Abstract：
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.
摘要：
乳酸菌发酵对食品具有特殊的营养和保健价值,尤其是改善与肠道微生物群相关的疾病，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矿物质密度（BMD）的潜力，正如一些临床研究表明的那样。尽管如此，目前缺乏对乳酸菌发酵食品对BMD的影响和潜在机制的全面总结。这篇综述总结了临床前和临床研究的发现，表明乳杆菌具有减轻年龄相关和次要因素引起的骨丢失的潜力。此外，这些发现暗示乳杆菌可能是通过肠道炎症相关途径调节骨重塑而介导的.此外,乳杆菌发酵可以通过直接促进钙吸收或改变食物成分来增加钙的可及性。考虑到老年人群中骨骼相关问题的全球健康挑战不断升级，这篇综述可能为制定旨在预防骨质疏松症的食品策略提供有价值的参考。
