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Effects of defatted dried bonito fish on bone mass, bone composition, and bone strength in Wistar and Goto‐Kakizaki rats (1027.3)
Author(s) -
Ochiai Masaru,
Gohtani Shoichi,
Matsuo Tatsuhiro
Publication year - 2014
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.28.1_supplement.1027.3
Subject(s) - endocrinology , medicine , chemistry , bonito , docosahexaenoic acid , fish oil , bone mineral , femur , osteoporosis , polyunsaturated fatty acid , alkaline phosphatase , bone health , food science , biochemistry , biology , fish <actinopterygii> , surgery , fatty acid , enzyme , fishery
Obese type 2 Diabetes (T2DB) is well known to induce osteoporosis in older animals, but little is known about bone health in non‐obese T2DB growing animals. Dietary vegetable proteins and polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, are effective to enhance bone health in aged rats and ovariectomized rats, but the bone developing effects of fish proteins have not been investigated in non‐obese T2DB growing animals. Dried bonito fish (BF) is one of the important and traditional food materials in Japan, but its nutritional perspectives are not well known. In this study, we prepared the 97% defatted dried bonito fish (DBF) using petroleum ether and hexane from BF and then investigated the effects of dietary DBF on bone strength, bone mass, and bone composition in Wistar (WT) and non‐obese T2DB Goto‐Kakizaki (GK) rats. WT and GK rats aged 5 weeks were divided into three dietary groups: casein, BF, and DBF, and then fed each diet for 6 weeks. At the end of the treatment period, the serum and femur were collected for analysis. Dietary BF and DBF enhanced maximum load, structural stiffness, and dry weight of the femur in both WT and GK rats. In GK rat study, dietary DBF decreased the serum glucose level and alkaline phosphatase activity in parallel with a little improvement of femur strength. However, remarkable differences in bone health were not observed between the BF and DBF groups in both rats, which indicated that the main active nutrients to enhance bone health were not lipids but proteins which contained in BF. These findings conclude that dietary proteins derived from BF and DBF can enhance bone health in WT and non‐obese T2DB GK rats.