MILK BASIC PROTEIN ENHANCES THE BONE STRENGTH IN OVARIECTOMIZED RATS

Autor:	Ken Kato, Akira Itabashi, Yasuhiro Toba, Junichi Yamamura, Hiroshi Kawakami, Yukihiro Takada, Seiichiro Aoe, Hiroaki Matsuyama, Masayoshi Kumegawa, Yasuhiro Matsuoka
Rok vydání:	2000
Předmět:	Pharmacology medicine.medical_specialty Osteoporosis Biophysics Cell Biology Biology medicine.disease Bone remodeling Hydroxylysine chemistry.chemical_compound Hydroxyproline Endocrinology chemistry Internal medicine Casein medicine Ovariectomized rat Femur Milk basic protein Food Science
Zdroj:	Journal of Food Biochemistry. 24:467-476
ISSN:	1745-4514 0145-8884
Popis:	We studied the effects of milk basic protein (MBP) on bone metabolism in ovariectomized (OVX) rats. Five-week-old female Sprague-Dawley rats were ovariectomized and fed a low-calcium diet (0.009% Ca) for 5 weeks. The OVX rats were divided into three experimental groups: Control group (20% casein), MBP-L group (19.9% casein, 0.1% MBP), and MBP-H (19% casein, 1% MBP) of six animals. The rats were fed each experimental diet for 3 weeks. The bone breaking strength and energy of femur in the MBP-H group were significantly higher than those in the control group. The bone breaking energy of femur in the MBP-L group was also significantly higher than those in the control group. There were no differences in the amount of femoral calcium and phosphorus among the three groups, however, the amounts of femoral proline, hydroxyproline and hydroxylysine (typical amino acids of collagen) in the MBP groups were significantly higher than those in the control group. These data indicate that MBP in the whey protein increases the amount of the bone collagen and enhances the bone strength.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2a2acb8e0eb8e195a01eca2bc89731d2 https://doi.org/10.1111/j.1745-4514.2000.tb00716.x Zobrazit plný text záznamu