Anti-osteoporosis activity and mechanism analyses of Limosilactobacillus fermentum YSC5001 from Chinese traditional dairy products

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-22 DOI:10.1016/j.jff.2025.106905

Shuo Liu , Yun Xie , Chenyu Li , Guangming Zhang , Xin Wang , Huarui Zhao , Hui Chang , Baochao Hou , Wei-Lian Hung , Jian He , Baolei Li , Zisheng Guo , Yanmei Sun , Shiwei Wang

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Abstract

Osteoporosis is prevalent, poses significant health risks, and is often overlooked in public health. Lactic acid bacteria (LAB) have emerged as a promising alternative for osteoporosis prevention, especially given the adverse effects of conventional treatments. In this study, Limosilactobacillus fermentum YSC5001 was identified as the most effective strain among 64 edible LAB isolates for enhancing pre-osteoblastic MC3T3-E1 cell differentiation and mineralization. Using a tail-suspended rat model, YSC5001 increased bone mineral density by 63.10 % and reduced osteoclastogenesis by 54.65 %. It also improved biomechanical properties and lowered inflammatory markers, with IL-1β and TNF-α levels decreasing by 21.41 % and 30.08 %, respectively. Further analysis suggested that YSC5001 modulates the Wnt/β-catenin pathway via secretion of 2-hydroxy-3-methylbutyric acid, arginine, and lysine, thereby alleviating osteoporosis. Notably, YSC5001 is a food-derived strain with demonstrated safety and no detectable virulence or antibiotic resistance genes, supporting its application as an oral probiotic for osteoporosis management.

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传统乳制品中发酵乳酸杆菌YSC5001抗骨质疏松活性及机制分析

骨质疏松症普遍存在，对健康构成重大威胁，但在公共卫生领域常常被忽视。乳酸菌（LAB）已成为一种有希望的替代骨质疏松症预防，特别是考虑到传统治疗的不良影响。在本研究中，在64株可食用LAB菌株中，发酵Limosilactobacillus fermentum YSC5001被鉴定为促进成骨前MC3T3-E1细胞分化和矿化最有效的菌株。在悬尾大鼠模型中，YSC5001使骨密度增加63.10%，使破骨细胞生成减少54.65%。它还能改善生物力学性能，降低炎症标志物，IL-1β和TNF-α水平分别下降21.41%和30.08%。进一步分析表明，YSC5001通过分泌2-羟基-3-甲基丁酸、精氨酸和赖氨酸调节Wnt/β-catenin通路，从而缓解骨质疏松症。值得注意的是，YSC5001是一种食品来源的菌株，具有安全性，没有检测到毒力或抗生素耐药基因，支持其作为骨质疏松症治疗的口服益生菌的应用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.