Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effect of Fermented Benincasa hispida cong. Extract on Promotion of Osteoblast Differentiation and Inhibition of Osteoclast Generation

동과 발효물의 조골세포 분화 촉진 및 파골세포 생성 억제 효과

  • Received : 2022.08.23
  • Accepted : 2022.09.16
  • Published : 2022.10.30
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Abstract

The bones of the human body support the structures of the body and provide protection for a person's internal organs. Bone metabolic diseases are on the rise due to a significant increase in life expectancy over a short period of time. Therefore, we investigated the osteoblast differentiation promoting and osteoclastogenesis inhibitory activities of fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf). We evaluated the alkaline phosphatase (ALP) activity of MC3T3-E1 mouse calvarial-derived osteoblasts. We also evaluated expression of ALP, osteocalcin (OCN), and runt-related transcription factor 2 (Runx2), which regulate osteoblast differentiation. To assess effects on osteoclast formation, tartrate-resistant acid phosphatase (TRAP) activity in RAW264.7 cells was analyzed. ALP activity increased by 121-136% and 140-156%, respectively in the presence of HR1901-BS and HR1901-BSaf. Expression of osteoblast differentiation factor also increased significantly. We also confirmed that HR1901-BS and HR1901-BSaf decreased TRAP activity in osteoclasts by 35-47% and 23-39%, respectively. Our results showed that fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf) increase bone mineralization and osteoblast differentiation activity in MC3T3-E1 cells, and inhibit bone resorption activity in RAW264.7 cells. In conclusion, fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf) can be used as an effective natural resource for preventing and treating bone-related diseases.

본 연구는 천연물의 효능을 미생물을 이용하여 증가시키거나 새로운 효능을 도출하고자 하는 연구를 통해 Bacillus subtilis CJH 101 및 Bacillus safensis CJH 102 로 발효한 동과 발효물(HR1901-BS, HR1901-BSaf)의 뼈 건강 관련 효능을 평가하였다. 뼈를 형성하는 조골세포의 증식을 비교한 결과, 동과 발효물은 조골세포의 증식을 농도 유의적으로 증가시키는 것으로 나타났으며 조골세포 분화 유도 및 무기질화에 관여하는 ALP 활성을 효과적으로 촉진시켰다. 또한 조골세포 분화를 조절하는 전사 인자인 ALP, OCN, Runx2의 발현이 증가됨을 확인하였다. 뼈를 흡수하는 파골세포의 활성을 확인하기 위해 TRAP 활성을 측정한 결과 동과 발효물은 TRAP 활성을 유의적으로 억제하는 것을 확인하였다. 따라서 동과 발효물(HR1901-BS, HR1901-BSaf)은 조골세포의 활성 증가 및 파골세포의 활성 억제를 통해 골대사에 긍정적인 영향을 미치므로 뼈 대사 및 골다공증 관련 기능성 식품 소재로 활용 가능할 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 2021년도 중소벤처기업부의 중소기업기술개발사업(S3206438)의 지원으로 수행되었으며 이에 감사드립니다.

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