Functional Food Research
Online ISSN : 2434-3048
Print ISSN : 2432-3357
Extracts of Aurantiochytrium alga improves symptoms in knee osteoarthritis and muscle atrophy models
Masato KondoTakuma MaruyamaYoshihiro Nomura Kenji IshiharaTakuto TakeuchiYuta AsayamaKengo Suzuki
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2021 Volume 17 Pages 110-117

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Abstract

Objective: Aurantiochytrium (Aura), a microalgae, efficiently synthesizes and accumulates n-3 unsaturated fatty acids such as DHA. It is expected to be applied to functional foods. In this study, we investigated the effect of Aura extract intake on improving spontaneous osteoarthritis (OA) mice and muscular atrophy mice.

Methods: Aura oil extract was administered to spontaneous OA mice STR/Ort mice, and the condition of the knee joint tissue was observed. Three groups were set: female mice on a non-OA control diet (non-OA), male mice on an OA control diet (OA-Cont), and OA Aura oil extract (OA-Aura O). The muscular atrophy mouse model was created by fixing the hind legs of Slc: ICR mice (8 weeks old). Non-fixed + Control diet administration group (Non-fixed Cont), Fixed + Control diet administration group (Fixed-Cont), Fixed + Aura oil extract administration group (Fixed-Aura O), Fixed+Aurantiochytrium algae administration group Four groups of (Fixed-Aura) were set. The test substance was administered for 3 weeks during the preliminary breeding period. After 2 weeks of fixation, autopsy was performed to measure body weight, muscle wet weight, and muscle fiber cross-sectional area.

Results and Discussion: In OA model, the OA status of the knee joint in the Aura O-administered group showed a tendency to improve the average score in both the OARSI method (p = 0.18) and the Mankin method (p = 0.16). Therefore, it was suggested that OA progression was suppressed by administration of Aura O. In the muscle atrophy model, administration of Aura extract was observed to restore the cross-sectional area of the soleus muscle fibers. In the Fixed-Aura O group, the expression level of Atrogin-1, an ubiquitin ligase in the gastrocnemius muscle, decreased, suggesting that suppressing proteolysis may have improved muscular atrophy.

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© 2021 Society for Functional Food Research
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