Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-03-09 DOI:10.1093/fqsafe/fyad017

Haitao Li, Yan Guo, Xiaoyan Chen, Zhengyin Man, Xiaotao Zhang

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引用次数: 1

Abstract

Osteoporosis is a typical physiological disease, and the main symptoms of which are brittle fracture, bone pain and the easily deformed spine. As the aging is increasing, the prevalence of osteoporosis increases year by year. In the present study, selenium with antioxidant, immunomodulatory and anti-tumor effects was used to prevent osteoporosis induced by retinoic acid. The serum calcium contents in the selenium-treated groups (sodium selenite and selenomethionine) were significantly higher (P<0.05) than that in the model group both in prevention and treatment studies. After prevention, glutamate transaminase (GOT), glutamate transaminase (GPT), alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRACP) levels were significantly (P<0.05) decreased. In the treatment study, the serum calcium and phosphorus contents of the rats increased after selenium treatment. There was no significant change (P>0.05) in the activity of GOT and GPT. The content of ALP decreased obviously and the TRACP enzyme activity was increased. Overall, these results showed that different forms of selenium compounds have great potentials in preventing and treating osteoporosis.

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不同形式硒对维甲酸所致骨质疏松大鼠模型的影响

骨质疏松症是一种典型的生理性疾病，其主要症状为脆性骨折、骨痛和脊柱易变形。随着老龄化的加剧，骨质疏松症的患病率逐年上升。本研究利用具有抗氧化、免疫调节和抗肿瘤作用的硒预防维甲酸所致的骨质疏松症。硒处理组(亚硒酸钠组和硒代蛋氨酸组)血清钙含量、GOT和GPT活性显著升高(P0.05)。ALP含量明显降低，TRACP酶活性明显升高。总之，这些结果表明，不同形式的硒化合物在预防和治疗骨质疏松症方面具有很大的潜力。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.