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

Jong Gun Kim, Eungsuk Lee, Sae Hun Kim, Kwang Youn Whang, Sejong Oh, Jee Young Imm

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)690-695
Number of pages6
JournalInternational Dairy Journal
Volume19
Issue number11
DOIs
Publication statusPublished - 2009 Nov 1

Fingerprint

Cultured Milk Products
Lactobacillus casei
bone metabolism
fermented milk
dairy products
Bone and Bones
rats
bones
osteoclasts
dried skim milk
bone density
Osteoclasts
acid phosphatase
Powders
Bone Density
biomarkers
cell proliferation
Milk
Biomarkers
Cell Proliferation

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Effects of a Lactobacillus casei 393 fermented milk product on bone metabolism in ovariectomised rats. / Kim, Jong Gun; Lee, Eungsuk; Kim, Sae Hun; Whang, Kwang Youn; Oh, Sejong; Imm, Jee Young.

In: International Dairy Journal, Vol. 19, No. 11, 01.11.2009, p. 690-695.

Research output: Contribution to journalArticle

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