Journal of Nutrition

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Journal of Nutrition Vol. 47 No. 2 June 1952, pp. 299-306
Copyright © 1952 by American Society for Nutrition
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A Study of the Relationship of Liver Xanthine Oxidase to Quality of Dietary Protein1

Three Figures

Gerald Litwack, J. N. Williams, Jr., Lillian Chen and C. A. Elvehjem

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

1. The interrelationships between the quality of dietary protein and the maintenance of liver xanthine oxidase activity in rats have been investigated.
2. A quantitative method for evaluating the quality of dietary protein in terms of liver xanthine oxidase activity has been derived from these studies. Using this method for evaluating various proteins, the following relative values were obtained, assuming gliadin equals 1.0: meat protein 11.7; casein 9.7; lactalbumin 8.3; and gliadin 1.0.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Supported in part by funds supplied by the National Live Stock and Meat Board, Chicago, Illinois, and by funds from the Office of Naval Research, Department of the Navy, Washington, D. C.

Manuscript received 11 January 1952.




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