Effect of HY7602-Fermented Deer Antler Extract on Selected Muscle-Related Outcomes and Fermentation-Associated Metabolomic Profiles.

Age-related loss of muscle strength is closely associated with frailty, reduced mobility, and loss of independence. In this study, we investigated the clinical and metabolomic features of deer antler extract fermented with Latilactobacillus curvatus HY7602. A 12-week randomized, double-blind, placebo-controlled trial was conducted in adults with reduced muscle function to evaluate the effects of daily intake of the fermented extract on muscle-related outcomes and functional performance. In parallel, exploratory untargeted LC-MS/MS-based metabolomic profiling was performed to examine biochemical changes during fermentation at three stages: extract (E), HY7602-supplemented extract (L), and fermented extract (F). After 12 weeks, the fermented deer antler extract group showed improvements in selected muscle-related outcomes compared with the placebo group, including bilateral and unilateral hand grip strength, right quadriceps strength, and Short Physical Performance Battery chair-stand performance. Metabolomic profiling revealed stage-dependent differences among the three preparation stages. Principal component analysis showed distinct clustering of E, L, and F, with the largest separation observed between E and F. Trajectory analysis suggested progressive changes in polyamine-related metabolites, amino acid derivatives, and γ-glutamyl peptides. Pathway analysis further indicated coordinated differences in nitrogen and amine metabolism, polyamine metabolism, glutathione-related metabolism, nucleotide metabolism, and central carbon metabolism. HY7602-fermented deer antler extract may support selected strength-related outcomes in adults with reduced muscle function. Metabolomic profiling characterized the fermented product and provides a foundation for future mechanistic studies.