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Effect of Long‐Term Administration of Various Alcoholic Beverages on the In Vitro Incorporation of 3 H‐Leucine Into Proteins in Rat Cerebral Cortex, Cerebellum and Liver
Author(s) -
Jarlstedt Jan,
Jordö Lars,
Olsson Rolf
Publication year - 1978
Publication title -
acta pathologica microbiologica scandinavica section a pathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.909
H-Index - 88
eISSN - 1600-0463
pISSN - 0365-4184
DOI - 10.1111/j.1699-0463.1978.tb02021.x
Subject(s) - cerebellum , wine , ethanol , cerebral cortex , vitamin , chemistry , leucine , in vitro , medicine , biochemistry , cortex (anatomy) , endocrinology , calorie , food science , biology , amino acid , neuroscience
The incorporation of H 3 ‐ leucine into protein from anterior and posterior cerebellum, cerebral cortex and liver was studied in rats given 50% of calories as ethanol, brandy, whisky, gin, red wine or isocaloric amounts of glucose together with diets with moderate or low protein‐vitamin content for 8–9 months. Higher incorporation rates were usually observed with higher protein‐vitamin administration. Red wine and brandy rats usually had the highest, ethanol and gin rats usually the lowest incorporation rates. The incorporation rate thus increased with amount of congeners present.