The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement

• 발행기관: 한국축산식품학회
• 저자명: Hafiza Hira Bashir Muhammad Adeel Hasnain Aoun Abbas Jae-Hyuk Lee Gi-Seong Moon
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 449~467쪽, 전체 19쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

The bone is an important body organ due to its role in locomotion, protection and mineral homeostasis. Bone health is affected by various intrinsic and extrinsic factors like genetics, diet, environment and immune status of an individual. Being a dynamic organ, bones are continuously being remodeled and the remodeling is mediated by an intricate balance of bone formation and resorption which, in turn, are regulated by environmental, genetic, hormonal and neural factors. Lack of balance in any of these factors leads to bone disorders such as osteoporosis. Fermented dairy products along with their probiotics content play a significant role in bone remodeling process ensuring the maintenance of intricate balance in bone forming cells (osteoblasts) and bone resorbing cells (osteoclasts). Proteins and various minerals are important constituents of bone. Dairy products, especially fermented ones, are significant because of being a good source of proteins and minerals required to make and maintain a healthy bone. In addition, these provide the body with probiotics which are involved in bone health improvement by enhancing the bioavailability of dietary constituents, production of short chain fatty acids and reducing the inflammatory components. Hence, fermented dairy products should be a regular part of our diet to keep our bone healthy.

목차

Introduction

Bone as a Dynamic Organ

Bone Health Determinants

Bone Disorders and Potential of Dairy for Their Improvement

Fermented Dairy as Positive Modulator of Bone Health

Conclusion

References

키워드

bone health, dynamic organ, fermented dairy products, bone remodeling, probiotics