Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells
Abstract
:1. Introduction
2. Materials and Methods
2.1. MV Production by Fermentation with Microorganisms
2.2. MV Quality
2.3. Ovariectomy (OVX) Operation for Rats
2.4. Experimental Design for Animal Study
2.5. Micro-Computed Tomography (Micro-CT)
2.6. Biochemical Assays for Blood
2.7. Cell Culture and Cytotoxicity Assay
2.8. TRAP Staining
2.9. Real-Time PCR Analysis
2.10. Immunoblot Analysis
2.11. Statistical Analysis
3. Results
3.1. Characteristics of MV and Its Rutin Contents
3.2. Weight Gain and Visceral Fat Mass
3.3. BMD by Micro-CT
3.4. Cell Viability RANKL-Induced Osteoclasts from RAW 264.7 Cells
3.5. TRAP-Positive Cells and TRAP Activity
3.6. mRNA Expression of Osteoclast-Related Genes
3.7. Osteoclast-Related Protein Contents
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Mean ± SD | Mean ± SD | ||
---|---|---|---|
pH | 2.26 ± 0.01 | Oxalic acid (mg/mL) | No detection |
Acidity (%) | 4.07 ± 0.01 | Citric acid (mg/mL) | 106.0 ± 0.06 |
Live bacteria counts (log CFU/mL) | 7.31 ± 0.23 | Succinic acid (mg/mL) | No detection |
Rutin (mg/g) | 0.36 ± 0.04 | Lactic acid (mg/mL) | 19.2 ± 0.04 |
Total phenol (μg gallic acid equivalent/mL) | 570 ± 0.18 | Acetic acid (mg/mL) | 15.0 ± 0.09 |
Total flavonoids (μg quercetin equivalent/mL) | 80.0 ± 3.03 |
OVX-CON | OVX-MVL | OVX-MVM | OVX-MVH | Normal-CON | |
---|---|---|---|---|---|
Final weight (g) | 411.2 ± 4.92 *** | 413.7 ± 9.38 *** | 402.5 ± 3.50 *** | 408.8 ± 5.52 *** | 320.5 ± 3.95 |
Weight gain (g) | 138.6 ± 5.56 *** | 142.9 ± 6.77 *** | 129.4 ± 5.27 *** | 136.5 ± 5.48 *** | 54.04 ± 2.10 |
Uterus weight (g) | 0.105 ± 0.003 *** | 0.119 ± 0.005 *** | 0.126 ± 0.009 *** | 0.121 ± 0.010 *** | 0.695 ± 0.098 |
Serum 17β-estradiol(pg/mL) | 35.28 ± 3.96 ** | 37.29 ± 5.32 ** | 42.20 ± 5.32 # | 38.64 ± 3.93 * | 45.27 ± 4.81 |
Serum CTX-1 (ng/mL) | 3.79 ± 0.62 ** | 3.60 ± 0.48 ** | 3.21 ± 0.66 * | 2.78 ± 0.55 # | 2.46 ± 0.36 |
Serum OPG (ng/mL) | 1.17 ± 0.09 * | 1.42 ± 0.11 # | 1.46 ± 0.07 *,# | 1.50 ± 0.11 *,#,+ | 1.31 ± 0.15 |
Serum RANKL (pg/mL) | 30.31 ± 6.17 ** | 23.86 ± 4.97 # | 25.33 ± 4.20 *,# | 24.27 ± 3.06 # | 20.01 ± 2.79 |
Serum TRAP (U/L) | 4.39 ± 0.22 ** | 3.95 ± 0.29 **,# | 4.01 ± 0.30 ***,# | 4.05 ± 0.26 ***,# | 3.10 ± 0.20 |
Parameter | OVX-CON | OVX-MVL | OVX-MVM | OVX-MVH | Normal-CON |
---|---|---|---|---|---|
BV/TV (%) | 54.50 ± 1.22 | 54.38 ± 0.902 | 53.12 ± 0.691 | 53.22 ± 0.434 | 57.75 ± 1.07 |
BS/BV (1/mm) | 4.751 ± 0.227 | 5.356 ± 0.301 | 5.697 ± 0.504 | 5.250 ± 0.208 | 7.581 ± 0.182 |
TB_Th (mm) | 0.082 ± 0.003 | 0.096 ± 0.006 | 0.100 ± 0.002 | 0.106 ± 0.004 | 0.096 ± 0.006 |
Tb.N (1/mm) | 1.312 ± 0.049 | 1.325 ± 0.067 | 1.382 ± 0.072 | 1.318 ± 0.047 | 1.878 ± 0.049 |
Tb.Sp (mm) | 0.777 ± 0.034 | 0.776 ± 0.023 | 0.734 ± 0.022 | 0.749 ± 0.018 | 0.520 ± 0.030 |
BMD (mg/cm3) | 125.9 ± 4.42 *** | 152.1 ± 12.52 *** | 168.8 ± 21.59 ***,# | 146.5 ± 6.150 *** | 321.6 ± 8.43 |
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Yim, E.J.; Jo, S.W.; Kang, H.J.; Park, S.K.; Yu, K.Y.; Jeong, D.-Y.; Park, S. Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells. Fermentation 2022, 8, 211. https://doi.org/10.3390/fermentation8050211
Yim EJ, Jo SW, Kang HJ, Park SK, Yu KY, Jeong D-Y, Park S. Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells. Fermentation. 2022; 8(5):211. https://doi.org/10.3390/fermentation8050211
Chicago/Turabian StyleYim, Eun Jung, Seung Wha Jo, Hyeon Jin Kang, Seul Ki Park, Kang Yeol Yu, Do-Youn Jeong, and Sunmin Park. 2022. "Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells" Fermentation 8, no. 5: 211. https://doi.org/10.3390/fermentation8050211
APA StyleYim, E. J., Jo, S. W., Kang, H. J., Park, S. K., Yu, K. Y., Jeong, D. -Y., & Park, S. (2022). Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells. Fermentation, 8(5), 211. https://doi.org/10.3390/fermentation8050211