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Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis
Abstract The homeostasis of calcium (Ca) and iron (Fe) is disturbed during menopause. The present study aimed to determine the effects of Ca-enriched pumpkin on Fe status in ovariectomized rats. A total of 48 female Wistar rats were divided into six groups. One group was fed a standard diet (C), while the other five groups were ovariectomized and fed a standard diet (OVX), a calcium lactate diet (CaL_OVX), calcium lactate-enriched pumpkin (PCaL_OVX), calcium lactate and alendronate (CaL_OVX_B), and calcium lactate-enriched pumpkin and alendronate (PCaL_OVX_B), respectively. The nutritional intervention lasted 12 weeks and rats were euthanized. Tissue samples were collected, and the iron content in the samples was assessed. A comparison of all groups showed a reduction in iron concentrations in femurs, liver, hair, spleen, and kidneys in the ovariectomized groups than in the control group. The PCaL_OVX_B group had a significantly higher blood hemoglobin concentration than the control group. Moreover, spleen and liver Fe concentrations were the highest in PCaL_OVX and PCaL_OVX_B rats among the treated groups and were comparable with the control group. These results indicate that ovariectomy decreases Fe status in rats. Calcium lactate-enriched pumpkin with and without alendronate can increase Fe concentration in liver and spleen in ovariectomized rats.
Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats
AbstractCalcium carbonate (CaCO3)-enriched pumpkin may serve as a good source of calcium for patients diagnosed with osteoporosis. In this study, we aimed to determine the effect of CaCO3-enriched pumpkin on Ca status in ovariectomized rats. The study included 40 female Wistar rats divided into five groups (n = 8). One group was fed with a standard diet (control group), while the other four groups were ovariectomized and received a standard diet (control ovariectomized group), or a diet containing CaCO3-enriched pumpkin, alendronate, or both. The nutritional intervention lasted 12 weeks, and then the rats were euthanized. Tissue and blood samples were collected and assessed for the levels of total Ca, estradiol, parathyroid hormone, and procollagen type I N propeptide. In addition, a histological analysis was performed on femurs. The results of the study suggest that CaCO3-enriched pumpkin can increase Ca content in femurs and improve bone recovery in ovariectomized rats. Furthermore, enriched pumpkin contributes to Ca accumulation in the kidneys, and this effect is more pronounced in combination with alendronate.
Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate
Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.