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Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice
Author(s) -
Chiang ShenShih,
Liao JiunnWang,
Pan TzuMing
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4579
Subject(s) - skimmed milk , lactobacillus paracasei , food science , isoflavones , fermentation , osteoporosis , casein , osteopenia , lactobacillus plantarum , soy protein , lactobacillus , chemistry , medicine , bone mineral , lactic acid , biology , bacteria , genetics
BACKGROUND: Soy skim milks fermented with lactobacilli contain various phytochemicals such as isoflavones and peptides. We used lactobacilli‐fermented soy skim milk as a nutritional supplement for 6 weeks to investigate its anti‐osteoporosis effect in 13‐month‐old female BALB/c aging mice. Freeze‐dried powder of soy skim milk fermented by Lactobacillus paracasei subsp. paracasei NTU 101 (NTU 101F) and L. plantarum NTU 102 (NTU 102F) were used in this study. RESULTS: The trabecular bone volumes in mice fed NTU 101F and NTU 102F increased by a factor of 3.48 and 2.16 compared with control values, respectively. The network density and thickness of distal metaphyseal trabecular bone in mice fed with NTU 101F and NTU 102F milks were significantly denser than that of control mice; moreover, the NTU 101F group had the largest resting area ratio and smallest resorbing area compared with other groups. The beneficial effect may due to isoflavones as well as higher amounts of polysaccharide and peptide in NTU 101F milk. CONCLUSION: The results suggest that dietary supplement with fermented soy skim milk can attenuate aging‐induced bone loss in BALB/c mice and possibly lower the risk of osteopenia or osteoporosis in aging. Copyright © 2011 Society of Chemical Industry