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Nakano A, Ueno HM, Kawata D, Tatara Y, Tamada Y, Mikami T, Murashita K, Nakaji S, Itoh K. Dairy consumption, bone turnover biomarkers, and osteo sono assessment index in Japanese adults: A cross-sectional analysis of data from the Iwaki Health Promotion Project. Bone Rep 2024; 21:101770. [PMID: 38736771 PMCID: PMC11087920 DOI: 10.1016/j.bonr.2024.101770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 05/14/2024] Open
Abstract
Purpose Dairy foods are nutritional sources of calcium, phosphorus, protein, and other nutrients that improve bone health. However, the effects of dairy consumption on bone biomarkers in the Japanese population remain unclear. This study explored the association between dairy consumption and bone biomarkers in Japanese adults. Methods This cross-sectional study was conducted as part of the Iwaki Health Promotion Project in Aomori, Japan. In total, 1063 adults were included in the analysis. Bone turnover marker levels were measured in local citizens during their annual medical checkups. The calcaneus osteo sono assessment index (OSI) was calculated using a quantitative ultrasound technique. The dietary intake of foods and nutrients was estimated using a food frequency questionnaire. Linear regression models were established using dairy consumption and bone biomarkers with adjustments. Statistic significance was considered by P < 0.05. Results In multivariate models, the tartrate-resistant acid phosphatase 5b and parathyroid hormone concentrations were inversely associated with dietary dairy consumption after adjusting for age and sex. The undercarboxylated osteocalcin, a procollagen type I N-terminal peptide to bone alkaline phosphatase ratio, and OSI were the directly associated with dairy consumption in multivariate models with adjustment. Conclusions Dairy consumption is partially associated with bone turnover biomarkers and OSI in adult Japanese participants. Habitual consumption of dairy foods may contribute to the nutritional supplementation for maintaining bone health, including turnover and structure. Clinical trial registry number and website where it was obtained The Japanese Clinical Trials Registry (UMIN000040459), https://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000046175.
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Affiliation(s)
- Ayatake Nakano
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Kawagoe, Japan
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Hiroshi M. Ueno
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Kawagoe, Japan
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Daisuke Kawata
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Kawagoe, Japan
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Yota Tatara
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Yoshinori Tamada
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
- Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Tatsuya Mikami
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
- Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Koichi Murashita
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
- Research Institute of Health Innovation, Hirosaki University, Hirosaki, Japan
| | - Shigeyuki Nakaji
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
| | - Ken Itoh
- Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
- Center for Advanced Medical Research, Hirosaki University Graduate School of Medicine, Hirosaki, Japan
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Ono-Ohmachi A, Ishida Y, Morita Y, Kato K, Yamanaka H, Masuyama R. Bone mass protective potential mediated by bovine milk basic protein requires normal calcium homeostasis in mice. Nutrition 2021; 91-92:111409. [PMID: 34388585 DOI: 10.1016/j.nut.2021.111409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 06/21/2021] [Accepted: 06/25/2021] [Indexed: 11/24/2022]
Abstract
OBJECTIVES Milk provide protective effects against bone loss caused by an impaired calcium balance. Although the effects of some elements have previously been confirmed, the involvement of milk basic protein (MBP) in bone mineral metabolism remains poorly characterized. Moreover, the importance of mineral nutrition sufficiency to establish the effect of MBP must be evaluated. METHODS First, to evaluate the physiological conditions required for MBP activity, we examined the bone and mineral phenotypes of mice that suffer from insufficient calcium absorption due to a lack of intestinal vitamin D signaling. Second, to determine whether vitamin D signaling affects the effect of MBP on bone resorption, in vitro osteoclastogenesis were assessed using bone marrow cells. RESULTS In mice with systemic vitamin D receptor (Vdr) inactivation, dietary MBP supplementation was unable to normalize hypercalcemia and hyperparathyroidism and failed to rescue bone mineralization impairments. In contrast, calcium and bone homeostasis responded to MBP supplementation when Vdr inactivation was restricted to the intestines. Hyperparathyroidism in intestine-specific Vdr knockout mice was also improved by MBP supplementation, along with a decrease in bone resorption in response to the level of serum tartrate-resistant acid phosphatase 5b. These results corresponded with a reduction in tartrate-resistant acid phosphatase-stained osteoclast numbers and the eroded surface on the tibia. MBP treatment dose-dependently suppressed osteoclastogenesis in cultured bone marrow macrophages regardless of vitamin D activity. These effects of MBP were blunted when parathyroid hormone was added to the culture medium, which is in line with the in vivo phenotype observed with systemic Vdr inactivation and suggests that severe hyperparathyroidism limits MBP activity in the bone. CONCLUSIONS Therefore, adaptive calcium homeostasis is an essential requirement when MBP exerts protective effects through the inhibition of bone resorption.
