and KKU-ONE meat than that in BR meat, which is in agreement with the results of a previous study8. Subsequently, fewer flavor-related amino acids and tasty-related amino acids were found in BR than those in PD and KKU-ONE. The benefits in flavor and taste in native chicken compared to those in broilers have been supported by several reports19,20. The higher anserine and lower purine contents in PD and KKU-ONE breast meat may improve of exercise performance with low-risk of high serum uric acid. This study demonstrated that a high protein diet from three different chicken breeds BR, KKU-ONE, and PD reduced fat content and plasma lipid profiles in rats. BR group rats showed low HDL-c levels and high plasma ALP, xanthine oxidase activity, serum uric acid, serum creatinine, and oxidative stress marker levels. The significant reductions of HDL-c concentration in rats received PD in the present study is consistent with the reductions of TC and TG in the PD rats. It might not be relevant to HDL-c synthesis. Moreover, PD chicken has lower contents of fat and carbohydrate and that could reduce lipid sources and synthesis21,22. However, the high protein diet comprising KKU-ONE and PD chicken breast meat did not alter biochemical parameters or oxidative stress markers. Interestingly, the KKU-ONE group rats showed lower xanthine oxidase activity and O2•- production than the BR group rats. This difference might be due to the different bioactive compounds and antioxidant properties in each chicken breed. Chicken breast meat is a nutritionally valuable food with a lower fat content than other types of meat23. This study also showed that PD and KKU-ONE breast meat had lower fat and cholesterol levels than BR breast meat. Dietary protein from chicken meat is widely accepted for weight loss and obesity prevention24,25. However, these effects were not observed in this study. Navas-Carretero et al.26 have demonstrated that the frequent consumption of moderately high protein from chicken meat reduces weight and fat mass in adults. The higher BCAA, alanine, and glutamic acid contents in PD and KKU-ONE meat than those in BR meat might provide slight benefits for muscle synthesis. This study suggests that a high protein diet using chicken breast meat, with a decreased carbohydrate proportion, reduces fat content and plasma lipid profiles in PD- and KKU-ONE group rats than that in the control group rats. A high protein and low-carbohydrate diet reduces weight and fat mass and is involved in changes in mitochondrial oxidation and energy expenditure27. Moreover, protein intake is more satiating than carbohydrate or fat intake at identical energy values28. However, fat content and total cholesterol in the BR group rats were similar to those in the control group rats, and tended to be higher than those in the PD- and KKU-ONE group rats. This may be due to the high fat content in broiler meat28. Globally, commercial breeding companies are focusing on chicken growth performance using fast-growing broiler strains with intensive fattening systems. Although the fatty acid profile of muscle lipids is mostly affected by feeding, genotype also affects fatty acids related to human health29. Native chicken breast meat seems to be beneficial in terms of human health because of its low fat content and fatty acid profiles4. A recent study has reported that fat deposition in Thai native chicken is also related to Peroxisome Proliferator-Activated Receptor (PPAR)30 and adipocyte type fatty acid binding protein (A-FAB) gene expression12. The liver is one of the organs affected by adaptation to high protein intake, increasing liver enzyme activity31,32. Chronic high protein intake increases liver weight/BW ratio and induces hepatic injury/inflammation. This mechanism is involved in amino acid metabolism in the liver32. In this study, we found that liver weight increased in all high protein diet-fed rats. Moreover, ALP level in plasma increased after consuming a high protein diet comprising BR chicken breast meat, while it was within normal levels after consuming a high protein diet comprising PD or KKU-ONE chicken breast meat. However, plasma AST levels did not change in any of the groups. The amount of protein content and experimental period of this study might not be high enough to produce detrimental effects on liver function. However, in the longer periods of time with higher protein content, it might be harmful effects such as hepatic injury and inflammation in rats33. In addition, there is no scientific evidence confirmed the detrimental effects of long-term high protein diet on liver function in healthy humans34.
