Red Bean Extract Inhibits Immobilization-Induced Muscle Atrophy in C57BL/6N Mice

• Published in: Journal of medicinal food Vol. 23; no. 1; p. 29
• Main Authors: Kim, Changhee, Kim, Mi-Bo, Hwang, Jae-Kwan
• Format: Journal Article
• Language: English
• Published: United States 01.01.2020
• Subjects: protein turnover; immobilization; muscle atrophy; Adzuki bean; red bean
• ISSN: 1557-7600
• DOI: 10.1089/jmf.2019.4426

Muscle atrophy, which is characterized by a decrease in muscle mass, function, and protein content, can be caused by aging, disease, and physical inactivity. Red bean or Adzuki bean ( ) has been consumed as an edible legume. Red bean possesses various functional properties, such as antidiabetes, antiaging, anti-inflammatory, anticancer, and hepatoprotective activities. However, little is known about its potential inhibitory effect on muscle atrophy. In this study, we investigated the inhibitory effect of red bean extract (RBE) on muscle atrophy in an immobilized hindlimb muscle of C57BL/6J mice. RBE dose-dependently increased grip strength, exercise endurance, muscle weight, and myofiber area. At the molecular level, RBE significantly reduced the mRNA expression of proteolysis-related genes, such as muscle ring finger and muscle atrophy F-box by preventing the translocation of Forkhead box 3. RBE also activated the phosphatidylinositol 3 kinase/Akt pathway, subsequently stimulating the mammalian target of rapamycin/70-kDa ribosomal protein S6 kinase/eukaryotic initiation factor 4E binding protein 1 pathway involved in protein synthesis. Overall, red bean could be used as a functional food ingredient or therapeutic agent to inhibit muscle atrophy.