Effects of a Plant-Derived Protein Diet Supplemented With Multi-Strain Probiotics on Muscle Mass, Muscle Strength, and Gut Microbiota in Aged Rats.

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2026-05-01 DOI:10.1002/mnfr.70481

Dengfeng Xu, Qihan Xu, Jiarui Lu, Yamin Chen, Bingmeng Fu, Xue Zhang, Xuefeng Qu, Yangjunna Zhang, Jingjin Hu, Shuguang Fang, Yin Wang

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Abstract

This study examined whether a plant-derived protein diet combined with multi-strain probiotics protects against sarcopenia in naturally aged rats (21 months old) via the gut-muscle axis following a 12-week intervention.Compared with the aged control group,The combined intervention increased grip strength by 55.96%, gastrocnemius index by 23.49%, and quadriceps index by 28.29%, while reducing oxidative stress and inflammation (MDA by 39.80%, TNF-α by 42.19%, IL-6 by 65.81%). Mechanistically, it enhanced gut microbiota diversity, enriched beneficial taxa (e.g., Alistipes, Lachnospiraceae_UCG-006), elevated fecal SCFAs, modulated serum amino acids, and upregulated muscle synthesis-related proteins (AMPK-α1, p70 S6K). These findings suggest that a plant-derived protein diet supplemented with multi-strain probiotics represents a promising nutritional strategy to counteract age-related sarcopenia and support healthy ageing.

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植物源性蛋白质日粮中添加多菌种益生菌对老年大鼠肌肉质量、肌肉力量和肠道微生物群的影响

本研究在12周的干预后，研究了植物源性蛋白质饮食结合多菌株益生菌是否能通过肠道肌肉轴保护自然衰老大鼠（21个月大）免受肌肉减少症的影响。与老年对照组相比，联合干预组握力提高55.96%，腓肠肌指数提高23.49%，股四头肌指数提高28.29%，同时降低氧化应激和炎症反应（MDA降低39.80%，TNF-α降低42.19%，IL-6降低65.81%）。在机制上，它增强了肠道微生物群的多样性，丰富了有益的分类群（如Alistipes， Lachnospiraceae_UCG-006），提高了粪便SCFAs，调节了血清氨基酸，上调了肌肉合成相关蛋白（AMPK-α1, p70 S6K）。这些发现表明，植物来源的蛋白质饮食补充多菌株益生菌是一种有希望的营养策略，可以对抗与年龄相关的肌肉减少症，并支持健康衰老。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.