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A COMPARATIVE STUDY OF SERUM AND LYMPH FERMENTS AFTER FEEDING.

B F Davis1, W F Petersen

  • 1Laboratory of Physiological Chemistry of the College of Medicine of the University of Illinois, Chicago.

The Journal of Experimental Medicine
|October 30, 2009
PubMed
Summary

Diet significantly impacts lymph and serum antiferments. Specific fats and sodium oleate alter antiferment activity by changing their dispersion phase, suggesting selective feeding can modify these crucial biological components.

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Area of Science:

  • Biochemistry
  • Physiology

Background:

  • The study investigates the behavior of ferments and antiferments in lymph and serum.
  • Previous experiments noted fluctuations in antiferment levels, prompting further investigation into dietary influences.

Purpose of the Study:

  • To analyze the separate changes in lymph and serum ferments and antiferments.
  • To determine the impact of diet, specifically fats and sodium oleate, on antiferment activity.
  • To elucidate the absorption pathways of protease and ereptase (peptidase).

Main Methods:

  • Separate study of lymph and serum ferments and antiferments.
  • Controlled dietary interventions including milk, olive oil, and sodium oleate.
  • Observation of changes in antiferment titer in lymph and serum.

Main Results:

  • Protease absorption into the blood stream is moderate and diminishes with active digestion, likely being processed by the liver.
  • Ereptase (peptidase) is absorbed via lymphatic channels directly from the intestine.
  • Dietary fats, particularly olive oil, can decrease antiferment activity by shifting lipoids to an inactive fat dispersion phase.
  • Sodium oleate increases antiferment levels in both serum and lymph, indicating direct absorption.

Conclusions:

  • Dietary composition critically influences the activity of serum and lymph antiferments.
  • Antiferment lipoids' activity is dependent on their dispersion phase (water vs. fat).
  • Selective feeding strategies may offer a means to modulate antiferment titers.