1976
DOI: 10.1042/bj1580659
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Uptake and metabolism of tryptophan by the isolated perfused guinea-pig mammary gland

Abstract: Tryptophan uptake by the isolated perfused lactating guinea-pig mammary gland was 46.5+/-4.6 mug/h per g. Results of absorption studies and the use of [methylene-14C]tryptophan suggest that tryptophan is one of the group of amino acids that are transferred almost quantitatively from blood plasma to milk protein.

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Cited by 6 publications
(4 citation statements)
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“…The 'predicted rate of protein synthesis', calculated from the rates of uptake by the perfused gland of the five essential amino acids, methionine, tyrosine, phenylalanine, histidine and tryptophan (see Mepham et al 1976), was used to assess any effect of cortisol administration on essential amino-acid uptake and milk protein synthesis.…”
Section: Corticosteroid Concentrations In Vivomentioning
confidence: 99%
“…The 'predicted rate of protein synthesis', calculated from the rates of uptake by the perfused gland of the five essential amino acids, methionine, tyrosine, phenylalanine, histidine and tryptophan (see Mepham et al 1976), was used to assess any effect of cortisol administration on essential amino-acid uptake and milk protein synthesis.…”
Section: Corticosteroid Concentrations In Vivomentioning
confidence: 99%
“…There are a variety of dietary, drug, and disease factors that reduce the conversion of tryptophan to niacin (McCormick, 1988), including a decreased concentration of available free tryptophan. Tryptophan is included in the category of essential amino acids that may limit milk-protein synthesis (Mepham et al, 1976). This may be an important feature that differentiates the niacin production between fasting females and weaned pups.…”
Section: Discussionmentioning
confidence: 99%
“…Previous work in this laboratory has shown that the isolated perfused guinea-pig mammary gland absorbs essential amino acids from the perfusate in amounts related to the output of these amino acids in milk protein (Davis & Mepham, 1974). We have suggested that essential amino acids belong to one of two categories, group 1, consisting of methionine, tyrosine, phenylalanine, histidine and tryptophan, the uptakes of which agree very closely with their outputs in milk protein, and group 2, consisting of threonine, valine, isoleucine, leucine, lysine and arginine, which are absorbed in excess of their requirement for protein synthesis (Davis & Mepham, 1976;Mepham, Peters & Davis, 19766;Peters, Alexandrov & Mepham, 1979).…”
mentioning
confidence: 99%
“…In contrast, the group 1 amino acids are catabolized to a lesser, and often negligible, extent, e.g. methionine (Verbeke, Simeonov & Peeters, 1967), tryptophan (Mepham et al 19766), histidine and phenylalanine (Davis & Mepham, 1976).…”
mentioning
confidence: 99%