Aoe Seiichiro
Otsuma Women's University, Faculty of Home Economics, Department of Food Science, Tokyo, Japan.
Clin Calcium. 2018;28(4):493-498.
Milk contains approximately 110mg of calcium per 100mL of milk, a good source of dietary calcium. The calcium in milk comprises of calcium caseinate, micellar calcium phosphate and soluble calcium. It is also reported that the calcium in milk has an excellent bioavailability. Intervention studies of Japanese women have shown that the absorption rate of calcium in milk was greater than that found in small fish and vegetables. Factors taken into account as contributing to higher absorption rates of calcium in milk were:1)the types of calcium present(caseinate, micellar, soluble), 2)the presence of lactose which promotes calcium absorption, and 3)the presence of casein-phosphopeptide which increases soluble calcium fraction. Higher solubility was also observed in the small intestine of rats fed a micellar calcium phosphate casein-phosphopeptide(MCP-CPP)complex prepared from milk compared to that in rats fed insoluble whey calcium.
每100毫升牛奶约含110毫克钙，是膳食钙的良好来源。牛奶中的钙由酪蛋白钙、胶态磷酸钙和可溶性钙组成。另据报道，牛奶中的钙具有极佳的生物利用度。对日本女性的干预研究表明，牛奶中钙的吸收率高于小鱼和蔬菜中的钙吸收率。牛奶中钙吸收率较高的影响因素有：1）钙的存在形式（酪蛋白钙、胶态钙、可溶性钙）；2）促进钙吸收的乳糖的存在；3）增加可溶性钙比例的酪蛋白磷酸肽的存在。与喂食不溶性乳清钙的大鼠相比，喂食由牛奶制备的胶态磷酸钙酪蛋白磷酸肽（MCP-CPP）复合物的大鼠在小肠中的溶解度也更高。
