Figure 5: Effects of dietary soy glycinin protein on denervation-related decrease in muscle wet weight and muscle cross sectional area. The right and left legs of C57BL/6 mice were subjected to denervation and sham operation, respectively. Mice were divided at random into one of the following four diet groups: 20% casein group, 20% soy protein isolate group, 10% soy glycinin + 10% casein group (10% glycinin), and 20% soy glycinin group (20% glycinin). Each diet was started at 1 week before denervation and continued for the duration of the experiment period. Their hindlimb muscles were isolated at 4 days after denervation. (a) Wet weight of hindlimb muscles. Percent of denervated muscle weight was defined as the ratio of denervated hindlimb muscle wet weight to sham-operated hindlimb muscle wet weight in the mice. TA, tibialis anterior muscle; Gast, gastrocnemius muscle; EDL, extensor digitorum longus muscle; Sol, soleus muscle. Data are mean ± SD (). , versus sham operated, , versus 20% casein diet, by the Shirley-Williams’ multiple comparison test. (b, c) Frozen sections of TA muscle were stained with H&E (b). Scale = 100 μm. The cross sectional area (CSA) of myofibers was measured as described in Materials and Methods. The distribution of CSA in TA muscle was also shown (c). Percent of CSA indicates the ratio of the number of myofibers with the indicated area to the number of total myofibers in the section. The mean value from five individual sections was shown. Arrow indicates the most common value of CSA of denervated TA muscle. Solid bars: denervation group. Open bars: sham-operated group. Data are mean ± SD (). , versus sham-operated, , versus sham-operated, , versus 20% casein diet, by the Shirley-Williams’ multiple comparison test.