An extract from pork bones containing osteocalcin improves glucose metabolism in mice by oral administration

Akiko Mizokami, Da Guang Wang, Mitsuru Tanaka, Jing Gao, Hiroshi Takeuchi, Toshiro Matsui, Masato Hirata

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Osteocalcin (OC) is a bone-derived hormone that regulates energy metabolism. OC exists in two forms, carboxylated (GlaOC) and uncaboxylated (GluOC), but only the latter appears to have an endocrine function. In this study, we prepared an extract containing both Gla- and GluOC from boiled pork bone using 0.2 M carbonate buffer at pH 9.5, and tested whether the extract had beneficial effects on improving metabolic parameters in obese mice. The extract equivalent of 1.2 μg of GluOC/mouse was orally administrated to C57BL/6 female mice fed a high-fat, high-sucrose diet. Daily oral administration of the extract for four weeks decreased blood glucose levels and promoted glucose tolerance as well as insulin sensitivity. Our study shows for the first time that boiled pork bones are a source material for osteocalcin in the large-scale production of supplements designed to improve glucose metabolism.

Original languageEnglish
Pages (from-to)2176-2183
Number of pages8
JournalBioscience, Biotechnology and Biochemistry
Volume80
Issue number11
DOIs
Publication statusPublished - Jan 1 2016

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Fingerprint Dive into the research topics of 'An extract from pork bones containing osteocalcin improves glucose metabolism in mice by oral administration'. Together they form a unique fingerprint.

Cite this