Pancreatic extracts in relation to lactic acid formation in muscle

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Abstract
Previous work has shown that the pancreatic factor of Winfield and Hopkins inhibits the formation of lactic acid in muscle by suppressing the esterification of phosphates. Preparations having a similar action were made from tryptic juice, saliva, and from the salivary glands, while preparations from other tissues showed but an insignificant inhibitory power. Thus the distribution of the inhibitor corresponds to that of amylase, moreover, it resembles amylase in being thermolabile, in not passing through a dialyzing membrane, and in being difficult to adsorb. Controls show that the inhibitory action is not due to an effect on the muscle enzyme system, but since the effect is decreased with an increase in the substrata (starch or glycogen) it is concluded that the action is on the carbohydrate. The amylolytic power of an extract and its ability to inhibit esterification and lactic acid formation always correspond and they are affected to the same degree by the presence of maltose and by heat. Further, the production of lactic acid from glucose is not influenced by pancreatic extracts. These results indicate that the inhibitory pancreatic factor is amylase.

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