Ilesanmi-Oyelere Bolaji L, Kruger Marlena C
School of Health Sciences, College of Health, Massey University, Palmerston North, New Zealand.
Riddet Institute, Massey University, Palmerston North, New Zealand.
Front Nutr. 2020 Sep 23;7:578702. doi: 10.3389/fnut.2020.578702. eCollection 2020.
Increasing peak bone mass during adolescence and reducing bone loss in later life are two approaches to reduce the risk of osteoporosis with aging. Osteoporosis affects a large proportion of the elderly population worldwide and the incidence is increasing. Milk consumption is an accepted strategy in building peak bone mass and therefore may reduce the risk of osteoporosis. In childhood calcium, phosphorous, and growth factors are the important components to support bone growth but in adults the positive influence on bone density/maintenance may also be due to other bioactive proteins/peptides or lipids in milk acting directly in the gastrointestinal tract (GIT). Lactose has been known to increase calcium absorption; galactooligosaccharides (GOS) are derived from lactose and are non-digestible oligosaccharides. They have been shown to improve mineral balance and bone properties as well as causing increases in bifidobacteria in the gut, therefore a prebiotic effect. Supplementation with fortified milk and dairy products with added prebiotics, increased both calcium and magnesium absorption and caused some modulation of gut microbiota in animals and humans. Fermented milk is now also recognized to contain highly active components such as vitamins, peptides, oligosaccharides, and organic acids. In this review, the role of milk and milk components in improving calcium absorption and thereby supporting bone health is discussed. In addition, some reference is made to the significance of combining the inherent beneficial components from milk with fortificants/nutrients that will support bone health through adulthood. Novel data suggesting differences in diversity of the microbiota between healthy and osteoporotic women are provided.
在青春期增加骨峰值并在晚年减少骨质流失是降低衰老过程中患骨质疏松症风险的两种方法。骨质疏松症影响着全球很大一部分老年人口，且发病率正在上升。饮用牛奶是增加骨峰值的一种公认策略，因此可能降低患骨质疏松症的风险。在儿童时期，钙、磷和生长因子是支持骨骼生长的重要成分，但在成年人中，牛奶对骨密度/维持的积极影响也可能归因于牛奶中其他生物活性蛋白质/肽或脂质直接作用于胃肠道（GIT）。已知乳糖可增加钙的吸收；低聚半乳糖（GOS）由乳糖衍生而来，是不可消化的低聚糖。它们已被证明可改善矿物质平衡和骨骼特性，并导致肠道中双歧杆菌数量增加，因此具有益生元作用。补充添加了益生元的强化牛奶和乳制品，可增加钙和镁的吸收，并对动物和人类的肠道微生物群产生一些调节作用。现在人们也认识到发酵乳含有高活性成分，如维生素、肽、低聚糖和有机酸。在这篇综述中，讨论了牛奶及其成分在改善钙吸收从而支持骨骼健康方面的作用。此外，还提及了将牛奶中固有的有益成分与能在成年期支持骨骼健康的强化剂/营养素相结合的重要性。提供了新的数据，表明健康女性和骨质疏松女性的微生物群多样性存在差异。
