瑞士乳杆菌发酵乳对骨密度的影响研究

利用8月龄SD去卵巢大鼠研究瑞士乳杆菌发酵乳对骨密度和骨矿物质含量可能产生的影响。将患有骨质疏松症的大鼠，随机分为5组（每组8只），每天喂一次瑞士乳杆菌发酵乳，对照组饮用水、脱脂乳和普通酸乳，实验观察10周。用双能X射线骨密度测量仪测定骨密度及骨矿物质含量。右股骨用于测量骨密度指标，左股骨测量骨钙含量。瑞士乳杆菌发酵乳相对于水和酸奶而言，能够明显的增加骨密度和骨矿物质的含量，饮用瑞士乳杆菌发酵乳组大鼠的骨密度及骨矿物质含量的平均值较脱脂乳、普通酸奶组高，但统计无显著性差异。用瑞士乳杆菌发酵乳长期喂养大鼠，能明显增加其骨密度、骨矿物质含量和增加骨骼的承载能力，提高骨骼抵抗骨折的能力。

THE EFFECT OF LACTOBACILLUS HELVETICUS-FERMENTED MILK ON BONE MINERAL DENSITY IN OVARIECTOMIZED RATS

In the present study the possible effect of Lactobacillus 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 5 groups (n = 8) receiving milk fermented with L. helveticus and, as reference drinks, water, skim milk and sour milk , for 10 weeks. After the intervention bone mineral density and bone mineral content were measured by dual-energy X-ray absorptiometry. The bone mineral density of right femur and the calcium of left femur were measured. The L. helveticus-fermented milk intervention significantly increased the bone mineral density and bone mineral content compared to the water, sour milk interventions. The mean values of the bone mineral density and bone mineral content were higher in the L. helveticus-fermented milk group compared to skim milk groups, but the difference was not statistically significant. L. helveticus-fermented milk can significantly increases bone mineral density, bone mineral content, the load of bone and improves the ability of anti-fractured in the long-term feeding of ovariectomized rats.