Fermented antler extract attenuates muscle atrophy by regulating the PI3K/Akt pathway and inflammatory response in immobilization-treated C57BL/6J mice

Muscle atrophy or muscle wasting, which is featured by reduced muscle function and mass, typically results from disuse, aging, and chronic diseases. The deer antler, which refers to the young and non-ossified antlers of various species of deer-related animals, is not fully calcified and comprises of...

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Veröffentlicht in:	Food science and biotechnology 2024-12, Vol.33 (15), p.3617-3628
Hauptverfasser:	Yoo, Jihee, Kim, Changhee, Lee, Hyerin, Ko, Bong Soo, Lee, Dong-Woo, Hwang, Jae-Kwan
Format:	Artikel
Sprache:	eng
Schlagworte:	1-Phosphatidylinositol 3-kinase AKT protein Antlers athletic performance Atrophy Chemistry Chemistry and Materials Science deer fermentation Fingers Food Science Forkhead protein Gene expression Grip strength Immobilization Inflammation Inflammatory response Interleukin 6 Kinases muscle strength muscle tissues Muscles muscular atrophy Nutrition Oral administration phosphatidylinositol 3-kinase Proteolysis Rapamycin Research Article species TOR protein transcription factor NF-kappa B tumor necrosis factor-alpha
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