The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats
The aim of this study was to determine the influence of a standard diet enriched with yoghurt (acidified milk) and milk gel (non-acidified milk) and three structurally different beta-glucans (isolated from oats, bacteria and fungi) on the mineral composition and the mechanical and microstructural pr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461830080X |
| _version_ | 1818920128875593728 |
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| author | Marek Aljewicz Elżbieta Tonska Jerzy Juskiewicz Grażyna Cichosz |
| author_facet | Marek Aljewicz Elżbieta Tonska Jerzy Juskiewicz Grażyna Cichosz |
| author_sort | Marek Aljewicz |
| collection | DOAJ |
| description | The aim of this study was to determine the influence of a standard diet enriched with yoghurt (acidified milk) and milk gel (non-acidified milk) and three structurally different beta-glucans (isolated from oats, bacteria and fungi) on the mineral composition and the mechanical and microstructural properties of the femur in growing rats.Feed intake and the feed conversion ratio were influenced by product acidity and the applied beta-glucan. A significant increase in bacterial counts was noted only in the animals fed fungal glucan. Dietary supplementation with beta-glucans significantly decreased the acidity of intestinal contents. The calcium content of bones was determined mainly by the acidity of milk gel than by the type of beta-glucans. The Ca:P ratio in the femurs of rats fed yoghurt was higher than in the animals fed milk gel. Higher failure load was noted in rats fed yoghurt with beta-glucans. Trabecular thickness was highest in rats fed yoghurt with oat beta-glucan and lowest in rats fed milk gel with fungal beta-glucan. |
| first_indexed | 2024-12-20T01:16:50Z |
| format | Article |
| id | doaj.art-419c3e79978d44b99be965c6ed72277b |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-20T01:16:50Z |
| publishDate | 2018-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-419c3e79978d44b99be965c6ed72277b2022-12-21T19:58:34ZengElsevierJournal of Functional Foods1756-46462018-05-0144191200The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar ratsMarek Aljewicz0Elżbieta Tonska1Jerzy Juskiewicz2Grażyna Cichosz3Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; Corresponding author.Department of Science of Commodities and Evaluation of Food Quality, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, PolandDepartment of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandThe aim of this study was to determine the influence of a standard diet enriched with yoghurt (acidified milk) and milk gel (non-acidified milk) and three structurally different beta-glucans (isolated from oats, bacteria and fungi) on the mineral composition and the mechanical and microstructural properties of the femur in growing rats.Feed intake and the feed conversion ratio were influenced by product acidity and the applied beta-glucan. A significant increase in bacterial counts was noted only in the animals fed fungal glucan. Dietary supplementation with beta-glucans significantly decreased the acidity of intestinal contents. The calcium content of bones was determined mainly by the acidity of milk gel than by the type of beta-glucans. The Ca:P ratio in the femurs of rats fed yoghurt was higher than in the animals fed milk gel. Higher failure load was noted in rats fed yoghurt with beta-glucans. Trabecular thickness was highest in rats fed yoghurt with oat beta-glucan and lowest in rats fed milk gel with fungal beta-glucan.http://www.sciencedirect.com/science/article/pii/S175646461830080XBoneBeta-glucaneOsteoporosisFunctional foodMilk |
| spellingShingle | Marek Aljewicz Elżbieta Tonska Jerzy Juskiewicz Grażyna Cichosz The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats Journal of Functional Foods Bone Beta-glucane Osteoporosis Functional food Milk |
| title | The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats |
| title_full | The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats |
| title_fullStr | The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats |
| title_full_unstemmed | The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats |
| title_short | The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats |
| title_sort | influence of product acidity and beta glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing wistar rats |
| topic | Bone Beta-glucane Osteoporosis Functional food Milk |
| url | http://www.sciencedirect.com/science/article/pii/S175646461830080X |
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