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Microbiological Evaluation of Protein Quality

II. Studies of the Responses of Tetrahymena Pyriformis W to Intact Proteins¹

One Figure

Department of Biochemistry and Nutrition, Cornell University, Ithaca, New York

A modification of the method for measuring the growth response of Tetrahymena pyriformis W by means of the enzymatic reduction of triphenyltetrazolium chloride (TP-TZ) is given.

The method was used to determine the growth promoting ability of the following proteins: casein, defatted whole egg, peanut flour meal, wheat gluten meal, and wheat gluten meal supplemented with L-lysine. The response of the organism reflects the quality of the protein and can be evaluated numerically to give a value similar to the protein efficiency value of the protein for the growing rat.

The amino acid composition of Tetrahymena was determined and compared by means of product-moment correlation to that of the proteins used in the study. The coefficients indicated the growth promoting ability of the proteins as determined experimentally.

² Present address: School of Home Economics, University of Minnesota, St. Paul 8, Minnesota.

Manuscript received 15 March 1954.