Abstract
Studies on the sulphurylation of phenols by livers from normal and vitamin-A-deficient rats showed a significant reduction in sulphurylating activity in the acute stage of deficiency. At the 'plateau stage' of deficiency, decrease in this activity was marginal and was not significant. Rats consuming a 6% casein diet had a significantly lower liver sulphurylating activity when compared to those fed 12 and 18% casein diets. Comparative data on the sulphurylating activity of rats maintained on diets providing poor-quality protein, i.e. ragi (Eleusine coracana) and maize (Zea mays) revealed a higher sulphurylating activity in the maize-fed group showing thereby that the amino acid composition of the protein apparently influences the enzyme activity associated with sulphurylation of phenols. It is thus shown that liver sulphurylating activity is influenced by quantity and quality of protein consumed.
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