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Oil from Antarctic krill (Euphausia superba) facilitates bone formation in dexamethasone-treated mice

  • Lei Mao
  • Fei Wang
  • Yuanyuan Li
  • Yufeng Dai
  • Yanjun Liu
  • Jingfeng Wang
  • Changhu Xue
Article
  • 15 Downloads

Abstract

Glucocorticoids are the leading cause of secondary osteoporosis. In the current study, the in vivo effects of Antarctic krill (Euphausia superba) oil (AKO) on dexamethasone-treated mice were investigated. Results showed that AKO significantly prevents bone loss, as evidenced by improved bone mineral density, biomechanical strength, and cancellous bone microstructure. Fluorescence double-labeling of femur showed that AKO induces new bone formation. Toluidine blue staining of marrow cavity indicated that AKO increases the number of trabecula, and decreases the generation of adipose cells. Runt-related transcription factor 2 (Runx2) and Peroxisome proliferator-activated receptor γ (PPARγ) are the switches for osteogenic and adipogenic differentiation of bone marrow mesenchymal stem cells, respectively. AKO significantly promoted the expression of Runx2 protein, and reduced PPARγ expression in bone tissue. Furthermore, AKO increased the mRNA expression of osteogenesis-related genes and decreased the expression of adipogenesis-related genes. In conclusion, AKO improved glucocorticoid-induced osteoporosis via promoting bone formation.

Keywords

Antarctic krill oil Dexamethasone Bone formation Runt-related transcription factor 2 Peroxisome proliferator-activated receptor γ 

Notes

Acknowledgements

This study is financially supported by Primary Research & Development Plan of Shandong Province (2016YYSP017), Key S&T Special Projects of Shandong Province (2015ZDZX05003) and National Key Research and Development Program (2017YFF0207800).

Compliance with ethical standards

Conflict of interest

The authors declare no competing financial interest.

Supplementary material

10068_2018_463_MOESM1_ESM.docx (16 kb)
Table 1 The primers used for determination of mRNA expression (DOCX 15 kb)

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Lei Mao
    • 1
  • Fei Wang
    • 1
  • Yuanyuan Li
    • 1
  • Yufeng Dai
    • 1
  • Yanjun Liu
    • 1
  • Jingfeng Wang
    • 1
  • Changhu Xue
    • 1
  1. 1.College of Food Science and EngineeringOcean University of ChinaQingdaoChina

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