Rui Dong, Hamad Rafique, Qianwen Niu, Xin Zeng, Maria Cristina Messia, Li Yuan, Lin Shi, Liang Zou, Lu Li, Xinzhong Hu
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引用次数: 0
Abstract
Skeletal muscle performance is influenced by both diet and the mode of exercise, with diet playing a crucial role in individuals' adaptation to exercise training. Our study investigated the interaction of oat bran (OB) diet and moderate intensity exercise training (MIET) on skeletal muscle function and athletic performance. Studies have reinforced the positive association of high-fat diet (HFD) with chronic systemic inflammation and corresponding peripheral skeletal muscle dysfunction during exercise training. OB could alleviate the inflammation, oxidative stress, and energy homeostasis disorder associated with HFD. We observed improvement in mice limb grip strength and endurance treadmill running distance with OB intake, accompanied by regulation of muscle function-related gene expression. OB intensified exercise training-induced carbohydrate and lipid metabolism, as indicated by changes in lactate, fumarate, malate, pyruvate, succinate, and citrate levels. Additionally, specific probiotic genera producing short-chain fatty acids (SCFAs) were promoted, while inflammation-related circulating metabolites were significantly decreased with oat bran intake. Our findings suggest interactions between OB and MIET improved HFD-induced skeletal muscle dysfunction on both the phenotype and the related mechanisms. This study is an extension of our previous study on the anti-fatigue effect of oat bran, providing a novel prospective by integrating exercise adaptation, gut microbiota, molecular metabolism and skeletal muscle in situ analysis.
骨骼肌的表现受饮食和运动方式的影响,其中饮食在个人适应运动训练方面起着至关重要的作用。我们的研究调查了燕麦麸(OB)饮食和中等强度运动训练(MIET)对骨骼肌功能和运动表现的相互作用。研究证实,高脂饮食(HFD)与慢性全身性炎症和运动训练期间相应的外周骨骼肌功能障碍存在正相关。OB可以缓解与高脂饮食相关的炎症、氧化应激和能量平衡失调。我们观察到,摄入 OB 后,小鼠肢体握力和耐力跑步机跑步距离得到改善,同时肌肉功能相关基因表达也得到调节。从乳酸、富马酸、苹果酸、丙酮酸、琥珀酸和柠檬酸水平的变化可以看出,OB 加强了运动训练引起的碳水化合物和脂质代谢。此外,产生短链脂肪酸(SCFAs)的特定益生菌属得到了促进,而与炎症相关的循环代谢物在摄入燕麦麸后显著减少。我们的研究结果表明,燕麦麸皮和 MIET 之间的相互作用从表型和相关机制两方面改善了高频分解诱导的骨骼肌功能障碍。这项研究是我们之前关于燕麦麸抗疲劳作用研究的延伸,通过整合运动适应、肠道微生物群、分子代谢和骨骼肌原位分析,提供了一个新的视角。
期刊介绍:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.