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Taurine, Bone Growth and Bone Development

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Taurine (2-Amino ethane sulfonic acid) is a naturally occurring sulphur amino acid, found in several mammalian and non mammalian tissues. Taurine is believed to be involved in several life processes. Its deficiency is a cause of concern in developing abnormalities in many organs like eye, heart, kidney, brain etc during developmental stages and even later on. Taurine contents are believed to be high in bone tissue mostly due to accumulation by transport, as taurine synthesis in bone is yet to be recorded. A strong stimulating role of taurine in bone matrix formation and collagen synthesis has been observed in osteoblast like UMR-106 cells; together with this, inhibition of bone resorption and osteoclast formation by taurine has also been identified, making taurine an agent for preventing inflammatory bone resorption in periodontal diseases. Thus, taurine acts as a double beneficial agent; stimulating bone formation and inhibiting bone loss. Along with these actions in bone, it also has beneficial action in radio protection, wound healing, bone gain through exercise and many others. Taurine has the potential to replace bisphosphonates; suitable taurine analogues may further accelerate this. An extensive analytical study of taurine contents in both the stages of bone formation and bone loss may make taurine as a single marker of bone metabolism. However taurine-bone interaction needs more deep study towards regulation of taurine, interaction with ions, and many other pharmacological and physiological actions. An in depth clinical study of its actions in bone may make taurine an ideal agent for desired effect; yet, all these recorded taurine - bone interactions, are milestones for future research.





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Keywords: Taurine; bone; bone resorption; cell growth; metabolic bone disease

Document Type: Research Article

Publication date: May 1, 2008

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  • Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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