Clinical Use of Bone Turnover Markers in Osteoporosis

Tournis, Symeon; Makris, Konstatinos

doi:10.1016/b978-0-12-801238-3.99538-2

Cited by 1 publication

(3 citation statements)

References 104 publications

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“…Furthermore, the NMID test of osteocalcin used the electrochemiluminescence immunoassay (ECLIA) method. We used the N-MID level of osteocalcin because the concentration was more stable and accurate [18].…”

Section: Blood Sample Collection and Laboratory Analysismentioning

confidence: 99%

“…However, the choice of bone marker for monitoring therapy may depend on the type of antiresorptive agent used and in some situations osteocalcin can be used. Osteocalcin comprises of noncollagenous protein with 49 amino acids produced by osteoblasts, odontoblasts, and hypertrophic chondrocytes [18]. This is one of the essential biochemical indicators for bone formation [19].…”

Section: Introductionmentioning

confidence: 99%

“…This is one of the essential biochemical indicators for bone formation [19]. In the bone mineralization process, osteocalcin is bound to hydroxyapatite in the bone matrix, and only a limited part in the circulation is released [18]. Osteoporosis decreases the formation of hydroxyapatite crystals, and as a result, increases serum osteocalcin levels [20].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

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Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.

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Section: Blood Sample Collection and Laboratory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%