Abstract
Abstract
An investigation was carried out to determine the turnover rate of dietary induced changes in chick kidney arginase. The enzyme activity in kidney was increased or decreased following addition or removal of certain dietary amino acids to the diet of chicks. Excesses of dietary arginine or lysine caused the kidney arginase to increase to a new steady-state level with a half-time of 2.6 to 3.8 days, whereas when these amino acids were removed from the diet or when AIB was added to the diet, the activity rapidly declined to a much lower level with a shorter half-time of 0.8-1.9 days. The rate constant for degradation was changed from 0.18-0.27 to 0.36-0.90 under these conditions. The results suggest that these dietary amino acids might alter the rate of arginase degradation in chick kidney.
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