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Composition and functionality of bone affected by dietary glycated compounds.
Cristina Delgado-Andrade1, Irene Roncero-Ramos, José Carballo
1Instituto en Formación de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Camino del Jueves s/n, Armilla, 18100, Granada, Spain. cdelgado@eez.csic.es
Food & Function
|January 18, 2013
Summary
Maillard reaction products (MRPs) from bread crust negatively impacted bone health in rats. Higher molecular weight MRPs significantly increased bone pentosidine and reduced bone stiffness and size.
Area of Science:
- Biochemistry
- Nutrition Science
- Bone Biology
Background:
- Maillard reaction products (MRPs) are formed during food processing.
- Bread crust (BC) is a source of MRPs.
- The impact of MRPs on bone health is not fully understood.
Purpose of the Study:
- To investigate the effects of MRPs from bread crust on bone composition and mechanical properties in rats.
- To determine if molecular weight of MRPs influences these effects.
Main Methods:
- Rats were fed control or BC-derived MRP diets (low molecular weight, high molecular weight, insoluble) for 88 days.
- Bone composition, physical, and biomechanical properties of femur, pelvis, and tibia were analyzed.
- Body weight and food consumption were monitored.
Main Results:
- Experimental diets, especially high molecular weight and insoluble MRPs, increased bone pentosidine levels.
- Body and femur weights, bone density, volume, and organic matrix decreased.
- Bone stiffness decreased by 50% in low, high molecular weight, and insoluble MRP groups.
- Failure load and energy to failure tended to decrease.
Conclusions:
- Dietary MRPs during growth lead to reduced bone size.
- Increased pentosidine levels are associated with altered bone mechanical properties.
- MRPs, particularly higher molecular weight fractions, negatively affect bone health.
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