Postbiotics derived from wine grape seed extract and whey with lactic acid bacteria alleviate muscle atrophy by modulating genes involved in inflammation, myogenesis, and bone metabolism

作者：Yejin Jeong, Kun‐Ho Seo, Su-Bin Hwang, Yongsoon Park, Hyunsook Kim · 发表于：Journal of Dairy Science · 年份：2025 · DOI：10.3168/jds.2024-26229 · 被引用次数：5 · 研究领域：Nutrition and Health in Aging、Muscle metabolism and nutrition、Muscle Physiology and Disorders

A postbiotic product (WDG), derived from the bioconversion of wine grape seed flour extract (GSE) and branched-chain amino acid-rich whey using Lentilactobacillus kefiri DH5 (DH5), may synergistically improve bioavailability and bioactivity to alleviate muscle atrophy. The left hindlimbs of C57BL/6J mice were immobilized for 2 wk, and the mice were randomly divided into 5 groups fed a high-fat (HF) diet (CON), 5% grape seed flour (G), whey (W), W + DH5 (WD), or 2.5% G + W + DH5 + GSE (WDG). The WDG group showed the most significant improvements in holding impulse time, muscle mass, and expression of genes related to muscle growth markers (MyoD, Igf-1, Atrogin-1), with its antisarcopenic effects being superior to those of G or WD alone. The RNA-sequencing analysis revealed that WDG positively regulated genes related to anti-inflammation, phagocytosis, angiogenesis, myogenesis, bone metabolism, and brown adipose tissue development. These findings suggest that WDG may be a potent natural functional product for the management of sarcopenia.