請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/61711
標題: Antiosteoporotic Effects of Lactobacillus-Fermented Soy Skim Milk on Bone Mineral Density and the Microstructure of Femoral Bone in Ovariectomized Mice
作者: Chiang, Shen-Shih
Pan, Tzu-Ming
關鍵字: osteoporosis
Lactobacillus-fermented soy skim milk
trabecular bone
ovariectomized mice
postmenopausal osteoporosis
bisphosphonate therapy
dietary
isoflavones
trabecular bone
women
estrogen
calcium
rats
mass
daidzein
摘要: Osteoporosis is a major skeletal disease associated with loss of estrogen in postmenopausal women. In this study, Lactobacillus paracasei subsp. paracasei NTU 101 (NTU 101F) and Lactobacillus plantarum NTU 102 (NTU 102F) were used as starters to ferment soy skim milk. This was then used as a nutritional supplement for 8 weeks to ovariectomized (OVX) mice. This study reveals that soy skim milk fermented with lactobacilli can increase the contents of aglycone isoflavones, soluble calcium, and vitamin D(3). The trabecular bone volumes and trabecular number of the distal femur in mice fed NTU 101F increased by a factor of 1.48 and 1.74 compared with the OVX group. The bone network density and thickness of the distal metaphyseal trabecular in mice fed NTU 101F and Fosamax was significantly greater than that of OVX mice. These results suggest that fermented soy skim milk can attenuate bone loss in OVX mice and lower the risk of osteoporosis.
URI: http://hdl.handle.net/11455/61711
ISSN: 0021-8561
顯示於類別:食品暨應用生物科技學系

文件中的檔案:
沒有與此文件相關的檔案。


在 DSpace 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。