Measurement of mercaptoacetate levels in anaerobic batch culture of colonic bacteria

Abstract

Mercaptoacetate levels were measured by HPLC utilizing precolumn derivitisation with o-phthalaldehyde in bacteria suspensions incubated anaerobically in batch culture. Reproducibility of measurement had a coefficient of variation of 4.8% and the recovery was 98%. Suspensions of faecal bacteria were incubated under H2/CO2 or N2/CO2 (4:1 v/v) in anaerobic dilution solution, reduced with ascorbate, with either glucose, starch, dextran or dextran sulphate. Production of the short chain fatty acids (acetate, propionate and butyrate) and utilization of H2 showed continuing microbial fermentation. Under these conditions mercaptoacetate was produced at variable rates between 0.06–12.34 μmol/g (dry weight) over 24 h. Incubations from 24 to 48 h revealed that mercaptoacetate was both produced and utilized. Endogenous mercaptoacetate production in the colon would assist in maintaining anaerobiosis in an environment exposed to variable amounts of oxygen.