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ASPARTAME EFFECTS ON TETRAHYMENA PYRIFORMIS 1
Author(s) -
SURAK J. G.,
ROBERTSON K. A.
Publication year - 1978
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1978.tb00270.x
Subject(s) - aspartame , dipeptide , tetrahymena pyriformis , phenylalanine , yeast , chemistry , biochemistry , protease , yeast extract , food science , tetrahymena , enzyme , peptide , amino acid , fermentation
The effect of aspartame (1‐aspartyl‐1‐phenylalanine, methyl ester) was studied using the protozoan, Tetrahymena pyriformis. Aspartame at levels up to 2500 ppm in a protease peptone —‐ yeast extract medium neither changed the growth rate nor rate of synthesis of DNA, RNA, protein, lipids or glycogen. Cells exposed to as much as 2500 ppm aspartame had a normal morphology. The dipeptide was adsorbed at a level of 0.0353 mg/10 5 cells when ( 14 C) aspartame was added at 2000 ppm to early log cultures and allowed to incubate for 45 min.