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Spirulina enhanced the skeletal muscle protein in growing rats
Fabrício A Voltarelli1, Maria Alice R de Mello
1Dept. of Physical Education, UNESP-São Paulo State University, 24-A Avenue, number 1515-District: Bela Vista, 13506-900, Rio Claro, SP, Brazil. faunesp8@yahoo.com.br
Unlabelled:
BACKGROUND/AIM OF THE STUDY: This study evaluates the effects of the blue green alga spirulina as the sole dietary source of protein on muscle protein in weaning rats.
Methods:
Young (30 days) Wistar rats were fed, during 60 days, with 17% protein spirulina (S) and compared to rats fed 17% protein casein (C). We evaluated the muscle total protein and DNA contents and the in vitro protein synthesis and degradation rates as well the myosin protein expression.
Results:
The groups presented similar body weight (C = 427.3 +/- 8.6; S = 434.6 +/- 7.7 g) and length (C = 25.4 +/- 0.2; S = 25.6 +/- 0.2 cm). Soleus muscle total protein (C = 2.9 +/- 0.1; S = 2.7 +/- 0.1 mg/100 mg) and DNA (C = 0.084 +/- 0.005; S = 0.074 +/- 0.005 mg/100 mg) contents were also similar in both groups. Protein degradation (C = 427.5 +/- 40.6; S = 476.7 +/- 50.5 pmol/mg(-1) h(-1)) did not differ between the groups but protein synthesis (C = 17.5 +/- 1.0; S = 25.2 +/- 1.9 pmol/mg(-1) h(-1)) and myosin content (western blot analyses) were higher (P < 0.05, t test) in spirulina group.
Conclusions:
Although the spirulina proved adequate protein quality to maintain body growth, the muscle protein synthesis rates were increased by the ingestion of the experimental diet in young rats.
