JOURNAL OF APPLIED BIOLOGY AND BIOENERGY (JABB) (2019), vol.1: Issue 1, pp.28-36

Potential of Rich Dairy as a Nutraceutical Agent for Obesity Treatment *Daniel M, Shaivya E-mail: [email protected] Department of Science & Technology, BBAU, Lucknow ABSTRACT

The incidence of obesity is rapidly increasing & has become a national & global epidemic. Considerable interest in the role natural foods (nutraceuticals) in weight management has recently emerged. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease. These functional foods in combination with the lowering of saturated fats and exercise intervention hold the key to the treatment of metabolic syndrome which is plaguing the world today. Present study indicates that high calcium diet decreases body weight. After the administration of high calcium diet from three different sources it was observed that dairy sources of calcium produced markedly greater weight reduction (10.6 g) in obese rats followed by non-dairy sources of calcium (5.3 g) and supplemental calcium (3 g). On the basis of results obtained, it is concluded that dairy sources of calcium induce weight loss to a greater extent than do non-dairy and supplemental sources of calcium. These findings also suggest that, while calcium seems to offer weight loss benefits, there may indeed be other co-factors in dairy products which enhance this effect. This augmented effect of dairy product as compared to other sources of calcium may be due to the whey fraction of dairy sources and is likely to be due to additional bioactive compounds, such as the rich concentration of branched chain amino acids, which act synergistically with calcium to attenuate obesity.

Keywords: nutraceuticals; bioactive compounds; dairy products; obesity

Daniel & Shaivya (2019)

1. Introduction

The incidence of obesity is rapidly increasing and has become a national and global epidemic. Normal food intake is a well-balanced system between energy intake and output, if this energy balance [1] is disturbed culminates into weight gain result into obesity. The growing prevalence of obesity is associated with number of significant metabolic complications like diabetes (Type- II), hyperlipidemia, hypertension and cardiovascular disease (CVD) causing substantial socio- economic as well as physical burden on society [2]. Many pharmacological approaches and various surgical procedures are associated with shear expenses. It’s prime importance to address issue of energy intake and energy expenditure. obesity also become critical to address nutritional strategies and dietary patterns that may alter energy partitioning and thereby reduce energy balance and associated with high risk of overweight and obesity. Nutritional strategies aimed to reduce positive energy balance by decreasing energy intake, increasing energy expenditure and suppressing the inflammatory excursions seem to be very logical and attractive alternative [3].

Most of the recent studies conducted on treating obesity have focused on the role of macronutrients, but the role of micronutrients has not been well studied [4]. Although, considerable interest in the role of natural foods (nutraceuticals) in weight management has recently emerged. A nutraceutical defines “a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease". A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic diseases [5]. These functional foods in combination with the lowering of saturated fats and exercise intervention hold the key to the treatment of metabolic syndrome which is plaguing the world today [6].

Dietary calcium is now well recognized as playing an important role beyond its role in the maintenance of skeletal integrity, in modulating chronic disease risk. Combination of dairy foods, fruits and vegetables as opposed to fruits and vegetables alone, had a profound effect on reducing blood pressure. In addition, an accumulating body of evidence suggests that calcium rich diets not only reduce the risk of cardiovascular disease but also play a vital role in the prevention & treatment of obesity [7,8].

The aim of the present study was to check the impact of calcium rich diet sources on obesity, for this purpose albino’s rats was chosen.

JOURNAL OF APPLIED BIOLOGY AND BIOENERGY (JABB)

2. Methodology

2.1 Subject- 30 Male and female Albino rats (Rattus rattus) were used as experimental model for the study.

The complete experiment was conducted in three phases, i.e. PHASE I – Standard Diet. PHASE II – Obesity Development (on high fat diet). PHASE III – High Calcium Diet (from different sources). 2.2 Phase I (Standard diet) In this phase, all rats were fed on standard diet (750g/day) and water ad libitum for a period of one week. Standard diet had 746.2 Kcal of energy. 12.8 % of energy from protein, 26.5 % of energy from fat and 60.5 % of energy from carbohydrate [9]. After acclimatization Albino rats were divided into five groups (6 each). Groups II, III, IV and V were fed on high fat diet i.e., phase II to develop obesity among them. For the development of obesity in normal rats (group II to V), a high fat diet (1106g/day) was given and to ensure the onset of obesity their weight, lipid profile and fecal fat was estimated every two weeks.

