Quercetin Suppresses Bone Resorption by Inhibiting the Differentiation and Activation of Osteoclasts (Pharmacology)

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概要

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• Although quercetin has suppressed bone resorption in several animal studies, its target cells and the mechanism of its action related to bone resorption has not been fully elucidated. We investigated the effect of quercetin on the differentiation and activation of osteoclasts. We used cocultures of mouse spleen cells and ST2 cells, and cultures of osteoclast progenitor cells {M-CSF-dependent (MD) cells from mouse bone marrow and murine monocytic RAW 264 (RAW) cells}. Quercetin dose-dependently inhibited osteoclast-like (OCL) cell formation at 2-5μM concentration in both the coculture and MD cell culture. Quercetin inhibited the increase of tartrate-resistant acid phosphatase (TRAP) activity of mononuclear preosteoclasts (pOCs) induced by receptor activator of nuclear factor-кB (NF-кB) ligand (RANKL) in both MD and RAW cell cultures. Quercetin reversely induced the disruption of actin rings in OCLs. Quercetin also suppressed both pit formation induced by osteoclasts on dentine slices and PTH-stimulated ^<45>Ca release in mouse long bone cultures. These results suggest that osteoclast progenitors as well as mature osteoclasts, are quercetin's target cells in relation to bone resorption, and that quercetin's suppressive effect on bone resorption results from both its inhibitory effect on the differentiation of osteoclast progenitor cells into pOCs and from its disruptive effect on actin rings in mature osteoclasts.

• 2004-04-01

著者

• NAGAI Kazuo

  Department of Bioengineering, Tokyo Institute of Technology

• NAKAGAWA Hiroshi

  Department of Pediatrics, Sendai City Hospital

• Nakagawa Hiroshi

  Department Of Diagnostic Ultrasound And Medical Electronics Sapporo Medical University

• UDAGAWA Nobuyuki

  Department of Biochemistry, Matsumoto Dental University

• HAGIWARA Hiromi

  Project for Complementary Factors, National Institute of Health and Nutrition

• HAGIWARA Hiromi

  Department of Food Science Research for Health, National Institute of Health and Nutrition

• Nagai Kazuo

  Department Of Applied Biological Chemistry Chubu University

• Nagai Kazuo

  Research Institute for Biological Functions, Chubu University

• WOO Je-Tae

  Department of Bioengineering, Tokyo Institute of Technology

• Woo Je-tae

  Dep. Of Biological Chemistry Chubu Univ.

• Woo J‐t

  Chubu Univ. Aichi Jpn

• Woo Je-tae

  Department Of Applied Biological Science Tokyo Noko University

• Woo Je-tae

  Sagami Chemical Research Center

• Woo Je-tae

  Department Of Bioengineering Tokyo Institute Of Technology

• Lee In-seon

  In-seon Lee Center For Traditional Microorganism Resources Keimyung University

• Hagiwara Hiromi

  Project For Complementary Factors National Institute Of Health And Nutrition

• Hagiwara Hiromi

  Department Of Agricultural Chemistry Shizuoka University

• YONEZAWA Takayuki

  Department of Biological Chemistry, Chubu University

• NOTOYA Michitaka

  Department of Biological Sciences, Tokyo Institute of Technology

• OHNISHI Motoko

  Department of Biological Chemistry, Chubu University

• Yonezawa Takayuki

  Research Institute For Biological Functions Chubu University

• Udagawa Nobuyuki

  Department Of Biochemistry Matsumoto Dental University

• Udagawa Nobuyuki

  Department Of Biochemistry School Of Dentistry Matsumoto Dental University

• Notoya Michitaka

  Department Of Biological Sciences Tokyo Institute Of Technology

• Nagai Kazuo

  Department Of Biological Chemistry Chubu University

• Ohnishi Motoko

  Department Of Biological Chemistry Chubu University

• Udagawa Nobuyuki

  Department Of Biochemistry And Institute For Oral Science Matsumoto Dental University

• Nagai Kazuo

  Research Institute For Biological Functions Chubu University

• Nakagawa Hiroshi

  Department Of Biological Sciences Tokyo Institute Of Technology

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