Amino Acids

, Volume 2, Issue 3, pp 271–284 | Cite as

Liquid chromatographic determination of D-amino acids in cheese and cow milk. Implication of starter cultures, amino acid racemases, and rumen microorganisms on formation, and nutritional considerations

  • H. Brückner
  • P. Jaek
  • M. Langer
  • H. Godel
Article
  • 193 Downloads

Summary

Free L- and D-amino acids (L-AA, D-AA) were isolated from an Appenzeller cheese, from raw milk, and from an ethanolic extract as well as a total hydrolysate of cow's rumen microorganisms, and their relative amounts were determined by reversed-phase high-performance liquid chromatography after derivatization witho-phthaldialdehyde together withN-isobutyryl-L-(or D)-cysteine. D-Ala, D-Asp and D-Glu were found, among other D-AA in all cases and a microbial origin of free D-AA found in cheese and milk was rationalized. From the results, and taking other findings of the occurrence of D-AA in food and beverages into account, the highest intake of D-AA is to be expected from the consumption of ripened cheeses. From the presence of D-amino acid oxidases in human kidney, liver, and brain and from reports on the intravenous administration of racemic AA to humans and their metabolisation it is concluded that intake of free D-AA found in food is no threat for human beings.

Keywords

Amino acids High-performance liquid chromatography o-Phthaldialdehyde N-Isobutyryl-cysteine D-Amino acids Food Toxicology Nutrition D-Amino acid oxidase Microorganisms 

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Copyright information

© Springer-Verlag 1992

Authors and Affiliations

  • H. Brückner
    • 1
  • P. Jaek
    • 1
  • M. Langer
    • 1
    • 3
  • H. Godel
    • 2
  1. 1.Institute of Food TechnologyUniversity of HohenheimStuttgart 70Germany
  2. 2.Hewlett-Packard GmbHWaldbronn Analytical DivisionWaldbronnGermany
  3. 3.Untersuchungsinstitut des Sanitätsdienstes der BundeswehrStuttgartGermany

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