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Read More »A high intake of purine-rich foods such as beef, seafood, and chicken is associated with high serum uric acid levels and increased gout risk16,35. Uric acid is the end-product of purine nucleotide metabolism. Purine bases are converted to hypoxanthine and xanthine by many enzymes. Then, hypoxanthine is oxidized to xanthine and subsequently to uric acid by xanthine oxidase36. Chicken contains high amount of total purines with a high ratio of hypoxanthine, which can be an increased risk factor for developing gout17. High levels of serum uric acid were observed in BR group rats in this study. High protein intake from PD and KKU-ONE did not change the serum uric acid level related to xanthine oxidase activity. Due to the breeding goal of native chicken improvement, the KKU-ONE chicken breed was developed for both improved meat quality and decreased purine content. The results of this study indicate that KKU-ONE chicken breast meat contains less purines than commercial broiler meat. However, further investigations are needed to confirm the amount of purine and/or purine bases in each chicken breed. It has been hypothesized that high protein intake may promote renal damage by chronically increasing glomerular pressure and hyperfiltration37. The effect of increased protein intake on renal alterations related to renal hypertrophy has been demonstrated in mice38. In this study, an increase in kidney weight and relative kidney weight was observed in rats fed a high protein diet comprising chicken meat. In addition, this study demonstrated an association between serum uric acid level and kidney function. Uricase, the enzyme that degrades uric acid, in knockout mice showed hyperuricemia, with elevated serum creatinine and blood urea nitrogen, indicating that uric acid is related to renal dysfunction39. Consistent with the results of this study, serum uric acid and creatinine levels were high in BR group rats. Serum creatinine of BR group rats was higher than that of the control group rats, and there were no differences between that in the control and PD or KKU-ONE group rats. This might be due to changes in muscle mass, dietary protein intake, or creatine supplementation40, as well as creatine and creatinine content in chicken breast meat41. Dietary protein can contribute to increased creatine and creatinine intake, thus increasing serum creatinine levels42,43. Serum and urine creatinine concentration is commonly used for determining renal function as an estimation of GFR, as a high protein diet increases GFR by glomerular hyperfiltration44. However, a high protein diet comprising chicken meat did not affect kidney function, since there was no difference in the GFR between all groups in this study. Lacroix et al.45 reported no abnormalities in renal function or pathology in male rats on a long-term high protein diet. Although excessive protein intake remains a health concern because of its effect on renal alterations, changes in renal function are likely a normal adaptive mechanism for a high protein diet within the functional limits of healthy kidneys37. In addition to their nutritional properties, proteins from various types of meat provide ACE-inhibitory peptides released through digestion processes in the gastrointestinal tract by appropriate enzymes46. ACE is the key enzyme in the renin–angiotensin–aldosterone system, which plays critical roles in maintaining physiological homeostasis. ACE converts inactive angiotensin I into angiotensin II to regulate many physiological and pathological responses. ACE inhibition is well known, as many common drugs use this interaction to treat hypertension47. Several studies have revealed the presence of ACE-inhibitory peptides in chicken breast meat7,48. The bioavailability of ACE inhibitory peptides is determined by their resistance to peptidase degradation and intestinal absorption, which can either activate or inactivate bioactive peptides49. Moreover, the ACE-inhibitory activity of peptides in chicken breast meat depends on the time and temperature at which meat is cooked7. In this study, high protein intake from different chicken breeds did not alter ACE activity compared to that from normal diets. This might be due to the variation in ACE inhibitory activity caused by the processes of cooked meat, as well as the bioavailability of peptides in digestion and absorption processes. In addition, muscle composition of the different breeds might affect protein structure and peptides, which could lead to varied ACE inhibitory activity.
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Read More »Several studies have reported the antioxidant effects of chicken breast meat containing bioactive compounds8,50. Anserine and carnosine dipeptides found in chicken breast meat possess strong and specific antioxidant properties. A high percentage of total carnosine-related compounds, including carnosine, anserine, and homocarnosine, and low TBARS, are found in chicken breast, indicating low lipid oxidation values51. In addition, the antioxidant properties of anserine and carnosine in chicken have been reported previously8,52,53, and we found that PD and KKU-ONE group rats had lower vascular O2•- production than BR group rats, which did not change the level of plasma MDA, a lipid peroxidation marker. In addition, high protein consumption from BR increases both vascular O2•- production and plasma MDA. This finding confirmed the antioxidant properties of a high protein diet from Thai native and Thai native crossbred chicken, which is in agreement with a previous report29 that the anserine, anserine/carnosine, and antioxidant activity of the CH breed and its crossbred KKU-ONE were higher than those in the commercial broiler chicken breed.
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