Combined effects of soy isoflavone and fish oilon ovariectomy-induced bone loss in mice

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Both soy isoflavone and n-3 polyunsaturatedfatty acids are known to reduce the levels of bone-resorbingcytokines; however, the synergistic effects of these foodingredients have not been examined yet. This study wasperformed to elucidate the effect of concomitant intake ofsoy isoflavone and fish oil on bone mass in ovariectomizedmice. Eight-week-old ddY female mice were subjectedto ovariectomy (OVX) or sham surgery, and then fed anAIN-93G with safflower oil (So) as a control lipid source,isoflavone-supplemented safflower oil (So ? I), fish oilinstead of safflower oil (Fo) or isoflavone-supplemented fishoil (Fo ? I) for 4 weeks. Femoral bone mineral density wassignificantly decreased by OVX; however, this decrease wasinhibited by the intake of isoflavone and/or fish oil. Histomorphometricanalyses showed that bone volume and trabecularthickness in the distal femoral trabecular bone weresignificantly lower in the So group than in the sham group,but those were restored in the Fo ? I groups. The number ofosteoclasts was significantly decreased by isoflavone intakeOriginal article. オンライン版はSpringerLinkで The Japanese Society for Bone and Mineral Research and Springer 2010. 45p.
日本骨代謝学会の論文