AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
PDF (6.6 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Acidic Lycium barbarum polysaccharide as a promising candidate for preventing osteosarcopenia

Anni Yaoa,1Xiaofei Lianga,1Zhengfei WangaDaoping ShaaXinlan ZhangaMengqiu LiuaLiqiang ZhaoaYanan LiuaSheng Guoa,bFang ZhangaChunjie Baoa,c( )Jialun Duana( )Jin’ao Duana( )
Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Jiangsu Province Key Laboratory for Functional Substances in Traditional Chinese Medicine Formulae and Innovative Drug Discovery, Nanjing University of Chinese Medicine, Nanjing 210023, China
Key Laboratory of National Forestry and Grassland Administration on Goji, Yinchuan 750000, China
School of Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China

1 These authors contributed equally to this work.

Peer review under responsibility of Beijing Academy of Food Sciences.

Show Author Information

Highlights

• ALBP improved bone strength, density, and muscle mass in osteosarcopenia models.

• ALBP activated PI3K/AKT signaling pathway to for muscle cell proliferation.

• ALBP increased the abundance of Lachnospiraceae_NK4A136_group to prevent osteosacropenia

• ALBP holds the potential as a promising candidate for preventing osteosarcopenia

Abstract

As the global population ages, the prevalence of osteosarcopenia—a combined condition of osteoporosis and sarcopenia—poses significant health challenges, leading to increased frailty, falls, and chronic disability in the elderly, especially for postmenopausal women. Nutritional interventions targeting age-associated physiological decline present promising strategies for managing these conditions. In this study, the preventive effects of total Lycium barbarum polysaccharide (LBP), acidic LBP (ALBP), and neutral LBP (NLBP) on osteosarcopenia were systematically evaluated using an ovariectomized (OVX) mouse model. Our findings showed that ALBP significantly improved physical performance, bone strength, and bone density, while enhancing muscle mass and fiber size, thereby effectively alleviating osteosarcopenia. Mechanistic investigations revealed that ALBP elevated the expression levels of osteoblast-associated genes such as Alp, Col1a1, Runx2, Opn, upregulated key myogenic genes, including Myh2, Myh4, Myh7, while activating the phosphoinositide 3 kinase-protein kinase B (PI3K-AKT) signaling pathway. Dose-response relationship studies confirmed the efficacy of ALBP in preventing osteosarcopenia. Further analysis using gut microbiota sequencing, depletion models, and correlation analysis demonstrated that the preventive effects of ALBP are strongly correlated with the gut microbiota, including Bacteroidota, Firmicutes, Desulfobacterota, and Patescibacteria. These results highlight the potential of ALBP as a promising candidate for preventing osteosarcopenia and improving the well-being of the elderly.

Graphical Abstract

Electronic Supplementary Material

Download File(s)
fshw-15-6-9250549_ESM.docx (6.4 MB)

References

【1】
【1】
 
 
Food Science and Human Wellness
Article number: 9250549

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Close
Close
Cite this article:
Yao A, Liang X, Wang Z, et al. Acidic Lycium barbarum polysaccharide as a promising candidate for preventing osteosarcopenia. Food Science and Human Wellness, 2026, 15(6): 9250549. https://doi.org/10.26599/FSHW.2025.9250549

979

Views

48

Downloads

0

Crossref

0

Web of Science

0

Scopus

0

CSCD

Received: 07 November 2024
Revised: 25 December 2024
Accepted: 01 March 2025
Published: 14 July 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).