이소플라본 비배당체 함량을 높인 복합처리 발효콩의 골 형성에 미치는 효과

Abstract

The purpose of this study was to investigate the effect on bone formation of fermented soybeans by combination treatment with a high aglycone ratio of isoflavones, since this compounds are known to prevent osteoporosis caused by aging or menopause. The experimental group (osteoporosis-induced rats, n=20) was divided into four groups, namely the normal group (NC), the OVX group (OVXC), the steamed soybean powder group (SSP), and the fermented soybean powder group (FSP). After 8 weeks of administration, the body weights of the OVX, SSP and FSP groups had increased compared to those of the NC group, while the weight of the uterus had not increased compared to that of NC group, and the weight of the kidney leaf fat had not decreased compared to that of the OVXC group. In addition, serum levels of alkaline phospatase (ALP) and osteocalcin were not significantly different between the different experimental groups. However numerically, the FSP group appeared to exhibit some effect on bone formation. More specifically, the trabecular bone volume of the femur was significantly increased in the FSP group compared to the OVXC (p<0.01), and the trabecular bone mineral density was also significantly increased in the SSP and FSP groups compared to the OVXC group (p<0.05). These results indicate that fermented soybeans were effective in promoting bone formation in terms of increasing the bone volume and bone density of the femur. The consumption of fermented soybeans could therefore be suggested for the prevention rather than the improvement of osteoporosis.