Infrastructure to support ex vivo analyses of hard tissue

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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.