[Effect of dietary protein on the function and morphology of diaphragm in rats with experimental emphysema]

The effects of dietary protein on the function and morphology of diaphragm of rats with emphysema were observed in 50 SD rats, 10 rats in each group. The emphysema in groups E(emphysema control), HP(emphysema with high protein diet) and LP(emphysema with low protein diet) was induced by intra-tracheal instillation of elastase (750 U/kg BW). The control rat (C1, C2) were instilled with normal saline. After 6 weeks of experiment, the total lung volume and the average area of alveolus was significantly increased in the group E compared with group C1 (P < 0.05) and the number of alveolus per unit area was also reduced obviously (P < 0.05). The average contractile force of diaphragm at a stimulus rate of 20 Hz expressed as a ratio of the maximal contractile force (F20/Fmax) was increased significantly in group E compared with group C (P < 0.01). The cross-sectional area of slow-twitch fibers increased significantly in group E. After 10 weeks of oral supplementation with 24% casein(HP) or 8% casein (LP) to the rats with emphysema, the contractility of the diaphragm in group LP was lower than that in the control group and the HP group. It was concluded that high protein diet might be beneficial to maintain the function of diaphragm in patients with emphysema.