Taurine, a major amino acid of oyster, enhances linear bone growth in a mouse model of protein malnutrition. (12th May 2015)

• Record Type: Journal Article
• Authors: Moon, Phil‐Dong; Kim, Min‐Ho; Lim, Hun‐Sun; Oh, Hyun‐A; Nam, Sun‐Young; Han, Na‐Ra; Kim, Myong‐Jo; Jeong, Hyun‐Ja; Kim, Hyung‐Min
• Is Part Of: BioFactors. Volume 41:Number 3(2015:May/Jun.)
• Page Start: 190
• Page End: 197
• Publication Date: 2015-05-12
• Subjects: Vitamins -- Physiological effect -- Periodicals; Trace elements -- Physiological effect -- Periodicals; Growth factors -- Physiological effect -- Periodicals; Plant growth promoting substances -- Physiological effect -- Periodicals; Biochemistry -- Periodicals; Nutritional Physiological Phenomena -- Periodicals; Trace Elements -- metabolism -- Periodicals; Vitamins -- metabolism -- Periodicals; Molecular Biology -- Periodicals; 612.399
• DOI: 10.1002/biof.1213
• Languages: English
• ISSNs: 0951-6433

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Oysters (Oys) contain various beneficial components, such as, antioxidants and amino acids. However, the effects of Oys or taurine (Tau), a major amino acid in Oys on bone growth have not been determined. In the present study, we evaluated the effects of Oys or Tau on linear bone growth in a mouse model of protein malnutrition. To make the protein malnutrition in a mouse, we used a low protein diet. Growth plate thickness was increased by Oys or Tau. Bone volume/tissue volume, trabecular thickness, trabecular number, connection density, and total porosity were also improved by Oys or Tau. Oys or Tau increased insulin‐like growth factor‐1 (IGF‐1) levels in serum, liver, and tibia‐growth plate. Phosphorylations of Janus kinase 2 (JAK2) and signal transducer and activator of transcription 5 (STAT5) were increased by Oys and by Tau. These findings show that Oys or Tau may increase growth plate thickness by elevating IGF‐1 levels and by promoting the phosphorylations of JAK2‐STAT5, and suggest that Oys or Tau are growth‐promoting substances of potential use in the food and pharmaceutical industries. © 2015 BioFactors, 41(3):190–197, 2015</p> </abstract>