Abstract

Background and Objectives: Osteoporosis is one of the bone diseases that various factors such as oxidative stress have a role in creating it. The current research aimed to examine the synchronous effect of aerobic physical exercise and Vitamin D supplementation on osteocalcine and alkaline phosphatase in rats poisoned by H2O2. Materials & Methods: Sixty adult male Wistar rats were randomly divided into 10 groups of six-rat including: (1) received hydrogen peroxide H2O2; (2) double quantity of hydrogen peroxide; (3) hydrogen peroxide + vitamin-D; (4) hydrogen peroxide + aerobic exercise; (5) hydrogen peroxide+ vitamin-D+ aerobic exercise; (6) Double-content hydrogen peroxide + vitamin-D; (7) double-content hydrogen peroxide + aerobic exercise; (8) double-content hydrogen peroxide + vitamin-D + aerobic exercise; (9) scheme (dimethyl sulfoxide + normal saline) and (10) control group, and were treated under intervention protocol for 8 weeks. The serum levels of osteocalcine and alkaline phosphatase were measured by ELISA method. One-way ANOVA was utilized to examine the possible difference between the hydrogen peroxide, double-content hydrogen peroxide, and scheme and control groups and also in order to determine the interactive effects of aerobic exercise and vitamin-D on the research variables, Two-way ANOVA and Bonferroni posthoc test were employed (p≤0.05). Results: Conducting aerobic exercise and vitamin-D supplementation for eight weeks had interactive effect on the significant rise of osetocalcine levels in the rats poisoned with 1mm.mol/kg (p=0.001); aerobic exercise (p=0.006) increased significantly the serum levels of osteocalcine in comparison with the groups not treated by aerobic exercise in the rats poisoned with 2mm.mol/kg. Conclusion: It seems that both exercise and Vitamin-D supplementation improve symptoms of osteogenesis. Nevertheless, with respect to the insignificant effect of hydrogen peroxide on research variables, conducting further studies is necessary. © 2019, National Nutrition and Food Technology Research Institute. All rights reserved.