Milk products fermented byLactobacillusstrains modulate the gut-bone axis in an ovariectomised murine model
- Authors
- Eor, Ju Young; Tan, Pei Lei; Son, Yoon Ji; Lee, Chul Sang; Kim, Sae Hun
- Issue Date
- 11월-2020
- Publisher
- WILEY
- Keywords
- Dairy microbiology; Fermented milk; Gut microbiota; Health; Lactic acid bacteria; Lactobacillus
- Citation
- INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v.73, no.4, pp.743 - 756
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Volume
- 73
- Number
- 4
- Start Page
- 743
- End Page
- 756
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/51981
- DOI
- 10.1111/1471-0307.12708
- ISSN
- 1364-727X
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.