Infrastructure to support ex vivo analyses of hard tissue

随着年龄的增长，骨头变得越来越弱。由于骨细胞活性解偶联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。生活方式因素，包括饮食，可能会减弱伴随衰老过程的这些生理影响。因此，利用模拟人类衰老的啮齿动物模型，确定食物或食物成分促进和支持更强壮骨骼的机制是一个活跃的研究领域。这些模型还可用于研究特定饮食的潜在负面影响，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影响。拟议的设备将通过提供使用组织化学分析的机会来检查骨骼组织中代谢标志物的定位，以响应饮食干预，包括不同类型的脂肪酸，从而加强Ward博士的研究计划，并加强与同事的合作研究。组织化学是原位分析的一种形式，允许在现场检查新的食物化合物对骨骼健康的影响。所要求的设备是用于组织化学分析的脱钙和非脱钙骨样品制备和处理所必需的。这项研究的结果将帮助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，从而在衰老过程中增加骨骼强度的潜在机制。

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.