Effect of Enzymatic and Dynamic High-Pressure Processed Chicken Meat on Skeletal Muscle of Sarcopenia Model Mice

Abstract

　In this study, we attempted to reduce the molecular weight of myofibrillar proteins in chicken breast strips using dynamic high-pressure (DHP) and examined the effect of its intake on skeletal muscle. Chicken breast strips were treated with DHP, enzymes (Ezm), and a combination of both (Ezm+DHP), which were later powdered by freeze-drying. The proteins in the powder were extracted and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis and o-phthaladehyde fluorescence induction. The results showed that Ezm+DHP produced the lowest molecular weight protein. The mouse model for sarcopenia (SAMP8) was fed with Ezm+DHP powder as a protein source and subjected to endurance exercises. The Ezm+DHP diet significantly increased the muscle wet weight of the extensor digitorum longus. In addition, we confirmed that the gene expression level and phosphorylation rate of p70S6K, a major protein synthesizer, were significantly increased via mTOR. These results indicated that Ezm+DHP enhanced the synthesis of skeletal muscle in the body.