Abstract
Whole fat dairy is rich in α‐linolenic acid (ALA), conjugated linoleic acid (CLA) and calcium (Ca), which are implied in promoting bone formation and decreasing adiposity. We examined individual and/or synergistic effects of ALA, CLA and Ca (at levels present in milk) in regulating bone/adipose cell metabolism. ST2 stromal, MC3T3‐L1 (L1) adipocyte like, and MC3T3‐E1 (E1) osteoblast like cells were treated with: a) LA:ALA=1–5:1; b) 80–90% c9, t11/5–10% t10, c12 CLA; c) 0.5–3 mM Ca; d) combination a), b), c) during cell growth. Local factors were also measured. LA:ALA=1–5:1 inhibited L1 proliferation/differentiation and promoted E1 differentiation. Best effect was found at 4:1 LA:ALA where insulin like growth factor 1 (IGF‐1) and IGF binding protein 3 (IGFBP‐3) production was lowest in L1 cells. All CLA blends decreased L1 and increased E1 differentiation. 1.5–2.5 mM Ca increased ST2 and E1, and decreased L1 proliferation. Combination of 4:1 LA:ALA+90:10% CLA+2.0 mM Ca lowered L1 and increased E1 differentiation. Overall, LA:ALA=4:1 may be the optimal ratio to enhance osteoblastogenesis and inhibit adipogenesis via IGF‐1/IGFBP3 modulation. This effect is strengthened by 90:10% CLA+2.0 mM Ca, indicating possible synergism of dairy components in promoting osteoblastic and inhibiting adipocytic differentiation, and implies preference for osteoblast vs. adipocyte growth. Funded by DMI#1673&FSUCRC# 119532
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