SOME NEW VIEW POINTS IN NUTRITION 403 



influence of alcohol on this oxidizing ferment which is normally 

 charged with the destruction of any surplus of this deleterious sub- 

 stance. Here we have a definite and logical explanation of an abnormal 

 condition where interference with the routine action of a tissue ferment 

 or enzyme is one of the specific causes of the disturbance. 



This is one of many illustrations that might be cited showing how 

 alterations in the environment of the enzymes occurring in the body 

 may modify the rate of action, either by stimulation or inhibition, and 

 thereby pave the way for marked disturbances of nutrition. It is easy 

 to see also how the many enzymes which rule the normal nutritional 

 processes of the body may need control in order to prevent undue 

 activity, or excessive enzymolysis, with consequent disturbance of the 

 normal nutritional rhythm. Nature has apparently provided this pro- 

 tection by a row of anti-bodies widely distributed which serve as 

 specific antiferments, and either prevent undue alteration or check 

 entirely the action of a given enzyme in certain localities where its 

 action would be detrimental. We find illustrations of such anti- 

 ferments in the gastro-intestinal tract, by the presence of which the 

 digestive enzymes are restrained from attacking the proteins of the 

 tissue cells, composing the lining membranes of the intestine. Appar- 

 ently, there is no reason why the enzymes pepsin, trypsin, etc., which 

 digest so vigorously the various protein foodstuffs should not attack 

 with equal avidity the related proteins present in the mucous mem- 

 branes of the stomach and small intestine. This, however, does not 

 occur during life, no matter how strong the digestive fluids that are 

 secreted into the digestive tract, partly at least because of the inhibitory 

 effect of the natural anti-bodies that are present in the membranes. 

 Again, it is interesting to note that just as antitoxins are produced in 

 the animal body by the injection of a proper amount of toxin into the 

 system, so likewise antiferments can be formed by injection sub- 

 cutaneously of specific enzymes. Thus, as Morgenroth found, if the 

 enzyme rennin which coagulates milk be injected under the skin of an 

 animal in small doses, after a time the blood serum of the animal so 

 treated will contain something which hinders or prevents the coagula- 

 tion of milk. In other words, an anti-rennin is formed, just as under 

 similar conditions an antitoxin may be produced. We thus see a close 

 similarity or analogy between the production of a specific immunity 

 toward a given toxin and the formation of antiferments. 



Finally, we may again emphasize the specific character of the many 

 ferments that play such an important part in the nutritional processes 

 of man and the higher animals. We readily understand that an 

 enzyme capable of acting upon proteins is quite ineffective when brought 

 in contact with a carbohydrate, or that an enzyme able to digest one 

 form of sugar can not attack even a closely related sugar belonging 



