Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2016, 4(7), 429-435
DOI: 10.12691/jfnr-4-7-3
Open AccessArticle

Combined Effects of Soy Isoflavones and Docosahexaenoic Acid on Osteoclast Formation

Shinichi Katsumata1, 2, , Gabrielle G. Plimmer1, Miki Tadaishi2, 3, Yuko Tousen3, Yoshiko Ishimi3 and Marlena C. Kruger1

1Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand

2Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan

3Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan

Pub. Date: July 14, 2016

Cite this paper:
Shinichi Katsumata, Gabrielle G. Plimmer, Miki Tadaishi, Yuko Tousen, Yoshiko Ishimi and Marlena C. Kruger. Combined Effects of Soy Isoflavones and Docosahexaenoic Acid on Osteoclast Formation. Journal of Food and Nutrition Research. 2016; 4(7):429-435. doi: 10.12691/jfnr-4-7-3


Soy isoflavones and docosahexaenoic acid (DHA) are effective for maintaining bone health. This study investigated the combined effects of soy isoflavones and DHA on osteoclast formation. Mouse bone marrow cells were pre-cultured with macrophage colony-stimulating factor (M-CSF) for 3 days and then cultured with M-CSF and receptor activator of nuclear factor κB ligand (RANKL) for 6 days. RAW 264.7 cells were cultured with RANKL for 5 days. In mouse bone marrow cells, daidzein, genistein, and DHA significantly decreased the number of tartrate-resistant acid phosphatase-positive multinucleated cells (TRAP(+)MNCs), and the combination of soy isoflavones and DHA further decreased the number of TRAP(+)MNCs. Nuclear factor of activated T-cells c1 (NFATc1) mRNA expression tended to be decreased by daidzein, and was significantly decreased by genistein and DHA. Furthermore, the combination of daidzein and DHA caused significant reduction in NFATc1 mRNA expression compared to the control. In RAW 264.7 cells, daidzein tended to decrease and genistein significantly decreased the number of TRAP(+)MNCs, however, the combination of daidzein and DHA significantly decreased the number of TRAP(+)MNCs compared to the control. These results demonstrated that the combination of soy isoflavones and DHA decreased in osteoclast formation significantly, possibly by modulating the expression of specific genes.

soy isoflavones docosahexaenoic acid osteoclast formation mouse bone marrow cells RAW 264.7 cells

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