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The Quality and Quantity of Dietary Protein Affect Brain Protein Synthesis in Rats¹

Laboratory of Nutritional Biochemistry, School of Food and Nutritional Sciences, The University of Shizuoka, Yada, Shizuoka 422, Japan ^* Laboratory of Nutritional Biochemistry, Department of Home Economics, Aichi University of Education, Kariya, Aichi 448, Japan ^** Laboratory of Nutritional Biochemistry, Department of Agricultural Biological Chemistry, Nagoya University, Nagoya, Aichi 464-01, Japan

The influence of the amino acid supply in diets with different quality and quantity of protein on the rate of protein synthesis in the brain was investigated. Amino acid concentrations in serum and brain altered in accordance with the amino acid levels of the diets, with the exception of some amino acids such as aspartic acid, glutamic acid, glycine and threonine. When rats were fed various levels of dietary casein (0, 5 and 20%), the aggregation of ribosomes increased and the fractional rate of protein synthesis tended to increase with the increase in dietary protein. When rats were fed a 20% casein diet, greater aggregation of brain ribosomes and protein synthesis rate were observed compared with those in rats fed 20% wheat gluten or gelatin diets. The RNA activity was related to the degree of the aggregation of brain ribosomes and the fractional rate of protein synthesis.

KEY WORDS: • protein synthesis • amino acids • polysomes • brain • rats

¹ Supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Science and Culture of Japan, and The Naito Foundation.

² To whom correspondence should be addressed.

Manuscript received 28 April 1992. Revision accepted 7 July 1992.