Yogurt Benefits Bone Mineralization in Ovariectomized Rats with Concomitant Modulation of the Gut Microbiome

SCOPE: Evidence supports that gut‐modulating foods potentially can suppress bone loss in postmenopausal women. This study aims to investigate the effect of milk calcium‐enriched milk, yogurt, and yogurt‐inulin combination on the gut–bone association. METHODS AND RESULTS: A 6‐week intervention study is conducted in ovariectomized rats. Four pastes containing milk calcium‐fortified milk (M‐Ca), milk calcium‐fortified yogurt (Y‐Ca), inulin‐fortified Y‐Ca (Y‐I‐Ca), or an isoconcentration of calcium carbonate (Ca‐N), and a calcium‐deficient paste are provided. M‐Ca does not influence bone mineral density and content (BMD and BMC), femur mechanical strength, or femoral microstructure compared to Ca‐N, but Y‐Ca increases spine BMD. The serum metabolome reveals that Y‐Ca modulated glycine‐related pathways with reduced glycine, serine, and threonine. No additive effects of yogurt and inulin are found on bone parameters. Correlation analysis shows that increased lactobacilli and reduced Clostridiaceae members in Y‐Ca is associated with an increased spine BMD. Increases in Bifidobacterium pseudolongum, Turicibacter, Blautia, and Allobaculum and gut short‐chain fatty acids in Y‐I‐Ca are not reflected in bone parameters. CONCLUSION: Yogurt as calcium vehicle contributes to increased spine BMD concomitant with changes in the gut microbiome and glycine‐related pathways, while adding inulin to yogurt does not affect bone mineralization in ovariectomized rats.