Bioavailability of Calcium from Sesame Seeds, Almond Powder, Whole Wheat Bread, Spinach and Nonfat Dry Milk in Rats

Poneros-Schneier, Angela; Erdman, John W.

doi:10.1111/j.1365-2621.1989.tb08589.x

Cited by 53 publications

(14 citation statements)

References 31 publications

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“…Compared to nondairy food, milk is a good source of easily absorbable minerals and proteins. [13][14][15] Milk is generally consumed in its natural form or as a processed product, such as cream, milk powder, butter cheese, yogurt, casein, and whey protein. Whey protein is an industrially obtained by-product of the cheese and casein manufacturing process.…”

Section: Introduction Omentioning

confidence: 99%

Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats

Kim

et al. 2015

Journal of Medicinal Food

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Milk is known as a safe food and contains easily absorbable minerals and proteins, including whey protein, which has demonstrated antiosteoporotic effects on ovariectomized rats. This study evaluated the antiosteoporotic effect of whey protein concentrate hydrolysate (WPCH) digested with fungal protease and whey protein concentrate (WPC). Two experiments were conducted to determine (1) efficacy of WPCH and WPC and (2) dose-dependent impact of WPCH in ovariectomized rats (10 weeks old). In Experiment I, ovariectomized rats (n = 45) were allotted into three dietary treatments of 10 g/kg diet of WPC, 10 g/kg diet of WPCH, and a control diet. In Experiment II, ovariectomized rats (n = 60) were fed four different diets (0, 10, 20, and 40 g/kg of WPCH). In both experiments, sham-operated rats (n = 15) were also fed a control diet containing the same amount of amino acids and minerals as dietary treatments. After 6 weeks, dietary WPCH prevented loss of bone, physical properties, mineral density, and mineral content, and improved breaking strength of femurs, with similar effect to WPC. The bone resorption enzyme activity (tartrate resistance acid phosphatase) in tibia epiphysis decreased in response to WPCH supplementation, while bone formation enzyme activity (alkaline phosphatase) was unaffected by ovariectomy and dietary treatment. Bone properties and strength increased as the dietary WPCH level increased (10 and 20 g/kg), but there was no difference between the 20 and 40 g/kg treatment. WPCH and WPC supplementation ameliorated bone loss induced by ovariectomy in rats.

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Section: Introduction Omentioning

confidence: 99%

Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats

Kim

et al. 2015

Journal of Medicinal Food

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“…Milk is an excellent source of calcium considering the absorption of calcium and its bioavailability (1)(2)(3) . About two-thirds of the calcium and half of the inor ganic phosphate in milk are present in casein micelles.…”

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confidence: 99%

A Novel Type of Milk Calcium Has Higher Calcium Bioavailability Compared with the Hydroxyapatite Type of Milk Calcium.

Kato

Toba

Matsuyama

et al. 2002

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryWe prepared a novel type of milk calcium from milk whey , and evaluated its calcium bioavailability as compared with conventional industrial milk calcium obtained from milk whey, which has been reported to be an excellent calcium source . An X-ray dif fraction analysis showed that the chemical form of conventional industrial milk calcium from milk whey through the neutralization and precipitation method (NP-MCa) is hydroxy apatite type, and that of a novel type of milk calcium obtained using the ultrafiltration method (UF-MCa) is different from hydroxyapatite . Growing rats were fed either NP-MCa or OF-MCa as the source of calcium for 33 d. The calcium absorption rate in the OF -MCa diet group was significantly higher than that in the NP-MCa diet group. The calcium content of the femur in the OF-MCa diet group was significantly higher than that in the NP -MCa diet group. The breaking force of the excised femur in the OF-MCa diet group was also signifi cantly higher than that in the NP-MCa diet group . The serum calcium level, alkaline phos phatase activity and calcitonin level were not significantly different between the experimen tal groups, but the PTH level of the serum in the OF-MCa diet group was significantly lower than that in the NP-MCa diet group. These results indicate that the calcium bioavailability of the novel type of milk calcium (UF-MCa) is higher than that of the hydroxyapatite type of milk calcium (NP-MCa).

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“…It is possible that the low body weight of the Ox-C rats resulted from an apparent absoption and retention of calcium which is the lowest among the dietary groups. It is known that Ox-C impairs calcium absorption (12,13). There is a possibility that this phenomenon observed among the Ox-C rats might have resulted from disturbed calcium absorption by Ox-C.…”

Section: Discussionmentioning

confidence: 98%

“…calcium (12,13) and other minerals. We have already reported that the oxalic acid concentration in spinach was the highest of those vegetables analyzed, and that the calcium absorption ratio by rats from spinach was lower than that from calcium oxalate (14).…”

Section: Discussionmentioning

confidence: 99%