蛋氨酸限制对高脂饮食小鼠骨骼的改善作用

Effects of Methionine Restriction on Bone of Mice Fed with High Fat Diet

摘要:

研究蛋氨酸限制对高脂饮食小鼠的股骨强度、氧化还原状态和微结构等骨骼生长状况的影响。将54只C57BL/6小鼠随机分为3组：正常对照组（4%脂肪+0.86%蛋氨酸，CON）、高脂组（20%脂肪+0.86%蛋氨酸，HF）与高脂蛋氨酸限制组（20%脂肪+0.17%蛋氨酸，MR）。分别饲喂11、22周后，测定小鼠股骨干重、骨长度、骨密度、骨矿物质含量、骨强度与氧化还原状态，观测22周小鼠的股骨微结构。结果显示：22周的MR小鼠体重与对照组接近；与HF组相比，MR组小鼠的股骨干重、骨长度与骨矿物质含量在11周后显著降低（ P<0.05），但22周后上述指标均提高，与HF组、对照组接近（P>0.05），且骨矿物质含量显著高于HF组（ P<0.05），骨小梁厚度与松质骨体积显著增加；尽管MR骨强度显著低于HF组，但单位体重骨强度在11周、22周后均显著高于HF组（P<0.05）。MR饮食改善了骨骼氧化还原状态（P<0.05），增加骨矿物质含量，使单位骨强度增加，骨性能提升。由此得出结论：长期MR饮食可控制体重，改善骨微结构与骨性能。

Abstract:

To investigate the effects of methionine restricted diet on the bone strength，redox state and femur microstructure of mice. 54 mice（C57BL/6） were randomly divided into normal control group（4% fat，0.86% methionine，CON），high-fat group（20% fat，0.86% methionine，HF），and high-fat with methionine restriction（MR） group（20% fat，0.17% methionine，MR）. After 11 and 22 weeks，the femur dry weight，femur length，bone mineral density，bone mineral content，bone strength of femur and redox state were determined，and the femoral micro-structures of 22 weeks mice were observed. Results showed that the weight of MR mice at 22 weeks was similar to that of CON group. Compared with HF group，the femur dry weight，femur length and bone mineral content in MR group decreased significantly at 11 weeks（P < 0.05），but increased to be similar to HF group and control group（P > 0.05） at 22 weeks，and the bone mineral content was significantly higher than HF group（P < 0.05），the trabecular thickness and cancellous bone volume increased significantly；although the bone strength of MR group was significantly lower than HF group，the bone strength/body weight at 11 and 22 weeks was higher than that of HF group（P < 0.05）. MR diet improved the redox state of the bones（P < 0.05），increased the content of bone mineral，increased the bone strength/body weight and enhanced the bone quality. Conclusion：Long-term MR diet could control body weight，could improve the femoral micro-structure and the bone quality.