[The biological activity of the composition with glucosamine in the diet of rats in the modeling of cartilage and connective tissue damage].

The results of experimental researches of the biological activity and physiological effectiveness of glucosamine consumption, including in the combination with glucose, gelatin and camellia, for rats with damaged cartilage and connective tissue have been presented. Animals of the control group (n=12) received a standard diet. Rats from the 2nd and the 3rd groups in addition to the basic diet during 5 days before and the 48 hours on experiment orally consumed the glucosamine sulphate separately prepared at a dose of 10.98 mg/kg of body weight and respectively in dose 900 mg/kg of nutritional composition (44.6% of treated drinking water, 50% of glucose, 4% of gelatin, 1.22% of glucosamine sulfate, 0.15 and 0.03% of xanthan and guar gums). After modeling acute inflammatory edema, induced by administration of hind paw 0.1 ml of a 10% suspension of kaolin, the amounts of rats claws were measured in each of the tested groups. The results indicated much lesser extent of damage in case of glucosamine sulphate consumption, both independently and in combination with glucose and gums, while comparing with the control group. For the animals of the 2nd and the 3rd groups the maximal volume of rats claws occurred earlier (in the range of 4 hr). Also it was 20.2 and 21.5% less compared with the same index of control animals, which had maximal volume of claws almost during the 5th hour after the injury. It was also found that the animals treated with glucosamine sulfate, both separately and in combination with glucose and gums, restored after simulation of acute inflammatory edema more quickly - the volume of tabs on 48 h after injury was 57 and 64% less comparing with the same index in the control group, respectively. Basing on the presented data, it was confirmed that the glucosamine in a combination with glucose, gums and gelatin had positive effect on metabolic processes in the tissues, joints and there was a rationality of this biologically active nutrient's usage in the production of confectionery products.