Today, probiotics are considered to be living microorganisms whose consumption has a certain number of beneficial effects on the consumer. The present study aimed to investigate the effect of a new probiotic extract (Lactobacillus delbrueckii subsp. lactis KUMS Y33) on the differentiation process of human adipose-derived stem cells (hADSCs) into adipocytes and osteocytes and, as a result, clarify its role in the prevention and treatment of bone age disease. Several bacteria were isolated from traditional yogurt. They were evaluated to characterize the probiotic's activity. Then, the isolated hADSCs were treated with the probiotic extract, and then osteogenesis and adipogenesis were induced. To evaluate the differentiation process, oil red O and alizarin red staining, a triglyceride content assay, an alkaline phosphatase (ALP) activity assay, as well as real-time PCR and western blot analysis of osteocyte- and adipocyte-specific genes, were performed. Ultimately, the new strain was sequenced and registered on NBCI. In the probiotic-treated group, the triglyceride content and the gene expression and protein levels of C/EBP-α and PPAR-γ2 (adipocyte-specific markers) were significantly decreased compared to the control group (P < 0.05), indicating an inhibited adipogenesis process. Furthermore, the probiotic extract caused a significant increase in the ALP activity, the expression levels of RUNX2 and osteocalcin, and the protein levels of collagen I and FGF-23 (osteocyte-specific markers) in comparison to the control group (P < 0.05), indicating an enhanced osteogenesis process. According to the results of the present study, the probiotic extract inhibits adipogenesis and significantly increases osteogenesis, suggesting a positive role in the prevention and treatment of osteoporosis and opening a new aspect for future in-vivo study.
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http://dx.doi.org/10.1038/s41598-024-60061-2 | DOI Listing |
Food Res Int
February 2025
National Agri-Food and Biomanufacturing Institute, SAS Nagar, Mohali, India; Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India. Electronic address:
Fermented foods of the Indian Himalaya are unexplored functional resources with high nutritional potential. Chhurpi cheese, fermented by defined native proteolytic lactic acid bacteria of Sikkim was assessed for ACE inhibitory, HOCl reducing, and MPO inhibitory, activity across varying stages of gastrointestinal (GI) digestion. The enhanced bioactivity of Lactobacillus delbrueckii WS4 chhurpi was associated with the generation of bioactive and multifunctional peptides during fermentation and GI digestion.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:
Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A.
View Article and Find Full Text PDFMicrob Pathog
January 2025
Aix Marseille Univ, MEPHI, Marseille, France; IHU Méditerranée Infection, Marseille, France. Electronic address:
Fermented milk products (FMP) have been consumed by humans for millennia and the health benefits are no longer to be demonstrated. Although the manufacturing procedure have been industrialized, FMPs are still produced traditionally in many parts of the world with variable manufacturing procedures and unknown sanitary conditions. In this study, we aimed at comparing the physico-chemical properties of industrial and traditional FMPs from France and Mali as well as their microbial diversity.
View Article and Find Full Text PDFNutrients
December 2024
Department of Biochemistry, School of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 807378, Taiwan.
Background: Osteoarthritis (OA) is a chronic condition characterized by joint pain and disability, driven by excessive oxidative stress and inflammatory cytokine production in chondrocytes, resulting in cell death and cartilage matrix breakdown. Our previous study showed that in monosodium iodoacetate (MIA)-induced OA rats, oral administration of heat-killed subsp. 557 (LDL557) could significantly decrease OA progression.
View Article and Find Full Text PDFNutrients
December 2024
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea.
Background/objectives: Functional probiotics, particularly subsp. CKDB001, have shown potential as a therapeutic option for metabolic dysfunction-associated steatotic liver disease (MASLD). However, their effects have not been confirmed in in vivo systems.
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