A yoghurt containing galactooligosaccharides and having low‐lactose level improves calcium absorption and retention during growth: experimental study

Summary Dairy products are essential to ensure calcium recommendations achieve optimal peak bone mass and avoid loss. However, high prevalence of lactose malabsorption decreases milk‐derived foods consumption. The use β‐galactosidase, which hydrolyses galactooligosaccharides (GOS) is an alternative develop a low‐lactose yoghurt (EY) where prebiotics probiotics ( Lactobacilli ) coexist. effects two diets based on EY or standard without GOS (Y) absorption retention were evaluated compared, in growing rats. Control group received AIN 93‐G diet. Male weaning rats fed one these three for 28 days. showed the highest increase faecal Lactobacillus colonies, short‐chain fatty acids production, intestinal crypt deep, lowest caecum pH. Calcium (%) increased significantly as follows: EY>Y>control P < 0.05). control similar content femur, mineral density, total epiphyseal cartilage while Y value Conclusion: YE presented some advantages compared regarding since could not match growth quality group. was effective low lactose‐dairy product delivering into gut, enhance gut health bioavailability that improved development period requirements stage. Even more important represent efficient therapeutic strategy people who dairy consumption due unpleasant symptoms intolerance.