The therapeutic potential of red beetroot (Beta vulgaris L.) intake on muscle atrophy in immobilized mouse skeletal muscles

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-09-23 DOI:10.1002/fsn3.4335
Seyedeh Elnaz Nazari, Nima Khalili-Tanha, Fatemeh Babaei, Ali Jafarzadeh Esfahani, Ghazaleh Khalili-Tanha, Fereshteh Asgharzadeh, Fatemeh Khojasteh-Leylakoohi, Seyyedeh Zahra Asghari, Mousa-Al-Reza Hadjzadeh, Seyed Mahdi Hassanian, Gordon Ferns, Amir Avan, Reza Rezvani, Majid Khazaei
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Abstract

Skeletal muscle atrophy is the reduction in muscle mass and function caused by an imbalance in protein synthesis and degradation. Inflammation has been shown to accelerate protein degradation during periods of muscle inactivity. We investigated the potential therapeutic effects of beetroot extract (BRE) in reducing inflammation and oxidative stress to prevent muscular atrophy after a short period of immobilization. We divided 36 male BALB/c mice into three groups: control, muscular atrophy mice, and muscular atrophy mice treated with BRE (n = 12). Each group was further divided into two subgroups: (1) 7-day immobilization and (2) 10-day recovery. BRE was administered orally at a dose of 300 mg/kg for 17 days. We assessed the anti-inflammatory and antioxidative effects of BRE using ELISA and RT-PCR assays. Hematoxylin–eosin staining was used to measure the cross-sectional area (CSA) of muscle fibers, and grip strength tests were performed to assess muscle strength. BRE administration increased muscle weight, CSA, and grip strength in mice with immobilization-induced muscle atrophy. It also suppressed inflammation and oxidative stress biomarkers in atrophic muscle fibers. Higher nitrate levels and lower Troponin I (TnI) concentrations were observed in the BRE-treated group, indicating improved muscle function and structure. These findings suggest that BRE may have therapeutic benefits in improving muscle mass and function and warrant further studies in humans, particularly in individuals with low physical activity levels.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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