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Effects of calcium source, inulin, and lactose on gut-bone associations in an ovarierectomized rat model

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  • Weiwei He
  • Zhuqing Xie
  • Rebekka Thøgersen
  • Martin Krøyer Rasmussen
  • Line F Zachariassen
  • Niklas Rye Jørgensen
  • Jan Vaerum Nørgaard
  • Henrik J Andersen
  • Dennis S Nielsen
  • Axel K Hansen
  • Hanne Christine Bertram
Vis graf over relationer

SCOPE: Osteoporosis poses a health challenge especially for postmenopausal women. This study aims to explore nutritional strategies to counteract bone demineralization in ovarierectomized (OVX) rats.

METHODS AND RESULTS: OVX rats (n = 49) are fed with one of six different diets, where two different calcium sources (dairy calcium or calcium carbonate) are provided alone or in combination with either inulin (5%) or lactose (0.5%). In addition, a calcium-deficient diet is included. Calcium supplementation increases intestinal concentrations of short-chain fatty acids (SCFAs) and the abundance of fecal Acinetobacter and Propionibacterium. Accompanied with these effects, rats fed with calcium-fortified diets have higher bone mineral density, bone mineral content and femur mechanical strength, lower serum levels of bone markers, and lower expression of calcium absorption-related genes (transient receptor potential vanilloid type 6 (TRPV6), calcium-binding protein (CaBP) compared with control. Inulin supplementation results in a markedly increased production of intestinal SCFAs, a decreased intestinal pH, an increased abundance of Allobaculum and Bifidobacterium, and an increased expression of Trpv6. Inulin and lactose show beneficial effects on spine bone.

CONCLUSION: Calcium modulates gut microbiome composition and function. A pronounced effect of inulin on metabolic activity in the gastrointestinal tract is evident, and lactose supplementation decreases jejunal pH that might be associated with slightly enhanced bone mineralization.

OriginalsprogEngelsk
Artikelnummere2100883
TidsskriftMolecular Nutrition & Food Research
Vol/bind66
Udgave nummer8
ISSN1613-4125
DOI
StatusUdgivet - apr. 2022

Bibliografisk note

© 2022 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.

ID: 77600283