Glycine and N-Acetylcysteine (GlyNAC) Combined with Body Weight Support Treadmill Training Improved Spinal Cord and Skeletal Muscle Structure and Function in Rats with Spinal Cord Injury

Author:

Xu Xin1ORCID,Du Hua-Yong1,Talifu Zuliyaer2,Zhang Chun-Jia1,Li Ze-Hui1,Liu Wu-Bo3,Liang Yi-Xiong1,Xu Xu-Luan1,Zhang Jin-Ming1,Yang De-Gang1,Gao Feng1,Du Liang-Jie1,Yu Yan1,Jing Ying-Li1,Li Jian-Jun1ORCID

Affiliation:

1. School of Rehabilitation, Capital Medical University, Beijing 100069, China

2. School of Population Medicine and Public Health, Chinese Academy of Medical Sciences/Peking Union Medical College, Beijing 100730, China

3. Department of Orthopedics, Qilu Hospital of Shandong University, Jinan 250100, China

Abstract

Skeletal muscle atrophy is a frequent complication after spinal cord injury (SCI) and can influence the recovery of motor function and metabolism in affected patients. Delaying skeletal muscle atrophy can promote functional recovery in SCI rats. In the present study, we investigated whether a combination of body weight support treadmill training (BWSTT) and glycine and N-acetylcysteine (GlyNAC) could exert neuroprotective effects, promote motor function recovery, and delay skeletal muscle atrophy in rats with SCI, and we assessed the therapeutic effects of the double intervention from both a structural and functional viewpoint. We found that, after SCI, rats given GlyNAC alone showed an improvement in Basso–Beattie–Bresnahan (BBB) scores, gait symmetry, and results in the open field test, indicative of improved motor function, while GlyNAC combined with BWSTT was more effective than either treatment alone at ameliorating voluntary motor function in injured rats. Meanwhile, the results of the skeletal muscle myofiber cross-sectional area (CSA), hindlimb grip strength, and acetylcholinesterase (AChE) immunostaining analysis demonstrated that GlyNAC improved the structure and function of the skeletal muscle in rats with SCI and delayed the atrophication of skeletal muscle.

Funder

China Rehabilitation Research Center Project

National Key R&D Program of China

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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