Tamang Jyoti Prakash, Agahi Fojan, Yilmaz Birsen, Künili İbrahim Ender, Mardon Julie, Bulmus-Tuccar Tuğçe, Torbica Aleksandra, Nikolovska Nedelkoska Daniela, Kütt Mary-Liis, Malagón-Rojas Jeadran, Parada Mayra Alejandra, Mayo Baltasar, Frias Juana
Department of Microbiology, Sikkim University, Gangtok, Sikkim, India.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain.
Front Nutr. 2025 Aug 29;12:1648775. doi: 10.3389/fnut.2025.1648775. eCollection 2025.
Fermented foods are increasingly recognized for their potential benefits in supporting bone health, attributed to their rich content of bioactive compounds including vitamins K and B, polyphenols, peptides, and fermentation-modified phytates. This review examines how these components, enhanced in bioavailability through fermentation, may modulate bone metabolism via multiple mechanisms: improving mineral absorption, reducing inflammation, regulating oxidative stress, and influencing osteoblast and osteoclast activity. Special attention is given to the gut-bone axis, where fermented foods interact with gut microbiota to produce metabolites such as short-chain fatty acids and immunomodulatory compounds that may further support skeletal health. While preclinical and population-level studies show promising associations, clinical evidence remains limited and heterogeneous. Future research should focus on human trials, strain-specific effects, and long-term outcomes to fully establish the role of fermented foods in osteoporosis prevention and bone health maintenance.
发酵食品因其在支持骨骼健康方面的潜在益处而日益受到认可，这归因于它们富含生物活性化合物，包括维生素K和B、多酚、肽以及发酵改性植酸盐。本综述探讨了这些通过发酵提高生物利用度的成分如何通过多种机制调节骨代谢：改善矿物质吸收、减轻炎症、调节氧化应激以及影响成骨细胞和破骨细胞活性。特别关注了肠-骨轴，在该轴中发酵食品与肠道微生物群相互作用，产生短链脂肪酸和免疫调节化合物等代谢产物，这些代谢产物可能进一步支持骨骼健康。虽然临床前研究和人群水平研究显示出有前景的关联，但临床证据仍然有限且参差不齐。未来的研究应侧重于人体试验、菌株特异性效应和长期结果，以全面确定发酵食品在预防骨质疏松症和维持骨骼健康中的作用。
