Retention of bone strength by feeding of milk and dairy products in ovariectomized rats: involvement of changes in serum levels of 1alpha, 25(OH)2D3 and FGF23 |
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| Authors: | Rieko Tanabe Mayu Haraikawa Natsuko Sogabe Aoi Sugimoto Yuka Kawamura Satoshi Takasugi Masashi Nagata Ayako Nakane Akira Yamaguchi Tadahiro Iimura Masae Goseki-Sone |
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| Institution: | 1. Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women''s University, Tokyo 112-8681, Japan;2. Department of Health and Nutrition Sciences, Faculty of Human Health, Komazawa Women''s University, Tokyo 206-8511, Japan;3. Food Science Institute, Division of Research and Development, Meiji Co., Ltd., Kanagawa 250-0862, Japan;4. Section of Developmental Oral Health Sciences, Tokyo Medical and Dental University, Tokyo 113-8549, Japan;5. Global Center of Excellence (GCOE) Program, International Research Center for Molecular Science in Tooth and Bone Diseases, Tokyo Medical and Dental University, Tokyo 113-8549, Japan;6. Section of Oral Pathology, Tokyo Medical and Dental University, Tokyo 113-8549, Japan |
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| Abstract: | The current study compared the effects of milk, yogurt or whey on the bone strength, body composition and serum biomarkers. Forty 12-week-old female Sprague–Dawley rats were ovariectomized (OVX), and another nine rats received a sham operation (Sham-Cont). After a 1-week recovery period, the OVX rats were divided into four dietary groups: OVX-control group (OVX-Cont), 17% skimmed milk powder diet group (OVX-Milk), 17% powdered fermented milk diet group (OVX-Yogurt) and 12% whey powder and 6% whey protein extract diet group (OVX-Whey) (n=10 in each group). The protein, nitrogen, fat, calcium and phosphorus contents of the experimental diets were adjusted to be similar to the control diet (AIN-93M). Eighty-four days after the beginning of the experimental diet, the total bone mineral density and bone mineral contents of lumbar vertebrae were significantly higher in the OVX-Milk and OVX-Whey groups than in the OVX-Cont group. Furthermore, the level of 1alpha, 25-dihydroxyvitamin D3 1alpha, 25(OH)2D3] was significantly lower, while the serum level of FGF23 was significantly higher in the OVX-Milk, OVX-Yogurt and OVX-Whey groups than in the OVX-Cont group. These findings suggest that milk and the dairy products could improve bone metabolism in a postmenopausal animal model at least partly through changing the balance between 1alpha, 25(OH)2D3 and FGF23. |
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