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Journal of Nutrition Vol. 69 No. 1 September 1959, pp. 58-64
Copyright © 1959 by American Society for Nutrition
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Amino Acid Balance and Imbalance

II. Dietary Level of Protein and Lysine Requirement1

S. M. Munaver2 and A. E. Harper

Department of Biochemistry, University of Wisconsin, Madison

Evidence has been obtained suggesting that wheat gluten is so poorly balanced in amino acids that the lysine requirement of the rat for maximum growth is increased when this protein is the sole source of lysine in the diet. An analogy has been drawn between this effect and those observed as a result of amino acid imbalances.

Little change in the moisture and fat content but increased deposition of protein occurred in the carcasses of rats fed on diets containing higher levels of wheat gluten.

The digestibility of the proteins in wheat gluten was about 95% and this was unaffected by the level of wheat gluten in the diet over the range of 30 to 70%.

An effect of the appreciable amount of lipid in wheat gluten on the requirement of the growing rat for lysine has been demonstrated.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. This work was supported in part by a grant from the National Live Stock and Meat Board, Chicago, Illinois. We are indebted to Merck Sharp and Dohme Research Laboratories, Rahway, New Jersey, for some of the crystalline vitamins.

2 Present address: Department of Physiology, Liaquat Medical College, Hyderabad, W. Pakistan.

Manuscript received 9 March 1959.




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