Peptonen

Peptonen, also known as peptones, are water-soluble mixtures of amino acids, peptides, and small proteins obtained by partial hydrolysis of proteins. They function as nitrogen and carbon sources in microbial culture media and are used in a range of biochemical applications. Their exact composition depends on the source material (such as casein, gelatin, soy, or meat) and the method of hydrolysis.

Production methods include acid hydrolysis or enzymatic digestion with proteolytic enzymes (for example, trypsin, pepsin, or pancreatin). Acid hydrolysis tends to yield more free amino acids, while enzymatic methods produce a broader range of peptides. The resulting digest is usually dried to a powder or prepared as a liquid and is often sterilized for laboratory use.

In microbiology, peptonen are employed as general nutrient sources that supply nitrogen, carbon skeletons, and energy to growing organisms. They are key components of many culture media, where they support bacterial and fungal growth. Common examples include tryptone (pancreatic digest of casein), casitone, soytone (soybean digest), and meat peptone. Peptonen also serve as substrates in enzymatic assays and in formulations designed to study proteolysis or microbial metabolism.

Types and naming can vary by supplier and origin; “peptone” denotes a class of digest rather than a single defined compound. They are valued for providing a consistent nutrient profile in complex media, though their exact composition is not strictly defined.

Safety and handling are standard for laboratory reagents. Peptonen are typically used under routine biosafety practices appropriate to the microorganisms or assays involved.