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Research Article | Open Access

EGCG prevents bone loss in ovariectomized mice by suppressing osteoclastogenesis via the inhibition of NF-κB, MAPK, and AKT signaling pathways

Titi Liua,b,1Jin Lia,1Zhao Lic,1Qiangqiang ZhuaTing XiangaFei ChenaChunxia GanaLi JiangaYuankan JiaaXueqin HuangaMeiyan DuanaQuan QinaZhe JiangaZhongqi FangdXuanjun WangaWei Donge( )Jun Shenga( )Huanhuan Xua,b( )
Key Laboratory of Pu’er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
College of Science, Yunnan Agricultural University, Kunming 650201, China
Animal Research and Resource Center, Yunnan University, Kunming 650500, China
Boao Yiling Life Care Center, Qionghai 571400, China
Department of Obstetrics and Gynecology, The First People’s Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, Kunming 650032, China

1 These authors contributed equally to this work and share first authorship.

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• EGCG did not adversely affect blood glucose, and histomorphologiical features, weights, and indices of liver and kidney in OVX mice.

• EGCG could significantly ameliorate bone loss in OVX mice through inhibiting osteoclastogenesis.

• EGCG could not only inhibit the activities of CTX-Ⅰ and TRACP-5b, but also enhance the activities of BGP and PⅠNP in OVX mice.

• EGCG significantly downregulated the expression of osteoclastogenesis-related marker genes, proteins, and signaling molecules.

Abstract

Excessive osteoclastogenesis-mediated osteoporosis has been recognized as a global health concern. Candidate compounds derived from medicinal plants or functional foods are promising to treat osteoporosis due to their high safety and efficiency. (−)-Epigallocatechin-3-gallate (EGCG) is the most abundant and biologically active polyphenol in green tea. It can inhibit osteoclastogenesis in vitro by blocking receptor activator of nuclear factor (NF) -κB (RANK) signaling pathways. This study used the ovariectomized (OVX) mouse model to estimate the therapeutic effect of EGCG on osteoporosis and verified the molecular mechanism in vivo. The results revealed that EGCG significantly inhibited the OVX-induced body weight gain. Moreover, no adverse effects were observed on blood glucose, histomorphological features, weights, as well as indices of liver and kidney in OVX mice. EGCG could significantly ameliorate bone loss in OVX mice by inhibiting osteoclastogenesis. This effect was evidenced by the reduced number of osteoclasts and the increased trabecular bone area in the femurs. Moreover, EGCG inhibited the activities of c-telopeptide of type I collagen (CTX-I) and tartrate-resistant acid phosphatase 5b (TRACP-5b) and strengthened bone gla protein (BGP) and procollagen I N-terminal peptide (PINP) activities in OVX mice. Mechanistically, EGCG significantly downregulated the expression of osteoclastogenesis-related marker genes and proteins, including nuclear factor of activated T cells, cytoplasmic 1 (NFATc1), c-Fos, tartrate-resistant acid phosphatase (TRAP), c-Src, and cathepsin K. In addition, the phosphorylation levels of p65, c-Jun N-terminal kinase (JNK), extracellular signal-regulated kinase 1/2 (ERK1/2), p38, and protein kinase B (AKT) were significantly suppressed in OVX mice. It was found that EGCG could alleviate OVX-induced bone loss in mice by suppressing osteoclastogenesis by blocking the NF-κB, mitogen-activated protein kinase (MAPK), and AKT signaling pathways. EGCG has the potential to prevent and treat osteoclast-related diseases such as osteoporosis.

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Food Science and Human Wellness
Article number: 9250511

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Cite this article:
Liu T, Li J, Li Z, et al. EGCG prevents bone loss in ovariectomized mice by suppressing osteoclastogenesis via the inhibition of NF-κB, MAPK, and AKT signaling pathways. Food Science and Human Wellness, 2025, 14(8): 9250511. https://doi.org/10.26599/FSHW.2025.9250511

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Received: 13 September 2024
Revised: 26 November 2024
Accepted: 03 January 2025
Published: 09 May 2025
© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).