THE EFFECT OF DIETARY HISTIDINE LEVEL ON THE CARNOSINE CONCENTRATION OF RAT OLFACTORY BULBS
THE EFFECT OF DIETARY HISTIDINE LEVEL ON THE CARNOSINE CONCENTRATION OF RAT OLFACTORY BULBS
复制标题
膳食组氨酸水平对大鼠嗅球肌肽浓度的影响
作者：
E. Chung;H. Khurana;H. Fisher
年轻的成年雄性大鼠被喂食提供维持水平的必需氨基酸的纯化饮食或不含组氨酸的相同饮食。采用这些饮食2、4、6和8周后处死动物，并取出嗅球、全脑和胸肌用于分析游离组氨酸和含组氨酸的二肽。接受无组氨酸饮食的大鼠嗅球中的肌肽水平立即急剧下降。到了 8 周，这种二肽就只剩下极少量了。接受维持水平组氨酸的大鼠嗅球中的肌肽浓度与库存饮食中维持的水平相比也有所下降；这被认为反映了与后者饮食相比，前者的组氨酸含量大大减少。采用无组氨酸饮食的大鼠，两周内全脑中的高肌肽完全消失。与对照组相比，肌肉肌肽的绝对值和相对值均下降。雁丝氨酸相对于对照组较低，但绝对值实际上有所增加。组氨酸缺乏症可用于研究肌肽在嗅觉功能中的作用。
Young adult male rats were fed purified diets supplying the maintenance level of the essential amino acids or the same diet devoid of histidine. Animals were sacrificed after 2, 4, 6 and 8 weeks on these diets and olfactory bulbs, whole brains and breast muscle removed for analysis of free histidine and histidinecontaining dipeptides. There was an immediate and sharp drop in the level of carnosine in the olfactory bulb of rats on the histidine‐free diet. By 8 weeks only very small amounts of this dipeptide remained. The carnosine concentration in the olfactory bulbs of the rats receiving the maintenance level of histidine also decreased in comparison with the level maintained on the stock diet; this is believed to reflect the much reduced amount of histidine in the former as compared to the latter diet. Homocarnosine disappeared completely from whole brains of rats within 2 weeks on the histidine‐free diet. Muscle carnosine decreased in both absolute terms and relative to the controls. Anserine was lower relative to the controls, but actually increased in absolute value. Histidine deficiency may be used to study the role of carnosine in olfactory function.