Milk products fermented by Lactobacillus strains modulate the gut–bone axis in an ovariectomised murine model

Ju Young Eor, Pei Lei Tan, Yoon Ji Son, Chul Sang Lee, Sae Hun Kim

Research output: Contribution to journalArticle


Limited information is available regarding the effect of Lactobacillus on the gut–bone axis. We examined whether 10-week administration of milk products fermented by Lactobacillus fermentum MF27 and/or Lactobacillus casei 393 modified gut–bone dysbiosis induced by ovariectomy and lipopolysaccharide (OVX-LPS) in rats. The fermented milk products selectively modulated gut microbiota composition and improved intestinal barrier function; they suppressed osteoclastogenesis, thereby increasing trabecular bone volume in OVX-LPS rats. These findings suggest that the gut–bone axis can be modulated not only by viable Lactobacillus strains but also by milk products fermented by Lactobacillus, which may contain metabolites and/or bioactive peptides.

Original languageEnglish
JournalInternational Journal of Dairy Technology
Publication statusAccepted/In press - 2020 Jan 1


  • Dairy microbiology
  • Fermented milk
  • Gut microbiota
  • Health
  • Lactic acid bacteria
  • Lactobacillus

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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