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Journal of Nutrition Vol. 107 No. 10 October 1977, pp. 1786-1791
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Oxidative Deterioration of the Muscle Proteins during Nutritional Muscular Dystrophy in Chicks

J. C. H. Shih1, R. H. Jonas2 and M. L. Scott

Department of Poultry Science and Division of Nutritional Sciences, Cornell University, Ithaca, New York 14853

Nutritional muscular dystrophy in the chick results from the simultaneous deficiency of vitamin E and cystine. Being a biological antioxidant, vitamin E might be functional in maintaining a proper redox state of the sulfur-containing amino acid in the proteins. The analyses of protein-bound sulfhydryls and disulfides at onset of muscular dystrophy in young chicks were carried out. The ratio of disulfide to sulfhydryls increased two- to three-fold in dystrophic muscle as compared to that in the control muscle proteins. Dystrophic and normal muscle proteins also were subjected to SDS-gel electrophoresis. Proteins of low molecular weight, supposedly derived from proteolysis, were present in the gels of the dystrophic muscle and absent in those of normal muscle extracts. As a result of these studies, a chemical model has been proposed to explain the oxidative deterioration of proteins in nutritional muscular dystrophy due to vitamin E deficiency.

KEY WORDS: • muscular dystrophy • disulfide • sulfhydryl • SDS-gel electrophoresis • oxidative deterioration of proteins

1 Present address: Department of Poultry Science, North Carolina State University, Raleigh, N.C. 27607.

2 Present address: Department of Food Science, Pennsylvania State University, University Park, Pa. 16802.

Manuscript received 22 November 1976.




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