The Preventive Effect of Fermented Milk Supplement Containing Tomato Lycopersion Esculentum and Taurine on Bone Loss in Ovariectomized Rats
This study was conducted to examine the preventive effects of fermented milk supplement with tomato and taurine on bone loss in ovariectomized rats. Twenty-seven female Sprague-Dawley rats weighing 200g were ovariectomized and then were randomly assigned to three groups (OVX, ovariectomized and fed a low calcium diet; OVX-C, ovariectomized control; OVX+TS, ovariectomized and fed fermented milk supplement with tomato). Each group was fed a low calcium diet for three weeks. After three weeks, the OVX group was sacrificed and the other groups were fed an experimental diet for 4 weeks. Length, weight and calcium levels of the femur and lumbar in the OVX+TS group were significantly elevated compared to those of the OVX group. Bone mass, breaking force and bone mineral density (BMD) of femur of the OVX+TS group were significantly greater than that of the OVX-C group. Serum alkaline phosphatase activity (ALP) was highest in the OVX-C group. Therefore, our findings suggest that fermented milk supplemented with tomato and taurine might improve bone health in postmenopausal osteoporotic rats.
KeywordsBone Mineral Density Basal Diet Fermented Milk Breaking Force Relative Liver Weight
Unable to display preview. Download preview PDF.
- Hwang ES., Bowen PE (2004) Effects of tomatoes and lycopene on prostate cancer prevention and treatment. J Korean Soc Food Sci Nutr 33:455–462Google Scholar
- Leveille SG, LaCroix AZ, Koepsell TD, Beresford S, Belle GV, Buchner DM (1997) Do dietary antioxidants prevent postmenopausal bone loss? Nutrition Research 17:1261–1269Google Scholar
- Raisz LG (1993) Bone cell biology:new approaches and unanswered questions. J Bone Miner Res 8:S457–S465Google Scholar
- Rao LG, Krishnadev N, Banasikowska K, Rao AV (2003) Lycopene I–effect on osteoclasts: lycopene inhibits basal and parathyroid hormone-stimulated osteoclast formation and mineral resorption mediated by reactive oxygen species in rat bone marrow cultures. J Med Food 6:69–78PubMedCrossRefGoogle Scholar
- Shi J, MacNaughton L, Kakuda Y, Bettger W, Teung D, Jiang Y (2004) Bioavailability of lycopene from tomato products. J Food Sci Nutr 9:98–106Google Scholar