Inhibitory effect of a fermented soy product from lactic acid bacteria (PS-B1) on deterioration of bone mass and quality in ovariectomized mice

Toshinaga Miura,Yusuke Kozai,Ryota Kawamata,Hiromi Wakao,Takashi Sakurai,Isamu Kashima

Inhibitory effect of a fermented soy product from lactic acid bacteria (PS-B1) on deterioration of bone mass and quality in ovariectomized mice

2014

Toshinaga Miura
Yusuke Kozai
Ryota Kawamata
Hiromi Wakao
Takashi Sakurai
Isamu Kashima

Objectives We investigated the effects of a fermented soy product from lactic acid bacteria (PS-B1) in preventing the decrease in bone mineral content and deterioration of trabecular bone structure in ovariectomized (OVX) mice.

Keywords:

Food science
Bone mineral
Lactic acid
Ovariectomized rat
Osteoporosis
Pathology
Fermentation
Inhibitory postsynaptic potential
Medicine
Diabetes mellitus
Bacteria
Soy product
bone mass
inhibitory effect

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