Distribution of Free D-Amino Acids in the Tissues of Crustaceans

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  • Okuma Emiko
    Department of Food Science and Nutrition, Kyoritsu Women's University
  • Fujita Eriko
    Department of Food Science and Nutrition, Kyoritsu Women's University
  • Amano Hideomi
    Faculty of Bioresources, Mie University
  • Noda Hiroyuki
    Faculty of Bioresources, Mie University
  • Abe Hiroki
    Department of Food Science and Nutrition, Kyoritsu Women's University

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  • Distribution of Free D Amino Acids in t

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Abstract

Free D-amino acids were determined in the tissues of crustaceans, three macrurans and four brachyurans, using reversed-phase ion-pair HPLC after derivatization with (+)-1- (9-fluorenyl) ethyl chloroformate. Of several D-amino acids detected, D-alanine was the most abundant and widely distributed among every tissue of crustacean species determined. The content of D-alanine in the muscle of these crustaceans ranged from 3.2 to 16.8 μmol/g wet weight. The percentage of D-alanineto total alanine reached 31.7% on average.<br> The second predominant D-amino acid was D-arginine which was less than 2 μmol/g and accounted for less than 10% of the total arginine. Acidic amino acids, D-aspartate and D-glutamate, were presentonly in the tissues of macrurans and the contents were less than 1 μmol/g. The percentage of D-aspartate to total aspartate, however, varied from 12 to 70%. Several other D-amino acids were also detected in small quantities and low percentages.

Journal

  • Fisheries science

    Fisheries science 61 (1), 157-160, 1995

    The Japanese Society of Fisheries Science

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