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Gryllus bimaculatus-containing diets protect against dexamethasone-induced muscle atrophy, but not high-fat diet-induced obesityopen access

Authors
Kim, Min HeeKim, Su-JeongKim, Si-HyunPark, Woo-JaeHan, Jung-Soon
Issue Date
Jun-2023
Publisher
John Wiley and Sons Inc
Keywords
dexamethasone; edible insect; Gryllus bimaculatus; muscle atrophy; sarcopenia
Citation
Food Science and Nutrition, v.11, no.6, pp 2587 - 2797
Pages
211
Journal Title
Food Science and Nutrition
Volume
11
Number
6
Start Page
2587
End Page
2797
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/69608
DOI
10.1002/fsn3.3257
ISSN
2048-7177
2048-7177
Abstract
Sarcopenia and obesity are emerging as major social problems. In this study, we examined whether Gryllus bimaculatus (GB), an edible insect, prevents dexamethasone-induced muscle atrophy (sarcopenia) or high-fat diet (HFD)-induced obesity in mice. We generated a standard chow diet (SCD) + GB (85% SCD and 15% GB powder) and HFD + GB (85% HFD and 15% GB powder). SCD + GB feeding increased gains in body weight and white adipose tissue (WAT). Despite no difference in weight change between HFD + GB- and HFD-fed mice, HFD + GB feeding aggravated insulin resistance compared with HFD feeding. SCD + GB or HFD + GB feeding did not change most gene expressions in the liver and WAT but did increase MyHC1 expression in the muscle, meaning that GB increased muscle generation. Therefore, we fed SCD + GB with dexamethasone, which induces muscle degeneration. As a result, muscle fiber size increased, as did grip strength compared with dexamethasone-injected mice. In addition, SCD + GB reduced the expression of muscle degradation factors, such as atrogin1 and muscle RING-finger protein 1 (MuRF1). Furthermore, SCD + GB feeding increased Akt, mTOR, and p70S6K phosphorylation and MyHC1 expression, meaning that it may have increased protein synthesis. In conclusion, GB has great potential for inhibiting dexamethasone-induced muscle mass loss by increasing muscle protein synthesis and inhibiting muscle protein degradation. © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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