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KMID : 1134820080370121576
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 12 p.1576 ~ p.1582
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Effect of New Calcium Supplementary Food Containing Fermented Product of Bacillus on the Longitudinal Bone Growth in the Adolescent Male Rats
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Lee Jae-Yeon
Park Young-Shik
Kim Young-Hoon
Oh Kyung-Hwan
Hwang Kyo-Yeol
Cho Yong-Seok
Kang Kyung-Don
Kim Geun
Joo Dong-Kwan
Seong Su-Il
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Abstract
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This study was conducted to investigate the effect of administration of calcium supplementary food containing fermented product of Bacillus subtilis SE4 highly producing poly-γ-glutamic acid on the growthparameters of adolescent male rats. Four-week old male Sprague-Dawley (SD) rats were fed for 4 weeks and assigned to the following 4 groups: two groups administered orally with new calcium supplementary food (such as 150 mg/kg and 300 mg/kg) containing fermented product of B. subtilis SE4, one group administered with conventional calcium supplementary food product (150 mg/kg) and one saline group as control. Daily weight gain and daily food intake in the two new food product groups were higher than those of conventional food product group and control group. Especially, the content of serum IGF-Ⅰ in the two new food product groups were significantly higher than those in conventional food product group and in control group (p<0.05). In addition, length and weight of longitudinal bone in the two new food product groups were longer and heavier than those of conventional food product group and control group. Therefore, the addition of fermented food product of B. subtilis SE4 into the conventional calcium supplementary food increased all the parameters examined for the growth of the adolescent male rats.
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KEYWORD
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Bacillus subtilis SE4, fermented product, longitudinal bone growth, lGF-1, poly-γ-glutamic acid
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