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.