Schizonepeta tenuifolia extract improves muscle strength in aged female mice via anti-inflammatory effects

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-02-19 DOI:10.1007/s10068-026-02106-y

Young Sook Kim, Heung Joo Yuk, Dong-Seon Kim

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Abstract

Sarcopenia remains as incurable condition, characterized by the progressive muscle atrophy, which is particularly prevalent in the elderly and individuals with restricted mobility. Functional foods play a role in preventing muscle loss and maintaining muscle function. Here, we evaluated the first beneficial effect of Schizonepeta tenuifolia flower stalk ethanolic extract (DKB138) on sarcopenia in aged mice and in vitro. UPLC-Q-Tof/MS analysis identified seven components in DKB138. In C2C12 skeletal muscle cells, DKB138 inhibited hydrogen peroxide-induced cell death. In a mouse model, nine-week and 18-month-old C57BL/6J female mice were treated with DKB138 (200 mg/kg and 300 mg/kg) or OMJ (positive control, 300 mg/kg). The DKB138-treated groups exhibited significantly enhanced grip strength, reduced inflammation, and lower serum LDL levels. In conclusion, the present study demonstrated that DKB138 inhibits muscle degradation, reduces inflammation, and improves muscle strength, making it a promising functional food for combating muscle dysfunction in the elderly.

Graphical abstract

The alternative text for this image may have been generated using AI.

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查看原文本刊更多论文

荆芥提取物通过抗炎作用提高老年雌性小鼠的肌肉力量

骨骼肌减少症是一种无法治愈的疾病，其特征是进行性肌肉萎缩，在老年人和行动不便的个体中尤为普遍。功能食品在防止肌肉流失和维持肌肉功能方面发挥作用。本研究首次对荆芥花梗乙醇提取物（DKB138）对老年小鼠和体外肌肉减少症的有益作用进行了评价。UPLC-Q-Tof/MS分析鉴定出DKB138中7种成分。在C2C12骨骼肌细胞中，DKB138抑制过氧化氢诱导的细胞死亡。在小鼠模型中，9周龄和18月龄的C57BL/6J雌性小鼠分别给予DKB138 （200 mg/kg和300 mg/kg）或OMJ（阳性对照，300 mg/kg）。dkb138处理组表现出明显增强的握力，减少炎症，降低血清LDL水平。综上所述，本研究表明，DKB138抑制肌肉退化，减少炎症，提高肌肉力量，使其成为对抗老年人肌肉功能障碍的有前景的功能食品。图形抽象此图像的替代文本可能是使用AI生成的。

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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.