Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice

Sein Lee, Mi Bo Kim, Changhee Kim, Jae Kwan Hwang

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


Whole grain comprises starchy endosperm, germ, and bran tissues, which contain fibers, minerals, vitamins, and several phytochemicals. Whole grain cereal (WGC)-based food products supply beneficial nutrients (essential for health care) and macronutrients (essential for body maintenance and support). The present study investigated the inhibitory effect of WGC on obesity-induced muscle atrophy in obese C57BL/6N mice. WGC attenuated the body weight gain, fat pad mass, adipocyte size, food efficiency ratio, serum lipid profile, and non-alcoholic fatty liver. Furthermore, WGC increased muscle mass and muscle strength by activating the phosphatidylinositol 3-kinase/protein kinase B pathway. Accordingly, WGC up-regulated the expression of factors that regulate muscle hypertrophy and myogenesis, whereas it down-regulated the atrophy-related factors. Overall, these results demonstrate that WGC effectively attenuates obesity-induced muscle atrophy as well as overall obesity, suggesting that WGC can be used as a functional food.

Original languageEnglish
Pages (from-to)159-168
Number of pages10
JournalFood Science and Biotechnology
Issue number1
Publication statusPublished - 2018 Feb 1

Bibliographical note

Funding Information:
Acknowledgements This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (315071-03).

Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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