In this paper we review the current understanding of biological and physiological role of D-a-amino acids and the significance of their presence in foodstuffs. The importance of the 19 L-a-amino acids used as building blocks of proteins it is well-known, but the biological role of their D-enantiomers in the body has to be further adequately clarified. Today it is well established the presence of D-a-amino acids in microorganisms, plants, lower animals, mammalian and humans. In food products, D-a-amino acids are generated from L-a-amino acids via racemization depending on the processing procedures or the use/presence of microorganisms when fermentation occurs.
Biological role of D-alpha-amino acids and their occurrence in foodstuffs
FORMAGGIO, FERNANDO
2008
Abstract
In this paper we review the current understanding of biological and physiological role of D-a-amino acids and the significance of their presence in foodstuffs. The importance of the 19 L-a-amino acids used as building blocks of proteins it is well-known, but the biological role of their D-enantiomers in the body has to be further adequately clarified. Today it is well established the presence of D-a-amino acids in microorganisms, plants, lower animals, mammalian and humans. In food products, D-a-amino acids are generated from L-a-amino acids via racemization depending on the processing procedures or the use/presence of microorganisms when fermentation occurs.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
