Whole red paprika (Capsicum annuum L.) and its orange-red pigment capsanthin ameliorate obesity-induced skeletal muscle atrophy in mice

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2023-08-01 DOI:10.1016/j.jff.2023.105624

Young In Kim , Ji-Sun Kim , Hyunjung Lee , Chang Hwa Jung , Jiyun Ahn

引用次数: 0

Abstract

Red paprika (RP) is rich in carotenoids and capsanthin (CS) is its main carotenoid. We determined whether whole RP and CS can ameliorate obesogenic sarcopenia.

C2C12 myotubes were co-treated with 500 μM of palmitic acid (PA) and 1 and 5 μg/mL RP or 0.5 and 1.0 μM CS for 24 h. Both RP and CS effectively attenuated PA-induced myotube atrophy. Male obese C57BL/6 mice (n = 40) were fed high-fat diets containing 5 and 10% RP or 0.025% CS for 10 weeks. Supplementation with RP and CS increased lean body mass, muscle performance, mtDNA content, and mitochondrial oxidative phosphorylation, while it decreased intracellular lipid accumulation in muscle tissue. Moreover, both RP and CS increased myosin heavy chains and decreased atrogens expression, which are associated with the activation of mTORC1 signaling. These results demonstrated that RP and CS protect against obesogenic sarcopenia by improving mitochondrial function.

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全红辣椒及其橙红色色素辣椒素可改善肥胖引起的小鼠骨骼肌萎缩

红辣椒(RP)富含类胡萝卜素，而红辣椒素(CS)是其主要的类胡萝卜素。我们确定全RP和CS是否可以改善肥胖性肌肉减少症。500 μM棕榈酸(PA)与1和5 μg/mL RP或0.5和1.0 μM CS共处理C2C12肌管24 h, RP和CS均能有效减轻PA诱导的肌管萎缩。雄性肥胖C57BL/6小鼠(n = 40)分别饲喂含有5%和10% RP或0.025% CS的高脂饲料10周。补充RP和CS增加了瘦体重、肌肉性能、mtDNA含量和线粒体氧化磷酸化，同时减少了肌肉组织中细胞内脂质积累。此外，RP和CS都增加了肌球蛋白重链，降低了atrogens的表达，这与mTORC1信号的激活有关。这些结果表明，RP和CS通过改善线粒体功能来预防肥胖性肌肉减少症。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.