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Lactobacilli and Their Fermented Foods as a Promising Strategy for Enhancing Bone Mineral Density: A Review
Weiwei He1, Hanne Christine Bertram2, Jun-Yi Yin1
1State 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.
Journal of Agricultural and Food Chemistry
|July 30, 2024
Summary
Lactobacilli fermentation may improve bone mineral density (BMD) by reducing bone loss and enhancing calcium absorption. This review explores the potential of fermented foods to combat osteoporosis, particularly in the elderly.
Area of Science:
- Microbiology
- Nutrition Science
- Gerontology
Background:
- Lactobacilli fermentation offers nutritional and health benefits, particularly for gut microbiota-related conditions like osteoporosis.
- Previous studies suggest lactobacilli-fermented foods may enhance bone mineral density (BMD).
Purpose of the Study:
- To comprehensively review the effects and mechanisms of lactobacilli-fermented foods on BMD.
- To summarize findings from preclinical and clinical studies on lactobacilli and bone health.
Main Methods:
- Systematic review of preclinical and clinical studies.
- Analysis of proposed mechanisms, including gut inflammation and calcium absorption.
Main Results:
- Lactobacilli show potential in mitigating age-related and secondary bone loss.
- Mechanisms involve modulating bone remodeling via gut inflammation pathways.
- Fermentation may increase calcium accessibility through improved absorption or food modification.
Conclusions:
- Lactobacilli fermentation presents a promising strategy for preventing osteoporosis.
- Findings support the development of food-based interventions for bone health, especially for the elderly.
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