Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats
Summary: Introduction: Experimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability. Objective: Produce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium....
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2021-06-01
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doaj-686e09a83a684429bd04f2498092adc72021-06-17T04:49:09ZengElsevierClinical Nutrition Open Science2667-26852021-06-01371224Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized ratsPedro Henrique Costa Calmon Rodrigues0Savio Ernesto da Fonseca1Angela de Almeida Pretti Rocha2Paloma de Paula Pereira3Roberta Valeriano dos Santos4Girlandia Alexandre Brasil5Marcela Nascimento Sertorio6Christiane Mileib Vasconcelos7Nutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, BrazilNutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, BrazilNutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, BrazilNutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, BrazilVeterinary Medicine Course, University Vila Velha (UVV), Vila Velha, BrazilGraduate Program in Pharmaceutical Sciences, University Vila Velha (UVV), Vila Velha, BrazilGraduate Program in Nutrition, Federal University of São Paulo (UNIFESP), Santos, BrazilNutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, Brazil; Graduate Program in Plant Biotechnology, University Vila Velha (UVV), Vila Velha, Brazil; Corresponding author. Nutrition Course, Food Biotechnology Laboratory, University Vila Velha (UVV), Vila Velha, BrazilSummary: Introduction: Experimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability. Objective: Produce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium. Methods: Centesimal composition, mineral calcium content, phenolic compounds, antioxidant activity and physical analysis were performed. Female rats were divided in groups: OVX (ovariectomized) and SHAM (sham-operated). After surgery, the animals were redivided and treated for 60 days: SHAMc: control diet (CD); SHAMa: CD+130 mg of albedo flour/kg body weight (BW); OVXc: CD; OVXa: CD+130 mg of albedo flour/kg BW. Serum biochemical and radiological analysis were performed. Results: Albedo flour of Tahiti lime showed a product with low moisture (9.39%), abundant calcium content (0.66%) and moderate antioxidant power (0.89 μg/ml). The results in vivo point towards a positive interference of the albedo in the studied groups. Hepatosomatic index showed that OVXa (3.16±0.56) did not differ from the SHAMc (3.86±0.84) and SHAMa (3.85±0.52), which may indicate that the administration of albedo contributed to the development of the group. The cortical region of femoral medial diaphysis and the medullar region of tibial medial diaphysis were higher (p≤0.05) in the OVXa group when compared to OVXc, the latter being also higher than SHAM groups, suggesting efficacy in preventing dysfunctions related to bone changes. Conclusion: The albedo of Tahiti lime showed relevant characteristics and the results from the in vivo experiment are suggestive of effectiveness in preventing dysfunctions related to bone changes.http://www.sciencedirect.com/science/article/pii/S2667268521000176CitrusCalciumBiological availabilityBone diseaseOvariectomy |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Pedro Henrique Costa Calmon Rodrigues Savio Ernesto da Fonseca Angela de Almeida Pretti Rocha Paloma de Paula Pereira Roberta Valeriano dos Santos Girlandia Alexandre Brasil Marcela Nascimento Sertorio Christiane Mileib Vasconcelos |
spellingShingle |
Pedro Henrique Costa Calmon Rodrigues Savio Ernesto da Fonseca Angela de Almeida Pretti Rocha Paloma de Paula Pereira Roberta Valeriano dos Santos Girlandia Alexandre Brasil Marcela Nascimento Sertorio Christiane Mileib Vasconcelos Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats Clinical Nutrition Open Science Citrus Calcium Biological availability Bone disease Ovariectomy |
author_facet |
Pedro Henrique Costa Calmon Rodrigues Savio Ernesto da Fonseca Angela de Almeida Pretti Rocha Paloma de Paula Pereira Roberta Valeriano dos Santos Girlandia Alexandre Brasil Marcela Nascimento Sertorio Christiane Mileib Vasconcelos |
author_sort |
Pedro Henrique Costa Calmon Rodrigues |
title |
Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats |
title_short |
Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats |
title_full |
Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats |
title_fullStr |
Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats |
title_full_unstemmed |
Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats |
title_sort |
albedo flour of tahiti lime (citrus latifolia tanaka) as a strategy to control bone fragility in ovariectomized rats |
publisher |
Elsevier |
series |
Clinical Nutrition Open Science |
issn |
2667-2685 |
publishDate |
2021-06-01 |
description |
Summary: Introduction: Experimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability. Objective: Produce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium. Methods: Centesimal composition, mineral calcium content, phenolic compounds, antioxidant activity and physical analysis were performed. Female rats were divided in groups: OVX (ovariectomized) and SHAM (sham-operated). After surgery, the animals were redivided and treated for 60 days: SHAMc: control diet (CD); SHAMa: CD+130 mg of albedo flour/kg body weight (BW); OVXc: CD; OVXa: CD+130 mg of albedo flour/kg BW. Serum biochemical and radiological analysis were performed. Results: Albedo flour of Tahiti lime showed a product with low moisture (9.39%), abundant calcium content (0.66%) and moderate antioxidant power (0.89 μg/ml). The results in vivo point towards a positive interference of the albedo in the studied groups. Hepatosomatic index showed that OVXa (3.16±0.56) did not differ from the SHAMc (3.86±0.84) and SHAMa (3.85±0.52), which may indicate that the administration of albedo contributed to the development of the group. The cortical region of femoral medial diaphysis and the medullar region of tibial medial diaphysis were higher (p≤0.05) in the OVXa group when compared to OVXc, the latter being also higher than SHAM groups, suggesting efficacy in preventing dysfunctions related to bone changes. Conclusion: The albedo of Tahiti lime showed relevant characteristics and the results from the in vivo experiment are suggestive of effectiveness in preventing dysfunctions related to bone changes. |
topic |
Citrus Calcium Biological availability Bone disease Ovariectomy |
url |
http://www.sciencedirect.com/science/article/pii/S2667268521000176 |
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