Abstract
1.1. Using a specific assay method based on the oxidation of tissue extracts with d-amino acid oxidase, we have detected sizable amounts of d-alanine (from 1.5 to about 7 μmol/g) in the muscle and hepatopancreas of several crustacean species. The amino acid has been identified by analysis of the pyruvate formed in the oxidative reaction and, in some species, also by the selective decrease of the alanine peak separated by column chromatography.2.2. d-alanine is lacking in the hemolymph of the two crustacean species examined.3.3. Using a similar method of assay, but d-aspartate oxidase as the oxidizing enzyme, we have been unable to detect the presence of dicarboxylic amino acids with a d-configuration in the same crustacean species.
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