Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein

Autores
Bozzini, Carlos Eduardo Jose; Champin, Graciela Monica; Alippi, Rosa Maria; Bozzini, Clarisa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objective: The present study describes the effects of feeding growing rats with diets containing increasing concentrations of wheat gluten (a low quality protein, G) on both the morphometrical and the biomechanical properties of the mandible. Design: Female rats were fed one of six diets containing different concentrations (5?30%) of G between the 30th and 90th days of life. Control rats were fed a diet containing 20% casein (C), which allows a normal growth and development of the bone. Mandibular growth was estimated directly on excised and cleaned bones by taking measurements between anatomical points. Mechanical properties of the right hemimandibles were determined by using a three-point bending mechanical test to obtain a load/deformation curve and estimate the structural properties of the bone. Bone material properties were calculated from structural and geometric properties. The left hemimandibles were ashed and the ash weight obtained. Calcium content was determined by atomic energy absorption. Results were summarised as means SEM. Comparisons between parameters were performed by ANOVA and post-test. Results: None of the G-fed groups could achieve a normal growth performance as compared to the C-fed control group. Like body size, age-related increments in mandibular weight, length, height and area (index of mandibular size) were negatively affected by the G diets, as was the posterior part of the bone (posterior to molar III). The cross-sectional geometry of the mandible (cross-sectional area and rectangular moment of inertia) as well as its structural properties (yielding load, fracture load, and stiffness) were also severely affected by the G diets. However, material properties (Young?s modulus and maximum elastic stress) and calcium concentration in ashes and the degree of mineralisation were unaffected. Conclusions: The differences in strength and stiffness between treated and control rats seemed to be the result of an induced loss of gain in bone growth and mass, in the absence of changes in the quality of the bone mineralised material.
Fil: Bozzini, Carlos Eduardo Jose. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Champin, Graciela Monica. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alippi, Rosa Maria. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bozzini, Clarisa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina
Materia
Mandible
Wheat Gluten
Casein
Growth
Bone Biomechanics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/14138

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oai_identifier_str oai:ri.conicet.gov.ar:11336/14138
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network_name_str CONICET Digital (CONICET)
spelling Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality proteinBozzini, Carlos Eduardo JoseChampin, Graciela MonicaAlippi, Rosa MariaBozzini, ClarisaMandibleWheat GlutenCaseinGrowthBone Biomechanicshttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Objective: The present study describes the effects of feeding growing rats with diets containing increasing concentrations of wheat gluten (a low quality protein, G) on both the morphometrical and the biomechanical properties of the mandible. Design: Female rats were fed one of six diets containing different concentrations (5?30%) of G between the 30th and 90th days of life. Control rats were fed a diet containing 20% casein (C), which allows a normal growth and development of the bone. Mandibular growth was estimated directly on excised and cleaned bones by taking measurements between anatomical points. Mechanical properties of the right hemimandibles were determined by using a three-point bending mechanical test to obtain a load/deformation curve and estimate the structural properties of the bone. Bone material properties were calculated from structural and geometric properties. The left hemimandibles were ashed and the ash weight obtained. Calcium content was determined by atomic energy absorption. Results were summarised as means SEM. Comparisons between parameters were performed by ANOVA and post-test. Results: None of the G-fed groups could achieve a normal growth performance as compared to the C-fed control group. Like body size, age-related increments in mandibular weight, length, height and area (index of mandibular size) were negatively affected by the G diets, as was the posterior part of the bone (posterior to molar III). The cross-sectional geometry of the mandible (cross-sectional area and rectangular moment of inertia) as well as its structural properties (yielding load, fracture load, and stiffness) were also severely affected by the G diets. However, material properties (Young?s modulus and maximum elastic stress) and calcium concentration in ashes and the degree of mineralisation were unaffected. Conclusions: The differences in strength and stiffness between treated and control rats seemed to be the result of an induced loss of gain in bone growth and mass, in the absence of changes in the quality of the bone mineralised material.Fil: Bozzini, Carlos Eduardo Jose. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Champin, Graciela Monica. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alippi, Rosa Maria. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bozzini, Clarisa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; ArgentinaElsevier2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/14138Bozzini, Carlos Eduardo Jose; Champin, Graciela Monica; Alippi, Rosa Maria; Bozzini, Clarisa; Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein; Elsevier; Archives of Oral Biology; 58; 4; 4-2013; 427-4340003-9969enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0003996912002853info:eu-repo/semantics/altIdentifier/doi/10.1016/j.archoralbio.2012.08.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:12Zoai:ri.conicet.gov.ar:11336/14138instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:12.971CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
title Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
spellingShingle Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
