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Effect of Insulin on the Lactic Fermentation

Noyes, Arthur A. and Estill, Howard W. (1924) Effect of Insulin on the Lactic Fermentation. Proceedings of the National Academy of Sciences of the United States of America, 10 (10). pp. 415-418. ISSN 0027-8424.

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A difficulty which seriously retards the progress of experimental investigations on insulin, as well as its preparation for clinical use, is that of determining even relatively the quantity present in solutions containing it. This research on its effect on the lactic fermentation was undertaken in the hope of developing a more satisfactory assay of insulin preparations than the animal-testing method affords. It was also thought that any effects observed might throw light on the mechanism of its physiological action. The research seemed promising since preliminary experiments had shown that addition of insulin considerably increased the total acid produced by the lactic fermentation as brought about by the organism Lactobacillus bulgaricus.

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Additional Information:Copyright © 1924 by the National Academy of Sciences This research was made possible by a grant from the Carnegie Corporation of New York. We are also indebted to Eli Lilly and Company of Indianapolis for a supply of their purest insulin, to the Vitalait Laboratory of Pasadena for furnishing pure cultures of the lactic bacteria, to Miss Emma B. Mundy and Mr. John R. Adams of the Pasadena High School for bacteriological assistance, and to Messrs. G. A. Alles and A. L. Raymond of this Institute for valuable suggestions and for aid in preparing and testing the insulin preparations.
Issue or Number:10
Record Number:CaltechAUTHORS:NOYpnas24
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Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:1083
Deposited By: Archive Administrator
Deposited On:18 Dec 2005
Last Modified:02 Oct 2019 22:39

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