Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours

Zharkova, I.M. and Grebenshchikov, A.V. and Kiselev, A.R. and Maksimov, S.A. and Karamnova, N.S. and Drapkina, O.M. (2024) Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours. ACTA ALIMENTARIA, 53 (4). pp. 586-601. ISSN 0139-3006

Text 066-article-p586.pdf - Published Version Restricted to Repository staff only Download (2MB)

Abstract

Gluten-free bread (GFB) consisting of amaranth flour, tigernut (chufa tuber) flour, apple powder, carrot powder, and soy protein isolate can have osteoprotective effects. Glucocorticoid-induced osteoporosis (GIO) was chosen as a model of experimental osteoporosis. Experimental studies were carried out on white male Wistar rats (n 5 150): Group 1 – healthy animals receiving standard diet (StD); Group 2 – GIO rats receiving StD; Group 3 – GIO animals receiving zoledronic acid (ZA) and StD; Group 4 – GIO rats receiving ZA and GFB; Group 5 – GIO animals receiving GFB. We evaluated the general condition of animals and carried out morphological and biochemical studies. Destructive changes in the spatial structure of the bone tissue in GIO, observed in Group 2, led to the inability of the bone to withstand the functional load. At the same time, isolated treatment with ZA had virtually no effect on the final morphological picture. Including GFB in the diet of experimental animals both alone and with ZA had a noticeable protective effect on conditions triggering GIO.

Actions (login required)

Edit Item