小球藻脂不皂化物对去卵巢C57BL/6小鼠骨再生促进和骨基质增强的骨质疏松缓解作用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-07-25 DOI:10.1016/j.fufo.2025.100728

Min Ho Han , Sun Hye Lee , Min Ho Kang , Youn Seon Hwang , Ju Hwan Lee , Jin Woo Kim

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引用次数: 0

摘要

本研究评估了从微藻脂中提取的不皂化物质预防骨质疏松的作用，特别是通过抑制破骨细胞介导的骨吸收，在体外破骨细胞和体内卵巢切除（Ovx）小鼠模型中。体外破骨细胞实验显示，用小球藻不saponifiable matter （CUM）处理后，破骨细胞分化相关基因和蛋白（DC-STAMP, NFATc1， MITF， OSCAR）和骨基质降解（TRAP， CATK）的表达显著降低23.5 - 52.2%，从而促进骨健康。在Ovx小鼠中，膳食中的CUM使股骨重量增加了20.3%，矿物质含量，特别是钙和磷含量分别增加了30.4%和25.6%，从而证明了体外结果的可重复性，并表明动物模型中骨形成和矿化增强。此外，显微计算机断层扫描显示骨密度增加110.5%，突出了CUM作为骨质疏松症治疗剂的潜力。气相色谱-质谱联用法鉴定了其抗骨质疏松作用的主要生物活性成分，如植物甾醇和脂肪酸。因此，CUM通过促进骨形成和增强矿化，显示出作为骨质疏松症天然治疗剂的潜力

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Osteoporosis-alleviating effects of unsaponifiable matter derived from Chlorella sp. Lipids on bone regeneration promotion and bone matrix enhancement in ovariectomized C57BL/6 mouse model

This study evaluated the osteoporosis-preventive effects of unsaponifiable matter extracted from microalgal lipids, specifically by inhibiting osteoclast-mediated bone resorption In vitro osteoclasts and in an in vivo ovariectomized (Ovx) mouse model. In vitro experiments using osteoclast cells revealed that treatment with Chlorella sp. unsaponifiable matter (CUM) significantly reduced expression of genes and proteins related to osteoclast differentiation (DC-STAMP, NFATc1, MITF, OSCAR) and bone matrix degradation (TRAP, CATK) by 23.5–52.2 %, thereby promoting bone health. In Ovx mice, dietary CUM increased femur weight by 20.3 %, as well as mineral content, particularly calcium and phosphorus levels, by 30.4 % and 25.6 %, respectively, thereby demonstration the reproducibility of the In vitro results and indicating enhanced bone formation and mineralization in the animal model. Additionally, micro-computed tomography revealed a 110.5 % increase in bone mineral density, highlighting CUM's potential as a therapeutic agent for osteoporosis. Gas chromatography-mass spectrometry identified the main bioactive compounds in CUM, such as phytosterols and fatty acids, which contribute to its anti-osteoporotic effects. Therefore, CUM shows potential as a natural therapeutic agent for osteoporosis by promoting bone formation and enhancing mineralization

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP