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Milk basic protein enhances the bone strength in ovariectomized rats

Kato, K., Toba, Y., Matsuyama, H., Yamamura, J., Matsuoka, Y., Kawakami, H., Itabashi, A., Kumegawa, M., Aoe, S., Takada, Y.
Journal of food biochemistry 2000 v.24 no.6 pp. 467-476
rats, bone strength, milk proteins, oral administration, calcium, nutrient deficiencies, femur, chemical composition, proline, hydroxyproline, hydroxylysine, phosphorus, mineral content
We studied the effects of milk basic protein (MBP) on bone metabolism in ovariectomized (OVX) rats. Five-week-old female Sprague-Dawley rats were ovariectomized and fed a low-calcium diet (0.009% Ca) for 5 weeks. The OVX rats were divided into three experimental groups: Control group (20% casein), MBP-L group (19.9% casein, 0.1% MBP), and MBP-H (l9% casein, 1% MBP) of six animals. The rats were fed each experimental diet for 3 weeks. The bone breaking strength and energy of femur in the MBP-H group were significantly higher than those in the control group. The bone breaking energy of femur in the MBP-L group was also significantly higher than those in the control group. There were no differences in the amount of femoral calcium and phosphorus among the three groups, however, the amounts of femoral proline, hydroxyproline and hydroxylysine (typical amino acids of collagen) in the MBP groups were significantly higher than those in the control group. These data indicate that MBP in the whey protein increases the amount of the bone collagen and enhances the bone strength.