作为进食信号的胆汁酸和模仿胆汁酸功能的功能性食品。

IF 1.4 4区 生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Ryuichiro Sato
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引用次数: 0

摘要

为了阐明胆汁酸结合受体 TGR5 在骨骼肌中的功能,我们培育了在骨骼肌组织中表达人 TGR5 的转基因小鼠。在这些转基因小鼠中观察到肌肉质量明显增加,而在 TGR5 缺失的小鼠中观察到肌肉质量下降。在进行跑步机运动后,TGR5基因的表达增加,这是对骨骼肌中通过其启动子区域中的ER应激反应基团诱导的ER应激反应的响应。运动和餐后血液中胆汁酸浓度的快速升高可被认为是TGR5介导的骨骼肌质量增加的主要刺激因素。我们开发了一套评分系统来识别具有 TGR5 激动剂活性的食物成分,并确定了柑橘类柠檬素诺米林。除诺米林外,其他三萜类化合物也有类似作用。细胞培养和体内实验证明,这些食物因子能增加蛋白质合成和肌肉质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bile acids acting as a feeding signal and functional foods mimicking bile acid function.

To elucidate the function of the bile acid-binding receptor TGR5 in skeletal muscle, we developed transgenic mice expressing human TGR5 in the skeletal muscle tissue. A significant increase in muscle mass was observed in these transgenic mice, whereas a decrease in muscle mass was observed in the TGR5-deficient mice. Following treadmill exercise, TGR5 gene expression increased in response to ER stress induced in skeletal muscle via an ER stress response motif present in its promoter region. Exercise and rapid postprandial elevation in blood bile acid concentrations can be considered the primary stimuli for the TGR5-mediated increase in skeletal muscle mass. We developed a scoring system to identify food ingredients with TGR5 agonist activity, and identified the citrus limonoid nomilin. Similar effects were observed for other triterpenoids in addition to nomilin. Cell culture and in vivo experiments demonstrated that these food factors increase protein synthesis and muscle mass.

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来源期刊
Bioscience, Biotechnology, and Biochemistry
Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学
CiteScore
3.50
自引率
0.00%
发文量
183
审稿时长
1 months
期刊介绍: Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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