2.3 Composition of High Fat Diet: Energy- 1309.7 Kcal, Protein- 7.2 % of total energy, Fat- 42.9 % of total energy, Carbohydrate- 49.6 % of total energy and Calcium- 106.4 mg.

After the development of obesity, experimental diets (ED-I, ED-II and ED-III) were given to each group (Phase- III). Each experimental diet was rich in calcium (~1000 mg) and calcium was provided by different sources i.e., non-dairy, dairy and supplemental calcium. While group II was treated as control obese group i.e., they were maintained on high fat diet in phase III and no experimental diet was administered. 2.4 Composition of Experimental Diet • Experimental Diet I (Non-Dairy Sources) Energy- 846.3Kcal, Protein- 13.2% of total energy, Fat- 23.9% of total energy, Carbohydrate- 62.7% of total energy and Calcium- 275 mg • Experimental Diet II (Dairy Sources) This diet included dairy product (curd) as a part of the standard diet [10]. Energy- 866.2 Kcal, Protein- 13.8 % of total energy, Fat- 31.1 % of total energy, Carbohydrate- 54.9% of total energy & Calcium- 398.4 mg.

Daniel & Shaivya (2019)

• Experimental Diet III This experimental diet included 500mg of Ca-supplement pill (Shelcal-250, Elder Pharmaceuticals Limited) as part of the diet [11]. Energy- 746.2 Kcal, Protein-12.8 % of total energy, Carbohydrate- 60.5 % of total energy, Fat- 26.5 % of total energy and Calcium- 600.4 mg. Measurements: Body weight- All albino rats were weighed before and after the administration of experimental diets accordingly with the help of weighing balance. 3. Results 3.1 Weight Reduction Fig.3.1 Group I (Control)- Maintained on Standard Diet

150 97.1 101.2 70 100

gms 50 0 Phase I Phase II Phase III

No weight loss was observed after phase III as high fat diet was not administered to group I and they were maintained on standard diet and treated as ad lib group throughout the study.

Fig.3.2 Group II (Obese Control) - Maintained on High Fat Diet.

163.1 200 132.4 150 82

100 gms 50 0 Phase I Phase II Phase III

Group II was treated as control group and maintained on high fat diet in phase III as well, rats fed on high fat diet were significantly heavier and fatter than they were in phase III and gained 30.7 g weight as compared to phase II. JOURNAL OF APPLIED BIOLOGY AND BIOENERGY (JABB)

Fig.3.3. Group III – High calcium diet (Non- Dairy Sources)

130.4 150 124.7 79 Std. Diet 100 High Fat Diet

gms 50 Non-Dairy 0

Albino’s rats fed on the high fat diet were heavier (phase II) than what they were in phase I before the diet calcium manipulation and this difference persisted. High calcium diet from non- dairy sources had no greater effect on final body weight (124.7 g) and lost only 5.7 g of weight as compared to phase II (130.4 g).

Fig.3.4. Group IV–High calcium diet (Dairy Sources)

133.7* 123.1* 150 77.3 100 Std. Diet

gms 50 High Fat Diet 0 Dairy Std. Diet High Fat Dairy Diet

After the administration of high calcium diet (from dairy sources) in phase III, group IV lost 10.6 g (average) of weight as compared to phase II (133.7 g) which confirms that dairy sources of calcium exert markedly greater effect in attenuating weight gain and accelerating weight loss.

Daniel & Shaivya (2019)

Fig.3.5 Group V–High calcium diet (Supplemental Sources)

200 137.1 134.1 Std. Diet 90.3 High Fat Diet 100 gms Supplemental Ca

0

If two 500mg of Calcium supplements were included as part of the diet it was observed that the subjects lost 3g of body weight as compared to phase II (137.1 g). ‘t’ test was performed to check the significant value, but the observed weight loss (3g) value was found to be non- significant. Fig.3.6

12 10.6 10

8

6 5.3

4 3 Weight Reduction (g) Weight Reduction 2

0 Non-Dairy Dairy Supplement

After the administration of high calcium diet from three different sources it was observed that dairy sources of calcium produced markedly greater weight reduction (10.6 g) in obese rats followed by non-dairy sources of calcium in group III (5.3 g) and supplemental calcium in group V (3 g) as shown in Fig.3.6

