Studies of the Raw Egg White Syndrome in Rats: One Figure

Abstract

The use of raw egg white as the sole dietary source of protein for rats produced fur-like or woolly hair, alopecia, exfoliating dermatitis, hyperemia, skin hemorrhages, blepharitis, stomatitis, salivation, variable edema and erythema of the feet, symptoms of nervous disturbance, and finally hypochlorhydria and some anemia. The results obtained from fresh egg white and dried egg white were similar when both were fed in the raw form. The use of extremely high concentrations of protein was not essential to the production of the disease; diets containing only 18 per cent of raw egg white (dry basis) caused severe symptoms. The skin lesions were more severe on low fat diets than on diets containing 18 per cent of butterfat or hydrogenated cottonseed oil or 0.20 ml. of linseed oil per rat daily. If the diet contained not more than 18 per cent of raw egg white (dry basis) the symptoms were prevented by the inclusion of brewer's yeast, dried liver, or the extracted residue of brewer's yeast or liver in the diet but not by the inclusion of extracted casein, extract or hydrolyzed residue of brewer's yeast, white corn, or baker's yeast; liver extract was more effective than yeast extract but was only partially preventive. Well developed cases of the disease were apparently cured by brewer's yeast, dried liver, milk, or extracted residue of brewer's yeast but were not improved by extracted casein, gelatin, extract of brewer's yeast, or dilute hydrochloric acid. Coagulation of fresh egg white by heat and extraction of the coagulum with 51 per cent alcohol rendered it innocuous. The concentrated extract of egg white had a slight harmful effect but failed to produce the severe symptoms caused by raw egg white. This extract, as a source of vitamin G, was less effective than an extract of brewer's yeast. The data indicate a positive harmful factor in raw egg white which is antagonized by the protective substances rather than the existence of a deficiency. The results are apparently not due to an anti-vitamin G action of the harmful factor, although many of the symptoms are similar to those produced on certain vitamin G deficient diets and even more similar to those of pellagra.