Quantitative determination of protein of bacterial origin on the basis of D-aspartic acid and D-glutamic acid content

Csapó, J [Csapó, János (Biokémia), szerző] Biokémiai és Élelmiszerkémiai Tanszék (KE / ÁTK / KI); Schmidt, J [Schmidt, János (Gazdasági állatok...), szerző]; Csapó-Kiss, Zs [Csapó, Jánosné (Agrártudomány), szerző] Kémiai Tanszék (KE / ÁTK / KI); Varga-Visi, É [Vargáné Visi, Éva (Agrártudomány), szerző] Biokémiai és Élelmiszerkémiai Tanszék (KE / ÁTK / KI); Pohn, G; Csokona, É

Angol nyelvű Tudományos Konferenciaközlemény (Folyóiratcikk)
Megjelent: CHROMATOGRAPHIA 0009-5893 1612-1112 56 (SUPPL. 1) pp. S169-S171 2002
    Szakterületek:
      In recent decades several methods have been developed for determination of the proportion of nitrogen-containing substances passed from the rumen into the abomasum, or small intestine, which are of microbial origin. Recently, when examining the D-amino acid content of foodstuffs, particularly milk and milk products, it was observed that, in addition to D-alanine (D-Ala), D-glutamic acid (D-Glu) and D-aspartic acid (D-Asp) can also be detected in similar quantities, primarily in products which have links with bacterial activity. This gave rise to the idea of examining the diaminopimelic acid (DAPA), D-Glu, and D-Asp content of bacteria extracted from the rumen of cattle, and that of chyme from the same cattle, to establish whether D-Asp and D-Glu can be used to estimate protein of bacterial origin. The investigations performed have provided evidence that both D-Asp and D-Glu might be appropriate for determination of protein of bacterial origin. The results obtained using these two bacterial markers (D-Asp and D-Glu) proved to be approximately 10% lower than those obtained using DAPA; this was not because of to error attributable to the new markers but rather to the unreliability of determination using DAPA Analyses performed on samples of known bacterial protein content indicate that D-Asp and D-Glu gave almost identical results for bacterial protein content which were very close to the theoretical (calculated) values.
      Hivatkozás stílusok: IEEEACMAPAChicagoHarvardCSLMásolásNyomtatás
      2021-05-13 16:44