Probiotic-Derived Extracellular Vesicles Attenuate Sarcopenia via Muscle Regeneration

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Subin Hwang, Kun-Ho Seo, Hyunsook Kim
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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.

Abstract Image

益生菌衍生的细胞外囊泡通过肌肉再生减轻肌肉减少症
由乳酸菌(LAB)分泌的生物后细胞外囊泡(EVs)已成为具有治疗潜力的生物活性成分。然而,它们在缓解肌肉萎缩方面的功效仍未被探索。本研究探讨了益生菌克菲利慢乳杆菌DH5 (DH5- ev)衍生的生物后ev对棕榈酸(PA)诱导的C2C12细胞肌肉萎缩和后肢固定化(HI)小鼠肌肉减少症模型的肌肉保护作用。生化鉴定证实dh5 - ev具有细菌ev的典型特征,包括40-50 kDa范围内的蛋白带和负的zeta电位。蛋白质组学分析确定了GAPDH、精氨酸脱亚胺酶和具有CBS结构域的表面层蛋白等功能蛋白,它们与抗炎信号传导和代谢调节有关。在pa处理的细胞中,dh5 - ev显著恢复肌管完整性并上调Igf-1表达。在HI小鼠中,给药DH5-EV显著提高了握力,增加了肌肉质量,提高了MyoD表达,降低了Atrogin-1基因表达,其效果与给药肌酸相当。这些发现表明,dh5衍生的ev可增强肌肉再生和功能,为肌肉健康提供了一种有希望的后生物策略。此外,这些工作提供了机制见解,并支持基于ev的肌肉减少症干预措施的发展。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
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.
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