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The effect of quantitative and qualitative protein deficiency on blood regeneration; hemoglobin
Authors:BUECHLER E  GUGGENHEIM K
Institution:1 Department of Hygiene and Bacteriology, The Hebrew University, Jerusalem.
Abstract:1. The effect of diets, varying in quantity or quality of protein, on hemopoiesiswas studied in protein depleted and anemic adult rats.

2. In experiments with diets containing different amounts of casein (0, 3, 9 and18 per cent, respectively), and fed ad libitum, it was found that with a protein-freediet a further decrease of hemoglobin occurred, whereas the other three dietsinitiated a regeneration of hemoglobin; its degree being more or less proportionalto the casein content.

3. In experiments, in which diets with 9 and 18 per cent of casein, respectively,were given in restricted amounts, it was found that the degree of hemoglobinformation was similar to that with the same diets when given ad libitum, whereasthe weight gain was considerably less. It is concluded, therefore, that in caloricdeficiency hemoglobin formation has a priority over weight recovery.

4. A diet containing 30 per cent casein and given in restricted amounts induceda further weight loss, whereas the concentration of hemoglobin showed a markedincrease. Comparing the results obtained by this diet with those observed with 18per cent casein diets, given either ad libitum or in controlled amounts, it was evident that restriction of the quantity of food protein interferes more seriously withhemopoiesis than restriction of calories.

5. Diets containing nutritionally inferior proteins fed at 9 per cent level, alsoimpaired normal hemopoiesis. Hemoglobin regeneration induced by the proteinsinvestigated was found to decrease in the following order: eggs, meat, processedsoya, casein, peanut, maize, wheat, gelatin.

6. Comparing the nutritive value of various proteins for regeneration of hemoglobin and of granulocytes it was found, that casein and soya and maize proteinsare considerably more efficient for hemoglobin formation than for production ofgranulocytes, whereas wheat protein and gelatin have a higher granulocytopoieticcapacity.

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