Dietary Alaska pollack protein improves skeletal muscle weight recovery after immobilization-induced atrophy in rats.


Journal

PloS one
ISSN: 1932-6203
Titre abrégé: PLoS One
Pays: United States
ID NLM: 101285081

Informations de publication

Date de publication:
2019
Historique:
received: 01 02 2019
accepted: 21 05 2019
entrez: 15 6 2019
pubmed: 15 6 2019
medline: 7 2 2020
Statut: epublish

Résumé

The promotion of muscle recovery after immobilization is important to preserve an optimum health status. Here, we examined the effect of dietary Alaska pollack protein (APP) on skeletal muscle weight after atrophy induced by hind limb immobilization using plaster immobilization technique. Rat left limb was casted with a wetted plaster cast under anesthesia. After 2 weeks of feeding, the cast was removed and the rats were divided into three groups, namely, a baseline group, high-fat casein diet group, and high-fat APP diet group. After 3 weeks of feeding, the skeletal muscles (soleus, extensor digitorum longus [EDL], and gastrocnemius) were sampled. The estimated weight gains of soleus, gastrocnemius, and EDL muscle in the immobilized limbs were significantly larger in the rats fed with APP diet as compared with those fed with casein diet. In soleus muscle, dietary APP increased the expression of Igf1 and Myog genes in the immobilized limbs after the recovery period.

Identifiants

pubmed: 31199814
doi: 10.1371/journal.pone.0217917
pii: PONE-D-19-03148
pmc: PMC6570023
doi:

Substances chimiques

Fish Proteins, Dietary 0
Muscle Proteins 0
Insulin-Like Growth Factor I 67763-96-6

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e0217917

Déclaration de conflit d'intérêts

This study was funded by Nippon Suisan Kaisha, Ltd. FK and KH are former employees of Nippon Suisan Kaisha, Ltd., and KU is a current employee of Nippon Suisan Kaisha, Ltd. This does not alter our adherence to PLOS ONE policies on sharing data and materials.

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Auteurs

Mina Fujitani (M)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.

Takafumi Mizushige (T)

Department of Applied Biological Chemistry, Faculty of Agriculture, Utsunomiya University, Minemachi, Utsunomiya, Tochigi, Japan.

Fuminori Kawabata (F)

Physiology of Domestic Animals, Faculty of Agriculture and Life Science, Hirosaki University, Bunkyo-cho, Hirosaki, Aomori, Japan.

Keisuke Uozumi (K)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.

Machi Yasui (M)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.

Kohsuke Hayamizu (K)

Laboratory of Food Chemistry, Yokohama University of Pharmacy, Yokohama, Japan.

Kenji Uchida (K)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.
Food Function R&D Center, Nippon Suisan Kaisha, Ltd., Tokyo, Japan.

Shinji Okada (S)

Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo, Japan.

Bhattarai Keshab (B)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.

Taro Kishida (T)

Laboratory of Nutrition Science, Division of Applied bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.
Food and Health Sciences Research Centre, Graduate School of Agriculture, Ehime University, Matsuyama, Japan.

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Classifications MeSH