A yoghurt containing galactooligosaccharides and having low-lactose level improves calcium absorption and retention during growth: experimental study

SEIJO, MARIANA; BONANNO, MARINA SOLEDAD; VÉNICA, CLAUDIA INÉS; MAROTTE, CLARISA; PITA MARTÍN DE PORTELA, MARÍA LUZ; BERGAMINI, CARINA VIVIANA; WOLF, IRMA VERÓNICA; PEROTTI, MARÍA CRISTINA; ZENI, SUSANA NOEMÍ

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0950-5423

Dairy products are essential to ensure calcium recommendations to achieve optimal peak bone mass and avoid bone loss. However, high prevalence of lactose malabsorption decreases milk-derived foods consumption. The use of β-galactosidase, which hydrolyses lactose to galactooligosaccharides (GOS) is an alternative to develop a low-lactose yoghurt (EY) where prebiotics (GOS) and probiotics (Lactobacilli) coexist. The effects of two diets based on EY or standard yoghurt without GOS (Y) on calcium absorption and bone retention were evaluated and compared, in growing rats. Control group received AIN 93-G diet. Male weaning rats were fed one of these three diets for 28 days. EY group showed the highest increase in faecal Lactobacillus colonies, in short-chain fatty acids production, in intestinal crypt deep, and the lowest caecum pH. Calcium absorption (%) increased significantly as follows: EY>Y>control (P