摘要
利用8月龄SD去卵巢大鼠研究瑞士乳杆菌发酵乳对骨强度可能产生的影响。将患有骨质疏松症的大鼠,随机分为6组(每组8只),每天喂1次瑞士乳杆菌发酵乳,对照组饮用水、脱脂乳、普通酸乳和瑞士乳杆菌发酵乳乳清多肽提取物,实验观察10周。用瑞士乳杆菌发酵乳长期喂养大鼠,能明显增加骨骼的承载能力,提高骨骼抵抗骨折的能力。
In the present study the possible effect of Lactobacillns helveticus-fermented milk on bone was studied in 8 month old SD ovariectomized rats. The ovariectomized rats, which develop an osteoporotic bone disorder with age, were randomized into 6 groups （n=8） receiving milk fermented with L. helveticus and, as reference drinks, water, skim milk, sour milk and L. helveticus fermented milk peptide extract, for 10 weeks. L. helveticus-fermented milk can significantly increases the load of bone and improves the ability of anti-fractured in the long-term feeding of ovariectomized rats.
出处
《中国乳品工业》
CAS
北大核心
2009年第7期20-22,34,共4页
China Dairy Industry
基金
盐城师范学院校级自然科学项目(08YCKL086)
关键词
瑞士乳杆菌
发酵乳
骨强度
Lactobacillus helveticus
fermented-milk
bone strength
