Studies on Nitrogen Trichloride Treated Prolamines. IV. Isolation of the Neurotoxic Principle

The Growth Curve of the Lansing Strain of Poliomyelitis Virus in Mice: The Effect of Sodium Monofluoroacetate and Methionine Sulfoximine on the Early Phase of Growth of the Virus

“…Many reports on fluoroacetate are available which clearly demonstrate its capacity to alter the metabolism of the host cell (10), and especially to inhibit the oxidation of citric acid (1,7). Similarly, it has been demonstrated in several biological systems that methionine sulfoximine is a reversible antagonist of methionine (5). Furthermore, the toxicity of the drugs, as seen in the present studies, indicates that they interfere with processes fundamental to the survival of the host.…”

The isolation of a toxic substance from agenized wheat flour

“…However, when Bentley et al (1949b) crystallized their toxic substance from zein and degraded it to oc-aminobutyric acid by hydrogenolysis (Bentley, McDermott, Pace, Whitehead & Moran, 1950) it became obvious to us that the toxic substance which we had isolated from wheat flour was closely similar to and probably identical with that already isolated from zein. Identity was confirmed when Dr L. Reiner supplied us with a sample of the crystalline substance isolated from zein in a parallel, but independent investigation (Reiner, Misani, Fair, Weiss & Cordasco, 1950). Dr Reiner's material could not be separated from our own by twodimension partition chromatography on paper, and on acid hydrolysis it gave rise to the same five ninhydrin-positive substances.…”

Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal Address

“…The work of Reiner et al (26,37,32) in this country and Bentley et al (4)(5)(6) in England showed that the toxic substance formed by the action of nitrogen trichloride on gluten is methionine sulfoximine. However, neither this compound nor the sulfoxide or sulfone of methionine seems to have any influence on the beneficial effects observed on flour oxidation.…”