Oral administration of hydrolysates of cartilage extract in the prevention of osteoarthritis

Journal of Functional Foods

Hu Hou¹  Xue Zhao²  Yanchao Wang²  Jingfeng Wang²  Chengcheng Ma²  Hao Xu³  Chunmei Kang³  Mingxiao Yu³  Zhoujin Huang³ 

[1] Corresponding authors at: College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China (H. Hou).;College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China;Meitek Technology Co., Ltd, No. 1888 Dazhushan South Road, Qingdao, Shandong Province 266400, PR China;

关键词: Osteoarthritis;    Cartilage hydrolysates;    Osteophyte;    Articular cartilage;    Type II collagen peptides;   

DOI  :  

来源: DOAJ

【 摘 要 】

As a degenerative disease, osteoarthritis (OA) has become a worldwide concern. This study aimed at investigating effects of chicken sternal cartilage hydrolysates (CCH) on the prevention of OA, which was established by medial meniscus resection and anterior to medial collateral ligament operation in rat. After the operation, rats were administrated with CCH, mainly including collagen peptides and chondroitin sulfate, for 12 weeks. Administration of CCH could inhibit abnormal subchondral bone, and then prevent osteophyte formation in a dose-dependent manner. According to histological analysis, administration of CCH at doses of 200 mg kg−1 d−1 and 500 mg kg−1 d−1 significantly ameliorated cartilage damage. Moreover, it significantly improved abnormal collagen metabolism, leading to a significant reduction of collagen loss in cartilage. Therefore, this study indicated that CCH may be used as the potential functional food ingredients for OA prevention.

【 授权许可】

Unknown