Date: 05 Jun 2013
Inhibitory effect of a fermented soy product from lactic acid bacteria (PS-B1) on deterioration of bone mass and quality in ovariectomized mice
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We investigated the effects of a fermented soy product from lactic acid bacteria (PS-B1) in preventing the decrease in bone mineral content and deterioration of trabecular bone structure in ovariectomized (OVX) mice.
Four-week-old ICR OVX or sham-operated (Sham) mice were maintained on a normal diet in five groups: a Sham group, the OVX control group, PS-B1 1 % (Ps 1 %) group, PS-B1 2 % (Ps 2 %) group, and PS-B1 5 % (Ps 5 %) group. The Sham and OVX control groups were given tap water as drinking water. Water containing 1, 2, and 5 % PS-B1 was given ad libitum to the respective PS-B1 groups. The animals were kept under these conditions for 12 weeks and sacrificed under anesthesia. Their femurs were removed under sterile conditions. Bone mineral density (BMD) of the removed femurs was measured by use of peripheral quantitative computed tomography. Subsequently, morphometric indices for trabecular bone structure were measured by use of microfocus X-ray computed tomography.
Total BMD, trabecular BMD, and cortical width were significantly higher in the Ps 2 % group than in controls. In the Ps 2 % group, there was a tendency for retarded BMD loss. Maintenance of bone volume fraction, trabecular number, trabecular space, trabecular continuity, and trabecular connectivity were seen in the Ps 2 % and Ps 5 % groups. In the Ps 2 % and Ps 5 % groups, deterioration of trabecular bone structure was significantly inhibited.
These results suggest that PS-B1 is effective in slowing the decrease in BMD and deterioration of trabecular bone structure in OVX mice.
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- Inhibitory effect of a fermented soy product from lactic acid bacteria (PS-B1) on deterioration of bone mass and quality in ovariectomized mice
Volume 30, Issue 1 , pp 45-52
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- Lactic acid bacteria
- Bone mineral density
- Bone quality