Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice

Dysbiosis resulting from a high fat/high sucrose diet (HFHSD) causes sarcopenia by decreasing the production of short-chain fatty acids (SCFAs). This study investigated effects miso, traditional fermented soybean food in Japan, on muscle mass atrophy. Eight week old male C57BL/6J mice were fed HFHSD with or without miso for 12 weeks. A increased soleus weights (p <0.05) and reduced intraperitoneal glucose tolerance insulin <0.05). The downregulated Tnfα Ccl2 expression, related to inflammation, Trim63 Fbxo32 atrophy, SCFA levels, including acetic, propanoic, butanoic acids, feces, serum, According LEfSe analysis, family Prevotellaceae, Christensenellaceae, Dehalobacterium, Desulfitibacter; Deferribacteraceae, order Deferribacterales, class Deferribacteres; Gemmatimonadaceae, Gemmatimonadetes, Gemmatimonadales, whereas decreased Microbacteriaceae, Micrococcales, Actinobacteria, Lactobacillaceae. Miso suppressed induced impaired tolerance, low strength, atrophy improving dysbiosis increasing provides new insights into preventive foods sarcopenia.