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Incorporation of Flaxseed Flour as a Dietary Source for ALA Increases Bone Density and Strength in Post-Partum Female Rats

  • Original Article
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Lipids

Abstract

In women, bone mass undergoes changes during pregnancy and the postpartum period, which has a risk for subsequent development of osteoporosis. Thus, the present study aims to evaluate the effects of flaxseed flour in femur quality during post-weaning of dam rats. After weaning, the rats were divided into control (C, n = 7) and experimental (F, n = 7) groups treated with a diet containing 25 g of flaxseed flour in the lactating period and 15 g in the maintenance period. After 51 days post-partum, serum hormone, fatty acids composition, bone compartments, computed tomography, and biomechanical analyses were determined. Food intake, length, body mass, hormone analysis, and total bone compartments showed similar results. For biomechanical and computed tomography analysis and fatty acids composition, the F group showed higher maximum force (+12%, p < 0.05), breaking strength (+25%, p < 0.05), rigidity (+17%, p < 0.0001), and femoral head radiodensity (+15%, p < 0.05) and presented lower total polyunsaturated fatty acids (−17%, p < 0.0001) and arachidonic acid (−44%, p < 0.0001) and higher ALA (+695%, p < 0.0001) and EPA (+160%, p < 0.05). Fatty acids composition of flaxseed flour, as well as its protein profile and calcium content, were able to improve the bone quality, which may be associated with lower serum levels of arachidonic acid and higher EPA, showing an anti-inflammatory profile and increased deposition of organic matrix during the post-weaning period, and may result in prevention of future osteoporosis.

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Abbreviations

AIN:

American Institute of Nutrition

ALA:

Alpha-linolenic acid

ARA:

Arachidonic acid

B:

Breaking strength

BMC:

Bone mineral content

BMD:

Bone mineral density

C:

Control

CT:

Computed tomography

DXA:

Dual-energy X-ray absorptiometry

F:

Flaxseed flour

HE:

Hematoxylin-eosin

LNA:

Linoleic acid

LV:

Lumbar vertebra

N:

Maximum force

MSCs:

Mesenchymal stem cells

MPa:

Rigidity

PGE2:

Series 2 prostaglandin

PPAR-γ:

Receptor peroxisome proliferator-activated gamma

SEM:

Standard error of the mean

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Acknowledgements

This project and scholarships were supported by Brazilian foundations such as the State of Rio de Janeiro Carlos Chagas Filho Research Foundation (FAPERJ), Coordination for the Enhancement of Higher Education Personnel (CAPES) and National Counsel of Technological and Scientific Development (CNPq). We are thankful to the Laboratory of Nutrition and Functional Assessment (LANUFF), College of Nutrition, Fluminense Federal University for technical assistance and use of DXA equipment. We are very grateful the students Maíra Duque, Bianca Boueri, and Carolina Pessanha for technical assistance.

Authors contribution

ADP treated the animals during experimental period and performed the computed tomography; FCS and JM-F performed the fatty acid composition; EMS performed the biomechanical analyses; CASC and GTB designed the study. All authors contributed to and approved the final manuscript.

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Authors and Affiliations

  1. Laboratory of Experimental Nutrition, Department of Nutrition and Dietetics, Faculty of Nutrition, Federal Fluminense University, Street Mario Santos Braga, No. 30, 4th Floor, Valonguinho, Niterói, RJ, Brazil

    Danielle Cavalcante Ribeiro, Aline D’Avila Pereira, Carlos Alberto Soares da Costa & Gilson Teles Boaventura

  2. Laboratory of Lipids, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Avenue Prof. Lineu Prestes, 580-Bl 14, São Paulo, SP, Brazil

    Fernanda Carvalho de Santana & Jorge Mancini-Filho

  3. Analytical Laboratory of Restorative Biomaterials, Dental School, Federal Fluminense University, Street Mario Santos Braga, No. 30, 3th Floor, Valonguinho, Niterói, RJ, Brazil

    Eduardo Moreira da Silva

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  1. Danielle Cavalcante Ribeiro
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  2. Aline D’Avila Pereira
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Correspondence to Danielle Cavalcante Ribeiro.

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The authors declare that there no conflict of interest that could be perceived as prejudicing the impartiality of the research reported.

Financial Support

This work was supported by The State of Rio de Janeiro Carlos Chagas Filho Research Foundation (FAPERJ) (Number Process 103373/2012 and 477763/2011).

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Ribeiro, D.C., Pereira, A.D., de Santana, F.C. et al. Incorporation of Flaxseed Flour as a Dietary Source for ALA Increases Bone Density and Strength in Post-Partum Female Rats. Lipids 52, 327–333 (2017). https://doi.org/10.1007/s11745-017-4245-2

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