2022
DOI: 10.1113/jp282173
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Time‐dependent changes in autophagy, mitophagy and lysosomes in skeletal muscle during denervation‐induced disuse

Abstract: He then pursued an MSc under the supervision of Dr Michael Connor. Matthew subsequently worked towards his PhD as a member of the Muscle Health Research Centre at York University under the supervision of Dr David Hood. His work focused on skeletal muscle autophagy, mitophagy and lysosome biogenesis with disuse, ageing and exercise. Matthew is currently a postdoctoral fellow at the University of Ottawa, investigating mechanisms by which mitochondria regulate muscle stem cell homeostasis and function.

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Cited by 30 publications
(32 citation statements)
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“…The acute activation of mTORC1 may explain the absence of atrophy and general maintenance of oxidative capacity at 1 day in the study by Triolo et al. (2022). However, persistent mTORC1 activation by denervation does not seem to prevent the increase in autophagy proteins Atg7 and Beclin1 at 3 and 7 days, likely due to a negative feedback loop.…”
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confidence: 84%
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“…The acute activation of mTORC1 may explain the absence of atrophy and general maintenance of oxidative capacity at 1 day in the study by Triolo et al. (2022). However, persistent mTORC1 activation by denervation does not seem to prevent the increase in autophagy proteins Atg7 and Beclin1 at 3 and 7 days, likely due to a negative feedback loop.…”
mentioning
confidence: 84%
“…In a study by Masiero et al (2009), the inhibition of autophagy during denervation using Atg7 null mice accelerated rates of muscle loss due to upregulation of the ubiquitin-proteasome system. Perhaps the acute (1 and 3 days) upregulation of autophagy and mitophagy flux seen by Triolo et al (2022) is an attempt to maintain muscle quality by removing dysfunctional proteins/mitochondria. Autophagy might then become exhausted and is reduced below levels seen in control mice, resulting in the more rapid atrophy seen in the final 4 days compared to the initial 3 days of denervation.…”
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confidence: 99%
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