Abstract
In this study, we investigated whether antler fermented with lactic acid bacteria (LAB) increases mitochondrial biogenesis and muscle strength in vitro and in vivo. LAB from a strain library were grown in antler extract agar at the Yakult Central Research Institute of Korea. Isolated LAB, named Lactobacillus curvatus HY7602, were used to ferment antlers. Analysis of the effects of fermented antler (FA) revealed that it enhanced the insulin-like growth factor 1 (IGF-I), signaling pathway and mitochondrial metabolic activity in mouse skeletal myotube (C2C12) cells. Next, we evaluated the effect of non-fermented antler (NFA) and FA on exercise performance in C57BL/6J mice. The results showed that HY7602-FA increased treadmill exercise capacity and forced swimming endurance. Furthermore, blood markers associated with muscle fatigue, endurance, and energy supply (e.g., alanine aminotransferase, lactate dehydrogenase, creatinine, creatine kinase, and lactate) in the FA-intake group were lower than in the NFA-intake group. In addition, the expression index of genes associated with muscle protein synthesis, and with mitochondrial energy production and supply, in muscle tissue was remarkably higher in the FA group than in the control and NFA groups. Taken together, these results suggested that HY7602-FA may be an effective functional food and health supplement.
Highlights
Antlers, used medicinally in Korea and China for over 2000 years, have been studied extensively
The gene sequences of the cultured Lactobacillus spp. strains were more than 99% identical to those of Lactobacillus curvatus strains in the NCBI database, a finding confirmed by phylogenetic analysis (Figure 1c)
The results showed that expression of Igf-1, phosphoinositide 3-kinases (Pi3ks), Akt, mammalian target of rapamycin (Mtor), and P70s6k in cells treated with fermented antler (FA) was greater than that in the no treatment (NT) control, creatine, or non-fermented antler (NFA) groups (Figure 2)
Summary
Antlers, used medicinally in Korea and China for over 2000 years, have been studied extensively. Previous studies show that LAB have anti-obesity effects [9] and improve cholesterol levels [10], as well as showing anti-inflammatory [11], antioxidant [12], and anti-cancer activity [13]. LAB ferment food nutrients to produce short-chain fatty acids, which can be used as an energy source by muscle and liver cells; the resulting stabilization of blood sugar levels can improve endurance [17]. LAB produces vitamins B12 and folic acid, which affect metabolic activity related to energy production [18], as well as promoting uptake of amino acids by muscle tissue, inhibiting fatigue caused by lactic acid production, and promoting muscle protein synthesis [19]
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