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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 159-168
Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice
Sein Lee1, Mi-Bo Kim2, Changhee Kim2, Jae-Kwan Hwang1,2
1Department of Biomaterials Science and Engineering, Yonsei University, Seoul 03722, Republic of Korea, 2Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Republic of Korea
ABSTRACT
Whole grain comprises starchy endosperm, germ, and bran tissues, which contain fibers, minerals, vitamins, and several phytochemicals. Whole grain cereal (WGC)-based food products supply beneficial nutrients (essential for health care) and macronutrients (essential for body maintenance and support). The present study investigated the inhibitory effect of WGC on obesity-induced muscle atrophy in obese C57BL/6N mice. WGC attenuated the body weight gain, fat pad mass, adipocyte size, food efficiency ratio, serum lipid profile, and non-alcoholic fatty liver. Furthermore, WGC increased muscle mass and muscle strength by activating the phosphatidylinositol 3-kinase/protein kinase B pathway. Accordingly, WGC up-regulated the expression of factors that regulate muscle hypertrophy and myogenesis, whereas it down-regulated the atrophy-related factors. Overall, these results demonstrate that WGC effectively attenuates obesity-induced muscle atrophy as well as overall obesity, suggesting that WGC can be used as a functional food.
KEYWORD
Whole grain cereal, Muscle atrophy, Skeletal muscle mass, Muscle strength, Anti-obesity
Food Science and Biotechnology 2018 ; 27(1): 159-168
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