1Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China
2R&D center of Ausnutria Hyproca Dairy Group, Changsha, PR China
Journal of Food and Nutrition Research.
2015,
Vol. 3 No. 2, 94-98
DOI: 10.12691/jfnr-3-2-3
Copyright © 2015 Science and Education PublishingCite this paper: Meihong Xu, Liren Wei, Zhiyong Dai, Yanchun Zhang, Yong Li, Junbo Wang. Effect of High Osmotic Pressure Milk Formula on Renal Calcium Oxalate Crystallization Induced by Calcium Oxalate.
Journal of Food and Nutrition Research. 2015; 3(2):94-98. doi: 10.12691/jfnr-3-2-3.
Correspondence to: Junbo Wang, Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China. Email:
mrwang4j@163.comAbstract
To study the effect of high osmotic pressure milk formula on renal calcium oxalate crystallization induced by calcium oxalate. 40 SD rats were randomly divided into four groups: NC, MC, LOM and HOM group. For model preparation, MC, LOM and HOM were treated with 1% Ethanediol in the water combined with 2% ammonium chloride (2ml/day) intragastrically administration. The rats in LOM and HOM were intragastrically given LOM or HOM (40g/100ml, 2ml/100g*bw) twice/day, whereas the NC and MC group received an equal volume of distilled water. Combined application of ethylene glycol and ammonium chloride caused renal injury of rats, and induced calcium oxalate calculus in kidney. During experimental period, the increase of body weight of the rats treated with HOM was inhibited significantly; the amount of 24h urination, serum levels of Cr and UA, ratio of the kidney to body weight were significantly higher than those in MC group; the amount of 24h urination, Cr, and score of calcium oxalate crystal were significantly higher than those in LOM group. HOM has an obvious promoting effect on the formation of renal calcium oxalate crystallization induced by ethylene glycol combined with ammonium chloride.
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