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Affiliation(s)
- Aiko Ono-Ohmachi
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Saitama, Japan; Department of Quality Assurance, Bean Stalk Snow Co., Ltd., Tokyo, Japan
| | - Yuko Ishida
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Saitama, Japan
| | - Yoshikazu Morita
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Saitama, Japan
| | - Ken Kato
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Saitama, Japan
| | - Hitoki Yamanaka
- Research Center for Support to Advanced Science, Shinshu University, Nagano, Japan
| | - Ritsuko Masuyama
- Department of Molecular Bone Biology, Nagasaki University Graduate School of Biomedical Sciences, Nagasaki, Japan; Ritsumeikan University, Graduate school of Gastronomy Management, Shiga, Japan
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Bu T, Zheng J, Liu L, Li S, Wu J. Milk proteins and their derived peptides on bone health: Biological functions, mechanisms, and prospects. Compr Rev Food Sci Food Saf 2021; 20:2234-2262. [PMID: 33522110 DOI: 10.1111/1541-4337.12707] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Bone is a dynamic organ under constant metabolism (or remodeling), where a delicate balance between bone resorption and bone formation is maintained. Disruption of this coordinated bone remodeling results in bone diseases, such as osteoporosis, the most common bone disorder characterized by decreased bone mineral density and microarchitectural deterioration. Epidemiological and clinical evidence support that consumption of dairy products is beneficial for bone health; this benefit is often attributed to the presence of calcium, the physiological contributions of milk proteins on bone metabolism, however, are underestimated. Emerging evidence highlighted that not only milk proteins (including individual milk proteins) but also their derived peptides positively regulate bone remodeling and attenuate bone loss, via the regulation of cellular markers and signaling of osteoblasts and osteoclasts. This article aims to review current knowledge about the roles of milk proteins, with an emphasis on individual milk proteins, bioactive peptides derived from milk proteins, and effect of milk processing in particular fermentation, on bone metabolism, to highlight the potential uses of milk proteins in the prevention and treatment of osteoporosis, and, to discuss the knowledge gap and to recommend future research directions.
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Affiliation(s)
- Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, P. R. China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta, Canada
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Ono-Ohmachi A, Ueno HM, Morita Y, Kato K. Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Niaz B, Saeed F, Ahmed A, Imran M, Maan AA, Khan MKI, Tufail T, Anjum FM, Hussain S, Suleria HAR. Lactoferrin (LF): a natural antimicrobial protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666137] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Bushra Niaz
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Awais Ahmed
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Faculty of Allied Health Sciences, University Institute of Diet & Nutritional Sciences, University of Lahore, Lahore, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud, University, Riyadh, Saudi Arabia
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Yasueda T, Abe Y, Shiba M, Kamo Y, Seto Y. A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro. Anim Sci J 2018; 89:1027-1032. [DOI: 10.1111/asj.13005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Accepted: 02/05/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Takehiko Yasueda
- Milk Science Research Institute; Megmilk Snow Brand Co., Ltd; Kawagoe Saitama Japan
| | - Yusuke Abe
- Milk Science Research Institute; Megmilk Snow Brand Co., Ltd; Kawagoe Saitama Japan
| | - Mayumi Shiba
- Milk Science Research Institute; Megmilk Snow Brand Co., Ltd; Kawagoe Saitama Japan
| | - Yoshie Kamo
- Milk Science Research Institute; Megmilk Snow Brand Co., Ltd; Kawagoe Saitama Japan
| | - Yasuyuki Seto
- Milk Science Research Institute; Megmilk Snow Brand Co., Ltd; Kawagoe Saitama Japan
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Ono-Ohmachi A, Nakajima-Adachi H, Morita Y, Kato K, Hachimura S. Milk basic protein supplementation exerts an anti-inflammatory effect in a food-allergic enteropathy model mouse. J Dairy Sci 2018; 101:1852-1863. [DOI: 10.3168/jds.2017-13253] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Accepted: 10/27/2017] [Indexed: 01/30/2023]
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ONO-OHMACHI A, ISHIDA Y, MORITA Y, KATO K, Y. NARA T. Milk Basic Protein Facilitates Increased Bone Mass in Growing Mice. J Nutr Sci Vitaminol (Tokyo) 2017; 63:315-322. [DOI: 10.3177/jnsv.63.315] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aiko ONO-OHMACHI
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd
- Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd
| | - Yuko ISHIDA
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd
| | | | - Ken KATO
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd
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Matsumoto Y, Tousen Y, Nishide Y, Tadaishi M, Kato K, Ishimi Y. Combined effects of soy isoflavones and milk basic protein on bone mineral density in hind-limb unloaded mice. J Clin Biochem Nutr 2016; 58:141-5. [PMID: 27013781 PMCID: PMC4788396 DOI: 10.3164/jcbn.14-137] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 04/02/2015] [Indexed: 11/24/2022] Open
Abstract
We examined whether the combination of isoflavone and milk basic protein both are reported to be effective for bone metabolism, prevents bone loss induced by skeletal hind-limb unloading in mice. Female ddY strain mice, aged 8 weeks, were divided into six groups (n = 6–8 each): (1) normally housed group, (2) loading group, (3) hind-limb unloading group fed a control diet, (4) hind-limb unloading group fed a 0.2% isoflavone conjugates diet, (5) hind-limb unloading group fed a 1.0% milk basic protein diet, and (6) hind-limb unloading group fed a 0.2% isoflavone conjugates and 1.0% milk basic protein diet. After 3 weeks, femoral bone mineral density was markedly reduced in unloading mice. The combination of isoflavone and milk basic protein showed cooperative effects in preventing bone loss and milk basic protein inhibited the increased expression of osteogenic genes in bone marrow cells in unloading mice. These results suggest that the combination of soy isoflavone and milk basic protein may be useful for bone health in subjects with disabling conditions as well as astronauts.
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Affiliation(s)
- Yu Matsumoto
- Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan
| | - Yuko Tousen
- Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan
| | - Yoriko Nishide
- Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan
| | - Miki Tadaishi
- Department of Nutritional Science, Tokyo University of Agriculture, Tokyo 156-8502, Japan
| | - Ken Kato
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., Saitama 350-1165, Japan
| | - Yoshiko Ishimi
- Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan
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