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Effects of Fermented Milk Supplement with Pumpkin (Cucurbita moschata) on Bone Loss in Postmenopausal Osteoporosis Rat Model
Author(s) -
CHANG KYUNG JA,
CHEONG SUN HEE
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1082-d
Subject(s) - ovariectomized rat , osteoporosis , bone mineral , medicine , endocrinology , osteocalcin , femur , chemistry , alkaline phosphatase , surgery , biochemistry , estrogen , enzyme
The purpose of this study was to examine a preventive effect of fermented milk supplement containing pumpkin on bone loss in postmenopausal women. Twenty‐three female Sprague‐Dawley rats weighing 200g were randomly divided into three groups (SHAM; sham‐operated, OVX‐C group; ovariectomized control, OVX+PS; ovariectomized and then fed fermented milk supplement containing pumpkin) and given controlled diets for 8 weeks. Femur and lumbar length in OVX+PS group were significantly higher than SHAM group (p<0.05). Also femur and lumbar calcium levels in OVX+PS group were significantly higher compared to the OVX‐C group (p<0.05). Bone mass in OVX+PS group was significantly higher than the SHAM group (p<0.05). The breaking force of OVX+PS group was significantly higher than the other groups (p<0.05). The bone mineral density (BMD) of rats with supplementation containing pumpkin was significantly higher than the SHAM group (p<0.05). However, serum osteocalcin level and alkaline phosphatase activity were not significantly different among the all groups. Therefore, we concluded that fermented milk supplementation with pumpkin can prevent postmenopausal bone loss in ovariectomized rats.