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Effects of model Maillard compounds on bone characteristics and functionality

AutorRoncero Ramos, Irene; Delgado Andrade, Cristina ; Carballo, José ; Navarro, M. Pilar; Rufián Henares, J. A.
Palabras claveBone functionality
Model Maillard reaction products
Physical features
Advanced glycation end-products
Fecha de publicación2013
CitaciónJournal of the Science of Food and Agriculture 93 (2013)
ResumenBACKGROUND: Physical and biomechanical properties of bone can be affected by non-enzymatic crosslinks, which are implicated in bone pathologies such as osteoporosis. The purpose of this study was to analyse the effects of the consumption of model Maillard reaction product (MRP) from glucose–lysine heated for 90 min at 150◦ C (GL90) on bone composition and features. Rats were fed either a control diet or a diet containing 30 g kg−1GL90 for 88 days. Food consumption and the animals’ body weights were monitored. After sacrifice, the femur, pelvic bone and tibia were removed for analysis of their composition and physical and biomechanical properties. RESULTS: The organic matrix of the femur and the density of the pelvic bone decreased after MRP intake, whereas pentosidine content increased greatly with respect to the control group (41.7±9.9 vs 171.4±3.3 mmol mol−1 collagen). The rising level of C-telopeptide degradation products from type I collagen (β-CTX) suggested a possible situation of increased bone resorption and/or higher turnover. CONCLUSION: In conjunction, the detrimental effect on the organic matrix, the situation of higher resorption and/or ne turnover indicated by theβ-CTX values and the high pentosidine content in bone provoked negative consequences on certain mechanical properties such as the ability to withstand force and absorb energy without failure. c 2013 Society of Chemical Industry
Identificadoresdoi: 10.1002/jsfa.6107
issn: 0022-5142
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