水解液对地塞米松致C57BL/6小鼠肌肉减少症的保护作用

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jae Young Shin, Ji Hyeon Park, Jun Hyeong Lim, Byoung Ok Cho, Ju Seog Kang, Seon Il Jang
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引用次数: 0

摘要

本研究旨在评价水解液双马尾松提取物(GBE)对地塞米松诱导的C57BL/6小鼠肌肉减少症的保护作用。连续10天(第3-12天)腹腔注射DEX (20 mg/kg/天)诱导肌肉萎缩。GBE(100或200 mg/kg/天)在DEX治疗前2天开始口服,持续12天(第1-12天)。GBE显著减弱了dex引起的体重和肌肉质量的减少。此外,GBE上调肌肉再生相关因子的表达,包括IGF-1、mTOR、MyoD、MYF5和MYF6,同时下调肌肉萎缩标志物,如肌生成抑制素、FOXO3a、MuRF1和MAFbx。此外,GBE还能增强抗氧化酶活性,抑制IL-6和TNF-α等促炎细胞因子。这些发现表明,GBE可能作为一种有希望的功能成分,以防止糖皮质激素诱导的肌肉萎缩,并可能提供治疗潜力的肌肉萎缩条件的管理。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Protective effects of hydrolyzed Gryllus bimaculatus extract on dexamethasone-induced sarcopenia in C57BL/6 mice

Protective effects of hydrolyzed Gryllus bimaculatus extract on dexamethasone-induced sarcopenia in C57BL/6 mice

This study aimed to evaluate the protective effects of hydrolyzed Gryllus bimaculatus extract (GBE) against dexamethasone (DEX)-induced sarcopenia in C57BL/6 mice. Muscle atrophy was induced by intraperitoneal injection of DEX (20 mg/kg/day) for 10 consecutive days (Day 3–12). GBE (100 or 200 mg/kg/day) was administered orally starting 2 days before DEX treatment and continued for 12 days (Day 1–12). GBE significantly attenuated DEX-induced reductions in body weight and muscle mass. Furthermore, GBE administration upregulated the expression of muscle regeneration–related factors, including IGF-1, mTOR, MyoD, MYF5, and MYF6, while downregulating muscle atrophy markers such as myostatin, FOXO3a, MuRF1, and MAFbx. In addition, GBE enhanced antioxidant enzyme activities and suppressed pro-inflammatory cytokines including IL-6 and TNF-α. These findings suggest that GBE may serve as a promising functional ingredient to prevent glucocorticoid-induced muscle atrophy and may offer therapeutic potential for the management of muscle wasting conditions.

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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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