Effects of Nanocalcium Supplemented Milk on Bone Calcium Metabolism in Ovariectomized Rats

Abstract

This study examined effects of calcium supplemented milk on bone loss in ovariectomized rats. Twenty four Sprague-Dawley female rats, 7 weeks-old, were divided into 4 groups, ovariectomized and fed diets containing: 1) control, no Ca supplemented milk, 2) ovx 1, Ca carbonate supplemented milk, 3) ovx 2, ionized Ca supplemented milk, and 4) ovx 3, nano Ca supplemented milk. All rats were fed 1 ml of milk containing 20 mg supplemented Ca. After 18 wk feeding, body weight gain and food efficiency ratio were significantly different between ovx 1 and ovx 3. Serum concentration of calcium and phosphorus were not different among groups. However, there was a significant difference in calcium content of dry femoral weight in ovx 3 compared with the control and ovx 2. In addition, femoral bone mineral density (g/cm 2 ) was significantly greater in ovx 3 than in other groups (p<0.05). The ovx 3 group showed the highest stiffness (N/mm), maximum energy (N) in femur and trabecular bone area (%). The present study indicated that nano Ca supplementation in milk may be an effective way to enhance bone calcium metabolism for ovariectomized rats.

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

“…However, the DPPH radical scavenging activity was found to be greater in NPPS than PPS irrespective of its concentrations added to yogurt. NPPS provides greater surface area and more exposure of functional group, thus it leads to greater antiradical scavenging activity (Park et al, 2007). Higher the concentration of NPPSadded yogurt (0.15, and 0.20%) was found to be higher radical scavenging activity during the storage of yogurt.…”

“…Nanosized ascorbatesolubilized chitosan increases the bioactivity in yogurt and milk (Seo et al, 2009;Seo et al, 2011). Further nanosize calcium supplementation in milk enhances the bone calcium metabolism in ovarirectomized rats (Park et al, 2007). However, there are no informations on developing the functional yogurt which incorporates the nanopowdered peanut sprout.…”

“…Functional properties and stability of various foods can be enhanced by using the emerging novel technique such as nanosizing (Park et al, 2007). Nanosized ascorbatesolubilized chitosan increases the bioactivity in yogurt and milk (Seo et al, 2009;Seo et al, 2011).…”

Nano Calcium Supplements: Friends or Foes?

“…This is while to our knowledge there are no published clinical trials confirming the advantage of nano calcium supplements over the simple marketed products. The published animal studies however have approved that taking the nano size calcium as supplements or in fortified milk can help improve calcium and phosphorous content in bones and consequently may have a potential role for preventing bone loss [1,2]. The unpublished human studies similarly show that consuming nano calcium supplements can help improve bone mass content.…”

Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage

“…The increase in the functional value of the ginseng mainly due to presence of various functional ingredients like ginsenosides, complex carbohydrates, phytosterols, and trace minerals. Nanosizing of various plant and animal foods increase the functional value in peanut sprouts and chitiosan (Ahn at al., 2012; Park et al, 2007;Seo et al, 2011). However, there are no informations on developing the functional yogurt which incorporates the nanopowdered or powdered ginseng.…”