D-amino acids were determined in brain, body fluids (urine, blood coagulate, serum, plasma) and faeces of animals belonging to nine out of 11 taxonomic orders of vertebrates (Artiodactyla, Aves, Carnivora, Lagomorpha, Marsupalia, Osteichthyes, Primates, Rodentia, Tubilidentata). Free amino acids were isolated by means of cation exchangers and converted into volatile N(O)-perfluoroacylamino acid propyl esters. Derivatives of amino acids were separated into d-and l-enantiomers using Chirasil-l-Val capillary columns and detected by selected ion monitoring mass spectrometry. Quantification of amino acids was achieved by comparison of analytes with amino acid standards using l-norleucine as internal standard. Large relative amounts of d-serine were determined in brains of mammals but not of birds. In body fluids the d-enantiomers of most proteinogenic l-amino acids were detected, largest absolute and relative amounts were found in urine. Therein quantities of d-Ala and d-Ser exceeded 50% relative to the l-enantiomers in many instances.
Confocal Raman microscopy (CRM) of biofilms enables one to determine the distribution of different microorganisms and other substances inside physiological intact microbial communities. These biofilms are of outstanding interest for biological wastewater treatment. In contrast to invasive techniques, such as fluorescent in situ hybridization (FISH), we were able to identify anaerobically ammonium-oxidising (anammox) bacteria without pretreatment processes of the samples just by its Raman vibrational signature. The presented results provide new insights into the complex interactions of different organisms in microbial communities without interfering with them.
Fermented cocoa beans of various countries of origin (Ivory Coast, Ghana, Sulawesi), cocoa beans roasted under defined conditions (100-150 degrees C; 30-120 min), low and high fat cocoa powder, various brands of chocolate, and cocoa shells were analyzed for their contents of free L-and D-amino acids. Amino acids were isolated from defatted products using a cation exchanger and converted into volatile N(O)-pentafluoropropionyl amino acid 2-propyl esters which were analyzed by enantioselective gas chromatography mass spectrometry on a Chirasil-L-Val capillary column. Besides common protein L-amino acids low amounts of D-amino acids were detected in fermented cocoa beans. Quantities of D-amino acids increased on heating. On roasting cocoa beans of the Forastero type from the Ivory Coast at 150 degrees C for 2 h, relative quantities of D-amino acids approached 17.0% D-Ala, 11.7% D-Ile, 11.1% D-Asx (Asp + Asn), 7.9% D-Tyr, 5.8% D-Ser, 4.8% D-Leu, 4.3% D-Phe, 37.0% D-Pro, and 1.2% D-Val. In cocoa powder and chocolate relative quantities amounted to 14.5% D-Ala, 10.6% D-Tyr, 9.8% D-Phe, 8.1% L-Asx, and 7.2% D-Ile. Lower quantities of other D-amino acids were also detected. In order to corroborate our hypothesis that D-amino acids are generated from Amadori compounds (fructose amino acids) formed in the course of the Maillard reaction, fructose-L-phenylalanine and fructose-D-phenylalanine were synthesized and heated at 200 degrees C for 5-60 min. Already after 5 min release of 11.7% D-Phe and 11.8% L-Phe in the free form could be analyzed. Based on the data a racemization mechanism is presented founded on the intermediate and reversible formation of an amino acid carbanion in the Amadori compounds.
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