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Comparison of Pancreatic Changes Induced in Rats by Soybean and Egg-white Trypsin Inhibitors Fed with Different Levels of Nitrogen^1,2,

Department of Human Nutrition and Food, College of Human Ecology, Cornell University, Ithaca, New York 14850

The object of these experiments was to compare effects of trypsin inhibitors, soybean (SBTI) and egg white (EWTI), on relative rates of pancreatic enzyme biosynthesis and on pancreatic response to various levels of dietary nitrogen. Groups of rats were meal-fed a 15% casein diet for 1 week and then were fed experimental diets for an additional week. In the first study, 1% EWTI or 0.87% SBTI was fed with a 15% casein diet; rats were injected with valine-U-¹⁴C or L-methionine-methyl-¹⁴C 2 hours after receiving the last meal. Compared to the control group, rats fed SBTI incorporated more label into chymotrypsinogen and less into amylase whereas rats fed EWTI incorporated more label into both enzymes. Next, rats were fed inhibitors with 8% casein, 8% casein + methionine, or 30% casein diets. The reaction, particularly of trypsinogen and amylase, to SBTI and EWTI was dependent on dietary nitrogen level. The two inhibitors often had opposite effects on trypsinogen and amylase in rats fed lower levels of protein indicating that mechanisms mediating their action may not be identical. SBTI but not EWTI appeared to influence methionine utilization. However, changes produced by varying methionine levels in amino acid diets did not mimic effects of SBTI.

KEY WORDS: • pancreas • trypsin inhibitors

¹ Supported in part by Public Health Service Research Grant no. HD-02207 from the National Institute of Child Health and Human Development.

² These data were presented in part at meetings of the American Institute of Nutrition, Atlantic City, New Jersey, April, 1969 and 1970 (Federation Proc. 28: 812 and 29: 294 (abstracts)).

³ Present address: School of Home Economics, Acadia University, Wolfville, Nova Scotia, Canada.

Manuscript received 7 July 1971.