Lactobacillus plantarum AR495 improves bone health of ovariectomized mice by improving gut microbiota

Author:

Zhang Hongyun12ORCID,Xia Yongjun1,Yu Jing3,Wang Guangqiang1,Xiong Zhiqiang1,Zhang Hui1,Song Xin1,Yang Yijin1,Wei Guoliang2,Ai Lianzhong1

Affiliation:

1. Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai China

2. Business school, School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai China

3. Cyagen (Suzhou) Biotechnology Co., Ltd Suzhou China

Abstract

AbstractOsteoporosis is a common skeletal disease, especially for the bone health of menopausal women. It is reported that the changes of intestinal environment could affect the occurrence and development of osteoporosis. This study aims to explore the effects of different gut microbiota by antibiotics and bone health in ovariectomized (OVX) C57BL/6 mice and to research the anti‐osteoporosis effect of Lactobacillus plantarum AR495. The results showed that the gut microbiota could alleviate the bone mass loss after treatment of metronidazole, but the bone loss was aggravated after neomycin disturbing the microbiota. Gut microbiota significantly affected bone resorption in OVX mice by regulating intestinal barrier permeability. Through intestinal microbiological analysis, it was found that the abundance of Bifidobacterium and Eubacterium xylanophilum was positively correlated with bone health. In addition, L. plantarum AR495 could restore gut microbiota to normal level in OVX mice, increase the abundance of E. xylanophilum, reduce the expression of osteoclast promoting factors IL‐1, IL‐6, IL‐17, and TNF‐α in tibia, subsequently inhibit receptor activator of NF‐κB ligand/receptor activator of NF‐κB/osteoprotegerin (RANKL/RANK/OPG) pathway. Overall, this finding showed that L. plantarum AR495 reduces bone resorption and effectively improving osteoporosis through gut microbiota.

Publisher

Wiley

Subject

Food Science

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