Hyo-Nam Song; Kang-Hyun Leem; In-Sook Kwun

doi:10.4163/jnh.2015.48.2.157

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Song, Leem, and Kwun: Effect of water extract and distillate from the mixture of black goat meat and medicinal herb on osteoblast proliferation and osteoclast formation∗

Research Article

J Nutr Health 2015;48(2):157-166.

Published online: 19 January 2015

DOI: https://doi.org/10.4163/jnh.2015.48.2.157

Effect of water extract and distillate from the mixture of black goat meat and medicinal herb on osteoblast proliferation and osteoclast formation^∗

Hyo-Nam Song^1,^†, Kang-Hyun Leem², In-Sook Kwun³

¹School of Integrated Oriental Medical Bioscience, Semyung University, Chungbuk 390-711, Korea

²College of Korean Medicine, Semyung University, Chungbuk 390-711, Korea

³Department of Food Science and Nutrition, Andong National University, Gyeongbuk 760-749, Korea

^†To whom correspondence should be addressed. tel: +82-43-649-1430, e-mail: hnsong@semyung.ac.kr

^∗ This work was supported by the research grant from Semyung University in 2013.

Received 29 January 2015 Revised 13 February 2015 Accepted 17 March 2015

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose:

The effects of water extract and distillate from the mixture of black goat meat and medicinal herb on MG-63 osteoblast proliferation and mouse bone marrow derived osteoclast formation were investigated.

Methods:

Proximate composition, volatile basic nitrogen (VBN), mineral content, free amino acid composition and free fatty acid composition in black goat meat were determined. Water extract and distillate were prepared with three groups; goat meat only (BG-E, BG-D), six herbs added group (BG-E6, BG-D6), and eight herbs added group (BG-E8, BG-D8). Osteoblast proliferation, mineralization and calcium uptake activity of MG-63 cells were measured and tartrate resistant acid phosphatase activity of osteoclasts was analyzed.

Results:

Black goat meat had remarkably low fat and high level of calcium. Glutamic acid was the most abundant amino acid. Herbs added extract groups (BG-E6 and BG-E8) showed increased MG-63 cell proliferation in a concentration dependent manner, while all the distillates did not show the effect. All extracts and distillates showed significantly increased osteoblast mineralization depending on the concentration. In particular, herb added extract, BG-E6, increased 170.3% of control and the distillate of BG-D and BG-D6 increased up to 168.5% and 159.8%, respectively. Calcium uptake activities of all water extracts showed remarkable increase of BG-E6 and BG-E8 up to 615.5% and 628.1% of control, respectively. Ditillates had no effect except BG-D6. All water extracts significantly reduced the activity of tartrate-resistant acid phosphatase (TRAP) in osteoclasts derived from mouse bone marrow.

Conclusion:

Combination of black goat meat and medicinal herb increased the MG-63 cell proliferation and effectively inhibited osteoclast differentiation in both water extracts and distillate of them, which implies that they could be used as potent functional food materials for bone health.

Keywords: black goat meat, medicinal herb, MG-63 cell, osteoblast, osteoclast

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Fig. 1.

Scheme of manufacturing black goat extract and its distilled extract

Fig. 2.

Effect of black goat meat and medicinal herb mixture on proliferation of human osteoblast MG-63 cells. D10x, 1/10 dilution; D80x, 1/80 dilution; D640x, 1/640 dilution. Data shown are the mean and SD values of three independent samples. The treatments sharing a common alphabet are not statistically significant at 5% level.

Fig. 3.

Effect of black goat meat and medicinal herb mixture on mineralization of human osteoblast MG-63 cells. D10x, 1/10 dilution; D80x, 1/80 dilution. Data shown are the mean and SD values of three independent samples. The treatments sharing a common alphabet are not statistically significant at 5% level.

Fig. 4.

Effect of black goat meat and medicinal herb mixture on calcium uptake of human osteoblast MG-63 cells. D10x, 1/10 dilution; D80x, 1/80 dilution; D640x, 1/640 dilution. Data shown are the mean and SD values of three independent samples. The treatments sharing a common alphabet are not statistically significant at 5% level.

Fig. 5.

Effect of black goat meat and medicinal herb mixture on TRAP activity. Data shown are the mean and SD values of three independent samples. The treatments sharing a common alphabet are not statistically significant at 5% level.

Table 1.

Proximate composition and volatile basic nitrogen (VBN of black goat meat

Composition	Fore limb¹⁾	Neck	Dorsal trunk
Moisture (%)	73.4 ± 2.1²⁾	74.0 ± 1.8	72.4 ± 1.6
Crude protein (%)	16.6 ± 0.8	16.7 ± 1.4	16.6 ± 1.0
Crude lipid (%)	2.7 ± 0.3	2.8 ± 0.2	2.2 ± 0.2
Ash (%)	0.9 ± 0.1	0.9 ± 0.2	0.8 ± 0.2
Carbohydrate (%)	6.4 ± 0.7	5.6 ± 0.5	8.0 ± 1.0
VBN (mg%)	5.4 ± 0.4	3.2 ± 0.2	4.2 ± 0.3

¹⁾ The carcass is classified based on Webb et al. (35).

²⁾ Value are Mean ± SD (n = 3).

Table 2.

Mineral contents of black goat meat (Unit: mg%)

Mineral	Black goat meat			Beef²⁾	Pork²⁾	Chicken²⁾
Mineral	Fore limb¹⁾	Neck	Dorsal trunk	Beef²⁾	Pork²⁾	Chicken²⁾
P	151.9	151.9	132.0	169.0	248.0	339.0
Na	84.1	88.1	88.1	51.8	63	46.0
Mg	15.5	16.7	14.4	20.1	2.3	17.8
Ca	9.3	4.9	10.4	3.8	6.0	5.8
Fe	1.4	1.4	1.3	2.8	2.1	2.2

¹⁾ The carcass is classified based on Webb et al. (35).

²⁾ Source: Young HT et al. (11)

Table 3.

Amino acid composition of fore limb meat of black goat (Unit: mg/100 g)

Amino acid	Fore limb meat of black goat
Essential amino acid (EAA)
Lysine	1,476.3
Leucine	1,183.1
Threonine	779.6
Valine	733.7
Isoleucine	646.1
Phenylalanine	603.8
Methionine	433.6
Σ EAA	5,856.2
Non-essential amino acid (NEAA)
Glutamic acid	2,638.9
Aspartic acid	1,542.3
Arginine	1,108.7
Alanine	1,085.7
Glycine	964.1
Proline	714.9
Serine	664.8
Tyrosine	562.8
Histidine	472.6
Cysteine	116.9
Σ NEAA	9,871.7
Total amino acid (TAA)	15,727.9
EAA/TAA (%)	37.2

Table 4.

Fatty acid composition of fore limb meat of black goat (Unit : %

Fatty acid		Fore limb meat
Myristic acid	C14:0	1.7
Palmitic acid	C16:0	18.7
Palmitoleic acid	C16:1	1.7
Stearic acid	C18:0	25.8
Oleic acid	C18:1	46.8
Linoleic acid	C18:2	1.8
Linolenic acid	C18:3	0.2
Arachidic acid	C20:0	0.2
Gadoleic acid	C20:1	0.1
Eicosadienoic acid	C20:2	0.2
Eicosatrienoic acid	C20:3	0.1
Arachidonic acid	C20:4	0.6
Others		2.1
Σ PUFA¹⁾		2.9
Σ MUFA²⁾		48.6
Σ SFA³⁾		46.4
Total Sum		97.9

¹⁾ PUFA: Polyunsaturated fatty acid

²⁾ MUFA: Monounsature

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