Infrastructure to support ex vivo analyses of hard tissue

随着年龄的增长，骨骼变得越来越脆弱。由于骨细胞活性的解偶联而导致的骨骼弱化是由与衰老相关的生理变化引起的：性类固醇的产生减少，以及可能与较高水平的氧化应激相关的慢性低度炎症的存在。包括饮食在内的生活方式因素可能会减弱这些伴随衰老过程的生理影响。因此，确定食物或食物成分促进和支持更强壮的骨骼的机制，使用模拟人类衰老的啮齿动物模型，是一个活跃的研究领域。这些模型也可用于研究特定饮食（例如高脂肪饮食或含有少量必需脂肪酸和/或多不饱和脂肪酸的饮食）对骨细胞代谢的潜在负面影响。拟议的设备将加强沃德博士的研究计划，提供机会使用组织化学分析，以检查骨组织内的骨标记物的周转，以应对饮食干预，包括不同类型的脂肪酸-并加强与她的同事的合作研究。组织化学是一种原位（原位）分析的形式，可以现场检查新型食品化合物对骨骼健康的影响。 所要求的设备对于脱钙和非脱钙骨的样品制备和处理是必要的，以便进行组织化学分析。这项研究的结果将有助于研究小组了解新的食物成分如何最有效地支持骨细胞活性，以增加衰老过程中的骨强度。

Bones become weaker with age. This weakening of the skeleton due to the uncoupling of bone cell activity results from physiological changes associated with aging: lower production of sex steroids, as well as the presence of chronic low-grade inflammation that may be associated with higher levels of oxidant stress. Lifestyle factors, including diet, may attenuate these physiological effects that accompany the aging process. Thus, determining mechanisms by which foods or food components promote and support a stronger skeleton, using rodent models that mimic human aging, is an active area of study. These models can also be used to study the potential negative effects of specific diets, for example a high fat diet or a diet containing low quantities of essential fatty acids and/or polyunsaturated fatty acids, on bone cell metabolism. The proposed equipment will strengthen Dr. Ward's research program by providing the opportunity to use histochemical analyses to examine localization of bone markers of turnover within bone tissue in response to dietary interventions, including different types of fatty acids - and to also strengthen collaborative research with her colleagues. Histochemistry is a form of in situ (in place) analysis that allows for in site examination of the effects of novel food compounds on bone health. The requested equipment is necessary for sample preparation and processing of decalcified and non-decalcified bone for histochemistry analyses. The results of this research will help the team understand the underlying mechanisms in how novel food components are most effective in supporting bone cell activity for increased bone strength during aging.