Supplementation of broccoli or Bifidobacterium longum–fermented broccoli suppresses serum lipid peroxidation and osteoclast differentiation on alveolar bone surface in rats fed a high-cholesterol diet

Tomofuji, Takaaki; Ekuni, Daisuke; Azuma, Tetsuji; Irie, Koichiro; Endo, Yoshikatsu; Yamamoto, Tatsuo; Ishikado, Atsushi; Sato, Takehiko; Harada, Kayo; Suido, Hirohisa; Morita, Manabu

doi:10.1016/j.nutres.2012.03.006

Cited by 45 publications

(26 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Supplementation of male rats with Bifidobacterium longum (ATCC 15707)for 28 days showed an increase in calcium, phosphorus, and magnesium content in the tibia and higher percentage fracture strength than untreated rats (71). In a separate study rats fed a high cholesterol diet supplemented with Bifidobacterium longum -fermented broccoli for 12 weeks presented a reduction in the number of TRAP-positive osteoclasts in comparison with untreated rats (70). …”

Section: Probioticsmentioning

confidence: 96%

The Potential of Probiotics as a Therapy for Osteoporosis

Collins¹,

Rios‐Arce²,

Schepper³

et al. 2017

Microbiol Spectr

138

View full text Add to dashboard Cite

Osteoporosis, characterized by low bone mass and micro-architectural deterioration of bone tissue with increased risk of fracture, can be categorized into two forms: primary or secondary, depending on whether it occurs as part of the natural aging process (estrogen-deficiency) or as part of disease pathology. In both forms bone loss is due to an imbalance in the bone remodeling process with resorption/formation skewed more toward bone loss. Recent studies and emerging evidence consistently demonstrate the potential of the intestinal microbiota to modulate bone health. The current chapter discusses the process of bone remodeling and the pathology of osteoporosis and introduces the intestinal microbiota and its potential to influence bone health. In particular, we highlight recent murine studies that examine how probiotic supplementation can both increase bone density in healthy individuals as well as protect against primary (estrogen-deficiency) as well as secondary osteoporosis. Potential mechanisms are described to account for how probiotic treatments could be exerting their beneficial effect on bone health.

show abstract

Section: Probioticsmentioning

confidence: 96%

The Potential of Probiotics as a Therapy for Osteoporosis

Collins¹,

Rios‐Arce²,

Schepper³

et al. 2017

Microbiol Spectr

138

View full text Add to dashboard Cite

show abstract

“…It was previously shown that dietary inclusion of BC extract did not affect weight gain of broilers chickens compared to a control diet (Mueller et al, 2012). There was also no effect on weight gain in rats fed a high cholesterol diet with an oral supplementation of BC (Tomofuji et al, 2012). The effect of CJ and PM on weight gain in the present study is consistent with previous studies, as the oral administration of 19.7% CJ lowered weight gain of rats fed high cholesterol diet (Kim et al, 2009).…”

Section: Resultsmentioning

confidence: 94%

“…Supplementation of YC into the high fat-high cholesterol diet lowered rat feed consumption (Kim et al, 2010b). However, dietary inclusion of BC did not affect feed intake of broiler chickens and rats (Muller et al, 2012;Tomofuji et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…Antioxidant properties have also been demonstrated for Southern black blueberry Vaccinium ashei Reade (BB) (anthocyanin; Jeong et al, 2012), persimmon Diospyros kaki L. (PM) (polyphenols; Hwang et al, 2011;Zhang et al, 2011), tomato Solanum lycopersicum L. (TT) (lycopene; Kim and Chin, 2011;Goyal et al, 2013), broccoli Brassica oleracea L. (BC) (gluconsinolates; Banerjee et al, 2012) and yacon Polymnia sonchifolia Poeppig and Endlicher (YC) (polyphenols; Kim et al, 2010a;Park et al, 2012). The effectiveness of oral application in animals was shown for all of these species (BB: Dunlap et al, 2006;Molan et al, 2008;Papandreou et al, 2009;PM: Kim et al, 2003;Chen et al, 2012;TT: Bobek, 1999;Moreira et al, 2005;BC: Muller et al, 2012;Tomofuji et al, 2012;YC: Kim, 2013).…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Untitled

Kim¹,

Kim²,

Choi³

et al. 2016

Turk. J. Fish. Aquat. Sci.

View full text Add to dashboard Cite

Whether the inclusion of the various sources of commercially available dietary additives [ginger (GG), cheonggukjang (CJ), blueberry (BB), persimmon (PM), tomato (TT), broccoli (BC) and yacon (YC)] has an effect on growth, body composition, and challenge test survival of juvenile rockfish Sebastes schlegeli was investigated. Twenty-four groups of 70 fish (1680 in total) were each fed one of eight experimental diets: a control diet (Con) without additives, and diets containing GG, CJ, BB, PM, TT, BC or YC. Fish were hand-fed to satiation twice daily for 7 weeks. At the end of this period, 20 fish from each tank were infected with Streptococcus parauberis and monitored for 10 days. Fish fed the YC diet had greater weight gain compared with fish fed the other diets. Feed efficiency and protein efficiency ratio of fish fed the TT and YC diets were higher than of fish fed other diets. Cumulative mortality of fish fed the GG, BB, and YC diets was lower than of fish fed the other diets on day 5 post infection. We conclude that yacon was the best dietary additive for improving rockfish weight gain, while ginger, blueberry, and yacon effectively lowered mortality of rockfish infected with S. parauberis.

show abstract

“…Broccoli and LAB are known as functional foods that enhance immune activity and physiological function control, respectively (Coconnier et al, 1998;Michetti et al, 1999;Canducci et al, 2000;Pantoflickova et al, 2003;Galan et al, 2004;Miki et al, 2007;Yanaka et al, 2009;Vrese et al, 2011;Tomofuji et al, 2012; Takala et al, 2013). Therefore, broccoli fermented by LAB is likely to have both beneficial effects.…”

Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Yang

Kim

2015

JABC

View full text Add to dashboard Cite

Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, antiadhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentrationdependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

show abstract

Supplementation of broccoli or Bifidobacterium longum–fermented broccoli suppresses serum lipid peroxidation and osteoclast differentiation on alveolar bone surface in rats fed a high-cholesterol diet

Cited by 45 publications

References 25 publications

The Potential of Probiotics as a Therapy for Osteoporosis

The Potential of Probiotics as a Therapy for Osteoporosis

Untitled

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Contact Info

Product

Resources

About