The Journal of Nutritional Biochemistry
Volume 18, Issue 5 , Pages 341-347, May 2007

Epigallocatechin-3-gallate increases the formation of mineralized bone nodules by human osteoblast-like cells

  • Bahareh Vali

      Affiliations

    • Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada M5S 3E2
    • ,
  • Leticia G. Rao

      Affiliations

    • Calcium Research Laboratory, Division of Endocrinology and Metabolism, St. Michael's Hospital and Department of Medicine, University of Toronto, Toronto, Ontario, Canada M5B 1A6
    • ,
  • Ahmed El-Sohemy

      Affiliations

    • Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada M5S 3E2
    • Corresponding Author InformationCorresponding author. Tel.: +1 416 946 5776; fax: +1 416 978 5882.

Received 11 March 2006; received in revised form 26 June 2006; accepted 27 June 2006. published online 12 September 2006.

Abstract 

Consumption of green tea, a rich source of epigallocatechin-3-gallate (EGCG), is associated with increased bone mineral density. However, the direct effects of this flavonoid on bone mineralization are not known. The present study demonstrates the effects of EGCG on the formation of mineralized bone nodules by SaOS-2 human osteoblast (HOB)-like cells. EGCG at concentrations of 1–5 μM caused a dose-dependent increase in the number and area of mineralized bone nodules as assessed by both von Kossa and alizarin red staining. EGCG also increased alkaline phosphatase activity, an early marker of osteoblastic differentiation. After 48 h of treatment, EGCG decreased protein levels of Runx2, a transcription factor that regulates osteoblast maturation by inhibiting late-stage differentiation. The observed effects of EGCG on bone formation by HOB-like cells suggest that EGCG may have beneficial effects on bone health.

Keywords: Epigallocatechin-3-gallate, Osteoporosis, SaOS-2 cells, Alkaline phosphatase, Runx2

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PII: S0955-2863(06)00163-X

doi:10.1016/j.jnutbio.2006.06.005

The Journal of Nutritional Biochemistry
Volume 18, Issue 5 , Pages 341-347, May 2007

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