Ambarwati Karsi, Giriwono Puspo E, Handharyani Ekowati, Yasni Sedarnawati
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Institut Pertanian Bogor, Bogor, Indonesia.
South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor, Indonesia.
Narra J. 2025 Apr;5(1):e1075. doi: 10.52225/narra.v5i1.1075. Epub 2025 Mar 9.
Calcium (Ca) deficiency is a primary contributor to osteoporosis, a condition characterized by low bone density and increased fracture risk. Fortifying widely consumed foods with calcium is one approach for addressing this insufficiency. Given the popularity of noodles, adding Ca to them offers a promising approach to enhancing Ca intake within communities. The aim of this study was to investigate the effects of Ca-fortified sweet potato noodles on osteoporosis prevention. This study used 4-month-old rats. A completely randomized design was used with four treatment groups: CS (SHAM, control diet), CO (Sham, test diet), US (OVX, control diet), and UO (OVX, test diet). Both control and test diets, which included Ca-fortified sweet potato noodles, were administered to OVX (ovariectomy-induced osteoporosis model) and SHAM (control for surgical procedure) groups for two months. At the end of the experiments, serum Ca levels were collected and analyzed for Ca and alkaline phosphatase (ALP) levels and their bones were analyzed for physical properties and bone mineral density (BMD) using X-ray analysis. Data were analyzed using one-way analysis of variance (ANOVA) followed by Duncan as a post hoc test. The intervention of Ca-fortified sweet potato noodles for two months significantly increased serum Ca levels and reduced ALP levels compared to controls, both in SHAM (Ca: 38.03±0.877 mg/dL; ALP: 355±38.0 IU/L) and OVX (Ca: 36.18±2.810 mg/dL; ALP: 340±5.5 IU/L) groups. The test diet maintained the ratio of bone weight to bone volume and preserved the Ca content in the rats' bones. OVX rats consuming the test diet for two months exhibited significantly higher femur bone strength than OVX rats consuming the control diet (test: 6.50±0.300 kg; control: 4.83±0.289 kg). There was no significant difference in BMD between the SHAM and OVX groups on the test diet, indicating that the test diet can maintain bone BMD despite accelerated aging. These findings suggest that Ca-fortified sweet potato noodles can serve as a dietary Ca source, contributing to the prevention of osteoporosis by maintaining serum Ca levels, preserving bone Ca content, as well as maintaining bone density and strength.
钙（Ca）缺乏是骨质疏松症的主要成因，骨质疏松症的特征是骨密度低且骨折风险增加。在广泛食用的食物中强化钙是解决这种钙不足问题的一种方法。鉴于面条很受欢迎，在面条中添加钙为增加社区内钙摄入量提供了一种很有前景的方法。本研究的目的是调查强化钙的红薯面条对预防骨质疏松症的效果。本研究使用4个月大的大鼠。采用完全随机设计，分为四个处理组：CS（假手术，对照饮食）、CO（假手术，试验饮食）、US（卵巢切除，对照饮食）和UO（卵巢切除，试验饮食）。将含有强化钙红薯面条的对照饮食和试验饮食给予卵巢切除（卵巢切除诱导的骨质疏松症模型）组和假手术（手术程序对照）组两个月。在实验结束时，收集血清钙水平并分析钙和碱性磷酸酶（ALP）水平，使用X射线分析对其骨骼的物理性质和骨矿物质密度（BMD）进行分析。数据采用单因素方差分析（ANOVA），随后进行邓肯事后检验。与对照组相比，强化钙的红薯面条干预两个月显著提高了血清钙水平并降低了ALP水平，在假手术组（钙：38.03±0.877毫克/分升；ALP：355±38.0国际单位/升）和卵巢切除组（钙：36.18±2.810毫克/分升；ALP：340±5.5国际单位/升）均如此。试验饮食维持了骨重量与骨体积的比例，并保留了大鼠骨骼中的钙含量。食用试验饮食两个月的卵巢切除大鼠的股骨强度显著高于食用对照饮食的卵巢切除大鼠（试验组：6.50±0.300千克；对照组：4.83±0.289千克）。在试验饮食下，假手术组和卵巢切除组之间的骨密度没有显著差异，这表明试验饮食尽管加速衰老但仍能维持骨密度。这些发现表明，强化钙的红薯面条可以作为膳食钙源，通过维持血清钙水平、保留骨骼钙含量以及维持骨密度和强度，有助于预防骨质疏松症。
