AI Article Synopsis
- The study aimed to examine how the amount and type of dietary protein influence brain protein synthesis in ovariectomized female rats.
- Two experiments tested different protein diets, including varying percentages of casein and other protein sources, over a period of 10 days.
- Findings indicated that lower quantities and qualities of dietary protein resulted in reduced brain protein synthesis, and the RNA activity was linked to the rate of protein synthesis, though RNA concentration didn't correlate with protein synthesis in other organs.
Article Abstract
The purpose of this study was to determine whether the quantity and quality of dietary protein affected the rate of brain protein synthesis in ovariectomized female rats. Two experiments were conducted on the ovariectomized female rats (12 weeks old) given diets containing 20%, 5%, or 0% casein (experiment 1) and 20% casein, 20% soy protein, 20% gluten, or 20% gelatin (experiment 2) for 10 d, respectively. The fractional rates of protein synthesis in the brain declined with a decrease of the quantity and quality of dietary protein. In the brain, the RNA activity [g of protein synthesized/((g of RNA) d)] was significantly correlated with the fractional rate of protein synthesis. The RNA concentration (mg of RNA/g of protein) was not related to the fractional rate of protein synthesis in any organ. The results suggest that the rate of protein synthesis in the brain declines with the decrease of the quantity and quality of dietary protein in ovariectomized female rats, and that RNA activity is at least partly related to the fractional rate of brain protein synthesis.
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