Chung-Hsuan Wang , Ying-Hao Yeo , Chia-Hsin Lin , Mo-rong Xu , Sheng-Yang Wang
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引用次数: 0
Abstract
With increasing awareness of the circular economy, extracting valuable components from agricultural waste offers opportunities to create high-value products. Citrus reticulata var. depressa (CD), endemic to Taiwan, produces sour fruits mainly for juice, leaving significant peel waste. In this study, we extract essential oil (CDEO) from CD peels and examines its effects on skeletal muscle energy metabolism. ATP measurements and mitochondrial staining show that CDEO enhances ATP content, mitochondrial membrane potential, and mass in C2C12 cells. RT-PCR and Western blot analyses indicate that CDEO activates the p-AMPK/SIRT1/PGC-1α pathway and upregulates Nrf1, Nrf2, and TFAM expression. Among the identified constituents, γ-terpinene was found to be the major bioactive compound, capable of promoting ATP production and mitochondrial biogenesis. Future studies should further investigate mitochondrial function and evaluate its anti-fatigue potential using in vivo models.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production