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

Abstract

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.

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

“…Some researchers also utilized skimmed milk powder to produce yogurt [ 69 , 70 , 76 ]. As for the non-dairy products, kefir [ 74 ], soy milk [ 67 , 80 ], and hydrolyzed soybean extract [ 74 ] were chosen to replace the animal’s milk. The most common starter culture probiotics used to produce yogurt are the S. thermophilus and L. delbrueckii ssp.…”

“…It was revealed in 2020 that Manuka honey of the brand AMF™ 15+ fortified in yogurt significantly increased the viable count of L. reuteri surpassing the recommended value of 7 log CFU/mL compared to the other brands tested (Manuka Blend and UMF™ 18+) [ 79 ]. A clinical trial in postmenopausal women treated with L. plantarum -fermented soymilk-honey for 90 days disclosed a notable reduction in the levels of osteocalcin in the participants’ blood serum, implying that honey as a source of prebiotics can assist probiotics in surviving longer for treatment purposes [ 80 ].…”

Lactic Acid Bacteria: A Promising Tool for Menopausal Health Management in Women

“…Soy milk fermented with Lpb. plantarum 1R1.3.2 rather than unfermented soy milk significantly decreased the serum osteocalcin concentration in menopausal women [ 71 ]. In addition to helping phytoestrogens to bind to oestrogen receptors more efficiently, LAB supplements may influence the oestrogen metabolism by regulating the oestrobolome.…”

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

“…Dietary supplement with soy food fermented by LAB attenuated aging-induced bone loss in BALB/c mice and possibly reduced the risk of osteopenia or osteoporosis due to aging [ 76 ]. Therefore, the intake of fermented soy food with LAB could improve the beneficial effects on lipid profiles and menopause with respect to non-fermented soy beverages [ 77 ].…”