Skeletal muscle growth activity of Olive Flounder (Paralichthys olivaceus) meat digest

• Published in: Food bioscience 2023-06, Vol.53, p.102809, Article 102809
• Main Authors: Nagahawatta, D.P., Liyanage, N.M., Jayawardena, Thilina U., Jayawardhana, H.H.A.C.K., Oh, Jae-Young, Sanjeewa, K.K. Asanka, Kang, Sang In, Jeon, You-Jin
• Format: Article
• Language: English
• Subjects: Meat digest; Muscle growth; Olive flounder; Skeletal muscle
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102809

Mammalian skeletal muscles play a pivotal role in the body and are mainly responsible for movement, metabolism, and energy consumption. Proteins that regulate muscle hypertrophy and atrophy are involved in muscle growth. A sufficient intake of dietary protein is essential for maintaining good health during normal growth and aging. Olive flounder (Paralichthys olivaceus) is one of the most common flatfish species in the South Korean aquaculture industry, and its consumption has been associated with various health benefits, such as a lower risk of cancers, heart failure, and chronic diseases. The present study attempted to determine the effect on muscle growth of flounder meat digest prepared using an in vitro gastric model. The capacity of digested flounder meat to enhance muscle growth was evaluated by examining glycogen levels and creatine kinase activity during muscle differentiation. The expression of muscle growth regulatory proteins was also evaluated. Treatment with flounder meat digest significantly and dose-dependently increased glycogen levels and creatine kinase activity in C2C12 cells. Moreover, proteins that are responsible for muscle hypertrophy and atrophy were significantly upregulated and downregulated, respectively. These results were confirmed using western blotting and immunofluorescence assays. The results of this study suggest that digested flounder meat has great potential for skeletal muscle growth and can be used as a functional food ingredient.