Comparison of Three Different Lactic Acid Bacteria-Fermented Proteins on RAW 264.7 Osteoclast and MC3T3-E1 Osteoblast Differentiation

This study investigated the anti-osteoporotic effects of three lactic acid bacteria (LAB)-fermented proteins: sodium caseinate (F-SC), whey protein isolate (F-WPI), and soy protein isolate (F-SPI). The proteins were fermented by LAB strains for 48 hours and then tested on osteoclast and osteoblast-like cells in vitro. While no differences were observed in TRAP staining of osteoclastogenesis, F-WPI and F-SPI normalized gene expression of osteoclastogenesis markers. Notably, F-SPI also enhanced the expression of osteoblastogenesis markers, suggesting that fermentation can improve protein characteristics and that F-SPI's effects might be related to isoflavone metabolism during fermentation. These findings suggest that LAB-fermented proteins could be beneficial dietary supplements for preventing bone loss, but further research is needed to fully understand their impact on bone cell balance and the mechanisms involved.