4. Discussion: Similar result obtained which clearly support this present study, which indicate that the high frequency of or yogurt intake had an inverse association with obesity. [12] suggested that the higher calcium intake from dairy sources as well as total dietary calcium intake was associated with a decreased prevalence of obesity. Evidence of this study is supported to present concluded study because the reported study protein content of dairy products and their amino acids composition could play a role in reducing obesity [13,14]. Earlier study suggest that the calcium is not a magic bullet in the battle against obesity, although it may JOURNAL OF APPLIED BIOLOGY AND BIOENERGY (JABB)

play a small, but significant role in curing against obesity. The basic reason behind this story was an effect of dairy products or calcium is probably greatest in those people whose adipocyte status is changing, such as during weight loss, age-associated weight gain, and growth [15]. 5. Conclusion

In light of results, present study indicates that high calcium diet decreases body weight. After the administration of high calcium diet from three different sources: Non-diary sources, Dairy sources and supplement sources. Finally, it was observed that dairy sources are higher content of calcium which has more pronounced affect in responses of greater weight reduction (10.6 g) in obese rats followed by non-dairy sources of calcium (5.3 g) and least one was supplemental sources calcium only (3 g) weight reduction was observed.

Conflict of interest: No Conflict of interest

6. References: 1. Hill, JO.; Levine, JS.; Saris, WHM. Energy expenditure and physical activity. In: Bray, G.; Bouchard, C. (2003). Editors., Handbook of Obesity. Second Edition. Marcel Dekker, Inc; New York, N.Y.: 631-654. 2. WHO. Preventing chronic diseases: a vital investment. Geneva (Switzerland): WHO; 2005. Available from: http://www.who.int/chp/chronic_disease_report/en/. 3. Swinburn B, Sacks, Ravussin E. (2009). Increased food energy supply is more than sufficient to explain the US epidemic of obesity. American Journal of Clinical . 90:1453–1456. 4. Jebb SA, Prentice AM, Goldberg GR, Murgatroyd PR, Black AE, Coward WA. (1996). Changes in macronutrient balance during over and underfeeding assessed by 12-d continuous whole-body calorimetry. American Journal of Clinical Nutrition. 64:259–66. 5. Kota K.S. et al. (2012). Nutraceuticals in pathogenic obesity; striking the right balance between energy imbalance and inflammation. Journal of Medical Nutrition & Nutraceuticals. 1(2):63-72. 6. Blundell JE, King NA. (1999). Physical activity and regulation of food intake: current evidence. & Science in Sports & Exercise. 31 (22): S573–583. 7. Flatt JP. (2011). Issues and misconceptions about obesity. Obesity. 19:676–686. 8. Hankinson AL, Daviglus ML, Bouchard C, Carnethon M, Lewis CE, Schreiner PJ, Liu K, Sidney S. (2010) Maintaining a high physical activity level over 20 years and weight gain. Journal of the American Medical Association. 304:2603–2610. Daniel & Shaivya (2019)

9. Lorenzen J.K., Nielsen S., Holst J.J., Tetens I., Rehfeld J.F. and Astrup A. (2007). Effect of dairy calcium or supplementary calcium intake on postprandial fat metabolism, appetite and subsequent energy intake. American Journal of Clinical Nutrition. 85 (3):678-687. 10. Zemel M. (2005). Role of dairy foods in weight management. Journal of American College of Nutrition. 24(6):537S- 546S. 11. Wagner G., Kindrick S., Hertzler S.M. and DiSilvesto R.A. (2007). Effects of various forms of calcium on body weight and bone turnover markers in women participating in a weight loss program. Journal of American College of Nutrition. 26(5):456-461. 12. Lee HJ., Cho J., Lee HH., Kim C., Cho E. (2014). Intakes of Dairy Products and Calcium and Obesity in Korean Adults: Korean National Health and Nutrition Examination Surveys (KNHANES) 2007-2009. PLOS ONE. 9(6): e99085. 13. Bos C, Gaudichon C, Tomé D. (2000). Nutritional and physiological criteria in the assessment of milk protein quality for humans. Journal of American College of Nutrition. 19:191–205. 14. Layman DK. (2003). The role of leucine in weight loss diets and glucose homeostasis. Journal of Nutrition. 133:261–7S. 15. Teegarden D, Zemel MB. (2003). Dairy product components and weight regulation: symposium overview. Journal of Nutrition.133: 243S–4S