蒸的人参果粉通过肌源性影响改善骨肌肉缩
Jungbum Kim1, Hui-Ji Choi2, Donghyuk Seo1
1Department of Chemistry, Sungkyunkwan University, Suwon 16419, Republic of Korea.
Journal of microbiology and biotechnology
|January 29, 2024
概括
蒸的人参果粉 (SGBP) 显示出对抗与年龄相关的肌肉损失 (肉症) 的承诺. 研究表明,SGBP改善了小鼠的肌肉质量和身体功能,提供了潜在的新治疗方法.
科学领域:
- 老年学是一门学科.
- 肌肉生理学 肌肉生理学
- 药理学 药理学是指药理学的学科.
背景情况:
- 肌肉质量和功能与年龄相关的下降,缺乏经批准的药物治疗方法.
- 人参果具有各种有益的生理特性.
- 目前对萨尔科佩尼亚的治疗策略有限,需要新的方法.
研究的目的:
- 为了评估蒸的人参果粉 (SGBP) 作为治疗的潜在治疗剂的疗效和安全性.
- 在sarcopenia模型中研究SGBP对肌肉质量,功能和潜在的分子机制的影响.
主要方法:
- 用一只小鼠的萨尔科佩尼亚模型来评估SGBP的直接疗效.
- 测量了握力,以评估肌肉功能的改善.
- 分析了肌管直径,诱导肉症的分子的mRNA表达,以及炎症因素的水平.
主要成果:
- 施用SGBP导致肌管直径增加,并抑制了诱导萨尔科佩尼亚的分子的表达.
- SGBP降低了炎症转录因子和与萨尔科佩尼亚有关的细胞因子的水平.
- 口服SGBP给药显著改善了sarcopenia小鼠模型中的肌肉质量和身体性能.
结论:
- 蒸的人参果粉 (SGBP) 显示出治疗潜力,可以改善与麻症相关的肌肉虚弱.
- SGBP可能代表了一种基于天然产品的新型候选药物,用于治疗肉症.
- 对SGBP在人体研究中的安全性和有效性的进一步研究是有必要的.
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