Rice endosperm and bran proteins ameliorate diabetic osteoporosis in Zucker Diabetic Fatty rats

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 DOI:10.1016/j.jff.2024.106647

Masatoshi Kubota , Shogo Sugaki , Erika Komori , Reiko Watanabe , Yuki Higuchi , Yukikazu Harada , Hiroyuki Hashimoto , Shinobu Fujimura , Motoni Kadowaki

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Abstract

We investigated whether rice protein ameliorates the osteoporosis associated with type 2 diabetes in Zucker diabetic fatty rats. Diets containing rice endosperm protein, rice bran protein, or casein were fed for 10 weeks. The rats exhibited an early stage of diabetic nephropathy and chronic kidney disease–mineral and bone disorder, and parameters reflecting mineral and bone metabolism and bone structure and strength were evaluated. Feeding casein to Zucker Diabetic Fatty rats increased their serum fibroblast growth factor 23 and parathyroid hormone concentrations, suggesting relative excess phosphorus intake, a low serum osteocalcin concentration, and a slightly elevated serum tartrate-resistant acid phosphatase-5b concentration, indicating bone catabolism. In addition, the microarchitecture and strength of the femur were impaired. However, feeding rice endosperm protein and rice bran protein improved these parameters to near normal. These results imply that feeding these rice proteins causes an amelioration of diabetic osteoporosis.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.