Yogurt Benefits Bone Mineralization in Ovariectomized Rats with Concomitant Modulation of the Gut Microbiome

Weiwei He, Zhuqing Xie, Nina Kølln Wittig, Line F Zachariassen, Amanda Andersen, Henrik J Andersen, Henrik Birkedal, Dennis S Nielsen, Axel Kornerup Hansen, Hanne Christine Bertram*

*Corresponding author af dette arbejde

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SCOPE: Evidence supports that gut-modulating foods potentially can supress bone loss in postmenopausal women. This study aimed to investigate the effect of milk calcium-enriched milk, yogurt, and yogurt-inulin combination on the gut-bone association.

METHODS AND RESULTS: A 6-week intervention study was conducted in ovariectomized rats. Four pastes containing milk calcium-fortified milk (M-Ca), milk calcium-fortified yogurt (Y-Ca), inulin-fortified Y-Ca (Y-I-Ca), or an isoconcentration of calcium carbonate (Ca-N), and a calcium-deficient paste were provided. M-Ca did not influence bone mineral density and content (BMD and BMC), femur mechanical strength, or femoral microstructure compared to Ca-N, but Y-Ca increased spine BMD. The serum metabolome revealed that Y-Ca modulated glycine-related pathways with reduced glycine, serine and threonine. No additive effects of yogurt and inulin were found on bone parameters. Correlation analysis showed that increased lactobacilli and reduced Clostridiaceae members in Y-Ca was associated with an increased spine BMD. Increases in Bifidobacterium pseudolongum, Turicibacter, Blautia, and Allobaculum and gut short-chain fatty acids in Y-I-Ca were not reflected in bone parameters.

CONCLUSION: Yogurt as calcium vehicle contributed to increased spine BMD concomitant with changes in the gut microbiome and glycine-related pathways, while adding inulin to yogurt did not affect bone mineralization in ovariectomized rats. This article is protected by copyright. All rights reserved.

TidsskriftMolecular Nutrition & Food Research
Antal sider10
StatusUdgivet - okt. 2022


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