摘要
因应高龄社会的趋势,肌少症(Sarcopenia)是长者应注意的潜在健康危机。肌肉的减少除了在运动表现及行动能力下降外,骨骼肌持续随着时间的流失造就了基础代谢全面性的降低,许多文献证实肌少症影响着个体在临床上愈后的表现,因此提早进行肌少症的预防与诊断,是可以降低残疾,住院以及死亡的发生率。由于至今没有一种万灵丹能有效的治疗老化,因此要如何减少肌力退化及肌肉量流失为目前治疗肌少症的核心策略。近期研究指出益生菌可以调节肠道菌群,也有部分的研究证实益生菌所改善的肠道菌丛能有效的增加蛋白质的吸收,但尚未有研究提出哪些益生菌能具有增加肌肉量与质之功效。故本研究先利用小鼠纤维母细胞(C2C12)建立地塞米松(dexamethasone)诱导肌肉萎缩之细胞平台,发现益生菌Lactobacillus plantarum GKM3具有预防肌肉萎缩之潜力,接着,我们在动物模式上,藉由禁锢(Cast immobilization)七日方式来诱导小鼠肌肉萎缩,在禁锢的第一天就将GKM3冻干粉(500 mg/kg)喂食小鼠并连续喂食两周。
Sarcopenia is a potential healthcarecrisis in elderly population. It is a skeletal muscle disorder that involved inage-progressive muscle reduction which causes an accelerated decline instrength, mobility, athletic performance, and basal metabolism. Study has foundthat sarcopenia also has adverse effects in clinical outcome because they aremore likely to fall and become hospitalized. Therefore, early prevention anddiagnosis of sarcopenia can reduce the incidence of disability, hospitalizationand death. Sarcopenia has become an intense topic to focus on becausedecreasing muscle degeneration is the most effective strategy to improve thelifestyle at old age. Recent studies have shown that probiotics can help toregulate the intestinal microbiome by effectively increase the absorption of ingestedprotein. However, few researches have proposed which probiotics can help reducemuscle atrophy while sustaining its quality. In this study, we firstestablished cellular platform mouse fibroblasts (C2C12) with dexamethasonetreatment to induce myotube atrophy. We found that the probiotic Lactobacillus plantarum GKM3 has thepotential to prevent myotube atrophy from dexamethasone damage. Next, weperformed seven days cast immobilization (IM) on C57BL/6J mice as our invivo muscle atrophy animal model. The IM mice were fed at beginning of thetrial with GKM3 lyophilized powder (500 mg/kg) for two consecutive weeks.Muscle endurance and grip strength showed significantly improvement whencompared with the control after two weeks (p
出处
《食品与营养科学》
2020年第4期309-317,共9页
Hans Journal of Food and Nutrition Science