Milk Basic Protein Promotes Bone Formation and Suppresses Bone Resorption in Healthy Adult Men

Toba, Yasuhiro; Takada, Yukihiro; Matsuoka, Yoshikazu; Morita, Yoshikazu; Motouri, Mutsumi; Hirai, Tomoko; Suguri, Toshiaki; Aoe, Seiichiro; Kawakami, Hiroshi; Kumegawa, Masayoshi; Takeuchi, Akira; Itabashi, Akira

doi:10.1271/bbb.65.1353

Cited by 77 publications

(61 citation statements)

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“…In contrast, the majority of remaining studies investigating the effects of WP on bone quantity have supplemented participants with the basic fraction of whey, MBP (44-46, 48, 49, 69). MBP and its bioactive components, kininogen fragment 1.2 and cystatin C, were previously shown to elicit several beneficial effects on bone including increased bone formation and the suppression of bone resorption (46,48,50). MBP is a component of WP that is formed following the coagulation of dairy milk in the cheesemaking process.…”

Section: Discussionmentioning

confidence: 99%

“…Whey protein (WP) is 1 of 2 proteins contained in dairy and is a commonly used protein supplement. The basic protein fraction of WP, known as milk basic protein (MBP), was shown to elicit an anabolic response in bone (44)(45)(46)(47)(48)(49). Kininogen fragment 1.2 and cystatin C are considered the anabolic components of MBP, causing a stimulation of bone formation and a suppression of bone resorption (44,46,48,50).…”

mentioning

confidence: 99%

“…The basic protein fraction of WP, known as milk basic protein (MBP), was shown to elicit an anabolic response in bone (44)(45)(46)(47)(48)(49). Kininogen fragment 1.2 and cystatin C are considered the anabolic components of MBP, causing a stimulation of bone formation and a suppression of bone resorption (44,46,48,50). In addition to MBP and its anabolic effects on bone, WP is also shown to increase serum insulin-like growth factor I (IGF-I) concentrations (50,51), a hormone important in osteoblast differentiation (52).…”

mentioning

confidence: 99%

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Whey Protein Supplementation and Higher Total Protein Intake Do Not Influence Bone Quantity in Overweight and Obese Adults Following a 36-Week Exercise and Diet Intervention

Wright

McMorrow²,

Weinheimer-Haus

et al. 2017

The Journal of Nutrition

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Whey Protein Supplementation and Higher Total Protein Intake Do Not Influence Bone Quantity in Overweight and Obese Adults Following a 36-Week Exercise and Diet Intervention

Wright

McMorrow²,

Weinheimer-Haus

et al. 2017

The Journal of Nutrition

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“…Additionally, scientists have shown in animal studies that milk boosts calcium storage in bones more effectively and longer than Ca supplements. Researchers concluded that the positive effects result from a decrease in bone resorption through direct interaction with osteoclasts (bone-absorbing cells) as well as simultaneous stimulation of cell proliferation and collagen synthesis in osteoblasts (bone-forming cells) [61].…”

Section: Perturbed Tasting and Smellingmentioning

confidence: 99%

Overview of the physiological changes and optimal diet in the golden age generation over 50

Gille

2010

Eur Rev Aging Phys Act

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Basically, our lifespan is determined genetically. However, several other parameters such as the environment, lifestyle and diet have a high impact on living in the best of health. Many older persons suffer from various diseases, which often cannot be avoided; however, their development can be postponed and symptoms can be mitigated by a balanced diet, moderate physical activity as well as a healthy lifestyle. These diseases are, for example, sarcopenia (degenerative loss of muscle mass), osteoporosis (decomposition of bone structure), digestive restrictions, sensory impairment, water imbalance or a compromised immune system. Psychological modifications, obesity and loss of weight also commonly occur in older adults. To define an adequate diet for elderly between the ages 50 and 80 is difficult, even impossible, because the nutritional requirements differ between the dynamic quinquagenarian and the frailer eighty-year-old. However, several studies have shown that sufficient consumption of high-quality proteins, calcium, vitamin D, anti-oxidative food compounds, water as well as adapted energy values and nourishment with high-nutrient density in combination with physical activity especially help one to remain healthy to a great age. The cornerstone of healthy ageing is the maintenance of normal bodyweight in order to prevent the development of diseases such as osteoporosis, coronary heart disease or diabetes type 2. This publication will review the physiological changes that occur with advanced age and consequential nutritional recommendations for elderly persons.

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“…Recentemente, estudos têm sugerido que o Milk Basic Protein, possui a habilidade de estimular células osteoblásticas e osteoclásticas. Toba et al 33 verificaram que a administração de 300mg de Milk Basic Protein em 30 homens adultos saudáveis aumentou a concentração de hormônios indicadores da formação óssea, osteocalcina e do pró--peptídeo pró-colágeno I (PICP) após 16 dias de estudo. Aumento da densidade mineral óssea com a suplementação do MBP tem sido observado por diferentes autores [17][18][19] .…”

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Influência das proteínas do soro sobre enzimas hepáticas, perfil lipídico e formação óssea de ratos hipercolesterolêmicos

et al. 2009

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OBJETIVO: Avaliar o efeito do consumo das proteínas do soro do leite sobre parâmetros do metabolismo lipídico, hepático e renal, a formação óssea e as defesas antioxidantes de ratos submetidos à dieta hipercolesterolemiante. MÉTODOS: Trinta e dois ratos Fisher adultos foram divididos em 4 grupos, recebendo as seguintes dietas: grupo C, dieta padrão; grupo H, dieta hipercolesterolemiante; grupo PS, dieta padrão e proteínas do soro; grupo PSH dieta hipercolesterolemiante e proteínas do soro. A ingestão alimentar e o ganho de peso foram monitorados semanalmente. Após 8 semanas, o sangue dos animais foi coletado para dosagem bioquímica e os animais foram eutanasiados. Foram utilizados os testes estatísticos, análise de variância e o teste de Tukey. RESULTADOS: As proteínas do soro não reduziram o colesterol plasmático de forma significante, e promoveram um aumento na concentração plasmática de triacilgliceróis nos animais hipercolesterolêmicos. No entanto, reduziram a atividade da aspartato aminotransferase e da fosfatase alcalina, assim como a concentração plasmática de creatinina. Não se observou nenhum efeito sobre as defesas antioxidantes avaliadas. As dietas contendo as proteínas do soro geraram ossos mais pesados, com maior diâmetro e comprimento que as dietas contendo caseína. CONCLUSÃO: As proteínas do soro não apresentaram um efeito hipocolesterolemiante significante em ratos. No entanto, impediram de forma significante a ocorrência de alterações nos parâmetros indicadores das funções hepáticas e renais provocadas pela dieta hipercolesterolemiante. Os dados sugerem também que as proteínas do soro afetam positivamente a formação óssea, quando comparados com as dietas contendo caseína como fonte protéica.

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Milk Basic Protein Promotes Bone Formation and Suppresses Bone Resorption in Healthy Adult Men

Cited by 77 publications

References 21 publications

Whey Protein Supplementation and Higher Total Protein Intake Do Not Influence Bone Quantity in Overweight and Obese Adults Following a 36-Week Exercise and Diet Intervention

Whey Protein Supplementation and Higher Total Protein Intake Do Not Influence Bone Quantity in Overweight and Obese Adults Following a 36-Week Exercise and Diet Intervention

Overview of the physiological changes and optimal diet in the golden age generation over 50

Influência das proteínas do soro sobre enzimas hepáticas, perfil lipídico e formação óssea de ratos hipercolesterolêmicos

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