牛奶中生物活性成分对骨骼健康调控作用的研究进展

doi:10.12377/1671-4393.26.07.21

摘要/Abstract

摘要： 牛奶对骨骼健康的维护作用源于其中多种生物活性成分的协同调控,而非单一营养素的功能。本文综述了牛奶中矿物质（钙、磷、镁）、乳清蛋白（含乳铁蛋白）、酪蛋白磷酸肽、乳脂球膜、维生素D及维生素K₂等组分促进骨形成、抑制骨吸收的作用机制,并讨论了发酵工艺对乳制品骨健康效应的增益作用。现有证据表明,乳清蛋白经IGF-1/mTORC1通路促进成骨细胞分化,酪蛋白磷酸肽提升钙生物利用度,维生素K₂催化骨基质蛋白羧化,维生素D调控钙转运蛋白表达,发酵乳制品则通过益生菌代谢与“肠-骨轴”调节发挥额外保护效应。多组分协同是牛奶区别于单一钙补充剂的显著优势,可为功能性乳制品的定向研发提供理论依据。

关键词: 牛奶, 骨骼健康, 乳清蛋白, 酪蛋白磷酸肽, 维生素K₂, 维生素D, 发酵乳制品

Abstract: The bone health benefits of milk arise from the synergistic regulation of multiple bioactive components rather than the action of a single nutrient. This paper reviewed the mechanisms by which milk-derived minerals（calcium,phosphorus,magnesium）,whey protein （including lactoferrin）,casein phosphopeptides,milk fat globule membrane,vitamin D,and vitamin K₂ promote bone formation and inhibit bone resorption. The enhancing effects of fermentation processes on the bone health benefits of dairy products were also discussed. Current evidence indicates that whey protein promotes osteoblast differentiation via the IGF-1/mTORC1 pathway,casein phosphopeptides improve calcium bioavailability,vitamin K₂ catalyzes the carboxylation of bone matrix proteins,vitamin D regulates calcium transporter expression,and fermented dairy products exert additional protective effects through probiotic metabolism and the gut-bone axis regulation. The synergistic action of multiple components represents a distinctive advantage of milk over single calcium supplements and may provide a theoretical basis for the targeted development of functional dairy products.

Key words: milk, bone health, whey protein, casein phosphopeptides, vitamin K₂, vitamin D, fermented dairy products

刘芳. 牛奶中生物活性成分对骨骼健康调控作用的研究进展[J]. 中国乳业, 2026, 0(7): 160-168.

LIU Fang. Research Progress on the Regulatory Effects of Bioactive Components in Milk on Bone Health[J]. China Dairy, 2026, 0(7): 160-168.

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