Fragrant olive (Osmanthus fragrans Lour.) flower extract attenuates dexamethasone-induced muscle atrophy through stimulation of PI3K/Akt pathway in C2C12 myotubes and C57BL/6 mice

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 Epub Date: 2025-01-25 DOI:10.1016/j.jff.2025.106694
Taeuk Kim , Seungok Lee , Sein Lee , Hyejung Han , Chul-Hong Kim , Dong-Woo Lee , Jae-Kwan Hwang
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Abstract

Maintaining protein homeostasis is crucial to prevent muscle wasting caused by an imbalance between muscle protein synthesis and degradation. In this study, in vitro and in vivo experiments were performed using C2C12 myotubes and C57BL/6 mice treated with dexamethasone to investigate the anti-atrophic effects of Osmanthus fragrans water extract (OFWE). In C2C12 myotubes, OFWE improved the protein synthesis by upregulating the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin pathway and muscle differentiation by activating myogenesis-related genes. Moreover, OFWE treatment reduced muscle protein degradation by regulating the nuclear translocation of forkhead box O3a and the expression of E3 ubiquitin ligases. In an animal model, OFWE administration was shown to increase muscle mass, myofiber size, and exercise capacity. OFWE also activated the PI3K/Akt pathway and inhibited protein catabolism. In conclusion, OFWE exhibited beneficial effects on muscle atrophy both in vitro and in vivo.

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香橄榄提取物通过刺激C2C12肌管和C57BL/6小鼠的PI3K/Akt通路,减轻地塞米松诱导的肌肉萎缩
维持蛋白质稳态对于防止肌肉蛋白质合成和降解不平衡引起的肌肉萎缩至关重要。本研究采用C2C12肌管和C57BL/6小鼠对地塞米松进行体外和体内实验,探讨桂花水提物(OFWE)的抗萎缩作用。在C2C12肌管中,OFWE通过上调磷酸肌苷3激酶(PI3K)/蛋白激酶B (Akt)/雷帕霉素途径的哺乳动物靶点,通过激活肌生成相关基因,改善了蛋白质的合成。此外,OFWE处理通过调节叉头盒O3a的核易位和E3泛素连接酶的表达来减少肌肉蛋白降解。在动物模型中,OFWE可以增加肌肉质量、肌纤维大小和运动能力。OFWE还激活了PI3K/Akt通路,抑制了蛋白质分解代谢。综上所述,OFWE在体外和体内均对肌肉萎缩有有益的作用。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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