Luteolin Protects Against Obese Sarcopenia in Mice with High-Fat Diet-Induced Obesity by Ameliorating Inflammation and Protein Degradation in Muscles

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초록

ScopeAlthough sarcopenia is mainly caused by aging, sarcopenia due to obesity has become an emerging issue given the increase in obesity among people of various ages. There are studies on obesity or sarcopenia, our understanding of obesity-mediated sarcopenia is insufficient. Luteolin (LU) has exhibited antiobesity effects, but no studies have investigated the LU effects on antisarcopenia. This study therefore investigated the effects of LU on obese sarcopenia in mice with high-fat diet (HFD)-induced obesity. Methods and resultsTo evaluate its inhibitory efficacy against obese sarcopenia, 5-week-old mice are fed an HFD supplemented with LU for 20 weeks. LU exerts suppressive effects on obesity, inflammation, and protein degradation in the HFD-fed obese mice. It also inhibits lipid infiltration into the muscle and decreases p38 activity and the mRNA expression of inflammatory factors, including TNF-alpha, Tlr2, Tlr4, MCP1, and MMP2, in the muscle. The suppression of muscle inflammation by LU leads to the inhibition of myostatin, FoxO, atrogin, and MuRF expression. These effects of LU affect inhibition of protein degradation and improvement of muscle function. ConclusionHere, it demonstrates that LU's antiobesity and antiinflammatory functionality affect inhibition of muscle protein degradation, and consequently, these interactions by LU exerts a protective effect against obese sarcopenia.

키워드

Inflammation; luteolin; obese sarcopenia; protein degradation; skeletal muscle; SKELETAL-MUSCLE; ADIPOSE-TISSUE; MITOCHONDRIAL BIOGENESIS; CROSS-TALK; RESISTANCE; ADIPONECTIN; MYOGENESIS; INTERPLAY; LEPTIN; SPARC
제목
Luteolin Protects Against Obese Sarcopenia in Mice with High-Fat Diet-Induced Obesity by Ameliorating Inflammation and Protein Degradation in Muscles
저자
Kim, Ji-Won; Shin, Su-Kyung; Kwon, Eun-Young
DOI
10.1002/mnfr.202200729
발행일
2023-03
유형
Article
저널명
Molecular Nutrition and Food Research
권
67
호
6