{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T16:14:56Z","timestamp":1790957696533,"version":"4.1.0"},"reference-count":44,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,10,13]],"date-time":"2021-10-13T00:00:00Z","timestamp":1634083200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The Ministry of Education, Culture, Research &amp; Technology of Indonesia","award":["9\/EI\/Kpt\/2020"],"award-info":[{"award-number":["9\/EI\/Kpt\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>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\u2019s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre\u2013post 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\u2019 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.<\/jats:p>","DOI":"10.3390\/nu13103581","type":"journal-article","created":{"date-parts":[[2021,10,13]],"date-time":"2021-10-13T21:48:39Z","timestamp":1634161719000},"page":"3581","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9114-1746","authenticated-orcid":false,"given":"Sri","family":"Desfita","sequence":"first","affiliation":[{"name":"Public Health Program, STIKes Hang Tuah Pekanbaru, Pekanbaru 28282, Riau, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9101-9801","authenticated-orcid":false,"given":"Wulan","family":"Sari","sequence":"additional","affiliation":[{"name":"Public Health Program, STIKes Hang Tuah Pekanbaru, Pekanbaru 28282, Riau, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yusmarini","family":"Yusmarini","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Universitas Riau, Pekanbaru 28293, Riau, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7716-5282","authenticated-orcid":false,"given":"Usman","family":"Pato","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Universitas Riau, Pekanbaru 28293, Riau, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8341-1654","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Zak\u0142os-Szyda","sequence":"additional","affiliation":[{"name":"Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4\/10, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8050-3702","authenticated-orcid":false,"given":"Gra\u017cyna","family":"Budryn","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4\/10, 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Mu\u00f1oz-garach, A., Garc\u00eda-fontana, B., and Mu\u00f1oz-torres, M. 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