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作 者:柏海平[1]
出 处:《食品工业科技》2015年第8期348-350,355,共4页Science and Technology of Food Industry
摘 要:目的:探讨小麦肽对模拟高原训练大鼠骨骼肌代谢的影响,以及可能的机制。方法:75只雄性SD大鼠随机分为正常对照组(A组)、低氧对照组(B组)、运动训练组(C组)、低氧+运动训练组(D组)、低氧+运动训练+补充小麦肽组(E组),每组15只,C组、D组和E组进行无负重游泳9周,E组大鼠于每次训练后灌服小麦肽溶液。实验结束后,检测骨骼肌总蛋白(Pro)、肌球蛋白(Myo)、胰岛素样生长因子-1(IGF-1)。结果:与A组相比,B组大鼠骨骼肌总蛋白(Pro)和肌球蛋白(Myo)含量均显著降低,C组大鼠骨骼肌Pro含量无差异,而Myo含量则显著降低;E组大鼠骨骼肌Pro和Myo含量均高于B组和C组。与A组相比,B组和C组大鼠骨骼肌和血清中胰岛素样生长因子-1(IGF-1)含量均降低;E组大鼠骨骼肌和血清中IGF-1含量均高于B组和C组。结论:补充小麦肽可有效降低模拟高原训练对大鼠骨骼肌蛋白的影响,可能通过促进IGF-1分泌而加速骨骼肌蛋白的合成代谢。Objective:To investigate the effects of wheat peptide on skeletal muscle protein metabolism in rats during simulated altitude training and its mechanism. Methods:75 male SD rats were randomly divided into normal control group(group A),hypoxia group(group B),exercise training group(group C),hypoxic exercise training group(group D),hypoxic exercise training + add wheat peptide group(group E),each group had 15 rats. Rats in group C,group D and group E were undergoing no load swimming for 9 weeks. Rats in group E were fed wheat peptide solution after each train. After the experiment,the skeletal muscle total protein(Pro),myosin(Myo) and insulin-like growth factor-1(IGF-1) were detected. Results:Compared with group A,the total protein(Pro) and myosin(Myo) of rat skeletal muscle in group B were significantly reduced,and the Pro in group C showed no difference,while Myo content was significantly reduced. The Pro and Myo contents in skeletal muscle of rats in group E were higher than hypoxic control group and exercise training group. Compared with group A,the insulin growth factor-l(IGF-1) levels in rat skeletal muscle and serum in group B and group C were reduced. The IGF-1 levels in rat skeletal muscle and serum in group E were higher than group B and group C. Conclusion:Supplying of wheat peptide in rats could effectively reduce the effect of simulated altitude training on skeletal muscle protein. It might promote the secretion of IGF-1 to accelerate the anabolism of skeletal muscle protein.
分 类 号:TS201.1[轻工技术与工程—食品科学]
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