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Food & Function Vol - 5 Issue - 3

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Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Effects of the amount and source of dietary protein on bone status in rats

Content Provider	Royal Society of Chemistry (RSC)
Author	López-Jurado, María Nebot, Elena Porres, Jesús M. Femia, Pedro Erben, Reinhold G. Aparicio, Virginia A. Aranda, Pilar Camiletti-Moirón, Daniel
Copyright Year	2014
Abstract	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.
Starting Page	716
Ending Page	723
Page Count	8
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	4
Journal	Food & Function
DOI	10.1039/c3fo60525f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	NP Protein Bone Whey protein Soy protein Urea Calcium PH Blood plasma Osteocalcin Metaphysis Femur
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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