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Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

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Abstract

Maillard reaction products (MRP) consumption has been related with the development of bone degenerative disorders, probably linked to changes in calcium metabolism. We aimed to investigate the effects of MRP intake from bread crust on calcium balance and its distribution, and bone metabolism. During 88 days, rats were fed control diet or diets containing bread crust as source of MRP, or its soluble high molecular weight, soluble low molecular weight or insoluble fractions (bread crust, HMW, LMW and insoluble diets, respectively). In the final week, a calcium balance was performed, then animals were sacrified and some organs removed to analyse calcium levels. A second balance was carried out throughout the experimental period to calculate global calcium retention. Biochemical parameters and bone metabolism markers were measured in serum or urine. Global calcium bioavailability was unmodified by consumption of bread crust or its isolate fractions, corroborating the previously described low affinity of MRP to bind calcium. Despite this, a higher calcium concentration was found in femur due to smaller bones having a lower relative density. The isolate consumption of the fractions altered some bone markers, reflecting a situation of increased bone resorption or higher turnover; this did not take place in the animals fed the bread crust diet. Thus, the bread crust intake does not affect negatively calcium bioavailability and bone metabolism.

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Acknowledgments

This work was supported by a project of the Spanish Ministry of Science and Innovation. The authors thank Grupo Siro, a Spanish manufacturer of cereal-derived food products, for supplying the bread crust samples.

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Authors declare no conflict of interest.

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Authors and Affiliations

  1. Instituto en Formación de Nutrición Animal, EEZ-CSIC, Camino del Jueves s/n, 18100, Armilla, Granada, Spain

    Irene Roncero-Ramos, Cristina Delgado-Andrade, Ana Haro, Beatriz Ruiz-Roca & María Pilar Navarro

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición ICTAN-CSIC, 28040, Madrid, Spain

    Francisco J. Morales

Authors
  1. Irene Roncero-Ramos
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  2. Cristina Delgado-Andrade
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  3. Ana Haro
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  4. Beatriz Ruiz-Roca
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  5. Francisco J. Morales
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  6. María Pilar Navarro
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Correspondence to Cristina Delgado-Andrade.

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Roncero-Ramos, I., Delgado-Andrade, C., Haro, A. et al. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats. Amino Acids 44, 1409–1418 (2013). https://doi.org/10.1007/s00726-011-1160-3

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