Effects of baicalin on muscle and fat cells of piglets
Effets de la baïcaline caractérisés par une approche in vitro sur les cellules musculaires et adipeuses des porcelets
Résumé
The suckling period is crucial for the early survival and growth of piglets. Pregnant and lactating sows fed diets enriched in baicalin, a natural flavone glycoside extracted from the roots of Scutellaria baicalensis, produced more colostrum and milk, and their piglets had better survival and were heavier at weaning. Baicalin is known as an antioxidant flavonoid. Moreover oxidative stress and inflammation are tightly linked; therefore, anti-inflammatory and/or natural antioxidant compounds may help improving piglet growth. Body growth is the cumulative sum of cell proliferation and enlargement in lean and fat tissues. The objective of this study was to determine effects of baicalin on muscle and fat cell development. Cells were isolated from the longissimus muscle and subcutaneous adipose tissue (TASC) of 7-day-old Piétrain x (Large White × Landrace) piglets (n=4). Cell viability, proliferation rate (measured by ELISA), and free radical (ROS) production were determined in response to increasing doses of baicalin in culture media. Baicalin addition in cell media decreased (P < 0.001) the ROS production in TASC (-25%, at 10 μg/mL, -75% at 100 μg/mL) and muscle cells (-20%, at 10 μg/mL, -27% at 100 μg/mL). Baicalin addition also decreased the proliferation rates of adipose and muscle cells. Viability was negatively affected by baicalin in muscle cells. These results suggest that baicalin may exert protective antioxidant effects on pig tissues, but has contrasting effects on developmental features of cells.