Glycine soja extract alleviates muscle atrophy and inflammatory factors in sciatic nerve injury rats and prevents protein degradation in C2C12 myoblasts

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-15 DOI:10.1016/j.jff.2025.106723

Young Sook Kim , Eunjung Son , Seung-Hyung Kim , Su Hyun Yu , Kyu-Suk Shim , Dong-Seon Kim

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Abstract

This study investigates the mechanisms involved and the effects of an ethanol extract of Glycine soja (GS-E) on inhibition of muscle atrophy and inflammation in a rat model of sciatic nerve (SN) injury and C2C12 myoblast. GS extracts had protective effects on oxidative stress and dexamethasone-induced decrease in cell viability in C2C12 myoblasts by inhibiting the expression of MuRF1, Atragin-1, and Myostatin mRNAs. Rats were divided into normal control group, sciatic nerve injury group, and treatment groups (GS-E at 150 mg/kg, 300 mg/kg, and oxymetholone at 20 mg/kg group). The SN injury group showed a decrease in grip strength and time, while the GS-E group showed a significant dose-dependent increase. Inflammatory factors (TNF-a, IL-b1, IL-6) were significantly reduced in the GS-E–treated SN injury group compared with the SN injury group. The study results suggest that GS-E effectively improved muscle strength by inhibiting muscle atrophy and inflammatory factors.

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来源期刊

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.