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首页> 外文期刊>Applied Microbiology >Bitter Peptide Isolated from Milk Cultures of Streptococcus cremoris
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Bitter Peptide Isolated from Milk Cultures of Streptococcus cremoris

机译：从creemoris乳链球菌的牛奶培养物中分离的苦肽

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Certain cultures of Streptococcus cremoris produced a bitter taste that occurred in the whey portion of milk cultures. Whey from a culture which produced bitterness was fractionated on Sephadex. The fraction in which the bitter taste was concentrated was chromatographed successively on paper with butanol-acetic acid-water (5:1:4), and then butanol-2-butanone-water (2:2:1). In each instance, the bitter component was in the most rapidly moving band that gave a positive ninhydrin test. The bitterness was observed to be caused by a peptide containing the following numbers of each amino acid: arginine, 1; glutamic acid, 2; glycine, 2; isoleucine, 2; leucine, 2; phenylalanine, 1; proline, 5; and valine, 4. N-terminal amino acids could be detected by coupling with 2,4-dinitrofluorobenzene or phenylisothiocyanate, or by hydrolysis with leucine aminopeptidase. When treated with carboxypeptidase, only leucine and valine appeared at the C-terminal end, and these were detected simultaneously.
机译：某些乳糜链球菌培养物产生的苦味出现在牛奶培养物的乳清部分。在Sephadex上分级分离产生苦味的乳清。将苦味浓的部分在纸上依次进行色谱分离，依次用丁醇-乙酸-水（5：1：4），然后用丁醇-2-丁酮-水（2：2：1）。在每种情况下，苦味成分都在移动最快的谱带中，导致茚三酮测试呈阳性。观察到苦味是由包含以下每个氨基酸数目的肽引起的：精氨酸，1;精氨酸，1;和1。谷氨酸2;甘氨酸2;异亮氨酸2;亮氨酸2;苯丙氨酸1;脯氨酸5;通过与2，4-二硝基氟苯或苯基异硫氰酸酯偶联，或通过与亮氨酸氨基肽酶水解，可以检测N端氨基酸。当用羧肽酶处理时，仅亮氨酸和缬氨酸出现在C末端，并且它们被同时检测到。

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