Effect of fermented soy protein isolates containing collagen (Soylagen) on muscle atrophy: insight from network pharmacology analysis and experimental evidence

IntroductionSarcopenia is an age-related condition marked by muscle atrophy, which leads to declined muscle strength and impaired physiological function, severely impacting the quality of life in older adults. Unfortunately, this condition poses a significant burden on both society and healthcare systems due to the lack of effective pharmaceutical treatments. As protein supplementation is crucial in managing muscle atrophy, recent studies have identified soy protein as a promising potential treatment. In light of this, the current study aims to investigate the effects of fermented soy protein isolates containing collagen (Soylagen) on muscle atrophy through both in vitro and in vivo studies, along with network pharmacology analysis.MethodNetwork pharmacology was conducted to investigate the potential mechanisms underlying the effects of Soylagen on muscle atrophy. In addition, in vitro and in vivo studies were performed to evaluate its anti-muscle atrophy effects and associated molecular pathways.Results and discussionNetwork analysis suggests that the beneficial effects of fermented Soylagen on muscle atrophy are primarily linked to the biosynthesis of branched-chain amino acids, L-valine, glutathione, amino acids, and the MHC class I peptide loading complex. in vitro and in vivo studies demonstrated that fermented Soylagen significantly upregulated the protein expression of PI3K, p-Akt, and p-mTOR, indicating that its effects on muscle atrophy may be mediated through the PI3K/Akt/mTOR pathway. In conclusion, fermented Soylagen shows potential as an effective natural remedy for muscle atrophy.