Gryllus bimaculatus-containing diets protect against dexamethasone-induced muscle atrophy, but not high-fat diet-induced obesityopen access
- Authors
- Kim, Min Hee; Kim, Su-Jeong; Kim, Si-Hyun; Park, Woo-Jae; Han, 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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