Effect of dietary proteins and amino acids on the susceptibility of mice to bacterial infections.
Effect of dietary proteins and amino acids on the susceptibility of mice to bacterial infections.
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DOI：
10.1084/jem.110.6.921
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发表时间：
1959-12-01
期刊：
影响因子：
--
通讯作者：
DUBOS RJ
中科院分区：
文献类型：
--
作者：
SCHAEDLER RW;DUBOS RJ
用含有所有已知生长因子的实验饲料喂养幼鼠1至6周，但它们的蛋白质和氨基酸含量不同。所有日粮均添加L-胱氨酸。通过给动物接种四种病原体中的一种(结核分枝杆菌变种)来测试营养方案对感染的影响。牛、偶发分枝杆菌、金黄色葡萄球菌、C型肺炎克雷伯菌)，并通过观察存活时间。感染剂量通过三种途径之一给予：静脉注射、腹膜内注射或空气传播(气雾剂)。在一些实验中，在整个测试过程中，这些动物被保持在五人一组。在其他实验中，它们被关在单独的笼子里。住房方面的这种差异并没有以可察觉的方式影响结果。事实证明，与饲喂含有15%或20%相同蛋白质的饲料相比，饲喂含有5%或8%酪蛋白作为氨基酸唯一来源(胱氨酸补充剂除外)的小鼠更容易患上实验疾病。当小麦面筋或大豆α蛋白取代酪蛋白时--即使是在高浓度(15%或20%)的情况下，也容易受到感染。在一项实验中，小鼠被喂以大豆和大米粉的混合物作为唯一氨基酸来源的饲料，其设计提供的蛋白质浓度为15%，氨基酸模式类似于酪蛋白。这些动物的体重增加速度与那些饲喂含有15%酪蛋白的饲料的动物相同，它们对细菌感染表现出令人满意的抵抗力。低酪蛋白浓度(5%和8%)的感染增强效应可以通过在饮食中添加适当的氨基酸混合物来纠正。这可以用合成的或天然的氨基酸来完成。相比之下，当低酪蛋白饮食中添加不平衡的氨基酸混合物时，就会出现感染的易感性。面筋饲料的感染促进作用不能通过补充赖氨酸来纠正，即使这种补充显著地改善了未感染的动物的体重增加。综上所述，饮食中各种氨基酸的相对比例似乎与它们的总量在调节抵抗细菌感染方面一样重要。无论感染途径是静脉、腹膜或空气传播，都可以检测到营养对抵抗力的影响。此外，在对细菌感染的天然抵抗力明显不同的两个品系的小鼠身上也观察到了这种效果。
Young mice were maintained for periods of 1 to 6 weeks on experimental diets containing all known growth factors, but differing in their protein and amino acid contents. All diets were supplemented with L-cystine. The effect of the nutritional regimen on infection was tested by inoculating the animals with either one of four pathogens (Mycobacterium tuberculosis var. bovis, Mycobacterium fortuitum, Staphylococcus aureus, Klebsiella pneumoniae type C), and by observing the survival time. The infective dose was administered by either one of three routes: intravenous, intraperitoneal, or air-borne (aerosol). In some experiments, the animals were maintained in groups of five throughout the tests. In other experiments they were housed in individual cages. This difference in housing did not affect the results in a detectable manner. Mice fed diets containing 5 or 8 per cent casein as sole source of amino acid (except for cystine supplementation) proved more susceptible to the experimental diseases than did mice fed diets containing 15 or 20 per cent of the same protein. Susceptibility to infection developed when wheat gluten, or soybean α-protein, was substituted for casein—even in high concentrations (15 or 20 per cent). In one experiment, mice were fed a diet containing as sole source of amino acids a mixture of soybean and rice flour, so designed as to provide a protein concentration of 15 per cent, with an amino acid pattern similar to that of casein. These animals gained weight at the same rate as those fed a diet containing 15 per cent casein and they exhibited a satisfactory level of resistance to bacterial infection. The infection-enhancing effect of low casein concentration (5 and 8 per cent) could be corrected by supplementing the diet with the proper mixture of amino acids. This could be done using either synthetic or natural amino acids. In contrast, susceptibility to infection developed when low casein diets were supplemented with unbalanced mixtures of amino acids. The infection-enhancing effect of gluten diets could not be corrected by supplementing the latter with lysine even though this supplementation markedly improved weight gains in uninfected animals. It appears in conclusion that the relative proportion of the various amino acids in the diet is as important a factor as their total amount in conditioning resistance to bacterial infections. This effect of nutrition on resistance can be detected irrespective of the route of infection: intravenous, intraperitoneal, or air-borne. Moreover, the effect has been observed with two strains of mice differing markedly in their natural resistance to bacterial infection.