Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota
There may be close links among yeast protein (Saccharomyces cerevisiae) supplementation, gut microbiota and skeletal muscle aging. In present study, nineteen-month-old mice received yeast protein (1.0 g/kg/d) for three months by gavage. Histological and ultrasonographical improvements in muscle as w...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464622000184 |
| _version_ | 1819290773806383104 |
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| author | Yuxiao Liao Xiaolei Zhou Zhao Peng Dan Li Zitong Meng Shiyin Xu Xuefeng Yang Liegang Liu Wei Yang |
| author_facet | Yuxiao Liao Xiaolei Zhou Zhao Peng Dan Li Zitong Meng Shiyin Xu Xuefeng Yang Liegang Liu Wei Yang |
| author_sort | Yuxiao Liao |
| collection | DOAJ |
| description | There may be close links among yeast protein (Saccharomyces cerevisiae) supplementation, gut microbiota and skeletal muscle aging. In present study, nineteen-month-old mice received yeast protein (1.0 g/kg/d) for three months by gavage. Histological and ultrasonographical improvements in muscle as well as an increase in myofiber size were observed after yeast protein supplementation. Moreover, yeast protein activated Akt/mTOR/4E-BP1 pathway and regulated myogenic regulatory factors (Myog, Myf4, Myf5, and Myod1) to promote muscle protein synthesis and muscle regeneration and differentiation. Meanwhile, alpha and beta diversities as well as the ratio of Firmicutes and Bacteroidetes were elevated after yeast protein supplementation. Changes in the abundance of gut microbiota after yeast protein supplementation were significantly correlated with glycan biosynthesis and metabolism, amino acid metabolism and lipid metabolism, closely involved in the process of muscle aging. Hence, yeast protein supplementation could contribute to ameliorating muscle aging, which may be associated with gut microbiota. |
| first_indexed | 2024-12-24T03:28:05Z |
| format | Article |
| id | doaj.art-0e45dd2119d1442f8a5f640211fa5c02 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T03:28:05Z |
| publishDate | 2022-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-0e45dd2119d1442f8a5f640211fa5c022022-12-21T17:17:17ZengElsevierJournal of Functional Foods1756-46462022-02-0189104948Muscle aging amelioration by yeast protein supplementation was associated with gut microbiotaYuxiao Liao0Xiaolei Zhou1Zhao Peng2Dan Li3Zitong Meng4Shiyin Xu5Xuefeng Yang6Liegang Liu7Wei Yang8Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaCorresponding author at: Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan 430030, China.; Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China; Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, ChinaThere may be close links among yeast protein (Saccharomyces cerevisiae) supplementation, gut microbiota and skeletal muscle aging. In present study, nineteen-month-old mice received yeast protein (1.0 g/kg/d) for three months by gavage. Histological and ultrasonographical improvements in muscle as well as an increase in myofiber size were observed after yeast protein supplementation. Moreover, yeast protein activated Akt/mTOR/4E-BP1 pathway and regulated myogenic regulatory factors (Myog, Myf4, Myf5, and Myod1) to promote muscle protein synthesis and muscle regeneration and differentiation. Meanwhile, alpha and beta diversities as well as the ratio of Firmicutes and Bacteroidetes were elevated after yeast protein supplementation. Changes in the abundance of gut microbiota after yeast protein supplementation were significantly correlated with glycan biosynthesis and metabolism, amino acid metabolism and lipid metabolism, closely involved in the process of muscle aging. Hence, yeast protein supplementation could contribute to ameliorating muscle aging, which may be associated with gut microbiota.http://www.sciencedirect.com/science/article/pii/S1756464622000184Yeast proteinMuscle agingGut microbiota |
| spellingShingle | Yuxiao Liao Xiaolei Zhou Zhao Peng Dan Li Zitong Meng Shiyin Xu Xuefeng Yang Liegang Liu Wei Yang Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota Journal of Functional Foods Yeast protein Muscle aging Gut microbiota |
| title | Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| title_full | Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| title_fullStr | Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| title_full_unstemmed | Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| title_short | Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| title_sort | muscle aging amelioration by yeast protein supplementation was associated with gut microbiota |
| topic | Yeast protein Muscle aging Gut microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S1756464622000184 |
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