Peptide Knowledge Center

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