کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6089789 1208554 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Basic nutritional investigationShark protein improves bone mineral density in ovariectomized rats and inhibits osteoclast differentiation
ترجمه فارسی عنوان
بررسی پایه تغذیه پروتئین چرب باعث افزایش تراکم معدنی استخوان در موش های تخمدان شده و مانع از تمایز استئوکلاست می شود
کلمات کلیدی
پوکی استخوان پس از یائسگی، موش صحرایی تمایز استئوکلاست، پروتئین کوسه تحلیل استخوان،
موضوعات مرتبط
علوم پزشکی و سلامت پزشکی و دندانپزشکی غدد درون ریز، دیابت و متابولیسم
چکیده انگلیسی

ObjectivesFish proteins are potential sources of natural medicines and food additives. There are many studies being performed to develop underutilized fish proteins. Therefore, the aim of this study was to determine how shark protein functions as a dietary supplement for bone health.MethodsThree groups of ovariectomized (OVX) rats were fed different diets containing 20% casein protein, 20% shark protein, or 20% cod protein for 4 wk. Bone mineral density of the right femur was measured by dual-energy x-ray absorptiometry and quantitative computed tomography. Furthermore, we prepared low-molecular-weight peptides from shark protein using protease for in vitro studies. Calcitriol was added to bone marrow cells and the receptor activator of the nuclear factor-κB ligand was added to RAW264 cells. After 7 d, the number of tartrate-resistant acid phosphatase-positive cells was counted.ResultsIn the shark protein-fed group, bone mineral density of the femur epiphysis was higher than that of the casein protein-fed group. In particular, the shark protein-fed group showed an increase in bone mineral density, represented mainly by trabecular bone. Shark protein hydrolysates inhibited osteoclast formation in bone marrow cells and RAW264 cells.ConclusionsThese results suggest that shark protein might suppress the bone loss caused by estrogen deficiency through the suppression of osteoclast formation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nutrition - Volume 30, Issue 6, June 2014, Pages 719-725
نویسندگان
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