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001-es BibID:	BIBFORM073012
Első szerző:	Albert Csilla (gyógyszerész)
Cím:	Effect of microorganisms on free amino acid and free D-amino acid contents of various dairy products / Cs. Albert, G. Pohn, K. Lóki, J. Csapó
Dátum:	2009
ISSN:	1844-7449 2066-7744
Megjegyzések:	Free amino acid and free D-amino acid contents of milksamples with different microorganism numbers and composition of dairyproducts produced from them were examined. Total microorganism num-ber of milk samples examined varied from 1.25-106 to 2.95-106. It wasestablished that with an increase in microorganism number concentrationof both free D-amino acids and free L-amino acids increased, however,increase in D-amino acid contents was bigger considering its proportion.There was a particularly significant growth in the microorganism num-ber range of 1.5-106 to 2.9-106. Based on analysis of curds and cheesesamples produced using different technologies we have come to the con-clusion that for fresh dairy products and for those matured over a short time there was a close relation between total microorganism number andfree D-amino acid and free L-amino acid contents. At the same timeit was found that the ratio of the enantiomers was not affected by thetotal microorganism number. For dairy products, however, where aminoacid production capability of the microbial cultures considerably exceedsproduction of microorganisms originally present in the milk raw material,free amino acid contents of the milk product (both D- and L-enantiomers)seem to be independent of the composition of milk raw material.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban D-amino acids free amino acids dairy products microorganism number milk cheese
Megjelenés:	Acta Universitatis Sapientiae, Alimentaria 2 : 1 (2009), p. 45-53. -
További szerzők:	Pohn G. Lóki Katalin (1980-) (agrárközgazdász) Csapó János (1950-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM073004
Első szerző:	Albert Csilla (gyógyszerész)
Cím:	Investigation of performic acid oxidation in case of thiol-containing amino acid enantiomers / Cs. Albert, K. Lóki, G. Pohn, E. Varga-Visi, J. Csapó
Dátum:	2008
ISSN:	1844-7449 2066-7744
Megjegyzések:	Performic acid oxidation of cysteine and methionine result-ing in the formation of cysteic acid and methionine sulphon has beenapplied in order to avoid the loss of these two sulphur containing aminoacids during the acidic hydrolysis of proteins that is necessary prior toamino acid analysis. The aim of the research was assigned by the increas-ing demand for the determination of the amount amino acid enantiomers:the applicability of performic acid oxidation was evaluated in this pointof view. Racemization of L-cysteine and L-methionine was found not significant during oxidation with performic acid, therefore this processcan be applied before hydrolysis during quantification of cysteine andmethionine enantiomers. Additionally, the quantification of cysteic acidand methionine sulphon enantiomers was accomplished in the form oftheir diastereoisomer derivatives via the development of a reversed phasehigh performance liquid chromatography method.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban performic acid oxidation cysteine and methionine enantiomers racemization
Megjelenés:	Acta Universitatis Sapientiae, Alimentaria 1 (2008), p. 73-80. -
További szerzők:	Lóki Katalin (1980-) (agrárközgazdász) Pohn G. Vargáné Visi Éva (1971-) (agrármérnök) Csapó János (1950-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM072998
Első szerző:	Csapó János (agrármérnök)
Cím:	Age determination based on amino acid racemization: a new possibility / J. Csapó, Cs. Albert, K. Lóki, G. Pohn
Dátum:	2008
ISSN:	1844-7449 2066-7744
Megjegyzések:	A method has been developed to determine the age of fossilbone samples based on amino acid racemization (AAR). Approximatelyone hundred fossil bone samples of known age from Hungary were col-lected and analysed for D- and L-amino acids. As the racemization of amino acids is affected by temperature, pH, metal content of the soil,and time passed since death, these factors were eliminated by comparingthe estimated age to age determined by the radiocarbon method. De-termining the D- and L-amino acid contents in samples of known age,determining the half life of racemization and plotting the D/L ratio asa function of time, calibration curves were obtained. These curves canbe used for the age estimation of samples after determining their D- andL-amino acid content. The D/L ratio for 2 to 3 amino acids was deter-mined for each sample and the mean value of estimated ages based oncalibration curves was considered to estimate age of the fossil samples.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban Amino acid racemization D-amino acids age determination D-Ala, D-Asp D-allo-Ile D-Glu D-Phe D-Val
Megjelenés:	Acta Universitatis Sapientiae, Alimentaria 1 (2008), p. 109-118. -
További szerzők:	Albert Csilla (1976-) (gyógyszerész) Lóki Katalin (1980-) (agrárközgazdász) Pohn G.
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM073007
Első szerző:	Pohn G.
Cím:	Influence of mastitis on D-amino acid content of milk / G. Pohn, Cs. Albert, Zs. Csapó-Kiss, J. Csapó
Dátum:	2009
ISSN:	1844-7449 2066-7744
Megjegyzések:	The California Mastitis Test was used as an indicator ofmastitis. Five cows were chosen for each of the five scores from 0 to4. Milk samples were analysed for free amino acids and free D-aminoacids. The contents of free amino acids, free D-amino acids and theratio of free D-amino acids to free amino acids increased significantlyas score increased. The free D-amino acids content of foremilk (firstmilk jets) from nonmastitic cows (score=0) was approximately five timesthat of samples drawn later from the same udders. Contents of freeamino acids and free D-amino acids were highly associated with scoreand udder inflammation. Very low concentrations of free D-amino acidsare normal for raw milk. Higher concentrations of free D-amino acidscould be attributed to inclusion of foremilk and milk from cows havingsubclinical mastitis in the bulk tank milk.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban free amino acids D-amino acids mastitis foremilk milk
Megjelenés:	Acta Universitatis Sapientiae, Alimentaria 2 : 1 (2009), p. 31-43. -
További szerzők:	Albert Csilla (1976-) (gyógyszerész) Csapóné Kiss Zsuzsanna Csapó János (1950-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat Szerző által megadott URL
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