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

21 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

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

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