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Article

Fermented Antler Improves Endurance during Exercise Performance by Increasing Mitochondrial Biogenesis and Muscle Strength in Mice

R&BD Center, hy Co., Ltd., 22, Giheungdanji-ro 24beon-gil, Giheung-gu, Yongin-si 17086, Korea
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Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Wojciech Kolanowski
Appl. Sci. 2021, 11(12), 5386; https://doi.org/10.3390/app11125386
Received: 11 May 2021 / Revised: 3 June 2021 / Accepted: 7 June 2021 / Published: 10 June 2021
(This article belongs to the Special Issue Functional Foods in Disease Prevention and Health Promotion)
In this study, we investigated whether antler fermented with lactic acid bacteria (LAB) increases mitochondrial biogenesis and muscle strength in vitro and in vivo. LAB from a strain library were grown in antler extract agar at the Yakult Central Research Institute of Korea. Isolated LAB, named Lactobacillus curvatus HY7602, were used to ferment antlers. Analysis of the effects of fermented antler (FA) revealed that it enhanced the insulin-like growth factor 1 (IGF-I), signaling pathway and mitochondrial metabolic activity in mouse skeletal myotube (C2C12) cells. Next, we evaluated the effect of non-fermented antler (NFA) and FA on exercise performance in C57BL/6J mice. The results showed that HY7602-FA increased treadmill exercise capacity and forced swimming endurance. Furthermore, blood markers associated with muscle fatigue, endurance, and energy supply (e.g., alanine aminotransferase, lactate dehydrogenase, creatinine, creatine kinase, and lactate) in the FA-intake group were lower than in the NFA-intake group. In addition, the expression index of genes associated with muscle protein synthesis, and with mitochondrial energy production and supply, in muscle tissue was remarkably higher in the FA group than in the control and NFA groups. Taken together, these results suggested that HY7602-FA may be an effective functional food and health supplement. View Full-Text
Keywords: fermented antler; lactic acid bacteria; muscle strength; mitochondrial biogenesis; exercise performance fermented antler; lactic acid bacteria; muscle strength; mitochondrial biogenesis; exercise performance
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MDPI and ACS Style

Jung, S.; Kim, S.-H.; Jeung, W.; Ra, J.; Heo, K.; Shim, J.-J.; Lee, J.-L. Fermented Antler Improves Endurance during Exercise Performance by Increasing Mitochondrial Biogenesis and Muscle Strength in Mice. Appl. Sci. 2021, 11, 5386. https://doi.org/10.3390/app11125386

AMA Style

Jung S, Kim S-H, Jeung W, Ra J, Heo K, Shim J-J, Lee J-L. Fermented Antler Improves Endurance during Exercise Performance by Increasing Mitochondrial Biogenesis and Muscle Strength in Mice. Applied Sciences. 2021; 11(12):5386. https://doi.org/10.3390/app11125386

Chicago/Turabian Style

Jung, Seongeun; Kim, Sung-Hwan; Jeung, Woonhee; Ra, Jehyun; Heo, Keon; Shim, Jae-Jung; Lee, Jung-Lyoul. 2021. "Fermented Antler Improves Endurance during Exercise Performance by Increasing Mitochondrial Biogenesis and Muscle Strength in Mice" Appl. Sci. 11, no. 12: 5386. https://doi.org/10.3390/app11125386

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