Acta Alimentaria
Volume/Issue:
Volume 30: Issue 1
A NEW METHOD FOR THE QUANTITATIVE DETERMINATION OF PROTEIN OF BACTERIAL ORIGIN ON THE BASIS OF D-ASPARTIC ACID AND D-GLUTAMIC ACID CONTENT
Authors:
J. Csapó Department of Biochemistry and Food Chemistry, Faculty of Animal Science, University of Kaposvár Guba S. u. 40, H-7400 Kaposvár. Hungary

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J. Schmidt University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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Zs. Csapó-Kiss University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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G. Holló Szent István University, Faculty of Agricultural Sciences, Please ask the editor of the journal.

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I. Holló University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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L. Wágner University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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É. Cenkvári University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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É. Varga-Visi University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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G. Pohn University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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G. Andrássy-Baka University of Kaposvár, Faculty of Animal Science Please ask the editor of the journal.

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Pages:
37–52
Online Publication Date:
22 Jul 2005
Publication Date:
01 Feb 2001
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.30.2001.1.5
Restricted access

In the past years several methods have been developed for the determination of the proportion of the nitrogen-containing substances of microbial origin passed from the rumen into the abomasum or the small intestine. Recently, on examining the D-amino acid content of foodstuffs, particularly milk and milk products, it has been observed that, in addition to 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, in order to determine the type of relation existing among these three components, and to establish whether D-Asp and D-Glu can be used in the estimation of protein of bacterial origin. On determination of the DAPA, D-Asp and D-Glu content by means of amino acid analyser and high performance liquid chromatography of duodenal chyme from five growing bulls and of ruminal bacteria from the same bulls, the following values were established. For chyme (and, in brackets, for ruminal bacteria) r value calculated by means of linear regression was 0.78 (0.76) between DAPA and D-Asp, and 0.70 (0.81) between DAPA and D-Glu. The r values between the crude protein content of ruminal bacteria and the markers examined were found to be the following: DAPA, 0.74; D-Asp, 0.73; D- Glu, 0.61. In the model experiment performed for the re-obtaining of values for protein of bacterial origin the theoretical values were determined on the basis of D-Asp and D-Glu and values approximately 10% higher than the theoretical value on the basis of DAPA. It is therefore recommended that in addition to DAPA these other two amino acids be included among the bacterial protein markers.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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