Bovine collagen oligopeptides mitigate dexamethasone-induced muscle atrophy via PI3K/Akt/mTOR signaling pathway in mice model and C2C12 cell

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-03 DOI:10.1016/j.jff.2025.106792

Xiaxia Cai , Xuanxuan Fan , Yijin Liu , Lei Bao

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Abstract

Sarcopenia, the age-related decline in muscle mass and strength, is a major health issue that impairs life quality and increases risks of adverse health effects. Nutrition is vital for muscle health. Bovine collagen oligopeptides (BCOP) are proven to reduce muscle soreness and fatigue. However, little is currently known about the effects of BCOP on muscle atrophy. The present study was designed to evaluate the mitigating effects of BCOP on dexamethasone-induced muscle atrophy mice model and C2C12 myoblasts in vitro and in vivo. BCOP supplementation in mice increased lean mass, improved grip strength, and modulated serum nutrition and inflammation. It also restored muscle structure and reduced atrophy markers. In C2C12 cells, BCOP enhanced myotube growth and downregulated atrophy markers. The PI3K/Akt/mTOR signaling pathway was activated by BCOP intervention both in mice model and C2C12 myotube. These findings suggest that BCOP may serve as a potential therapeutic agent for sarcopenia.

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牛胶原寡肽通过小鼠模型和C2C12细胞的PI3K/Akt/mTOR信号通路减轻地塞米松诱导的肌肉萎缩

肌肉减少症是一种与年龄有关的肌肉质量和力量下降，是一个严重的健康问题，它会损害生活质量，增加不良健康影响的风险。营养对肌肉健康至关重要。牛胶原寡肽（BCOP）已被证明可以减轻肌肉酸痛和疲劳。然而，目前对BCOP对肌肉萎缩的影响知之甚少。本研究旨在体外和体内评价BCOP对地塞米松诱导的肌萎缩小鼠模型和C2C12成肌细胞的缓解作用。小鼠补充BCOP增加了瘦质量，改善了握力，调节了血清营养和炎症。它还能恢复肌肉结构，减少萎缩标志。在C2C12细胞中，BCOP促进肌管生长，下调萎缩标志物。BCOP干预可激活小鼠模型和C2C12肌管中PI3K/Akt/mTOR信号通路。这些发现提示BCOP可能作为一种潜在的治疗肌肉减少症的药物。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.