Bozzini, Carlos Eduardo Jose
Mandible
Wheat Gluten
Casein
Growth
Bone Biomechanics
title_short Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
title_full Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
title_fullStr Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
title_full_unstemmed Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
title_sort Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein
dc.creator.none.fl_str_mv Bozzini, Carlos Eduardo Jose
Champin, Graciela Monica
Alippi, Rosa Maria
Bozzini, Clarisa
author Bozzini, Carlos Eduardo Jose
author_facet Bozzini, Carlos Eduardo Jose
Champin, Graciela Monica
Alippi, Rosa Maria
Bozzini, Clarisa
author_role author
author2 Champin, Graciela Monica
Alippi, Rosa Maria
Bozzini, Clarisa
author2_role author
author
author
dc.subject.none.fl_str_mv Mandible
Wheat Gluten
Casein
Growth
Bone Biomechanics
topic Mandible
Wheat Gluten
Casein
Growth
Bone Biomechanics
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Objective: The present study describes the effects of feeding growing rats with diets containing increasing concentrations of wheat gluten (a low quality protein, G) on both the morphometrical and the biomechanical properties of the mandible. Design: Female rats were fed one of six diets containing different concentrations (5?30%) of G between the 30th and 90th days of life. Control rats were fed a diet containing 20% casein (C), which allows a normal growth and development of the bone. Mandibular growth was estimated directly on excised and cleaned bones by taking measurements between anatomical points. Mechanical properties of the right hemimandibles were determined by using a three-point bending mechanical test to obtain a load/deformation curve and estimate the structural properties of the bone. Bone material properties were calculated from structural and geometric properties. The left hemimandibles were ashed and the ash weight obtained. Calcium content was determined by atomic energy absorption. Results were summarised as means SEM. Comparisons between parameters were performed by ANOVA and post-test. Results: None of the G-fed groups could achieve a normal growth performance as compared to the C-fed control group. Like body size, age-related increments in mandibular weight, length, height and area (index of mandibular size) were negatively affected by the G diets, as was the posterior part of the bone (posterior to molar III). The cross-sectional geometry of the mandible (cross-sectional area and rectangular moment of inertia) as well as its structural properties (yielding load, fracture load, and stiffness) were also severely affected by the G diets. However, material properties (Young?s modulus and maximum elastic stress) and calcium concentration in ashes and the degree of mineralisation were unaffected. Conclusions: The differences in strength and stiffness between treated and control rats seemed to be the result of an induced loss of gain in bone growth and mass, in the absence of changes in the quality of the bone mineralised material.
Fil: Bozzini, Carlos Eduardo Jose. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Champin, Graciela Monica. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alippi, Rosa Maria. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bozzini, Clarisa. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentina
description Objective: The present study describes the effects of feeding growing rats with diets containing increasing concentrations of wheat gluten (a low quality protein, G) on both the morphometrical and the biomechanical properties of the mandible. Design: Female rats were fed one of six diets containing different concentrations (5?30%) of G between the 30th and 90th days of life. Control rats were fed a diet containing 20% casein (C), which allows a normal growth and development of the bone. Mandibular growth was estimated directly on excised and cleaned bones by taking measurements between anatomical points. Mechanical properties of the right hemimandibles were determined by using a three-point bending mechanical test to obtain a load/deformation curve and estimate the structural properties of the bone. Bone material properties were calculated from structural and geometric properties. The left hemimandibles were ashed and the ash weight obtained. Calcium content was determined by atomic energy absorption. Results were summarised as means SEM. Comparisons between parameters were performed by ANOVA and post-test. Results: None of the G-fed groups could achieve a normal growth performance as compared to the C-fed control group. Like body size, age-related increments in mandibular weight, length, height and area (index of mandibular size) were negatively affected by the G diets, as was the posterior part of the bone (posterior to molar III). The cross-sectional geometry of the mandible (cross-sectional area and rectangular moment of inertia) as well as its structural properties (yielding load, fracture load, and stiffness) were also severely affected by the G diets. However, material properties (Young?s modulus and maximum elastic stress) and calcium concentration in ashes and the degree of mineralisation were unaffected. Conclusions: The differences in strength and stiffness between treated and control rats seemed to be the result of an induced loss of gain in bone growth and mass, in the absence of changes in the quality of the bone mineralised material.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/14138
Bozzini, Carlos Eduardo Jose; Champin, Graciela Monica; Alippi, Rosa Maria; Bozzini, Clarisa; Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein; Elsevier; Archives of Oral Biology; 58; 4; 4-2013; 427-434
0003-9969
url http://hdl.handle.net/11336/14138
identifier_str_mv Bozzini, Carlos Eduardo Jose; Champin, Graciela Monica; Alippi, Rosa Maria; Bozzini, Clarisa; Biomechanical properties of the mandible, as assessed by bending test, in rats fed a low-quality protein; Elsevier; Archives of Oral Biology; 58; 4; 4-2013; 427-434
0003-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0003996912002853
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.archoralbio.2012.08.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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