骨骼肌流失的分子机制及自然资源对其的预防作用

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jin Tae Kim, Dong Hyeon Jeon, Hong Jin Lee
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引用次数: 0

摘要

由于全球老龄化问题,骨骼肌疾病引起了人们的关注。骨骼肌质量的丧失被认为是由于肌肉卫星细胞/纤维脂肪生成祖细胞功能障碍导致肌肉再生能力下降,以及线粒体、泛素-蛋白酶体系统和自噬功能障碍导致肌肉萎缩。在这篇综述中,我们强调了骨骼肌质量下降的潜在机制,包括 Notch 信号、Wnt/β-catenin 信号、刺猬信号、AMP-激活蛋白激酶(AMPK)信号和哺乳动物雷帕霉素靶标(mTOR)信号。此外,我们还总结了已积累的天然资源研究,这些研究调查了天然资源在改善骨骼肌质量损失方面的作用,并在体外和体内展示了其基本机制。总之,在对天然资源在预防肌肉质量损失方面的作用进行研究之后,基于信号转导的方法可能会加速开发用于预防肌肉疏松症的功能性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Molecular mechanism of skeletal muscle loss and its prevention by natural resources

Molecular mechanism of skeletal muscle loss and its prevention by natural resources

A skeletal muscle disorder has drawn attention due to the global aging issues. The loss of skeletal muscle mass has been suggested to be from the reduced muscle regeneration by dysfunction of muscle satellite cell/fibro-adipogenic progenitor cells and the muscle atrophy by dysfunction of mitochondria, ubiquitin–proteasome system, and autophagy. In this review, we highlighted the underlying mechanisms of skeletal muscle mass loss including Notch signaling, Wnt/β-catenin signaling, Hedgehog signaling, AMP-activated protein kinase (AMPK) signaling, and mammalian target of rapamycin (mTOR) signaling. In addition, we summarized accumulated studies of natural resources investigating their roles in ameliorating the loss of skeletal muscle mass and demonstrating the underlying mechanisms in vitro and in vivo. In conclusion, following the studies of natural resources exerting the preventive activity in muscle mass loss, the signaling-based approaches may accelerate the development of functional foods for sarcopenia prevention.

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来源期刊
Food Science and Biotechnology
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.
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