State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark.
J Agric Food Chem. 2024 Aug 14;72(32):17730-17745. doi: 10.1021/acs.jafc.4c03218. Epub 2024 Jul 30.
Lactobacilli fermentation possesses special nutritional and health values to food, especially in improving diseases related to the gut microbiota such as osteoporosis risk. Previous research indicates that lactobacilli-fermented foods have the potential to enhance the bone mineral density (BMD), as suggested by some clinical studies. Nonetheless, there is currently a lack of comprehensive summaries of the effects and potential mechanisms of lactobacilli-fermented foods on BMD. This review summarizes findings from preclinical and clinical studies, revealing that lactobacilli possess the potential to mitigate age-related and secondary factor-induced bone loss. Furthermore, these findings imply that lactobacilli are likely mediated through the modulation of bone remodeling via gut inflammation-related pathways. Additionally, lactobacilli fermentation may augment calcium accessibility through directly promoting calcium absorption or modifying food constituents. Considering the escalating global health challenge of bone-related issues among the elderly population, this review may offer a valuable reference for the development of food strategies aimed at preventing osteoporosis.
乳酸菌发酵对食品具有特殊的营养和健康价值，尤其在改善与肠道微生物群相关的疾病方面具有潜力，如骨质疏松症风险。先前的研究表明，乳酸菌发酵食品具有增强骨密度（BMD）的潜力，一些临床研究也支持这一观点。然而，目前缺乏对乳酸菌发酵食品对 BMD 影响及其潜在机制的全面总结。本综述总结了临床前和临床研究的结果，揭示了乳酸菌具有减轻与年龄相关和继发因素引起的骨丢失的潜力。此外，这些发现表明，乳酸菌可能通过调节与肠道炎症相关的途径来介导骨重塑。此外，乳酸菌发酵可能通过直接促进钙吸收或改变食物成分来增加钙的可及性。考虑到老年人中与骨骼相关问题的全球健康挑战日益严峻，本综述可能为预防骨质疏松症的食物策略的发展提供有价值的参考。
