Evaluation of Functional Components of Lactobacillus plantarum AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 Cells

Zheng Chen; Junlin Shao; Yijin Yang; Guangqiang Wang; Zhiqiang Xiong; Xin Song; Lianzhong Ai; Yongjun Xia; Beiwei Zhu

doi:10.3390/foods13193115

journal article Open Access Sep 29, 2024

Evaluation of Functional Components of Lactobacillus plantarum AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 Cells

Zheng Chen

Junlin Shao Yijin Yang

Guangqiang Wang

Zhiqiang Xiong Xin Song

Lianzhong Ai Yongjun Xia

Beiwei Zhu

Foods Vol. 13 No. 19 pp. 3115 · MDPI AG

View at Publisher Save 10.3390/foods13193115

Abstract

Osteoporosis is a disease characterized by abnormal bone metabolism, where bone resorption outpaces bone formation. In this study, we investigated the key functional components of Lactobacillus plantarum AR495 in mitigating ovariectomy (OVX)-induced osteoporosis in mice. The results indicated that both Lactobacillus plantarum AR495 and its fermentation broth significantly reduced urinary calcium and deoxypyridinoline (DPD) levels in the mice. These interventions inhibited bone resorption and improved trabecular bone architecture by modulating the nuclear factor κB (RANK)/RANK ligand (RANKL)/osteoprotegerin (OPG) signaling pathway. Additionally, the L. plantarum AR495 and fermentation broth groups inhibited the RANKL/TRAF-6 and TLR4/MYD88 pathways, leading to enhanced bone metabolism, improved intestinal barrier function, and reduced intestinal inflammation. In vitro experiments revealed that AR495 fermentation supernatant fractions larger than 100 kDa and those between 50–100 kDa significantly decreased the activity of the osteoclast marker TRAP, regulated the expression of the TLR4/MYD88 pathway, and inhibited osteoclast formation, thereby alleviating the OVX-induced osteoporosis phenotype. These findings suggest that these components may be primary functional elements of L. plantarum AR495 in the treatment of osteoporosis.

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Details

Published: Sep 29, 2024
Vol/Issue: 13(19)
Pages: 3115
License: View

Authors

Z

Zheng Chen

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

J

Junlin Shao