Ashitaba and red ginseng complex stimulates exercise capacity by increasing mitochondrial biogenesis

Changhee Kim, Mi Bo Kim, Seung Ho Lee, Ye Jin Kim, Jae Kwan Hwang

Research output: Contribution to journalArticle

Abstract

Mitochondrial biogenesis-a process that leads to an increment in the number and density of mitochondria, improves physical performance and body health by enhancing exercise capacity. In the present study, we investigated the stimulatory effect of Ashitaba and red ginseng complex (ARC) on exercise capacity in L6 skeletal muscle cells and mice. In L6 skeletal muscle cells, ARC increased the mitochondrial contents and ATP production by activating AMP-activated protein kinase (AMPK), sirtuin 1 (SIRT1), and peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC-1α) and up-regulating the mRNA expression of nuclear respiratory factor-1 (NRF-1) and mitochondrial transcription factor A (TFAM). In the animal experiments, mice treated with ARC showed an increment in exercise capacity as compared with mice treated with Ashitaba extract or red ginseng extract alone. These studies indicate that ARC might serve as a potential natural candidate for enhancing exercise capacity by stimulation of mitochondrial biogenesis.

Original languageEnglish
Pages (from-to)685-692
Number of pages8
JournalKorean Journal of Food Science and Technology
Volume49
Issue number6
DOIs
Publication statusPublished - 2017 Jan 1

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Panax
Organelle Biogenesis
exercise
myocytes
Muscle Cells
skeletal muscle
mice
Nuclear Respiratory Factor 1
Skeletal Muscle
Sirtuin 1
AMP-activated protein kinase
AMP-Activated Protein Kinases
animal experimentation
extracts
Mitochondria
mitochondria
transcription factors
Adenosine Triphosphate
biogenesis
Messenger RNA

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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Ashitaba and red ginseng complex stimulates exercise capacity by increasing mitochondrial biogenesis. / Kim, Changhee; Kim, Mi Bo; Lee, Seung Ho; Kim, Ye Jin; Hwang, Jae Kwan.

In: Korean Journal of Food Science and Technology, Vol. 49, No. 6, 01.01.2017, p. 685-692.

Research output: Contribution to journalArticle

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