Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice

A calcium-loaded complex based on Antarctic krill protein and supplemented with pectin promotes calcium absorption and bone health

Calcium participates in many biological functions, and calcium deficiency can lead to gut microbiota imbalance, increasing the risk of osteoporosis. This research aimed to assess the in vivo effects of a novel calcium-loaded complex (P + Ca + HMP) based on Antarctic krill protein and supplemented with pectin, using a calcium-deficient mouse model. The results revealed that chronic calcium deprivation resulted in decreased calcium absorption and degradation of trabecular microarchitecture. The P + Ca + HMP complex significantly increased the calcium retention rate to 89.87 ± 0.66 % and enhanced the maximum load of the femur to 9.28 ± 1.12 N, which were significantly higher than those of the low-calcium group, indicating that the complex could effectively enhance the biomechanical properties of bone. Additionally, the P + Ca + HMP complex also significantly increased the continuity, integrity and thickness of the trabecular network, improving bone microarchitecture. Furthermore, after the P + Ca + HMP complex intervention, beneficial bacteria such as Lactobacillus and Blautia increased and were significantly positively associated with improved calcium absorption and bone synthesis. In conclusion, the P + Ca + HMP complex achieved effective calcium delivery and exhibited significant efficacy in regulating the intestinal environment, promoting calcium absorption, and bone health, demonstrating potential as a novel calcium supplement for preventing calcium deficiency.

Preparation, characterization, stability and replenishing calcium ability of Moringa oleifera leaf peptide-calcium chelates

Calcium deficiency has garnered significant attention as a global public health issue. A new generation of calcium supplements, peptide-calcium chelates, is expected to increase in market value. In this study, we produced MORP (MW < 1 kDa) from Moringa oleifera leaf protein via enzymatic hydrolysis for chelation with Ca2+ to produce MORP-Ca. SEM, EDS, FTIR and FS characterized the structure of MORP-Ca. The results indicate alterations in both the appearance and internal structure of MORP following calcium chelation. The functional groups of N-H, C-H, C-N, -C = O, -COO-, C-O, and -OH in MORP are involved in chelating Ca2+ to form MORP-Ca. In addition, MORP-Ca exhibits poor stability in the stomach; however, it demonstrates high stability in the intestine and under various temperature conditions. The results of the cellular experiments demonstrated that MORP-Ca is an effective promoter of calcium transport and absorption. MORP-Ca effectively increased bone mineral density and improved bone formation in animal studies. In addition, MORP-Ca supplementation improved the gut microbiota imbalance in rats fed a calcium-deficient diet, resulting in an increase in Firmicutes and a decrease in Actinobacteria. Thus, there is a connection between altered gastrointestinal flora and calcium absorption. LC-MS/MS and molecular docking analyses identified ARNEGRDL, RELIIGDR, YTPDYETK, YYTPDYETK, and IKFEFPAVDTL as key peptide sequences for the calcium-supplementing role of MORP (MW < 1 kDa). These results establish a theoretical foundation for the use of MORP-Ca as a calcium supplement or functional food.

New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects-A review

Dairy is recognized as a good source of calcium, which is important for preventing osteoporosis. However, the relationship between milk and bone health is more complex than just calcium supplementation. It is unwise to focus solely on observing the effects of a single nutrient. Lactose, proteins, and vitamins in milk, as well as fatty acids, oligosaccharides, and exosomes, all work together with calcium to enhance its bioavailability and utilization efficiency through various mechanisms. We evaluate the roles of dairy nutrients and active ingredients in maintaining bone homeostasis from the perspective of the dairy matrix effects. Special attention is given to threshold effects, synergistic effects, and associations with the gut-bone axis. We also summarize the associations between probiotic/prebiotic milk, low-fat/high-fat milk, lactose-free milk, and fortified milk with a reduced risk of osteoporosis and discuss the potential benefits and controversies of these dairy products. Moreover, we examine the role of dairy products in increasing peak bone mass during adolescence and reducing bone loss in old age. It provides a theoretical reference for the use of dairy products in the accurate prevention and management of osteoporosis and related chronic diseases and offers personalized dietary recommendations for bone health in different populations.

Structural characterisation of deer sinew peptides as calcium carriers, their promotion of MC3T3-E1 cell proliferation and their effect on bone deposition in mice

Deer sinew as a by-product has high collagen and nutritional value. This study focuses on its hydrolysate being used as a calcium carrier to develop functional foods. The chelation mechanism was analyzed by SEM, EDS, UV-vis, FTIR, and fluorescence spectroscopy and zeta potential analysis after using peptide-sequenced deer sinew peptides for chelation with calcium ions. The results showed that the chelation of deer sinew peptides with calcium ions occurs mainly at the O and N atoms of carboxyl, amino and amide bonds. In vitro and in vivo studies revealed that deer sinew peptide-calcium chelate (DSPs-Ca) promoted the proliferation of MC3T3-E1 cells without toxic side effects and increased the alkaline phosphatase activity. The DSPs-Ca group improved the bone microstructure induced by low calcium, as well as up-regulated the expression of genes responsible for calcium uptake in the kidneys, as evidenced by serum markers, bone sections, bone parameters, and gene expression analyses in low-calcium-fed mice. From the above, it can be concluded that DSPs-Ca is expected to be a calcium supplement food for promoting bone health.

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

Instant foods are widely presented in powder forms across different food segments, which potentially can be formulated with functional or beneficial compounds to provide health benefits. Many reconstituted instant powder foods form colloidal suspensions with complex structures. However, designing instant powder food could be challenging due to the structural complexity and high flexibility in formulation. This review proposed a new classification method for instant powder foods according to the solubility of ingredients and the structure of the reconstituted products. Instant powder foods containing insoluble ingredients are discussed. It summarised challenges and current advances in powder treatments, reconstitution improvement, and influences on food texture and structure to facilitate product design in related industries. The characteristics and incorporation of the main ingredients and ingredients with health benefits in product development were reviewed. Different products vary significantly in the ratios of macronutrients. The macronutrients have limited solubility in water. After being reconstituted by water, the insoluble components are dispersed and swell to form colloidal dispersions with complex structures and textures. Soluble components, which dissolve in the continuous phase, may facilitate the dispersing process or influence the solution environment. The structure of reconstituted products and destabilising factors are discussed. Both particle and molecular structuring strategies have been developed to improve wettability and prevent the formation of lumps and, therefore, to improve reconstitution properties. Various types of instant food have been developed based on healthy or functional ingredients and exhibit positive effects on the prevention of non-communicable diseases and overall health. Less processed materials and by-products are often chosen to enhance the contents of dietary fibre and phenolic compounds. The enrichment of phenolic compounds, dietary fibres and/or probiotics tend to be simultaneous in plant-based products. The process of the ingredients and the formulation of products must be tailored to design the desired structure and to improve the reconstitution property.