Influence of food consistency on the rabbit masseter muscle fibres.
Influence of food consistency on the rabbit masseter muscle fibres.
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食物稠度对兔咬肌纤维的影响。
DOI：
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发表时间：
2003
影响因子：
1.9
通讯作者：
T. van Eijden
中科院分区：
文献类型：
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作者：
G. Langenbach;Sigurd van de Pavert;W.R.M. Savalle;H. Korfage;T. van Eijden
本实验通过比较两组喂饲软、硬饲料87 d的家兔，研究咬肌的可塑性。软质饮食组的门牙被削减到最小程度的咬合力。肌纤维被化学定义为快速或缓慢收缩的纤维，并测量其横截面积。用硬饮食喂养的动物的肌肉由比软饮食组具有更大横截面积的纤维组成。慢收缩纤维的相对差异大于快收缩纤维。肌肉不同区域的结果相似。纤维组成没有变化被发现。总之，在食物的一致性的差异，在这项研究中引起的，引起的变化，可以从改变必要的咬合力，这是由咬肌开发的修改后的力量的结果识别的肌肉纤维的横截面积。
The plasticity of the masseter muscle was studied by comparing two groups of rabbits that were fed soft- and hard-diet for 87 d. Incisors of the soft-diet group were cut back to minimize the bite forces. Muscle fibres were immunohistochemically defined as fast- or slow-contracting fibres and their cross-sectional area was measured. The muscles of animals fed with the hard-diet were composed of fibres with larger cross-sectional areas than the soft-diet group. The relative difference was larger in slow-contracting fibres than in fast-contracting fibres. The results were similar for the different regions of the muscle. No changes in fibre composition were found. In conclusion, the difference in food consistency, as induced in this study, caused changes in the muscle fibre cross-sectional area that can be recognized from the altered necessary occlusal forces, which result from the modified forces developed by the masseter muscle.
禽类 IIB 型肌纤维中肌球蛋白重链的发育进展。
影响因子：
2.7
作者：
Rushbrook,JI;Weiss,C;Yao,TT
通讯作者：
Yao,TT