Relationship between nonenzymatic glycosylation and mechanical properties: effect of age, diet restriction and aminoguanidine on tendon of broiler breeder hens.
Iqbal-M; Kenney-PB; Al-Humadi-NH; Klandorf-H
Poult Sci 1999 Aug; 78(S-1):32
Nonenzymatic glycosylation contributes to the formation of crosslinks which leads to the structural and functional deterioration of the protein. The accumulation of these crosslinks in tissue-protein have been implicated in the alteration of biomechanical properties of connective tissue. The objective of this study was to compare tendon breaking time (TBT) and tendon breaking strength (TBS) of the flezor perforans et perforatus digits iss tendon with concentrations of pentosidine in tendons (pt) of broiler breeder hens from 8 to 125 wk of age. In addition, effects of diet restriction (DR) and crosslinking inhibitor aminoguanidine (AG) on plasma glucose Pt, TBS and TBT were determined. Female chicks (n=450) were randomly assigned to four treatment groups immediately after hatch: ad libitum (AL); diet restricted (DR; 60% of AL): feed of AL and DR groups supplemented with 1.35 mg/kg BW/day AG each (AL+AG and DR+AG, respectively). No consistent effects of treatments were observed on plasma glucose concentrations. In AL-fed hens Pt in AL+AG group was lower (p<0.0002) as were TBS and TBT (p<0.01). Supplementation of DR with AG did not affect Pt, TBS and TBT. It is concluded that the glycosylation process may not be the primary cause of glucose-derived crosslinks and that an age-related increase in Pt and loss of elasticity in the tendon was retarded by DR. AG was effective in AL-fed hens where Pt, TBT and TBS declined compared to DR-fed hens.
Protein-chemistry; Proteins; Connective-tissue; Connective-tissue-disorders; Tissue-disorders; Tissue-culture; Laboratory-animals; Animal-studies; Animals; Age-factors; Diet; Dietary-effects
Abstract; Conference/Symposia Proceedings