Postbiotics derived from wine grape seed extract and whey with lactic acid bacteria alleviate muscle atrophy by modulating genes involved in inflammation, myogenesis, and bone metabolism

ABSTRACT: A postbiotic product (WDG), derived from the bioconversion of wine grape seed flour extract (GSE) and branched-chain amino acid–rich whey using Lentilactobacillus kefiri DH5 (DH5), may synergistically improve bioavailability and bioactivity to alleviate muscle atrophy. The left hindlimbs o...

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Detalhes bibliográficos

Principais autores:	Yejin Jeong, Kun-Ho Seo, Su Bin Hwang, Yongsoon Park, Hyunsook Kim
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-10-01
coleção:	Journal of Dairy Science
Assuntos:	polyphenol-rich grape seed flour branched-chain amino acid–rich 20% whey Lentilactobacillus kefiri DH5 postbiotics sarcopenia
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0022030225005776
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