Metabolic effects of quail eggs in diabetes-induced rats: comparison with chicken eggs

Eric Lontchi-Yimagou; Agatha Tanya; Carine Tchankou; Judith Ngondi; Julius Oben

doi:10.3402/fnr.v60.32530

Eric Lontchi-Yimagou Laboratory for Molecular Medicine and Metabolism, Biotechnology Center, University of Yaoundé 1, Yaoundé, Cameroon.
Agatha Tanya Department of Public Health, Faculty of Medicine and Biomedical Sciences. University of Yaounde 1, Yaounde, Cameroon.
Carine Tchankou Laboratory of Nutrition and Nutritionnal Biochemistry, Faculty of Sciences, University of Yaounde 1, Yaounde, Cameroon.
Judith Ngondi Laboratory of Nutrition and Nutritionnal Biochemistry, Faculty of Sciences, University of Yaounde 1, Yaounde, Cameroon.
Julius Oben Laboratory of Nutrition and Nutritionnal Biochemistry, Faculty of Sciences, University of Yaounde 1, Yaounde, Cameroon.

DOI: https://doi.org/10.3402/fnr.v60.32530

Keywords: Human nutrition, Health claims

Abstract

Background: Quail eggs as a food item have recently been introduced into the diet of some Cameroonians. These eggs are being sold in local markets, but with many unfounded health claims. One claim is that quail eggs can reduce blood glucose levels in diabetics. It was therefore necessary to evaluate the effect of consuming quail eggs on blood glucose levels, lipid profiles, and oxidative stress parameters in diabetes-induced rats.

Methods: Twenty Wistar rats weighing, on average, 250 g were divided into four groups of five rats each. Group 1 consisted of rats with normal blood glucose, and the other three groups (2, 3, and 4) consisted of diabetes-induced rats achieved by intravenous injection of streptozotocin. During 16 days, rats in groups 1 and 2 received distilled water; and rats in groups 3 and 4 received quail and chicken eggs, respectively, with gastroesophageal probe at a dose of 1 mL/200 g body weight. Fasting blood glucose levels were determined in all the groups on the 1st, 7th, 14th, and 17th days after induction of diabetes. On the 17th day, the fasting rats were sacrificed, and blood and liver samples were collected for biochemical analyses.

Results: In 17 days, the consumption of quail and chicken eggs had no effect on blood glucose levels of diabetic rats. Total cholesterol levels were higher in groups 3 (75.59 mg/dL) and 4 (59.41 mg/dL) compared to group 2 (55.67 mg/dl), although these differences were not significant (all p>0.05). Triglyceride levels were significantly higher (p<0.05) in groups 3 (106.52 mg/dL) and 4 (109.65 mg/dL) compared to group 2 (65.82 mg/dL). Quail eggs had no effect on oxidative stress parameters (malondialdehyde, hydroperoxides, and catalase).

Conclusions: The consumption of quail eggs by diabetic rats at the tested dose had no effect on blood glucose level and oxidative stress parameters and may have a negative effect on lipid profile.

Keywords: diabetes; hyperlipidemia; oxidative stress; quail eggs; chicken eggs

(Published: 6 October 2016)

Citation: Food & Nutrition Research 2016, 60: 32530 - http://dx.doi.org/10.3402/fnr.v60.32530

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