Fermented Antler Improves Endurance during Exercise Performance by Increasing Mitochondrial Biogenesis and Muscle Strength in Mice

In this study, we investigated whether antler fermented with lactic acid bacteria (LAB) increases mitochondrial biogenesis and muscle strength in vitro vivo. LAB from a strain library were grown extract agar at the Yakult Central Research Institute of Korea. Isolated LAB, named Lactobacillus curvatus HY7602, used to ferment antlers. Analysis effects (FA) revealed that it enhanced insulin-like growth factor 1 (IGF-I), signaling pathway metabolic activity mouse skeletal myotube (C2C12) cells. Next, evaluated effect non-fermented (NFA) FA on exercise performance C57BL/6J mice. The results showed HY7602-FA increased treadmill capacity forced swimming endurance. Furthermore, blood markers associated fatigue, endurance, energy supply (e.g., alanine aminotransferase, lactate dehydrogenase, creatinine, creatine kinase, lactate) FA-intake group lower than NFA-intake group. addition, expression index genes protein synthesis, production supply, tissue was remarkably higher control NFA groups. Taken together, these suggested may be an effective functional food health supplement.