While osteoporosis becomes an increasingly common health problem worldwide, researchers explore alternative treatments to combat bone loss, which often causes fractures. Although current therapies are effective, they come with side effects that make patients hesitating. In recent years, the search for natural bioactive compounds and food derivatives has grown. Egg yolk, a rich source of protein like phosvitin, has proven promising to improve bone health. However, the precise mechanisms by which the fractions of egg yolk affect the formation of osteoclasts remain vague. This study is based on previous results, offering hope that hydrolyzes of egg yolk can provide a safer and more durable solution for osteoporosis.
A new study (DOI: 10.26599 / FSAP.2025.9240125) of the University of Alberta revealed that hydrolyzes of soluble egg yolk could offer a natural solution to manage osteoporosis. Published in Food science of animal productsThis research studies the effects of the fractions of egg yolk, emphasizing the FC1 sub-filction, on osteoclastogenesis. By showing that FC1 inhibits the differentiation of osteoclasts and induces apoptosis in mature osteoclasts, the study offers a new promising approach to bone health, suggesting that the bioactive compounds derived from egg yolks could play a significant role in the management of osteoporosis.
In a detailed investigation, the researchers tested the inhibitory effects of three fractions of egg-FF, FB and osteoclastogenesis FC-sur in the RAW264.7 macrophages induced by Rankl. The results were striking: the FC fraction, in particular its FC1 sub-flaction (<3 KDA), showed the strongest effects, considerably reducing the number of positive osteoclasts for the traps. At the highest tested concentration (1,000 µg / ml), FC1 was able to reduce the formation of osteoclasts by more than 50%, which highlights its potential as a powerful inhibitor of osteoclastogenesis. A more in-depth exploration of the molecular mechanisms revealed that FC1 eliminated the Mapk key signals specifically P-38, JNK and Erk-Critical for the differentiation of osteoclasts. In addition, FC1 has induced apoptosis in mature osteoclasts, with a marked increase in early and late apoptosis, emphasizing its double action by preventing the formation of osteoclasts and promoting cell death to control bone resorption. These results suggest that FC1 is promising as an effective compound to manage osteoporosis by regulating the activity of osteoclasts.
This study opens up fascinating possibilities for bone health. By ishing the fraction of soluble egg yolk in FC1 water, we discovered a natural compound which inhibits not only the differentiation of osteoclasts but also promotes the apoptosis of osteoclasts. This double action offers a promising alternative to current osteoporosis treatments. With its potential to regulate the critical pathways involved in bone resorption, FC1 could become a key ingredient in food or functional supplements aimed at improving bone health. “”
Jianping Wu, principal researcher, University of Alberta
The implications of this research are a large range. As a natural alternatives to traditional osteoporosis treatments, hydrolyzes of egg yolk like FC1 could provide a safer and more durable option to manage bone health. By inhibiting osteoclastogenesis and promoting the apoptosis of osteoclasts, FC1 has the potential to develop in a functional food ingredient or a food supplement for prevention and management of osteoporosis. However, in vivo studies are essential to validate these effects at the level of the whole body, and future research will have to focus on the bioavailability and metabolism of these compounds. With more in -depth exploration, the bioactive fractions derived from egg yolks could play a central role in improving bone health, especially in aging populations.
We recognize the support of the Research Council on the Natural Sciences and Engineering of Canada (NSERC) (CRDPJ 542543-19), Michael Foods Ltd., Hopkins, MN, USA and Burnbrae Farms Ltd.
