{"title":"Probiotic-Derived Extracellular Vesicles Attenuate Sarcopenia via Muscle Regeneration","authors":"Subin Hwang, Kun-Ho Seo, Hyunsook Kim","doi":"10.1111/1750-3841.70586","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Postbiotic extracellular vesicles (EVs) secreted by lactic acid bacteria (LAB) have emerged as bioactive components with therapeutic potential. However, their efficacy in mitigating muscle atrophy remains unexplored. This study investigated the muscle-protective effects of postbiotic EVs derived from the probiotic <i>Lentilactobacillus kefiri</i> DH5 (DH5-EVs) in both palmitic acid (PA)-induced muscle atrophy in C2C12 cells and a hindlimb immobilization (HI) mouse model of sarcopenia. Biochemical characterization confirmed that DH5-EVs exhibited typical features of bacterial EVs, including protein bands in the 40–50 kDa range and a negative zeta potential. Proteomic analysis identified functional proteins such as GAPDH, arginine deiminase, and surface-layer protein with CBS domains, which are implicated in anti-inflammatory signaling and metabolic regulation. DH5-EVs significantly restored myotube integrity and upregulated <i>Igf-1</i> expression in PA-treated cells. In HI mice, DH5-EV administration significantly improved grip strength, increased muscle mass, elevated <i>MyoD</i> expression, and reduced <i>Atrogin-1</i> gene expression, with effects comparable to those of creatine administration. These findings suggest that DH5-derived EVs enhance muscle regeneration and function, offering a promising postbiotic strategy for muscle health. Moreover, these work provides mechanistic insights and supports the development of EV-based interventions for sarcopenia.</p>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70586","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Postbiotic extracellular vesicles (EVs) secreted by lactic acid bacteria (LAB) have emerged as bioactive components with therapeutic potential. However, their efficacy in mitigating muscle atrophy remains unexplored. This study investigated the muscle-protective effects of postbiotic EVs derived from the probiotic Lentilactobacillus kefiri DH5 (DH5-EVs) in both palmitic acid (PA)-induced muscle atrophy in C2C12 cells and a hindlimb immobilization (HI) mouse model of sarcopenia. Biochemical characterization confirmed that DH5-EVs exhibited typical features of bacterial EVs, including protein bands in the 40–50 kDa range and a negative zeta potential. Proteomic analysis identified functional proteins such as GAPDH, arginine deiminase, and surface-layer protein with CBS domains, which are implicated in anti-inflammatory signaling and metabolic regulation. DH5-EVs significantly restored myotube integrity and upregulated Igf-1 expression in PA-treated cells. In HI mice, DH5-EV administration significantly improved grip strength, increased muscle mass, elevated MyoD expression, and reduced Atrogin-1 gene expression, with effects comparable to those of creatine administration. These findings suggest that DH5-derived EVs enhance muscle regeneration and function, offering a promising postbiotic strategy for muscle health. Moreover, these work provides mechanistic insights and supports the development of EV-based interventions for sarcopenia.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.