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Food Science and Human Wellness 2024, 13(1): 1-15 https://doi.org/10.26599/FSHW.2022.9250001
Review Article | Open Access | Issue | Published: 01 June 2023

Targeting gut microbiota in osteoporosis: impact of the microbial based functional food ingredients

Show Author's Information Pauline Duffuler,  Khushwant S. Bhullar,  Jianping Wu,( )
Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada

Peer review under responsibility of Tsinghua University Press.

Keywords:
Probiotic, Fermented food, Synbiotic, Dysbiosis, Bone health, Prebiotic
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Duffuler P, Bhullar KS, Wu J. Targeting gut microbiota in osteoporosis: impact of the microbial based functional food ingredients. Food Science and Human Wellness, 2024, 13(1): 1-15. https://doi.org/10.26599/FSHW.2022.9250001
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Abstract Full text About this article

Osteoporosis is the most common bone disorder, characterized by low bone mineral density and microarchitectural deterioration of the bone tissue, which increases the susceptibility to fracture. In the past decade, emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology. Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels. Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function (mineral availability and absorption, gut integrity), the immune system, and the endocrine system. Thus, based on the vital role of gut microbiota on bone health, it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis. Microbial-based functional food ingredients, such as probiotics, prebiotics, synbiotics, and fermented foods, have been developed to alter the gut microbiota composition and function and thus, to provide benefits to the host bone health. Despite promising initial results, microbial-based therapies are still under investigation. Moreover, additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.


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About this article

Targeting gut microbiota in osteoporosis: impact of the microbial based functional food ingredients

Show Author's information Pauline Duffuler, Khushwant S. Bhullar, Jianping Wu,( )
Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada

Peer review under responsibility of Tsinghua University Press.

Abstract

Osteoporosis is the most common bone disorder, characterized by low bone mineral density and microarchitectural deterioration of the bone tissue, which increases the susceptibility to fracture. In the past decade, emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology. Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels. Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function (mineral availability and absorption, gut integrity), the immune system, and the endocrine system. Thus, based on the vital role of gut microbiota on bone health, it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis. Microbial-based functional food ingredients, such as probiotics, prebiotics, synbiotics, and fermented foods, have been developed to alter the gut microbiota composition and function and thus, to provide benefits to the host bone health. Despite promising initial results, microbial-based therapies are still under investigation. Moreover, additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.

Keywords: Probiotic, Fermented food, Synbiotic, Dysbiosis, Bone health, Prebiotic

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Received: 28 June 2022
Revised: 12 September 2022
Accepted: 02 October 2022
Published: 01 June 2023
Issue date: January 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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