粉虫水解物通过sirtuin 1介导的信号通路和Akt通路改善地塞米松诱导的肌肉萎缩。

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Sung-Min Kim, Jong-Yeon Kim, Eun-Min Jun, Varun Jaiswal, Eun-Jung Park, Hae-Jeung Lee
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引用次数: 0

摘要

骨骼肌质量和力量的丧失可由多种因素引起,包括营养不良、糖皮质激素的使用和疾病。粉虫(tenbrio molitor幼虫)是一种可食用昆虫,作为富含蛋白质的替代饮食而越来越受欢迎。粉虫富含高质量的蛋白质和肽,有望帮助缓解肌肉萎缩,但粉虫是否能改善肌肉损失尚不清楚。本研究旨在探讨粉虫水解物(MH)在缓解地塞米松(DEX)诱导的肌肉萎缩中的潜力,并阐明其潜在机制。在dex处理的C2C12细胞中,MH通过激活sirtuin 1 (SIRT1)和Akt,降低肌肉特异性RING finger protein-1和atrogin-1的表达,抑制细胞凋亡来改善肌肉萎缩。此外,通过激活SIRT1和Akt, MH显著增加了dex处理大鼠的肌肉质量、握力和肌纤维横截面积。这些发现表明,MH具有减轻地塞米松引起的肌肉萎缩的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Mealworm hydrolysate ameliorates dexamethasone-induced muscle atrophy via sirtuin 1-mediated signaling and Akt pathway.

Loss of skeletal muscle mass and strength can result from various factors, including malnutrition, glucocorticoid usage, and diseases. The mealworm (Tenebrio molitor larvae) is an edible insect gaining popularity as an alternative protein-rich diet. Mealworms are expected to help alleviate muscle atrophy based on their rich, high-quality protein and peptide content, but it remains unclear whether mealworms ameliorate muscle loss. This study aimed to investigate the potential of mealworm hydrolysate (MH) in mitigating dexamethasone (DEX)-induced muscle atrophy and to elucidate the underlying mechanisms. MH ameliorates muscle atrophy by activating sirtuin 1 (SIRT1) and Akt, reducing muscle-specific RING finger protein-1 and atrogin-1 expression, and inhibiting apoptosis in DEX-treated C2C12 cells. Additionally, MH significantly increased the muscle mass, grip strength, and muscle fiber cross-sectional area by activating SIRT1 and Akt in DEX-treated rats. These findings suggest that MH has the potential in alleviating dexamethasone-induced muscle atrophy.

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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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