乳清蛋白在肌源性分化中的作用

IF 3.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
R. Xu, Yuejuan Xiao, Ying Zhang, Xi-yan Zhao
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引用次数: 0

摘要

乳清蛋白已被证明可以防止运动引起的蛋白质降解和肌肉损伤。我们假设乳清蛋白会调节肌肉细胞分化。在C2C12成肌细胞中添加不同浓度的乳清蛋白可诱导细胞分化、MyoD (myogenic differentiation protein)表达以及AKT (protein kinase B)磷酸化。乳清蛋白诱导的分化特异性标记物可增加肌酸激酶和柠檬酸合成酶的酶活性以及肌肉特异性microRNA的表达。乳清蛋白上调了AKT在Thr308和Ser473上的磷酸化,而这一磷酸化被LY294002(一种非选择性磷酸肌醇3-激酶抑制剂)抑制,表明乳清蛋白通过PI3K(磷脂酰肌醇3-激酶)起作用。用特异性抑制剂阻断PI3K/AKT通路揭示了其介导乳清蛋白对C2C12细胞分化的促进作用的必要性。乳清蛋白对成肌细胞分化的影响提示其在预防肌萎缩方面具有积极作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The role of whey protein in myogenic differentiation
Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle cell differentiation. Adding various concentrations of whey protein to C2C12 myoblasts induced cell differentiation and MyoD (myogenic differentiation protein) expression as well as the phosphorylation of AKT (protein kinase B). Whey protein-induced differentiation-specific markers increased the enzymatic activities of creatine kinase and citrate synthase and the expression of muscle-specific microRNA. Whey protein elevated AKT phosphorylation on Thr308 and Ser473, which was inhibited by LY294002 (a non-selective phosphoinositide 3-kinases inhibitor), suggesting that whey protein acts via PI3K (phosphatidylinositol 3-kinase). Blocking of the PI3K/AKT pathway with specific inhibitors revealed its requirement in mediating the promotive effects of whey protein on C2C12 cell differentiation. These effects of whey protein on myoblast differentiation suggest its positive influence in preventing muscle atrophy.
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来源期刊
Italian Journal of Food Science
Italian Journal of Food Science 工程技术-食品科技
CiteScore
4.20
自引率
0.00%
发文量
33
审稿时长
>36 weeks
期刊介绍: "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
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