The simpler natural bases

Barger, George

doi:10.5962/bhl.title.25608

Cited by 26 publications

(13 citation statements)

References 163 publications

(221 reference statements)

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“…This gives further evidence in favour of protein being the origin of the substance or substances enhancing oxygen want. Moreover, since a non-protein diet with cellulose gives better resistance than the non-protein diet without cellulose, it is probable that the toxic substances adsorbed by the cellulose in the intestine are derived from protein of the tissues of the body itself when on the non-protein diets; these toxic substances may be excreted by the mucous membrane of the alimentary canal, or they may arise from detached epithelium which has been decomposed by bacterial action, giving rise to histamine [Barger, 1914;Stephenson, 1930] or guanidine or similar toxic products.…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of the Beneficial Effect of Zein.-It is possible that the toxic effect of certain protein diets is due to bacterial action [Barger, 1914]; certain amino-acids of the protein may be required for medium favourable for bacterial growth. Zein may produce its protective effect either because it lacks some amino-acids which aid bacterial action, or because it contains some amino-acids which antagonise bacterial action.…”

Section: Resultsmentioning

confidence: 99%

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Diet and Resistance to Oxygen Want

Campbell

1939

Exp Physiol

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1. The factors underlying the beneficial effect of a pure carrot diet in oxygen deficiency are somewhat complex, and include (a) low protein content (1 per cent.), (b) presence of fibre, (c) presence of glutamine, (d) some unknown factor. Fibre may act as an adsorbent, since good results have now been obtained also with charcoal, paper pulp, and kaolin, fed in synthetic diets for 6 days. 2. Diets of parsnips, beetroot, apples, and bananas also give good protection, and probably for reasons similar to (1). 3. Zein (obtained from Glaxo Laboratories) is the only protein so far tested which may constitute 50 per cent. of the diet and give protection against oxygen want, somewhat similar in extent to that of the carrot diet. Zein may contain some special factor or unknown amino‐acid. Gelatin gives less but some favourable effect and gluten is not altogether unfavourable, but casein and meat are bad proteins for a diet during oxygen want. 4. In oxygen deficiency the unfavourable amino‐acids are histidine, which gives rise to histamine, and arginine, which gives origin to guanidine. Rats do not like diets containing much histidine or arginine. Collapse is a symptom of histamine poisoning and also of severe oxygen want. Cystine (keratin) is also unfavourable. 5. Amino‐acids which appear to aid protection in some degree against oxygen want include tryptophane, tyrosine, lysine, and glutamic acid; alanine and leucine are neither unfavourable nor do they give any extra help. The zein effect is, however, not fully explained by these results. 6. On the above evidence, suitable articles of diet for subjects exposed to the effects of oxygen want due either to disease or to high altitude are zein (but not whole maize), carrots, parsnips, beetroot, apples, bananas, starch, glucose, fat (lard), vitamins, and salts. Gelatin and gluten (flour) might be used also in very moderate quantity and milk in small quantity. I am indebted to Sir Robert Davis for facilities at Messrs. Siebe Gorman's premises; also to my colleague, Dr. H. King, for providing some of the amino‐acids; to Dr. C. Rimington for some co‐operation; and to my assistant, Mr. C. Pergande, for much help throughout this research.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Diet and Resistance to Oxygen Want

Campbell

1939

Exp Physiol

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“…Hammarsten and Hedin (1915) state that lecithin is decomposed by dilute acids and enzymes. The citations of Hasebroek (1888), Barger (1914), and others show that lecithin is decomposed by bacteria yielding choline, which finally yields trimethylamine. It is also a well-known fact that this substance in very small amounts possesses a distinct fishy odor, but in concentrated solution it has a strong ainmoniacal odor.…”

Section: Highestmentioning

confidence: 99%

“…Hammarsten and Hedin (1915) state that it is slowly decomposed by dilute acids and enzymes (lipase). Barger (1914) states that Bacterium prodigiosus produces trimethylamine from chohne and lecithin; he also cites references to show that lecithin is decomposed during putrefaction, yielding fatty acids, glycerophosphoric acid, choline, and ultimately trimethylamine. Hasebroek (1888) claims that methylamine, ammonia, methane, and carbon dioxide may be finally produced from choline during putrefaction.…”

Section: Lecithin Decomposition In Butter As a Possible Cause Of The mentioning

confidence: 99%

The lecithin content of butter and its possible relationship to the fishy flavor

Supplee¹

1919

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“…There may be, however, large amounts of trigonelline in urine from other sources than methylation of nicotinic acid. It is widely distributed among foods (30,31), with no quantitative data available except that coffee is a rich source (32). It, or a compound with similar hydrolytic behavior, also occurs from detoxification of nicotine and possibly of other pyridine compounds (28).…”

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confidence: 99%