Effect of Different Dietary Protein Composition on Skeletal Muscle Atrophy by Suspension Hypokinesia/Hypodynamia in Rats

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Under microgravity conditions similar to those in space, it is known that various nutritional and physiological changes in the body are induced. Especially in the aspect of nutrition, muscle atrophy is a characteristic phenomenon accompanying weightlessness. This study was conducted to investigate the ameliorated effect of muscle atrophy caused by suspension hypokinesia by using the soy protein isolate (SPI) as the protein source in comparison with casein. Male Wistar strain rats (8 wk old) were divided into two groups, each suspended with a suspension harness, and fed on a 20% SPI diet or a 20% casein diet for 10d. The body weights of the suspended rats fed casein or SPI decreased similarly. The weight of the gastrocnemius and soleus muscle were decreased by suspension hypokinesia; however, the degree of the decrease of the muscle weights, especially soleus muscles, of rats fed the SPI diet was smaller than that of rats fed the casein diet. Serum Nτ-methylhistidine concentration was significantly lower in rats fed the SPI diet than in rats fed the casein diet. Similarly, the activities of muscle protein-degrading enzymes such as calpain and proteasome were significantly lower in rats fed the SPI diet than in rats fed the casein diet. Cathepsin B+L activities were not affected by the SPI or the casein diet. Therefore it is suggested that SPI caused a reduction of the proteolysis of myofibrillar protein in skeletal muscles through a reduction of calpain and proteasome activities, in consequence to ameliorate the muscle atrophy.
財団法人学会誌刊行センターの論文
2002-04-01

Effect of Different Dietary Protein Composition on Skeletal Muscle Atrophy by Suspension Hypokinesia/Hypodynamia in Rats

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