Abstract
It is believed that apple fruits contain components with health-promoting effects, including some antidiabetic activity. One of the most known apple compounds is phloridzin, a glucoside of phloretin. Phloridzin and phloretin were reported to exert some favorable skeletal effects in estrogen-deficient rats and mice. The aim of the study was to investigate the effects of phloridzin on musculoskeletal system in rats with type 2 diabetes induced by a high-fat diet (HFD) and streptozotocin (STZ). The experiments were performed on mature female Wistar rats, divided into control rats (fed a standard laboratory diet), HFD/STZ control rats, and HFD/STZ rats receiving phloridzin (20 or 50 mg/kg/day per os) for four weeks. Serum biochemical parameters, muscle mass and strength, bone mass, density, histomorphometric parameters and mechanical properties were determined. The HFD/STZ rats developed hyperglycemia, with decreases in the muscle mass and strength and profound osteoporotic changes. Phloridzin at 20 mg/kg markedly augmented the unfavorable effects of diabetes on the muscle mass and strength and decreased growth of bones, whereas, at 50 mg/kg, it did not affect most of the investigated musculoskeletal parameters. Results of the study indicate the possibility of unfavorable effects of phloridzin on the musculoskeletal system in conditions of hyperglycemia.
Highlights
It is commonly believed that apple (Malus × domestica Borkh. fruit) consumption may be associated with a decreased risk of cancer, cardiovascular diseases or type 2 diabetes [1,2,3,4,5], because apples are a rich source of many compounds, such as flavonoids, phenolic acids, vitamins, that have health-promoting effects
Phloridzin is a glycoside of phloretin, a flavonoid belonging to the chemical class of dihydrochalcones [6,7]
At the start of the experiment there were no differences between the rats of all groups concerning the body mass, blood glucose concentration and the grip strength (Figure 1; results for the grip strength not shown)
Summary
It is commonly believed that apple (Malus × domestica Borkh. fruit) consumption may be associated with a decreased risk of cancer, cardiovascular diseases or type 2 diabetes [1,2,3,4,5], because apples are a rich source of many compounds, such as flavonoids, phenolic acids, vitamins, that have health-promoting effects. Fruit) consumption may be associated with a decreased risk of cancer, cardiovascular diseases or type 2 diabetes [1,2,3,4,5], because apples are a rich source of many compounds, such as flavonoids, phenolic acids, vitamins, that have health-promoting effects. One of the most recognized apple polyphenols is phloridzin (phlorizin). Phloridzin is a glycoside of phloretin (phloretin 20 -O-glucoside), a flavonoid belonging to the chemical class of dihydrochalcones [6,7]. Phloridzin is mainly present in apple leaves and bark, and, in lower amounts, fruits [3,6,7]. Old apple cultivars contain bigger amounts of phloridzin than newer ones [8] Unpeeled apples are a richer source of phloridzin than peeled ones, since phloridzin content in apple peel is 12–418 mg/kg, whereas in apple pulp—4–20 mg/kg [6].
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