ArticleFrontiers in pharmacology2026
Effect of fermented soy protein isolates containing collagen (Soylagen) on muscle atrophy: insight from network pharmacology analysis and experimental evidence.
Article in Frontiers in pharmacology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
Introduction: Sarcopenia 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. Method: Network pharmacology was conducted to investigate the potential mechanisms underlying the effects of Soylagen on muscle atrophy. In addition, Results and discussion: Network 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.
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