Formation of a complex between valine and intestinal mucosal lipid; its possible role in valine absorption

During intestinal absorption amino acids must traverse the lipid-rich epithelial cell membrane, possibly in a lipid-soluble form. In a search for such a form, we have determined the ability of lipid extracted from intestinal mucosa to bind valine. After incubation in a valine-containing medium this lipid (defined as the heptane-soluble fraction) contained, on the average, 3.63 micromoles of valine per 100 mg of lipid. Cyanide (0.002 m), 2,4-dinitrophenol (0.0002 m), and anaerobic conditions had little effect on this process. Valine uptake into the lipid fraction of mucosa was complete after 2.5 min. Of a number of sugars and amino acids tested, isoleucine, methionine, and leucine were the most potent inhibitors of valine uptake into lipid. The inhibition by leucine appeared to be competitive. A similar uptake of glucose into the mucosal lipid was not inhibited by leucine, methionine, or isoleucine but was inhibited by galactose. Various phosphoglycerides (but not sphingomyelin) from other sources, used in place of mucosal lipid, were able to carry 20-150 times as much valine into heptane-soluble fraction as were other lipid classes. Some characteristics of the complex are similar to those of the valine transport system.