Effect of Calcium Maltobionate on Enhancement of Calcium Absorption in Rats Daiki SUEHIRO1, 2, Misato OKADA1, Ken FUKAMI2, Masataka OHTSUKA2,
Tomoyuki NAKAGAWA1, Takashi HAYAKAWA1 1The Graduate School of Applied Biological Sciences, Gifu University
2San-ei Sucrochemical Co., Ltd. The effects of calcium maltobionate on calcium absorption were examined using male Wistar rats. In Exp. 1, four diets were prepared containing different calcium sources, namely potassium hydrogen calcium (control), calcium carbonate, calcium gluconate, and calcium maltobionate. Compared with the standard AIN-76 diet, the experimental diets had a 59% higher calcium content, which is the maximum non-diarrheagenic calcium maltobionate content. Urine and feces were collected three times during 3 weeks of pair-feeding. On 9:30 h of the last day, ceca were excised under anesthesia. The pH of the cecal contents did not significantly differ among groups; however, the concentrations of acetate, propionate, and n-butyrate were significantly higher in the calcium maltobionate group, indicating that some of the ingested calcium maltobionate was used for fermentation. The apparent absorption and retention rates of calcium were significantly higher in the calcium gluconate and calcium maltobionate groups than in the control group throughout the experiment, and were significantly higher in the calcium maltobionate group than in the calcium gluconate group in Week 2. In Exp. 2, the absorption of calcium maltobionate in intestine was examined using an in situ ligated jejunal loop of rat that was incubated with calcium maltobionate solution for 15, 30, 60 120, and 180 min. The content of residual calcium decreased more than the content of the maltobionate moiety did, indicating that the calcium portion of calcium maltobionate is absorbed in the jejunum, while the maltobionate portion mostly remains in the small intestine and is sent to the large intestine.
Key words: calcium absorption, calcium maltobionate, mattobionic acid, gluconic acid, oligosaccharide |
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