Whole red paprika -Capsicum annuum L-- and its orange-red pigment capsanthin ameliorate obesity-induced skeletal muscle atrophy in mice

Authors
Young In Kim, Ji-Sun Kim, Hyunjung Lee, Chang Hwa Jung, Jiyun Ahn

Lab
Korea Food Research Institute, Wanju, South Korea

Journal
Journal of Functional Foods

Abstract
Red paprika (RP) is rich in carotenoids and capsanthin (CS) is its main carotenoid. We determined whether whole RP and CS can ameliorate obesogenic sarcopenia. C2C12 myotubes were co-treated with 500 μM of palmitic acid (PA) and 1 and 5 μg/mL RP or 0.5 and 1.0 μM CS for 24 h. Both RP and CS effectively attenuated PA-induced myotube atrophy. Male obese C57BL/6 mice (n = 40) were fed high-fat diets containing 5 and 10% RP or 0.025% CS for 10 weeks. Supplementation with RP and CS increased lean body mass, muscle performance, mtDNA content, and mitochondrial oxidative phosphorylation, while it decreased intracellular lipid accumulation in muscle tissue. Moreover, both RP and CS increased myosin heavy chains and decreased atrogens expression, which are associated with the activation of mTORC1 signaling. These results demonstrated that RP and CS protect against obesogenic sarcopenia by improving mitochondrial function.

BIOSEB Instruments Used:
Grip strength test (BIO-GS4)