Milk products fermented byLactobacillusstrains modulate the gut–bone axis in an ovariectomised murine model

Abstract

Limited information is available regarding the effect of Lactobacillus on the gut-bone axis. We examined whether 10-week administration of milk products fermented by Lactobacillus fermentum MF27 and/or Lactobacillus casei 393 modified gut-bone dysbiosis induced by ovariectomy and lipopolysaccharide (OVX-LPS) in rats. The fermented milk products selectively modulated gut microbiota composition and improved intestinal barrier function; they suppressed osteoclastogenesis, thereby increasing trabecular bone volume in OVX-LPS rats. These findings suggest that the gut-bone axis can be modulated not only by viable Lactobacillus strains but also by milk products fermented by Lactobacillus, which may contain metabolites and/or bioactive peptides.

The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines

“…According to Eor et al (2020), the milk product fermented by single LAB strain decreased osteoporosis in the rat model by decreasing gut inflammation. Additionally, the authors who performed human trial insisted that different kinds of dairy product consumption might be resulted in different results, suggesting that probiotic Prato cheese showed the best postprandial glycaemia reduction activity (Grom et al 2020).…”

Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model

“…Moreover, myeloperoxidase (MPO) levels were significantly low after RA induction, but each treatment restored MPO activity against RA induction ( Fig. 2D ); restoration of MPO activity was previously indicated as the anti-oxidative and anti-inflammatory activity ( Eor et al, 2020 ).…”

“…The β-actin as the housekeeping gene. The expression of mRNA levels each genes of analyzed samples were analyzed with calculation using Bio-Rad CFX manager software (Bio-Rad) ( Eor et al, 2020 ).…”

In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources

“…In a recent year, there is added probiotic in several commercial food such as non-dairy foods matrices (Rasika et al, 2021) and dairy (Hadjimbei et al, 2020;Pradeep Prasanna & Charalampopoulos, 2019). Moreover, clinical studies revealed that the addition of probiotic in food product enhance the several mechanisms of action in host health such as altered gut microbiota and restore barrier function (Eor et al, 2020), reduction of postprandial glycemia in healthy (Grom et al, 2020) and prevention of postmenopausal osteoporosis in mouse (Lee et al, 2020).…”