Anti-Osteoporosis and Bone Protective Effects of Resveratrol in Rats With Chronic Kidney Disease-Induced Osteoporosis

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-03-05 DOI:10.1002/mnfr.70017

Enzhe Zhao, Jian Zhu, Haihu Hao, Rui Zhang, Dou Wu

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Abstract

Chronic kidney disease (CKD)–induced osteoporosis is a new concept that implies CKD-related impaired bone quality. Resveratrol (RES) is a natural component, known for its anti-inflammatory and anti-osteoporotic effects. In the present study, we aimed to investigate the bone-protective and anti-osteoporotic effects of resveratrol in rats with chronic kidney disease-induced osteoporosis. The 5/6th nephrectomy (Nx) model of CKD was established. Resveratrol and alendronate (ALN), as standard drug, were administered for 45 days. Blood samples and femurs were collected and subjected to molecular analysis, micro-CT, and bone mechanical tests. The results showed a significant decrease in Ca levels but no significant changes in 1,25 vitamin D and phosphorus levels in untreated and treated CKD groups. Treatment with RES and ALN did not reverse the increase of serum parathyroid hormone while reducing the elevated FGF-23 levels. Unlike ALN, RES had no significant effect on increased alkaline phosphatas levels or decreased osteocalcin and OPG levels in CKD rats. Moreover, results showed that RES reversed the increase of RANKL and TRAP in serum and femur tissue close to the control level, leading to an improvement in bone strength and microarchitecture. In conclusion, the present study showed beneficial anti-osteoporotic effects of RES on CKD-induced osteoporosis.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.