The Effect of Vinegared Chicken-Egg (Sutamago) on Osteopenia of Rat Model of Postmenopausal Osteoporosis

Abstract

This study was carried out to examine the effects of vinegared chicken-egg (Sutamago) on bone metabolism of rat model of postmenopausal osteoporosis.
In experiment 1, ovariectomized and sham-operated rats were fed on a calcium-deficient diet. Then the rats of each group were divided into two groups, low-calcium diet (0.01 % Ca, 0.3% P) and Sutamago diet (0.3% Ca, 0.3% P). Compared with the rats fed on low-calcium diet, the rats fed on Sutamago diet showed a significant increase in the serum calcium contents, the breaking-strength of femur, and the calcium and phosphorus contents of femur.
In experiment 2, the ovariectomized and calcium-deficient rats were further divided into two groups, CaCO₃ diet (0.3% Ca, 0.3% P) and Sutamago diet (0.3% Ca, 0.3% P). The ash and calcium contents in femur of rats fed on Sutamago diet were significantly higher than those of rats fed on CaCO₃ diet. In addition, the higher breaking-strength of femur was also observed in Sutamago diet fed rats.