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Effect of Age and Dietary Fat on Serum Protein Components of the Rat

Human Nutrition Research Division, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland

The effects of age and dietary fat on the concentration of the protein components in the sera of rats were investigated. Two groups of diets were studied: 1) a semipurified diet with the level and kind of fat varied; and 2) the same semipurified diet but with 25% replaced by dried, cooked egg and the kind but not level of fat varied. Of the serum protein components — pre-albumin, albumin + ₁-globulin, ₂-, ß- and -globulins — pre-albumin concentration was most dependent on diet. Amount and incidence of pre-albumin varied with age and with diet, particularly with the kind and level of fat. Differences observed with the kind of fat did not appear to relate to any specific characteristic of the fat. The age at which high levels of prealbumin occurred varied with dietary fat. The albumin and ₁-globulin, the ß- and the -globulin all tended to be influenced by diet with the differences generally related to level of fat. The ₂-globulin was least influenced by diet. At high levels of pre-albumin, concentration of all except ₂-globulin decreased. With age, albumin + ₁-globulin decreased and the other globulins increased.