The sources of D-amino acids
The amino acids synthesized at the beginning of life are D-type and L-type. In the past, it was thought that with the evolution of organisms, amino acids were selectively excluded, so that all proteins in organisms were composed of l-amino acids.
In recent years, many studies have confirmed that D-amino acids exist widely in microorganisms, rats, chickens, pigeons, cattle and human beings. There are many foods containing D-amino acid, such as fermented foods and alkaline and heat-treated foods. Natural foods such as kelp, wild vegetables, apples and pears contain D-amino acid in the cytoplasm and crustaceans (prawns, crabs, etc.).
Physiological characteristics of D-amino acids
Essential components of certain bacteria and amphibians
2 regulate the function of nerve tissue
3 can be used as an activating factor or for treatment
Analytical methods for D-amino acids
(Article from Omizzur custom peptide synthesis)
1. enzymatic method
2. gas chromatography
3. high performance liquid chromatography
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