Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health.

The integration of functional ingredients and probiotics in dairy matrices is a promising strategy to nehance bone and intestinal health and preventing the onset of diseases. This study aimed to evaluate the impact of fortification of fermented dairy products (yogurt and fermented milk) with buriti pulp or orange bagasse added, added or not of a probiotic strain L. acidophilus DSM 13241 (Nu-trish® LA-5®) (Chr. Hansen, Hoersholm, Denmark) (yogurt and fermented milk) on bone and intestinal health of Wistar rats. The experimental design consisted of male Wistar rats (n = 6/group) that received supplementation daily for 60 days. The parameters assessed included the quantification of minerals (Ca, P, and Mg) in the products and femurs, the biomechanical and densitometric parameters, the fecal microbiota composition through the sequencing analysis of the 16S rRNA gene, the short-chain fatty acid (SCFA) content, and the permeability of the intestinal barrier. It was observed that the consumption of buriti pulp was responsible for the bone strength and stiffness of the femurs. The consumption of buriti pulp increased the bone strength and stiffness of the femurs and the relative abundance of the Lachnospiraceae NK4A136 group. The fortification of probiotic yogurt with buriti pulp led to an increase in the production of SCFA (acetic acid) and the daily intake of Ca, Mg, and P. The consumption of orange bagasse increased the magnesium mineral content in the femur and serum calcium values. The consumption of orange bagasse increased the Mg content in the femur and serum values of Ca, improved the permeability of the intestinal barrier (reducing serum levels of lipopolysaccharide), and positively impacted the fecal composition (increases in the relative abundance of Lactobacillus and Muribaculaceae). The concentration of acetic and propionic acid increased after consumption of the two fermented milk formulations containing orange bagasse (LA OB and LA OX OB). The groups that consumed yogurt containing buriti pulp (Y BP) and yogurt containing L. acidophilus DSM 13241 (Nu-trish® LA-5®) and buriti pulp (Y LA BP) presented higher concentrations of acetic acid in the feces compared to the group that consumed only yogurt (Y). The consumption of all fermented products containing the probiotic L. acidophilus DSM 13241 (Nu-trish® LA-5®) (fermented milk or natural yogurts and yogurts fortified with buriti pulp and orange pulp: LA, LA OB, LA OX OB, Y LA, and Y LA BP) increased the abundance of the Lachnospiraceae family NK4A136 group. The findings of this study indicate that fruit byproducts and probiotic fermented dairy products exert synergistic effects on bone and gut microbial ecology health in growing rats. These results support the use of sustainable functional ingredients in food innovation to promote systemic health benefits.