Effect of high-fat diet on rabbit knee articular cartilage

doi:10.3969/j.issn.2095-4344.2014.42.010

Abstract

Abstract:

BACKGROUND: The increase of serum cholesterol levels is positively correlated with the increasing incidence of osteoarthritis. Little is known about the role of high-fat diet in the degeneration of articular cartilage and induced arthritis.
OBJECTIVE: To observe the morphology change of the articular cartilage of New Zealand rabbits after high-fat diet, and explore the role of food in the articular cartilage degeneration.
METHODS: Forty New Zealand white rabbits were randomly divided into two groups. In control group, rabbits were fed with basal diet. In high-fat diet group, rabbits were fed with high-fat diet (20% lard and 80% basal diet). Fasting blood samples was taken every 4 weeks, to detect the triglyceride and total cholesterol levels. After rabbit were fed for 28 weeks, the knee joint was grossly observed and the femoral condyle cartilage was scanned by scanning electron microscope.
RESULTS AND CONCLUSION: Compared with the control group, the triglyceride and total cholesterol levels were significantly increased in the high fat group (P < 0.05). Under scanning electron microscope, the high-fat group showed rough surface of condylar cartilage, shallow pouch, messy arrangement, irregular shape and uneven size. The surface of cartilage exhibited focal denudation, irregular arrangement, uneven porosity and fractured cavity. Under higher magnification, small mountain-like structure of cartilage surface became shallow and flattened, the pores disappeared. Long-term high-fat diet may induce and aggravate cartilage damage, suggesting it may be involved in the pathogenesis of osteoarthritis.

中国组织工程研究杂志出版内容重点：组织构建；骨细胞；软骨细胞；细胞培养；成纤维细胞；血管内皮细胞；骨质疏松；组织工程

全文链接：

Key words: cartilage, knee joint, osteoarthritis, hyperlipidemias

CLC Number:

R318

Wu Song, Wang Xin . Effect of high-fat diet on rabbit knee articular cartilage[J]. Chinese Journal of Tissue Engineering Research, 2014, 18(42): 6775-6778.

Figures/Tables 1

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