Pepton, Amino Acids

However, for economy of production, maximum yields of alkaloids, and ease of recovery of the products, certain culture media containing relatively simple nutrient sources are preferred. For example, the media which are useful in the production of the alkaloids include an assimilable source of carbon such as glucose, sucrose, starch, molasses, dex-trins, corn steep solids, corn syrup liquor, sorbitol, mannitol, lactose, and the like. A preferred source of carbon is mannitol. Additionally, the media employed contain a source of assimilable nitrogen such as oatmeal meat extracts, peptones, amino acids and their mixtures, proteins and their hydrolysates, com steep liquor, soybean meal, peanut meal and ammonium salts of organic acids such as the citrate, acetate, malate, oxalate, succinate, tartrate and like salts. 

USE As reagent for alkaloids and many other nitrogen bases, for phenols, albumin, peptone, amino acids, uric acid, urea, blood, carbohydrates as biological stain. 

During the decomposition of proteins into simpler substances sulphur compounds are released which are reduced to hydrogen sulphide, and nitrogen compounds are reduced to ammonia. CoUoid proteins are transformed into solutions via degradation into peptones, amino acids and finally into ammonia and carbon dioxide. 

As final products, we always have peptones, amino-acids, and amino-bases. 

The transformation of curd into cheese is accomplished by the influence of various enzymes (i) galactase, a special trypsin, secreted by the mammary glamd simultaneously with the milk, an active substance of which we have previously had occasion to speak (2) pepsin, which is always found associated with rermet and which some writers even confound with it (3) various tryptases, or caseases, secreted by molds, bacteria, yeasts, etc., which develop on the surface or in the interior of the mass. To these enzymes, which dissolve casein and bring it to the simpler state of peptones, amino-acids, and ammonia, it is proper to add (4) amidases, that produce the formation of volatile acids (5) lactase and lactacidase, enzymes secreted by lactic bacilli, and which transform lactose into glucose and then into lactic add (6) lipases, which apparently decompose a part of the fatty material (7) finally oxidases, which bum the organic wastes, especially the adds. 

In media containing D-Glucose plus an organic nitrogen source (eg., peptones, amino acids, etc.) an alkaline reaction occurs. 

The so-called "trypsin," obtainable from pancreatic juice and from fresh extracts of the pancreas, is not a simple enzyme but a mixture of trypsin proper (which hydrolyses proteins to proteoses and peptones) and a series of enzymes which hydrolyse these breakdown products to their constituent amino-acids. The term trypsin," when used below, refers to this mixture. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

The nitrogen source in the medium is the amino add glutamate. There are several cations K Mn2, Cn2, Zn2, Mg2, Co2, Fe2, Ca2 Mo6. Phosphate (POi") is the major anionic component. Fumaric add is a TCA cycle intermediate and may improve metabolic balance through the catabolic pathways and oxidation through the TCA cyde. Peptone may improve growth through the provision of growth factors (amino acids, vitamins, nudeotides). 

Chymotrypein is a proteolytic and milk-curdling enzyme of the pancreatic secretion. It is a protein endopeptidase which catalyses the hydrolysis of native proteins to peptones, polypeptides and amino acids, by breaking the peptide linkages of the carboxyl groups of tyrosine and phenylalanine. 

Amino acids (Factor B, experiment 1) were supplied as casein peptone 35 g/L (Marcor) or casamino acids 25.8 g/L (Marcor). 

Law, B. A., Sezgin, E. and Sharpe, M. E. 1976B. Amino acid nutrition of some commercial cheese starters in relation to their growth in peptone supplemented whey media. J. Dairy Res. 43, 291-300. 

POLYPEPTIDE A compound composed of two or more amino acids, similar in many properties to the natural peptones. The amino acids are joined by peptide groups... 

Pancreatic and malt amylases gradually lose their activity in the aqueous dispersions in which they act. As above noted, there is good evidence that this is due to a destructive hydrolysis of the enzyme. The destructive action of water upon enzyme is less pronounced in the presence of substrate, probably because the combination of enzyme with substrate serves to some extent to protect the enzyme from hydrolysis. It is less rapid in solutions of commercial pancreatin and in water extracts of malt than it is in solutions of purified pancreatic and malt amylases, doubtless because of the presence in the former of substances which are products of protein hydrolysis (proteoses, peptones, polypeptids, amino acids) and whose presence therefore tends to retard further protein hydrolysis and thus to protect the enzyme protein from hydrolytic destruction, or at least to diminish the rate at which such deterioration of the enzyme occurs. 

A common thread that can link the ammonium and peptone catalyst poisoning results just described could be the Maillard reactions of amino acids with sugars (5). Recent studies have shown that the ammonium ion is highly reactive, more so than substituted versions (6). Its use as ammonium bicarbonate in developing flavoring compounds by Maillard reactions in extrusion cookers has been reported (7). It is likely that such reactions could occur at our processing conditions. We can speculate that such products could have acted as catalyst surface poisons, which might have been subsequently washed from the catalyst, before it was reused in its active form. 

Sagara 1975, 1992) (such a fact may also have forensic potential). Similarly, amino acids, peptone, and proteins that are more complex than urea may yield additional species to the AF (Sagara 1975,1992). So, material to be used for simulation here may vary from animal waste itself to pure chemicals (Figure 4.15) (Sagara 1975,1992). 

The y-casein fractions and proteose peptone fractions 5, 8-slow, and 8-fast have amino acid sequences corresponding to parts of the sequence of p-casein (Fig. 1). Their occurrence in milk could be due to partial gene duplication but identical fractions can be produced... 

Traditionally, the production of mAbs uses complex culture media containing glucose and amino acids as the main sources of carbon for cell metabolism, as well as vitamins, micronutrients and sometimes animal serum, usually fetal bovine serum. Chapter 5 provides a discussion on composition of culture media and recent trends in the search for formulas that do not require the use of animal serum, or of proteins of animal origin. These serum-free formulations use substitutes such as peptones, epithelial and fibroblast growth factors, hydrolysates, yeast extract, choline, and inositol. For the production of mAbs, various serum-free formulas are available, some of these developed specifically for a given cell line (Chu and Robinson, 2001). The development of those media is easier for non-anchorage-dependent cells, such as those used for mAb production. Thus, approximately 50% of the antibodies for therapeutic use are already produced using serum-free media. In some circumstances, the elimination of serum should be accompanied by the addition of other substances with the same shear stress protective effect of serum proteins,... 

Pro-oxidant conditions are favoured in infant formulae by the presence of iron and of vitamin C and can lead to oxidative damage to tryptophan residues, which here is of particular importance, tryptophan often being the limiting amino acid. Using a-lactalbumin as a model compound, as it is high in tryptophan, Puscasu and Birlouez-Aragon484 studied the loss of fluorescence due to tryptophan (Aex=290/Aem=340 nm) on incubation with lactose, preformed early and advanced MRP (from proteose-peptone, because it is low in tryptophan), H202/Fe2+, or ascorbate/Fe3+. In each case, after 3 h, there was an appreciable loss of tryptophan from the pH 4.6-soluble protein of about 28%. The MRPs, both formed and preformed, exhibited fluorescence at Aex = 350/Aem = 435-440 (major) and Aex = 330/Aem = 420 nm. 

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