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Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the inf...

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Autores principales: Desfita, Sri, Sari, Wulan, Yusmarini, Yusmarini, Pato, Usman, Zakłos-Szyda, Małgorzata, Budryn, Grażyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541044/
https://www.ncbi.nlm.nih.gov/pubmed/34684581
http://dx.doi.org/10.3390/nu13103581
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author Desfita, Sri
Sari, Wulan
Yusmarini, Yusmarini
Pato, Usman
Zakłos-Szyda, Małgorzata
Budryn, Grażyna
author_facet Desfita, Sri
Sari, Wulan
Yusmarini, Yusmarini
Pato, Usman
Zakłos-Szyda, Małgorzata
Budryn, Grażyna
author_sort Desfita, Sri
collection PubMed
description Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.
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spelling pubmed-85410442021-10-24 Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women Desfita, Sri Sari, Wulan Yusmarini, Yusmarini Pato, Usman Zakłos-Szyda, Małgorzata Budryn, Grażyna Nutrients Article Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health. MDPI 2021-10-13 /pmc/articles/PMC8541044/ /pubmed/34684581 http://dx.doi.org/10.3390/nu13103581 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Desfita, Sri
Sari, Wulan
Yusmarini, Yusmarini
Pato, Usman
Zakłos-Szyda, Małgorzata
Budryn, Grażyna
Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title_full Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title_fullStr Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title_full_unstemmed Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title_short Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
title_sort effect of fermented soymilk-honey from different probiotics on osteocalcin level in menopausal women
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541044/
https://www.ncbi.nlm.nih.gov/pubmed/34684581
http://dx.doi.org/10.3390/nu13103581
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