{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/15534"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/15534","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"Chondroprotective action of tart cherry in the monosodium iodoacetate (MIA) rat model of osteoarthritis","abstract":"Objective: To investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into three groups of 10 animals each. Rats were fed a casein-based diet with two groups receiving whole tart cherry powder at 5% and 10% respectively for 48 days. Fasted blood samples and tissues of interest were analyzed. Results: Histological analysis of knee joint determined significant worsening of damage between control and MIA groups. There was a slight increase in TIMP-1 concentration. The introduction of tart cherry resulted in IL-10 levels which emulated non-MIA group level. Conclusions: Introduction of tart cherry powder achieved some reductions in pro-, and anti-inflammatory markers, but statistical significance between untreated MIA induced rats and those given tart cherry powder was with observed in aggrecan only.","abstract_html":"Objective: To investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into three groups of 10 animals each. Rats were fed a casein-based diet with two groups receiving whole tart cherry powder at 5% and 10% respectively for 48 days. Fasted blood samples and tissues of interest were analyzed. Results: Histological analysis of knee joint determined significant worsening of damage between control and MIA groups. There was a slight increase in TIMP-1 concentration. The introduction of tart cherry resulted in IL-10 levels which emulated non-MIA group level. Conclusions: Introduction of tart cherry powder achieved some reductions in pro-, and anti-inflammatory markers, but statistical significance between untreated MIA induced rats and those given tart cherry powder was with observed in aggrecan only.","abstract_has_math":false,"creators":["Crabtree, Keith E."],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":null,"degree_discipline":"Exercise and Sports Nutrition","degree_department":null,"school":null,"contributors":[],"advisors":["Juma, Shanil"],"committee_chairs":[],"committee_members":["LeMieux, Monique","Pahlavani, Mandana"],"year":2023,"date_issued":"August 2023","date_published":"August 2023","updated_at":"2026-07-24T05:05:09Z","subjects":["Osteoarthritis","Tart cherry","Monosodium rat","Inflammation","Cartilage"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/15534","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Juma, Shanil"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["LeMieux, Monique","Pahlavani, Mandana"]},{"key":"dc:creator","label":"Author","values":["Crabtree, Keith E."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2023-11-03T20:10:33Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2023-11-03T20:10:33Z"]},{"key":"dc:date.issued","label":"Date","values":["August 2023"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Exercise and Sports Nutrition"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Osteoarthritis","Tart cherry","Monosodium rat","Inflammation","Cartilage"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/15534"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Objective: To investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into three groups of 10 animals each. Rats were fed a casein-based diet with two groups receiving whole tart cherry powder at 5% and 10% respectively for 48 days. Fasted blood samples and tissues of interest were analyzed. Results: Histological analysis of knee joint determined significant worsening of damage between control and MIA groups. There was a slight increase in TIMP-1 concentration. The introduction of tart cherry resulted in IL-10 levels which emulated non-MIA group level. Conclusions: Introduction of tart cherry powder achieved some reductions in pro-, and anti-inflammatory markers, but statistical significance between untreated MIA induced rats and those given tart cherry powder was with observed in aggrecan only."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Chondroprotective action of tart cherry in the monosodium iodoacetate (MIA) rat model of osteoarthritis"]}]}],"canonical_facts":{"dc:contributor.advisor":["Juma, Shanil"],"dc:contributor.committeemember":["LeMieux, Monique","Pahlavani, Mandana"],"dc:creator":["Crabtree, Keith E."],"dc:date.accessioned":["2023-11-03T20:10:33Z"],"dc:date.available":["2023-11-03T20:10:33Z"],"dc:date.issued":["August 2023"],"dc:description.abstract":["Objective: To investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into three groups of 10 animals each. Rats were fed a casein-based diet with two groups receiving whole tart cherry powder at 5% and 10% respectively for 48 days. Fasted blood samples and tissues of interest were analyzed. Results: Histological analysis of knee joint determined significant worsening of damage between control and MIA groups. There was a slight increase in TIMP-1 concentration. The introduction of tart cherry resulted in IL-10 levels which emulated non-MIA group level. Conclusions: Introduction of tart cherry powder achieved some reductions in pro-, and anti-inflammatory markers, but statistical significance between untreated MIA induced rats and those given tart cherry powder was with observed in aggrecan only."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/11274/15534"],"dc:language.iso":["English"],"dc:subject":["Osteoarthritis","Tart cherry","Monosodium rat","Inflammation","Cartilage"],"dc:title":["Chondroprotective action of tart cherry in the monosodium iodoacetate (MIA) rat model of osteoarthritis"],"dc:type":["Thesis"],"thesis:degree_discipline":["Exercise and Sports Nutrition"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:09Z"}