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Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation
Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.19 No.4 KCI Accredited Journals SCOPUS
- 발행연도
- 2014.12
- 수록면
- 353 - 357 (5page)
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Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation
초록· 키워드
오류제보하기
Phytic acid (myo-inositol hexakisphosphate) or phytate is considered an anti-nutrient due to the formation of precipitated complexes that strongly reduces the absorption of essential dietary minerals. In this study, brown rice with reduced phytate was made by inoculation with Lactobacillus sakei Wikim001 having high phytase activity. The effects of brown rice extract treated with L. sakei Wikim001 (BR-WK) on osteoblast differentiation and osteoclast formation were investigated. The proliferation of SaOS-2 cells was measured by the MTT assay. Treatment with BR-WK increased cell proliferation by 136% at a concentration of 100 ㎍/mL. The Alkaline phosphate activity in SaOS-2 cells was 129% higher when BR-WK was processed at a concentration of 100 ㎍/mL. The proliferation of bone marrow macrophages decreased by nearly 60% in response to treatment with BR-WK. In addition, BR-WK reduced the number of tartrate-resistant acid phosphatase-positive (TRAP+) multinucleated cells from bone marrow macrophages. These results indicate that BR-WK stimulates bone formation through its positive action on osteoblast differentiation and function and furthermore, decreases osteoclast differentiation.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (22)
참고문헌 신청
1. [학술지(정기간행물)] - Tuncel NB / 2014 / The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads:Part II / J Cereal Sci 59 : 162 ~ 166
2. [학술지(정기간행물)] - Ohtsubo K / 2005 / Biofunctional components in the processed pre-germinated brown rice by a twin-screw extruder / J Food Compos Anal 18 : 303 ~ 316
3. [학술지(정기간행물)] - Panlasigui LN / 2006 / Blood glucose lowering effects of brown rice in normal and diabetic subjects / Int J Food Sci Nutr 57 : 151 ~ 158
4. [학술지(정기간행물)] - Greiner R / 2006 / Phytase for food application / Food Technol Biotechnol 44 : 125 ~ 140
5. [학술지(정기간행물)] - Mullaney EJ / 2003 / The term phytase comprises several different classes of enzymes / Biochem Biophys Res Commun 312 : 179 ~ 184
2. [학술지(정기간행물)] - Ohtsubo K / 2005 / Biofunctional components in the processed pre-germinated brown rice by a twin-screw extruder / J Food Compos Anal 18 : 303 ~ 316
3. [학술지(정기간행물)] - Panlasigui LN / 2006 / Blood glucose lowering effects of brown rice in normal and diabetic subjects / Int J Food Sci Nutr 57 : 151 ~ 158
4. [학술지(정기간행물)] - Greiner R / 2006 / Phytase for food application / Food Technol Biotechnol 44 : 125 ~ 140
5. [학술지(정기간행물)] - Mullaney EJ / 2003 / The term phytase comprises several different classes of enzymes / Biochem Biophys Res Commun 312 : 179 ~ 184
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