title: [Dietary proteins and deiodination in the liver].
abstract: The authors studied in male Wistar rats the effects of diets containing 66 and 2% (w/w) of protein on the one hand, and 18% (w/w) of protein on the other hand, on the deiodination of L-thyroxine in liver homogenate supernatants. The deiodase activity in the liver protein increased in case of low-protein diet, and decreased in case of high-protein diet; these differences were statistically significant. When the body weights of the animals were taken into account, the deiodinating power of the whole liver was significantly reduced in case of low-protein diet, but not significantly reduced in case of high-protein diet. Consequently, the reference value adopted for the calculation of the degree of deiodination is of paramount importance to validity.
mesh_terms: D000818:Animals; D001835:Body Weight; D002364:Caseins / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage*; D007453:Iodide Peroxidase / Q000378:metabolism; D007455:Iodine / Q000378:metabolism*; D008099:Liver / Q000033:anatomy & histology / Q000378:metabolism*; D008297:Male; D051381:Rats; D013974:Thyroxine / Q000378:metabolism*
chemical_list: D002364:Caseins; D004044:Dietary Proteins; D007455:Iodine; D007453:Iodide Peroxidase; D013974:Thyroxine
vernacular_title: Eiweissangebot in der Nahrung und Dejodierung in der Leber.