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Please use this identifier to cite or link to this item: http://hdl.handle.net/11316/233

Title: 加齢及びトレーニングに対するラット前脛骨筋蛋白濃度の変化
Authors: 辻本, 尚弥
鈴木, 英樹
春日, 規克
石河, 利寛
Tsujimoto, Hisaya
ツジモト, ヒサヤ
Keywords: female Fischer 344 rat
tibialis anterior muscle
protein concentration
protein content
training
Issue Date: 20-Mar-2002
Publisher: 久留米大学比較文化研究所
Abstract: Muscle protein concentration was compared between maturity and senescence, and the effects of running or jumping training were studied in female Fischer 344 rats. The animals were divided into three groups: sedentary (S), running (R) and jumping (J) groups. Animals in group R were trained with treadmill running (30 m/min, 60 min/day and 5 days/wk) for 8 weeks; animals in group J were trained with vertical jumping (40 cm high, 100 repetitions/day, 5 days/wk) for 8 weeks. Experiments were performed at 6, 12, 20 and 27 months of age. The results showed that body weight and the tibialis anterior (TA) muscle weight increased up to the age of 20 months, and then decreased to 27 months in group S. The TA muscle weight of group R (at all ages) and group J (at 27 months) was heavier than that of group S. The protein content of the TA muscle in 20・month-old rats was higher than that in 6-month-old rats of group S. The proュ tein content of the TA muscle in group R ( at 6, 12, and 27 -months) and in group J ( at 6 months) was higher than that in group S. There was no significant difference in concentration of total protein (TP), non-collagenous protein (NCP) and myofibril protein (MP) between each group at all ages, There was no signifiュ cant difference in percentage of NCP per TP, of MP per NCP, and of MP per TP between each group at all ages. These results indicate that protein concentrations and the ratio of the TA musュ cle’s constituent proteins are not changed with aging in rats. Neither Protein conュ centrations and ratios are affected by running or jumping training in mature and senescent rats. We conclude that while aging and training affect the overall TA muscle weight, each constituent protein is affected equally.
URI: http://hdl.handle.net/11316/233
Appears in Collections:第29号

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