Physiological Effects of Hydrolyzed Skim Milk and Probiotics on Osteoporosis Models

Abstract

Osteoporosis, a skeletal metabolic disease characterized by low bone mineral density and deterioration of bone microarchitecture, frequently occurs in postmenopausal women older than 50 years. Milk and dairy products are essential calcium sources recommended for bone health. In this study, we analyzed the effects of skim milk and probiotics in an ovariectomized osteoporosis model. Body weight significantly increased, whereas the consumption of skim milk and probiotics significantly decreased (approximately 20%) in the ovariectomized models. In addition, the concentration of calcium was significantly 0.5 mg/dL higher in the skim-milk-with-probiotic group than in the ovariectomized group. The bone volume/tissue volume ratio, trabecular thickness, trabecular number, and trabecular separation were higher in the skim-milk and skim-milk-with-probiotic groups than in the ovariectomized group. Histological analysis of the small intestine revealed that the consumption of skim milk alone or in combination with probiotics increased the lengths of the villus, crypt, and serosa. These results verify the beneficial effects of milk products in osteoporosis models, which may enable higher milk and milk product consumption by older women.

Keywords

• skim milk
• probiotics
• osteoporosis
• ovariectomized model