Enhanced protective effect of whey protein fermented with Lacticaseibacillus rhamnosus IM36 on dexamethasone-induced myotube atrophy

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-28 DOI:10.1007/s10068-024-01640-x

Ji Hun Jang, Hyeon Ho Jung, Nam Su Oh

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Abstract

This study investigated the preventive potential of whey protein fermented with Lacticaseibacillus rhamnosus IM36 (FWP) against muscle atrophy induced by dexamethasone (DEX). FWP exhibited enhanced antioxidant activities compared with those of unfermented whey protein, effectively suppressing DEX-induced reactive oxygen species production. FWP was treated before the administration of 100 μM DEX on C2C12 myotubes and compared to unfermented whey (WP). DEX significantly inhibited myotube viability and muscle protein synthesis and enhanced degradation. FWP exhibited a dose-dependent attenuation of cell viability loss compared with that of WP. Additionally, FWP stimulated the formation of myotubes and muscle protein synthesis by upregulating myogenesis and insulin-like growth factor-1 expression. Furthermore, FWP significantly attenuated forkhead box protein O3a-mediated ubiquitin ligases and autophagy of lysosomes activated by DEX, inhibiting pathways that lead to muscle protein breakdown. These findings suggest that FWP enhances antioxidant activity and prevented DEX-induced muscle atrophy by regulating muscle protein homeostasis.

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用鼠李糖乳杆菌IM36发酵的乳清蛋白对地塞米松诱发的肌管萎缩具有更强的保护作用

本研究探讨了用鼠李糖乳杆菌 IM36（FWP）发酵的乳清蛋白对地塞米松（DEX）诱导的肌肉萎缩的预防潜力。与未发酵乳清蛋白相比，FWP 的抗氧化活性更强，能有效抑制 DEX 诱导的活性氧生成。在对 C2C12 肌细胞管施用 100 μM DEX 之前处理 FWP，并与未发酵乳清蛋白（WP）进行比较。DEX 明显抑制了肌管的活力和肌肉蛋白质的合成，并促进了降解。与 WP 相比，FWP 表现出剂量依赖性，可减少细胞活力损失。此外，FWP 通过上调肌生成和胰岛素样生长因子-1 的表达，刺激肌管的形成和肌肉蛋白的合成。此外，FWP 还能明显减少 DEX 激活的叉头盒蛋白 O3a 介导的泛素连接酶和溶酶体的自噬，从而抑制导致肌肉蛋白质分解的途径。这些研究结果表明，FWP能增强抗氧化活性，并通过调节肌肉蛋白稳态防止DEX诱发的肌肉萎缩。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.