Effect of oligonol, a lychee-derived polyphenol, on skeletal muscle in ovariectomized rats by regulating body composition, protein turnover, and mitochondrial quality signaling

Jeong Hun Kim, Hyangkyu Lee, Ji Min Kim, Byung Joo Lee, In Joo Kim, Kyoungjune Pak, Yun Kyung Jeon, Keunyoung Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Oligonol is a low-molecular-weight polyphenol product derived from lychee (Litchi chinensis Sonn.) fruits. This study was focused on the effects of oligonol on the skeletal muscle of ovariectomized rats. We randomly divided female Sprague–Dawley rats into three groups: a sham surgery control group (Sham), an ovariectomy (OVX) group, and an OVX group treated with oligonol (OVX + Oligonol). Oligonol was intraperitoneally administrated at 30 mg/kg daily for 6 weeks. Oligonol treatment after OVX decreased body weight and fat mass, regulated lipid metabolism in skeletal muscle, without loss of lean mass and bone. Bone turnover was not affected by oligonol. In protein synthesis and degradation, oligonol increased the levels of the mammalian target of rapamycin and its downstream targets, eukaryotic initiation factor 4E-binding protein 1 and 70-kDa ribosomal protein S6 kinase, and it stimulated the expression of ubiquitin-proteasome pathway proteins, the forkhead box transcription factors of the class O and the muscle ring-finger protein-1. Moreover, oligonol treatment enhanced mitochondrial biogenesis and dynamics. Thus, our results indicated that oligonol treatment had beneficial effects on the skeletal muscle in an estrogen-deficiency rat model.

Original languageEnglish
Pages (from-to)1184-1194
Number of pages11
JournalFood Science and Nutrition
Volume10
Issue number4
DOIs
Publication statusPublished - 2022 Apr

Bibliographical note

Funding Information:
This research was supported by a grant of the Korea Health Technology R&D Project through the Korea Health Industry Development Institute (KHIDI), funded by the Ministry of Health & Welfare, Republic of Korea (grant number : HI18C2383)

Publisher Copyright:
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

All Science Journal Classification (ASJC) codes

  • Food Science

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