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J.Health Sci., 46(1), 70-74, 2000
Prolonged Intake of Fermented Soybean Diets with Supplementation of Isoflavone and Saponin Prevents Bone Loss in Ovariectomized Rats
Rie Ono,a,b Zhong Jie Maa, and Masayoshi Yamaguchi*,a
aLaboratory of Endocrinology and Molecular Metabolism, Graduate School of Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan and bDepartment of Research and Development, Marumiya K. K., 2211 Uchida, Kikusui-machi, Tamana Gunn, Kumamoto 865-0104, Japan.
The effect of experimental diets with fermented soybean (natto) containing soybean extract (nijiru) on ovariectomy (OVX)-induced bone loss was investigated. Experimental diets containing either natto (46%), natto with 3.8% nijiru supplementation or natto with 9.8% nijiru were freely given to sham-operated rats or OVX rats for 3 months. Nijiru contained saponin (660 mu g/g of dry nijiru) and isoflavone including daidzin (770 mu g/g) and genistin (580 mu g/g) of comparatively higher concentration. OVX caused a significant reduction in the dry weight, mineral density and mineral content of the femur. The calcium content in the femoral-metaphyseal tissues was significantly reduced by OVX and these reductions were largely prevented by the feeding of natto diets with nijiru (9.8%) supplementation. This study demonstrates that the intake of natto diets supplemented with nijiru containing isoflavone and saponin has a preventive effect on OVX-induced bone loss, suggesting that it may have a role in the prevention of osteoporosis.
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