HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Gould, I. A. Search for Related Content PubMed Articles by Gould, I. A.

The Disappearance of Added Glutathione in Milk^*

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

Previously (1), the author observed that when 5 mg. of glutathione were added to milk, it was not detected by the nitroprusside test after a 15-minute incubation period. However, the same amount of glutathione added to milk which had been heated to 76° C. or above produced a positive nitroprusside reaction. This indicated the possibility that raw milk destroys glutathione, whereas milk which has been heated sufficiently high fails to exhibit this destructive property. Consequently, this study was conducted to determine quantitatively the disappearance of glutathione when added to raw and heated milk.

Oberst (2) found reduced glutathione to disappear when added to solutions containing egg albumin, casein and blood serum. He found both reduced and total glutathione content to decrease rapidly during the first 2–3 hours of incubation when added to whole blood. When glutathione was added to blood serum, the reduced glutathione concentration changed from 50.6 mg. per cent to 18.4 mg. per cent in 15 minutes, whereas the total glutathione content was reduced from 55.2 mg. per cent to 36.2 mg. per cent during the same period.

^* Jour. Article No. 429 from the Michigan Agric. Experiment Station.