Probiotic Soymilk Increases the Bioavailability of Calcium

Filed in archive Bone Health , Diet , Dietary Supplements and Vitamins , Functional Foods , Studies on October 8, 2007

When taking calcium supplements, we always wonder that if our bones are not able to absorb that calcium, where it will go. Is it really true that we could develop kidney stones by excess calcium supplements?

Will dietary calcium be always enough?




But most calcium supplements come with Vitamin D in order to help in the delivery and absorption of this bone mineral.

It would really be good if all of the calcium we intake could be dissolved in our body making it more available for our bones to absorb.

Now, Victoria University researchers found that fermenting calcium-fortified soymilk with probiotics may enhance the solubility of calcium up to 90 percent.

Researchers from Victoria University looked at the effect of seven different strains to ferment soymilk and found that Lactobacillus acidophilus ATCC 4962 and L. casei ASCC 290 increased calcium solubility the most, with 89 and 87 per cent increases reported.

Does this mean we aren't really absorbing all that calcium?

According to the study's researchers:

"As cows' milk is high in calcium while soymilk is not a naturally rich source, manufacturers often fortify soymilk with similar levels of calcium as in cows' milk (approximately 120 mg/100 mL) by adding calcium phosphate, calcium carbonate, or calcium chloride.

However, not all calcium fortificants are equal, and some forms of calcium may have poor solubility. The bioavailability rather than the total content of calcium in soymilk is thus an important issue.

Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment."

Probiotics are really amazing!

Find more details from NutraIngredients and the Journal of Food Science Abstract.