Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control

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

Food Science and Biotechnology Pub Date : 2024-06-19 DOI:10.1007/s10068-024-01610-3

Yung-Chia Chen, Yin-Ching Chan, Yun-Ching Chang, Hung-Wen Liu, Chung-Che Cheng, Sue-Joan Chang

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Abstract

Sarcopenic obesity, encompassing both muscle wasting and obesity, is relevant across individuals. Toona sinensis (TS) has been shown to regulate glucose and lipid metabolisms. However, the efficacy and mechanisms of TS fruit (TSF) in sarcopenic obesity are unclear. This study investigated impacts of TSF extract on skeletal muscle atrophy in C57BL/6 mice fed a high-fat diet (HFD). After 25 weeks of TSF pre-treatment and supplementation, it reversed loss of skeletal muscle mass and grip strength in HFD-fed mice, independent of body weight changes. TSF treatment notably increased the phosphorylation of Akt, mTOR, and P70S6K, while suppressing nuclear localization of NFκB, FoxO1a, and transcription of atrogin-1, MuRF-1, and myostatin expression in HFD-fed muscle. Additionally, TSF influenced autophagic flux and mitochondria quality control, emphasizing its role in balancing protein synthesis and degradation. In conclusion, TSF alleviates HFD-induced sarcopenia via protein turnover, autophagic flux and mitochondria quality control, highlighting its potential therapeutic value for sarcopenic obesity.

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香椿果提取物通过自噬通量和线粒体质量控制缓解高脂饮食引起的肌肉疏松症

肌肉萎缩性肥胖包括肌肉萎缩和肥胖，与不同的个体息息相关。研究表明，香椿（Toona sinensis，TS）可调节葡萄糖和脂质代谢。然而，香椿果（TSF）对肌肉疏松性肥胖症的功效和机制尚不清楚。本研究调查了 TSF 提取物对以高脂饮食（HFD）喂养的 C57BL/6 小鼠骨骼肌萎缩的影响。经过 25 周的 TSF 预处理和补充后，它逆转了高脂饮食小鼠骨骼肌质量和握力的损失，与体重变化无关。TSF治疗显著增加了Akt、mTOR和P70S6K的磷酸化，同时抑制了NFκB、FoxO1a的核定位以及HFD喂养肌肉中atrogin-1、MuRF-1和肌节蛋白的转录表达。此外，TSF 还影响自噬通量和线粒体质量控制，强调其在平衡蛋白质合成和降解方面的作用。总之，TSF可通过蛋白质周转、自噬通量和线粒体质量控制缓解HFD诱导的肌肉疏松症，凸显了其对肌肉疏松性肥胖症的潜在治疗价值。图文摘要

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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.