Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice
Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. <i>Lactobacillus curvatus</i> HY7602-fermented antler (FA) is a functional food that increases muscle strength and ameliorates dexamethasone-induced muscle atrophy. In the present study, we evaluate...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/5/429 |
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| author | Hyejin Jeon Kippeum Lee Joo-Yun Kim Jae-Jung Shim Jung-Lyoul Lee |
| author_facet | Hyejin Jeon Kippeum Lee Joo-Yun Kim Jae-Jung Shim Jung-Lyoul Lee |
| author_sort | Hyejin Jeon |
| collection | DOAJ |
| description | Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. <i>Lactobacillus curvatus</i> HY7602-fermented antler (FA) is a functional food that increases muscle strength and ameliorates dexamethasone-induced muscle atrophy. In the present study, we evaluated the effects of FA on age-related muscle atrophy and its mechanism of action using 100-week-old BALB/c mice. Physiological changes during fermentation were investigated. The results showed that the oral administration of FA substantially recovered muscle loss up to 23.6% and improved physical performance, such as treadmill running distance and limb grip strength, in aged mice. A gene expression analysis of muscle fibers showed that the effect of FA on age-related muscle atrophy was significantly associated with the inhibition of protein degradation and apoptosis, muscle fiber regeneration, and increased mitochondrial biogenesis. In addition, the acetate and butyrate contents increased by more than 50% during the fermentation of antler. In conclusion, FA can be considered as a functional food ingredient capable of effectively controlling muscle atrophy caused by aging and can be a novel alternative treatment for sarcopenia. |
| first_indexed | 2024-03-11T03:46:07Z |
| format | Article |
| id | doaj.art-d72070f6ad584071b440692ed5fb4cc5 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T03:46:07Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d72070f6ad584071b440692ed5fb4cc52023-11-18T01:17:41ZengMDPI AGFermentation2311-56372023-04-019542910.3390/fermentation9050429Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in MiceHyejin Jeon0Kippeum Lee1Joo-Yun Kim2Jae-Jung Shim3Jung-Lyoul Lee4R&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Gyeonggi-do, Republic of KoreaR&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Gyeonggi-do, Republic of KoreaR&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Gyeonggi-do, Republic of KoreaR&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Gyeonggi-do, Republic of KoreaR&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Gyeonggi-do, Republic of KoreaSarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. <i>Lactobacillus curvatus</i> HY7602-fermented antler (FA) is a functional food that increases muscle strength and ameliorates dexamethasone-induced muscle atrophy. In the present study, we evaluated the effects of FA on age-related muscle atrophy and its mechanism of action using 100-week-old BALB/c mice. Physiological changes during fermentation were investigated. The results showed that the oral administration of FA substantially recovered muscle loss up to 23.6% and improved physical performance, such as treadmill running distance and limb grip strength, in aged mice. A gene expression analysis of muscle fibers showed that the effect of FA on age-related muscle atrophy was significantly associated with the inhibition of protein degradation and apoptosis, muscle fiber regeneration, and increased mitochondrial biogenesis. In addition, the acetate and butyrate contents increased by more than 50% during the fermentation of antler. In conclusion, FA can be considered as a functional food ingredient capable of effectively controlling muscle atrophy caused by aging and can be a novel alternative treatment for sarcopenia.https://www.mdpi.com/2311-5637/9/5/429sarcopeniaagingfermentationdeer antlerlactic acid bacteriaprobiotics |
| spellingShingle | Hyejin Jeon Kippeum Lee Joo-Yun Kim Jae-Jung Shim Jung-Lyoul Lee Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice Fermentation sarcopenia aging fermentation deer antler lactic acid bacteria probiotics |
| title | Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice |
| title_full | Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice |
| title_fullStr | Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice |
| title_full_unstemmed | Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice |
| title_short | Effect of <i>Lactobacillus curvatus</i> HY7602-Fermented Antler on Sarcopenia in Mice |
| title_sort | effect of i lactobacillus curvatus i hy7602 fermented antler on sarcopenia in mice |
| topic | sarcopenia aging fermentation deer antler lactic acid bacteria probiotics |
| url | https://www.mdpi.com/2311-5637/9/5/429 |
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