Preventive Nutrition and Food Science

  • 제19권4호
  • /
  • Pages.353-357
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  • 2014
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation

  • Kang, Miran (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Song, Jung-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Sung-Hee (Industry Service Research Center, World Institute of Kimchi) ;
  • Lee, Jong-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Hae Woong (Microbiology and Fermentation Research Group, World Institute of Kimchi) ;
  • Kim, Tae-Woon (Microbiology and Fermentation Research Group, World Institute of Kimchi)
  • 투고 : 2014.08.21
  • 심사 : 2014.11.20
  • 발행 : 2014.12.31
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초록

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 $100{\mu}g/mL$. The Alkaline phosphate activity in SaOS-2 cells was 129% higher when BR-WK was processed at a concentration of $100{\mu}g/mL$. 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.

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피인용 문헌

  1. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products vol.5, pp.3, 2017, https://doi.org/10.3390/microorganisms5030056