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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
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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.

TidsskriftMolecular Nutrition & Food Research
Udgave nummer8
StatusUdgivet - apr. 2022

Bibliografisk note

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

ID: 77600283