人参皂苷Rh1、Rg2和Rg3可改善地塞米松诱导的C2C12肌管肌萎缩

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-08-18 DOI:10.1007/s10068-023-01407-w
Xiao Men, Xionggao Han, Se-Jeong Lee, Geon Oh, Ji-Hyun Im, Kwi Sik Bae, Geum-Su Seong, Im-Joung La, Do-Sang Lee, Sun-Il Choi, Ok-Hwan Lee
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引用次数: 0

摘要

高剂量或长期使用外源性合成糖皮质激素地塞米松(Dex)可导致肌肉萎缩。本研究通过XTT、肌管直径、融合指数和Western印迹分析评估了人参皂苷Rh1、Rg2和Rg3对地塞米松诱导的C2C12肌管萎缩的抗萎缩作用。XTT检测结果显示,Rh1、Rg2和Rg3能增强Dex损伤的C2C12肌管的细胞活力。与对照组相比,经 Dex 处理的细胞的肌管直径和融合指数都有所下降,但用 Rh1、Rg2 和 Rg3 处理可增加这些参数。此外,Rh1、Rg2和Rg3还能显著下调FoxO3a、MuRF1和Fbx32的蛋白表达,同时通过SIRT1/PGC-1α途径上调线粒体的生物生成。它还能通过调节 IGF-1/Akt/ mTOR 信号通路防止肌管萎缩。这些研究结果表明,Rh1、Rg2 和 Rg3 作为预防和治疗肌肉萎缩的有效药物具有巨大潜力。
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Ginsenosides Rh1, Rg2, and Rg3 ameliorate dexamethasone-induced muscle atrophy in C2C12 myotubes

High doses or prolonged use of the exogenous synthetic glucocorticoid dexamethasone (Dex) can lead to muscle atrophy. In this study, the anti-atrophic effects of ginsenosides Rh1, Rg2, and Rg3 on Dex-induced C2C12 myotube atrophy were assessed by XTT, myotube diameter, fusion index, and western blot analysis. The XTT assay results showed that treatment with Rh1, Rg2, and Rg3 enhanced cell viability in Dex-injured C2C12 myotubes. Compared with the control group, the myotube diameter and fusion index were both reduced in Dex-treated cells, but treatment with Rh1, Rg2, and Rg3 increased these parameters. Furthermore, Rh1, Rg2, and Rg3 significantly downregulated the protein expression of FoxO3a, MuRF1, and Fbx32, while also upregulating mitochondrial biogenesis through the SIRT1/PGC-1α pathway. It also prevents myotube atrophy by regulating the IGF-1/Akt/ mTOR signaling pathway. These findings indicate that Rh1, Rg2, and Rg3 have great potential as useful agents for the prevention and treatment of muscle atrophy.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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