Title Page
Contents
ABSTRACT 13
Ⅰ. INTRODUCTION 16
Ⅱ. LITERATURE REVIEW 19
1. Goat meat 19
1.1. Dairy goat industry status and prospect 19
1.2. Nutritional value of goat meat 20
2. Muscle atrophy 22
2.1. Definition and occurrence 22
2.2. Pathogenesis 23
2.3. Treatment 24
3. Gut microbiota 25
3.1. Definition and role 25
3.2. Relationship between gut microbiota and skeletal muscle 26
Ⅲ. MATERIALS AND METHODS 29
1. Analysis for effect of goat meat in muscle atrophy-induced C2C12 cell model 29
1.1. Preparation of goat meat extracts 29
1.2. Induction of muscle atrophy in the C2C12 cell line 30
1.3. Quantification of protein expression 31
2. Analysis for effect of goat meat in muscle atrophy-induced mice model 35
2.1. Use for animals and experimental design 35
2.2. Measurement of body weight 38
2.3. Measurement of intestinal protein digestibility 38
2.4. Four-limb wire hanging test 40
2.5. Muscle tissue collection 40
2.6. Serum biochemistry analysis 41
2.7. Quantification of protein expression in the gastrocnemius muscle 42
2.8. Histological analysis of the gastrocnemius muscle 44
3. Gut microbiota analysis 44
3.1. DNA extraction and quantification 44
3.2. 16S rRNA gene sequencing and analysis 45
4. Statistical analysis 46
Ⅳ. RESULTS AND DISCUSSION 47
1. Effect of goat meat in muscle atrophy-induced C2C12 cell model 47
1.1. Protein expression levels 47
2. Effect of goat meat in muscle atrophy-induced mice model 51
2.1. Change in body weight 51
2.2. Skeletal muscle mass relative to body weight 53
2.3. Intestinal protein digestibility 55
2.4. Four-limb wire hanging test 58
2.5. Biochemical parameters in mice serum 60
2.6. Protein expression levels in the gastrocnemius muscle 64
2.7. Cross-sectional area of gastronemius muscle tissue 68
3. Changes of gut microbiota composition 71
3.1. Diversity of gut microbiota 71
3.2. Taxonomic classification 75
Ⅴ. SUMMARY AND CONCLUSION 91
Ⅵ. REFERENCES 95
ABSTRACT IN KOREAN 111
Table 1. Primary antibody information used in vitro experiment 34
Table 2. Primary antibody information used in vivo experiment 43
Table 3. Apparent protein digestibility in mice before and after the diet 56
Table 4. Relative abundance of the gut microbiota at the phylum level 76
Table 5. Relative abundance of the gut microbiota at the family level 80
Figure 1. Animal experimental design of this study. 37
Figure 2. Protein expression levels of MuRF1 in muscle atrophy-induced C2C12 myotubes treated with goat meat hot water extract (A) and ethanol... 49
Figure 3. Protein expression levels of MAFbx in muscle atrophy-induced C2C12 myotubes treated with goat meat hot water extract (A) and ethanol... 50
Figure 4. Body weight changes of experimental animals. 52
Figure 5. Skeletal muscle mass relative to body weight. 54
Figure 6. Holding impulse in four-limb wire hanging test. 59
Figure 7. Creatine kinase and lactate dehydrogenase levels in mice serum. 61
Figure 8. Creatinine and blood urea nitrogen levels in mice serum. 63
Figure 9. Protein expression levels of MuRF1 and MAFbx in mice gastrocnemius muscle. 65
Figure 10. Protein expression levels of GDF-8 in mice gastrocnemius muscle. 66
Figure 11. Representative image of gastrocnemius muscle fibers in mice (40×). 69
Figure 12. The average cross-sectional area of gastrocnemius muscle fibers in mice. 70
Figure 13. Alpha-diversity of gut microbiota before and after diets. 72
Figure 14. PCoA analysis of gut microbiota before and after diets. 74
Figure 15. Relative abundance of the gut microbiota in the Proteobacteria. 78
Figure 16. Relative abundance of the gut microbiota at the genus level. 82
Figure 17. Relative abundance of the gut microbiota at the species level. 87