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Factors in Whole-egg Protein Influencing Dietary Induction of Increases in Enzyme and RNA Levels in Rat Pancreas¹

Department of Food and Nutrition, New York State College of Home Economics, Cornell University, Ithaca, New York

Protein constituents of whole-egg powder responsible for the induction of increased amounts of chymotrypsinogen, trypsinogen, amylase lipase and RNA in the pancreas were studied in rats fed two meals per day and killed while in the post-absorptive state. Improvement of the protein quality of a 15% casein diet with addition of methionine or 15% more casein raised enzyme but not RNA levels in the pancreas. Addition of egg white trypsin inhibitor (EWTI) raised enzyme and RNA levels. Egg protein, heated to destroy EWTI, and an amino acid mixture simulating whole-egg protein were not equivalent to unheated egg protein. EWTI did not induce increases in pancreatic components when fed with an amino acid diet. In contrast to EWTI, soybean trypsin inhibitor (SBTI) fed with a casein diet depressed amylase in the pancreas although it elevated levels of chymotrypsinogen, trypsinogen and lipase. Chymotrypsinogen was increased significantly more by SBTI than by EWTI. The enzyme pattern produced in the pancreas of rats injected with pancreozymin three times daily for 1 week was similar to that produced by feeding EWTI for 1 week. Pancreozymin did not induce increases in pancreatic RNA.

Manuscript received 17 June 1968.