Bioavailability Study of Microbial Calcium Produced by Co-fermentation of Lactobacillus rhamnosus and Lactobacillus acidophilus

doi:10.7506/spkx1002-6630-201111061

Abstract

Abstract: Bioavailability of calcium preparations is an important indicator for evaluating calcium absorption efficiency. In order to evaluate bioavailability of a microbial calcium from co-cultured Lactobacillus rhamnosus and Lactobacillus acidophilus in bovine bone power medium, KM mice fed feed containing different calcium sources and contents were used as the model to determine feed consumption, fecal calcium, urinary calcium, bone calcium and blood calcium, and calculate the absorption rate and retention rate of calcium. Meanwhile, the bioavailability of the microbial calcium was compared with that of calcium carbonate at identical doses. The results indicated that the bone calcium content in the microbial calcium group at low or standard dose revealed a significant difference when compared with the calcium carbonate agent at the same dose (P ＜ 0.05). An obviously higher apparent absorption rate of the microbial calcium was observed when compared with calcium carbonate group (P ＜ 0.01). No obvious difference in blood calcium level between the microbial calcium group and calcium carbonate group was observed although the blood calcium level was higher in the microbial calcium group (P ＞ 0.05). Therefore, the microbial calcium is an ideal calcium preparation with high biological activity and bioavailability.

Key words: microbial calcium, calcium preparation, bioavailability

CLC Number:

R151.2

WAN Ting-ting，LUO Ai-ping，YIN Yan-yang，LIU Hai，TANG Ying-ying. Bioavailability Study of Microbial Calcium Produced by Co-fermentation of Lactobacillus rhamnosus and Lactobacillus acidophilus[J]. FOOD SCIENCE, 2011, 32(11): 292-295.

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Bioavailability Study of Microbial Calcium Produced by Co-fermentation of Lactobacillus rhamnosus and Lactobacillus acidophilus

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