Effects of the amount and source of dietary protein on bone status in rats
Metadatos
Mostrar el registro completo del ítemAutor
Nebot, Elena; Erben, Reinhold G.; Porres Foulquie, Jesús María; Femia Marzo, Pedro Jesús; Camiletti-Moirón, Daniel; Aranda Ramírez, Pilar; López-Jurado Romero De La Cruz, María; Aparicio García-Molina, VirginiaEditorial
The Royal Society of Chemistry
Fecha
2013-12-24Referencia bibliográfica
Publised version: E. Nebot, R. G. Erben, J. M. Porres, P. Femia, D. Camiletti, P. Aranda, M. Lopez-Jurado, V. A. Aparicio. Effects of the amount and source of dietary protein on bone status in rats. Food and Function 2014, Apr;5(4):716-23. Área: Food Science & Technology. DOI: 10.1039/C3FO60525F. Food Funct, Q1, T1. IF: 2.791. 17/123. ISSN: 2042-6496. DOI:
Patrocinador
Spanish Ministry of Education (AP2009-5033, AP2009-3173)Resumen
This study examined the effects of the dietary amount and source of protein on bone status in rats. 140 male
Wistar rats aged 8 weeks were randomly allocated to 4 groups (n = 35) fed normal-protein (NP, 10%
richness) or high-protein (HP, 45% richness) diets based on whey protein (WP) or soy protein (SP)
sources for 12 weeks. Plasma urea was 46% higher for the HP compared to the NP diet (p < 0.001).
Urinary calcium was 65% higher for the HP compared to the NP and 60% higher for the WP compared
to the SP diets (all, p < 0.001). Urinary pH was 8% more acidic in the HP compared to the NP diet (p <
0.001) and 4% in the WP compared to the SP diet (p < 0.01). The plasma osteocalcin concentration was
19% higher for the NP compared to the HP (p < 0.05) and 25% for the SP compared to the WP diets (p <
0.01). Femur ash, metaphyseal and diaphyseal cross-sectional, trabecular and cortical areas were 3%
higher in the HP compared to the NP diet (all, p < 0.05). Femur diaphyseal periosteal and endocortical
perimeters were also 3% higher in the HP compared to the NP diet (both, p < 0.01). Groups fed the SP
diet showed 2% higher femur ash percentage, 7% higher calcium content (both, p < 0.001), and 3%
higher diaphyseal cortical area and thickness (both, p < 0.05) than those fed the WP diet. Some
interactions were found, such as the greater effects of the SP diet on decreasing the higher plasma urea
concentration promoted by the intake of the HP diet (p < 0.001). Under adequate Ca intake, HP diets
could better maintain bone properties than NP diets, even with increasing some acidity markers, which
could be reduced by the intake of SP sources.