Effects of a Lactobacillus casei 393 fermented milk product on bone metabolism in ovariectomised rats

The effects of a Lactobacillus casei 393 fermented milk product (FMP) on bone metabolism were examined. FMP (>0.1 mg mL −1) supplementation significantly increased osteoblastic MC3T3-E1 cells proliferation whereas skim milk powder supplementation did not show any positive effect up to 1 mg mL −1....

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Bibliographic Details
Published in:International dairy journal 2009-11, Vol.19 (11), p.690-695
Main Authors: Kim, Jong Gun, Lee, Eungsuk, Kim, Sae Hun, Whang, Kwang Youn, Oh, Sejong, Imm, Jee-Young
Format: Article
Language:English
Subjects:
acid phosphatase
animal models
Biological and medical sciences
bone density
bone metabolism
bone strength
cell proliferation
dairy products
dietary supplements
dried skim milk
females
fermented milk
Food industries
Fundamental and applied biological sciences. Psychology
Lactobacillus casei
Milk and cheese industries. Ice creams
osteoblasts
osteoclasts
osteoporosis
ovariectomy
rats
starter cultures
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Summary:The effects of a Lactobacillus casei 393 fermented milk product (FMP) on bone metabolism were examined. FMP (>0.1 mg mL −1) supplementation significantly increased osteoblastic MC3T3-E1 cells proliferation whereas skim milk powder supplementation did not show any positive effect up to 1 mg mL −1. The FMP (1%) supplemented ovariectomised rats had increased bone weight, bone mineral density, and bone breaking force compared with control ovariectomised rat. In addition, the activity of tartrate resistant acid phosphatase, a biomarker of osteoclasts, was significantly reduced in the FMP group. Based on the results, the L. casei 393 FMP had a preventative effect on bone loss in ovariectomised rats.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2009.06.009