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Milk products fermented by Lactobacillus strains modulate the gut–bone axis in an ovariectomised murine model
Author(s) -
Eor Ju Young,
Tan Pei Lei,
Son Yoon Ji,
Lee Chul Sang,
Kim Sae Hun
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12708
Subject(s) - lactobacillus casei , lactobacillus fermentum , lactobacillus , fermentation , gut flora , probiotic , food science , chemistry , dysbiosis , microbiology and biotechnology , biology , bacteria , biochemistry , lactic acid , lactobacillus plantarum , genetics
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.