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Open Access

Oral administration of egg white ovotransferrin prevents osteoporosis in ovariectomized rats

Nan Shanga,b,c, Xiaoyu Baoa, Michael Doschakd, Jianping Wua( )
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
College of Engineering, China Agricultural University, Beijing 100083, China
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Healthy, China Agricultural University, Beijing 100193, China
Faculty of Pharmacy & Pharmaceutical Sciences, University of Alberta, Edmonton T6G 2H5, Canada

Peer review under responsibility of Tsinghua University Press.

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Graphical Abstract

Abstract

Ovotransferrin, an iron-binding glycoprotein, accounting for approximately 12% of egg white protein, is a member of transferrin fam ily. Our previous studies showed that ovotransferrin stimulates the proliferation and differentiation of osteoblasts, while inhibits osteoclastogenesis and resorption activity. The work aims to study the efficacy of orally administered ovotransferrin on the prevention of osteoporosis using ovariectomized (OVX) Sprague-Dawley rats. Oral administration of ovotransferrin showed no negative effect on body weight, food intake and organ weight. After 12-week treatment, feeding ovotransferrin at a dose of 1% (1 g ovotransferrin/100 g diet) prevented OVX-induced bone loss and maintained relatively high bone mineral density and integrated bone microarchitecture. The serum concentration of biomarkers indicating bone formation was increased in ovotransferrin administration groups, while the bone resorption biomarkers were decreased. Ovotransferrin feeding also decreased the production of serum cytokine TNF-α and IL-6, which are two stimulators for osteoclast differentiation. In addition to its direct regulatory role on bone turnover, ovotransferrin supplementation might benefit osteoporosis prevention by inhibiting adipogenesis, and regulating immune response. Our results suggested the potential application of ovotransferrin as a functional food ingredient on the prevention of osteoporosis.

Keywords

OvotransferrinOvariectomized (OVX) ratsBone mineral densityBone microarchitectureBone resorptionInflammation

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2562-2572
DOI: 10.26599/FSHW.2022.9250249
Cite this article:
Shang N, Bao X, Doschak M, et al. Oral administration of egg white ovotransferrin prevents osteoporosis in ovariectomized rats. Food Science and Human Wellness, 2024, 13(5): 2562-2572. https://doi.org/10.26599/FSHW.2022.9250249

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Received: 09 April 2023
Revised: 05 June 2023
Accepted: 31 July 2023
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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