title: [Prevention of osteoporosis by foods and dietary supplements. Bioavailability of milk micellar calcium phosphate].
abstract: Micellar calcium phosphate (MCP), which is a main form in milk, cross-links caseins through their phosphate groups. MCP was separated as the complex with casein phosphopeptide (CPP). Whey calcium, which is separated in a different form from that in bovine milk and used as a calcium ingredient in recent food industry, has superior calcium bioavailability to other calcium ingredients. Growing female rats were fed either MCP-CPP complex or whey calcium as the sole source of calcium for 6 weeks, and the calcium bioavailability was estimated from apparent calcium absorption rate and the bone strength of the femur. The calcium bioavailability of the MCP-CPP complex was significantly higher than that of whey calcium. The higher calcium bioavailability of MCP-CPP complex is due to in part to its solubility in the small intestine.
authors.affiliation: Kagoshima University, Faculty of Agriculture, Department of Biochemical Science and Technology.
authors.forename: Takayoshi
authors.initials: T
authors.lastname: Aoki
authors.forename: Seiichiro
authors.initials: S
authors.lastname: Aoe
mesh_terms: D000818:Animals; D001682:Biological Availability; D002130:Calcium Phosphates / Q000032:analysis / Q000378:metabolism*; D005260:Female; D006801:Humans; D008892:Milk / Q000737:chemistry; D051381:Rats; D012995:Solubility
chemical_list: D002130:Calcium Phosphates; C020243:calcium phosphate