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The Effect of the Hydrolytic Products of Casein and Deaminized Casein on the Cataractogenic Action of Galactose¹

Department of Chemistry and Home Economics Research, Massachusetts State College, Amherst

1. Preliminary work showed that deaminized casein was more protective against galactose cataract than the commercial casein from which it was prepared.

2. Hydrolytic products of casein and deaminized casein were prepared by both acid and enzymic hydrolysis and fractionated according to Dakin's method.

3. The enzymic hydrolysate of deaminized casein was somewhat more protective than the deaminized casein from which it was prepared, when fed as two-thirds of the nitrogen of the ration.

4. Of the fractions, the diamino dicarboxylic acids afforded as much protection as the whole hydrolysate, while the monoamino and proline and peptide fractions showed no protection whatever.

5. Blood sugar determinations indicated that the protective action was exerted in the presence of the high blood sugar and not by a lowering of the blood sugar level.

² Most of the data reported in this paper were presented by Mr. Edwin L. Moore in partial fulfillment of the requirements for the degree of Master of Science, Massachusetts State College.

Manuscript received 9 September 1940.