Enhancing Effect of Dietary Vinegar on the Intestinal Absorption of Calcium in Ovariectomized Rats

Kishi, Mikiya; Fukaya, Masahiro; Tsukamoto, Yoshinori; Nagasawa, Takashi; Takehana, Kazushige; Nishizawa, Naoyuki

doi:10.1271/bbb.63.905

Cited by 80 publications

(47 citation statements)

References 27 publications

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“…Abdel-Fattah et al (2008) reported that chicks fed a diet supplemented with organic acids had significantly higher Ca and P blood concentration, which the authors attributed to the lowering of gut pH and the increase in the absorption of these macroelements. Dietary acetic acid increased the Ca absorption and Ca content of the femur of ovariectomized rats suggesting that this acid may reduce the bone turnover caused by ovariectomy and may be helpful in preventing osteoporosis (Kishi et al 1999). …”

Section: Resultsmentioning

confidence: 99%

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

2010

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In an experiment conducted on caged Bovans Brown hens, the effect of diet supplementation using organic acids and prebiotic fructans on the biomechanical and geometrical indicators of the tibia and femur bones was evaluated. At 25 weeks of age, layers were randomly assigned to 14 experimental groups, each comprising 6 hens kept in individual cages. A 2 × 7 factorial arrangement, with two dietary levels of calcium and phosphorus (normal -37.0 g Ca/kg, 6.5 g P/kg, and reduced -32.5 g Ca/kg, 6.0 g P/kg), and with diets supplemented by selected additives (none; inulin, 7.5 g/kg; oligofructose, 7.5 g/kg; short chain fatty acids (SCFA), 5.0 g/kg; medium chain fatty acid (MCFA), 2.5 g/kg; SCFA, 3.0 g/kg + MCFA, 2.0 g/kg; inulin, 3.0 g/kg + SCFA, 5.0 g/kg) was used. The experiment was conducted for 45 weeks and concluded when the hens were 70 weeks old.At 70 weeks of age, reducing the dietary levels of Ca and P had decreased the bone breaking strength by 8.9% (P ≤ 0.001) and the yielding load by 5.6% (P ≤ 0.05). A similar tendency for bone breaking strength (P ≤ 0.05) and stiffness (P ≤ 0.05) was found in the femur bones. The diet with a lower level of Ca and P negatively affected the geometrical indicators of the bones such as cortex thickness (P ≤ 0.05) and cross section area (P ≤ 0.05), but had no effect on bone weight and length. Hens fed diets supplemented with oligofructose, MCFA, SCFA + MCFA or inulin + SCFA displayed a significantly higher bone breaking strength and yield load in the tibia bone than that of the control group. In the case of femurs, a positive influence of MCFA or simultaneous addition of inulin + SCFA on bone breaking strength was found. The additives had no significant effects on the geometrical indicators of either bone. It was concluded that selected feed additives which lower the pH of the diet and intestinal content can beneficially affect the biomechanical indicators of the bones of high-productive laying hens. Laying hens, bone quality, calcium, organic acids, prebiotic fructansSymptoms of osteoporosis are often observed in modern flocks of high-productive layers, especially in the second part of the laying cycle. Osteoporosis can be defined as a decrease in the fully mineralized structural bone in which Ca is mobilized from the bone in order to contribute to eggshell formation (Whitehead and Fleming 2000). The condition leads to increased bone fragility and susceptibility to fracture. The consequences of this syndrome, also known as 'cage layer fatigue', i.e., poor bone quality, weakness, deformities and breakage, spinal bone collapse and paralysis, can be an important welfare problem, causing acute and chronic pain and distress to the birds (Webster 2004). In the United Kingdom, it was found that, in the end phase of lay, 29% of caged hens had sustained one or more broken bones during their lifetime (Gregory and Wilkins 1989). A study conducted by McCoy et al. (1996) attributed 35% of mortality in commercial caged laying hens to osteoporosis. Bone breakage is also a serious prob...

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Section: Resultsmentioning

confidence: 99%

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

2010

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“…Acetic acid has various kinds of biological activities, [19][20][21] but at high concentrations, solutions of acetic acid are difficult to drink because of a strong sour taste. In this study, we tried to improve the sourness of acetic acid by glucosylation, and we remarkably reduced its sour taste by glucosylation of its carboxyl group.…”

Section: Discussionmentioning

confidence: 99%

Glucosylation of Acetic Acid by Sucrose Phosphorylase

Nomura

Sugimoto

Nishiura

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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“…Vinegar also has medicinal uses by virtue of its physiological effects, such as promoting recovery from exhaustion, regulating blood glucose, blood pressure, aiding digestion, stimulating the appetite, and promoting calcium absorption (Kishi et al, 1999;Fushimi et al, 2001;Kondo et al, 2001;Xu et al, 2007;Gerhards;Büchs, 2013).…”

Section: Introductionmentioning

confidence: 99%

PRODUCTION OF ginger vinegar

2015

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Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields.Index terms: Zingiber officinale; fermentation; ethanol; acetic acid. RESUMOO vinagre, alimento do grupo de condimentos, tem seu uso bastante difundido na indústria de alimentos. Neste trabalho, objetivou-se avaliar os efeitos de parâmetros do processo de fermentação acética na obtenção de vinagre de gengibre. Uma suspensão de rizomas de gengibre, com 12% de amido, foi submetida ao processo de hidrólise enzimática, sendo obtido o hidrolisado com 85,6% de glicose. Após o processo de fermentação alcoólica, obteve-se uma calda com 40,3% de etanol. O processo de fermentação acética da calda de gengibre seguiu o delineamento inteiramente casualizado, em esquema fatorial, para três fatores em dois níveis, tendo como variáveis independentes: a temperatura, os nutrientes e a diluição da acidez inicial da calda. Os resultados obtidos mostraram uma variação de 2,74 a 3,70% de extrato seco e de 2,13 a 2,83% de cinzas nos fermentados acéticos. O perfil de ácidos orgânicos dos vinagres de gengibre evidenciou a presença de ácido acético, ácido cítrico, ácido málico e ácido succínico em todos os tratamentos. Vinagres de boa qualidade e maiores rendimentos GK podem ser obtidos nas condições de 20ºC, acidez inicial 1:1 e adição de nutrientes.Termos para indexação: Zingiber officinale; fermentação; etanol; ácido acético.

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Enhancing Effect of Dietary Vinegar on the Intestinal Absorption of Calcium in Ovariectomized Rats

Cited by 80 publications

References 27 publications

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

Glucosylation of Acetic Acid by Sucrose Phosphorylase

PRODUCTION OF ginger vinegar

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