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Effect of sheep bone protein hydrolysate on promoting calcium absorption and enhancing bone quality in low-calcium diet fed rats.

Authors :
Hu, Guanhua
Sun, Xueying
Hao, Shiqi
Li, Xiaotong
Qian, Min
Dou, Lu
Zhang, Min
Hou, Puxin
Su, Lin
Zhao, Lihua
Sun, Lina
Jin, Ye
Source :
Food Chemistry. Jul2024, Vol. 446, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

[Display omitted] • SBPHs + CaCl 2 treatment increased bone calcium levels and bone density. • SBPHs +CaCl 2 treatment can change the bone turnover markers level in serum. • SBPHs+CaCl 2 treatment can increase bone biomechanics and improve bone microarchitecture. • SBPHs+CaCl 2 intervention alters the composition of the gut microbiota. • SBPHs+CaCl 2 intervention promotes short-chain fatty acid production. Calcium deficiency is prone to fractures, osteoporosis and other symptoms. In this study, sheep bone protein hydrolysates (SBPHs) were obtained by protease hydrolysis. A low-calcium-diet-induced calcium-deficiency rat model was established to investigate the effects of SBPHs on calcium absorption and intestinal flora composition. The results showed that an SBPHs + CaCl 2 treatment significantly increased the bone calcium content, bone mineral density, trabecular bone volume, and trabecular thickness, and reduced trabecular separation, and changed the level of bone turnover markers (P < 0.05). Supplementation of SBPHs + CaCl 2 can remarkably enhance the bone mechanical strength, and the microstructure of bone was improved, and the trabecular network was more continuous, complete, and thicker. Additionally, SBPHs + CaCl 2 dietary increased the abundance of Firmicutes and reduced the abundance of Proteobacteria and Verrucomicrobiota , and promoted the production of short chain fatty acids. This study indicated that SBPHs promoted calcium absorption and could be applied to alleviate osteoporosis. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
446
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
176268795
Full Text :
https://doi.org/10.1016/j.foodchem.2024.138763