title: Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation.
abstract: Phytic acid (myo-inositol hexakisphosphate) or phytate is considered an anti-nutrient due to the formation of precipitated complexes that strongly reduces the absorption of essential dietary minerals. In this study, brown rice with reduced phytate was made by inoculation with Lactobacillus sakei Wikim001 having high phytase activity. The effects of brown rice extract treated with L. sakei Wikim001 (BR-WK) on osteoblast differentiation and osteoclast formation were investigated. The proliferation of SaOS-2 cells was measured by the MTT assay. Treatment with BR-WK increased cell proliferation by 136% at a concentration of 100 μg/mL. The Alkaline phosphate activity in SaOS-2 cells was 129% higher when BR-WK was processed at a concentration of 100 μg/mL. The proliferation of bone marrow macrophages decreased by nearly 60% in response to treatment with BR-WK. In addition, BR-WK reduced the number of tartrate-resistant acid phosphatase-positive (TRAP(+)) multinucleated cells from bone marrow macrophages. These results indicate that BR-WK stimulates bone formation through its positive action on osteoblast differentiation and function and furthermore, decreases osteoclast differentiation.
authors.affiliation: Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Miran
authors.initials: M
authors.lastname: Kang
authors.affiliation: Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Jung-Hee
authors.initials: JH
authors.lastname: Song
authors.affiliation: Industry Service Research Center, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Sung-Hee
authors.initials: SH
authors.lastname: Park
authors.affiliation: Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Jong-Hee
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Hae Woong
authors.initials: HW
authors.lastname: Park
authors.affiliation: Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea.
authors.forename: Tae-Woon
authors.initials: TW
authors.lastname: Kim
keywords: Lactobacillus sakei; brown rice; osteoblast; osteoclast; phytate