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Assimilation by Rats of Limiting Amino Acid into Protein from Imbalanced Dietary Sources¹

Department of Biochemistry and Nutrition, Virginia Polytechnic Institute, Blacksburg, Virginia

The hypothesis that elevated efficiency in converting the limiting amino acid into tissue protein is the cause of the depressed concentrations of free amino acids in the circulation after ingestion of an imbalanced mixture of amino acids was tested. Diets imbalanced and corrected with respect to histidine were prepared using histidine-¹⁵N. Over the first 6 hours following feeding, the ¹⁵N in the protein and the free amino acid pools of various tissues were determined. Observation of enhanced efficiency of assimilation of dietary histidine into protein affirmed the validity of the hypothesis.

² Present address: Department of Chemistry, Western Kentucky University, Bowling Green, Kentucky.

Manuscript received 13 February 1967.