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J.Health Sci., 46(4), 263-268, 2000
Preventive Effect of Dietary Fermented Soybean on Bone Loss in Ovariectomized Rats: Enhancement with Isoflavone and Zinc Supplementation
Zhong Jie Ma,a Shigefumi Shimanuki,b Aki Igarashi,a Yoshiyuki Kawasaki,b 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 bFoods Science Laboratory, Taishi Food Inc., 25-1 Shimomaegawara Osaka, Towada, Aomori 034-0041, Japan
The effect of experimental diets with fermented soybean (natto) containing isoflavone and zinc on ovariectomy (OVX)-induced bone loss was investigated. Sham-operated rats or OVX rats were given experimental diets containing soybean protein for 3 months, and other OVX rats were fed dietary natto, with or without calcium, calcium plus zinc, calcium plus isoflavone or calcium plus zinc and isoflavone for 3 months. Experimental diets contained 2.1 to 9.7 mg zinc per 100 g and 44.6 to 92.4 mg isoflavone (including genistin, genistein, daidzin, and daidzein) per 100 g. OVX caused a significant reduction in the dry weight and mineral density of the femur. Also, the calcium content, zinc content and alkaline phosphatase activity in femoral-diaphyseal and metaphyseal tissues was significantly reduced by OVX. These reductions were largely prevented by feeding natto diets. This prevention was significantly enhanced in OVX rats fed natto diets supplemented with isoflavone and zinc. This study demonstrates that the prolonged intake of dietary natto supplemented with isoflavone and zinc 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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