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Research Article | Open Access | Just Accepted

Lactobacillus helveticus–derived whey attenuated osteoporosis in ovariectomy rats

Aonan Xia1Yang Jiang2Yuan-Kun Lee3Bo Yang1,4Xiaoming Liu2,4 ()Jianxin Zhao1,4Hao Zhang1,4,5Wei Chen1,4,5

1 State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China

2 School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

3 Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, 117597, Singapore

4 National Engineering Research Centre for Functional Food, Wuxi, Jiangsu 214122, China

5 Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch

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Abstract

This study investigated the intervention ability and potential mechanism of Lactobacillus helveticus–derived whey on ovariectomy (OVX)-induced osteoporosis. The whey from two L. helveticus strains, ATCC15009, and CCFM1096, were orally gavaged to OVX rats at a dose of 500 mg/kg for 12 weeks. The effect of L. helveticus-derived whey on osteoporosis varied, whereas the raw milk-derived whey showed no significant effect. CCFM1096 whey significantly enhanced bone biomechanics, improved bone microstructure, upregulated bone formation markers (BALP, OPG), and downregulated bone resorption markers (TRAP, CTX-1, PINP), leading to promotion of osteoblast formation and inhibition of osteoclast generation. CCFM1096 whey affected bile acid metabolism, restored intestinal homeostasis, and prevented osteoporosis in OVX rats, with higher concentrations of unsaturated fatty acids, orotic acid, and uridine than that of ATCC15009. These findings provide important insights for the development of functional dairy products targeting osteoporotic populations and further demonstrate the importance of starter cultures in fermented foods.

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Food Science and Human Wellness
Cite this article:
Xia A, Jiang Y, Lee Y-K, et al. Lactobacillus helveticus–derived whey attenuated osteoporosis in ovariectomy rats. Food Science and Human Wellness, 2024, https://doi.org/10.26599/FSHW.2024.9250419
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