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Keywords = Lactilactobaillus curvatus

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14 pages, 2293 KB  
Article
Effect of Lactobacillus curvatus HY7602-Fermented Antler on Sarcopenia in Mice
by Hyejin Jeon, Kippeum Lee, Joo-Yun Kim, Jae-Jung Shim and Jung-Lyoul Lee
Fermentation 2023, 9(5), 429; https://doi.org/10.3390/fermentation9050429 - 28 Apr 2023
Cited by 3 | Viewed by 2478
Abstract
Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. Lactobacillus curvatus 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 [...] Read more.
Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. Lactobacillus curvatus 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. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics 2.0)
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