Butyrate-producing Lactococcus lactis–fermented goat cheese enhances bone health and reduces osteoporotic bone loss Article Swipe
Shuo Liu
,
Chenyu Li
,
Yang Lv
,
Shibei Xue
,
Kairui Zhao
,
Hui Chang
,
Huarui Zhao
,
Bo Jin
,
Aidi Ding
,
Yinuo Zhao
,
Min Wei
,
Heng Yuan
,
Shiwei Wang
,
Yanmei Sun
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3168/jds.2025-26730
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3168/jds.2025-26730
Osteoporosis has emerged as a major public health concern, exacerbated by a global aging population. Although pharmaceutical agents, dairy products, and probiotics have shown potential in managing osteoporosis, safer and more effective therapeutic options remain limited. In this study, Lactococcus lactis 3-1 was identified as a bone health-promoting strain, exhibiting high butyrate production, upregulation of osteogenic genes (RUNX2, BGLAP, and ALP), and enhancement of pre-osteoblast MC3T3-E1 differentiation and calcium nodule formation. Moreover, L. lactis 3-1 demonstrated cheese-making potential through goat milk fermentation, achieving optimal texture and palatability with a 70% skim milk formulation. The intervention with L. lactis 3-1-fermented goat cheese significantly improved bone morphological parameters (femur length, weight, and diameter) and enhanced bone mechanical strength in disuse-induced osteoporotic rats. Micro-computed tomography analysis revealed a 74.88% increase in bone mineral density in the L. lactis 3-1 cheese group, accompanied by significant improvements in trabecular architecture. These enhancements included increased bone volume fraction, trabecular number, and trabecular thickness, along with decreased structure model index and trabecular separation. Additionally, the fermented goat cheese treatment increased trabecular bone area by 71.01% and reduced osteoclast-positive areas by 66.84%, indicating enhanced bone formation and reduced resorption. These findings suggest that L. lactis 3-1-fermented goat cheese may be a promising and sustainable probiotic-based approach for osteoporosis management.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3168/jds.2025-26730
- https://www.journalofdairyscience.org/article/S0022-0302(25)00498-9/pdf
- OA Status
- gold
- References
- 34
- Related Works
- 10
- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4412363603Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3168/jds.2025-26730Digital Object Identifier
- Title
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Butyrate-producing Lactococcus lactis–fermented goat cheese enhances bone health and reduces osteoporotic bone lossWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2025Year of publication
- Publication date
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2025-07-15Full publication date if available
- Authors
-
Shuo Liu, Chenyu Li, Yang Lv, Shibei Xue, Kairui Zhao, Hui Chang, Huarui Zhao, Bo Jin, Aidi Ding, Yinuo Zhao, Min Wei, Heng Yuan, Shiwei Wang, Yanmei SunList of authors in order
- Landing page
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https://doi.org/10.3168/jds.2025-26730Publisher landing page
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https://www.journalofdairyscience.org/article/S0022-0302(25)00498-9/pdfDirect link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.journalofdairyscience.org/article/S0022-0302(25)00498-9/pdfDirect OA link when available
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Lactococcus lactis, Osteoporosis, Probiotic, Food science, Fermentation, Population, Chemistry, Internal medicine, Medicine, Biology, Bacteria, Genetics, Environmental health, Lactic acidTop concepts (fields/topics) attached by OpenAlex
- Cited by
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0Total citation count in OpenAlex
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34Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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