Abstract
An investigation was made into the relationship between nutritive value of a protein-rich food and amino acid incorporation into cell-free preparations from rat liver. A low protein efficiency ratio due in part to a methionine deficiency was associated with increased levels of protein labeling. The effect was observed with methionine-35S but not with leucine-14C, and was apparently mediated through alterations occurring predominantly in the pH 5-enzyme fraction. The observations indicated that an increase in the activity of amino acid-activating enzymes may be induced by dietary deficiency of the corresponding amino acids.
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