Journal of Microbiology and Biotechnology

  • 제34권1호
  • /
  • Pages.157-166
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  • 2024
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Steamed Ginseng Berry Powder Ameliorates Skeletal Muscle Atrophy via Myogenic Effects

  • Jungbum Kim (Department of Chemistry, Sungkyunkwan University) ;
  • Hui-Ji Choi (College of Pharmacy, Chungnam National University) ;
  • Donghyuk Seo (Department of Chemistry, Sungkyunkwan University) ;
  • Sang-Ah Lee (Faculty of Biotechnology, College of Applied Life Sciences, Jeju national University) ;
  • Jong Beom Heo (College of Pharmacy, Chungnam National University) ;
  • Dong Hyuk Baek (College of Pharmacy, Chungnam National University) ;
  • Wonhwa Lee (Department of Chemistry, Sungkyunkwan University) ;
  • Gyu Yong Song (College of Pharmacy, Chungnam National University)
  • 투고 : 2023.09.14
  • 심사 : 2023.10.30
  • 발행 : 2024.01.28
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초록

Sarcopenia is an age-related loss of muscle mass and function for which there is no approved pharmacological treatment. We tested direct efficacy by evaluating grip strength improvement in a sarcopenia mouse model rather than drug screening, which inhibits specific molecular mechanisms. Various physiological functions of ginseng berries are beneficial to the human body. The present study aimed to evaluate the efficacy and safety of steamed ginseng berry powder (SGBP). SGBP administration increased myotube diameter and suppressed the mRNA expression of sarcopenia-inducing molecules. SGBP also reduced the levels of inflammatory transcription factors and cytokines that are known to induce sarcopenia. Oral administration of SGBP improved muscle mass and physical performance in a mouse model of sarcopenia. In summary, our data suggest that SGBP is a novel therapeutic candidate for the amelioration of muscle weakness, including sarcopenia.

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과제정보

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(121015033SB010).

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