Biochemistry of the eye. I. Chromatographic investigation of free amino acid constituents of vitreous humor.

NO DETAILED analysis of the free amino acid content of the vitreous body has been reported. Duke-Elder 1 reported a total value, and Krause 2 determined the basic amino acids of the vitrein and mucoid portions of the vitreous. More recently Schaeffer and Murray 3 recorded the results of microbiological assays of the whole vitreous protein. In view of the paucity of detailed knowledge of the amino acids in the vitreous and their role in the chemical structure of that body, this report presents results of ion exchange chromatographic analysis of the amino acids which occur free in the vitreous humor. MATERIALS AND METHODS Bovine eyes were obtained from a meat-packing plant. Within four to eight hours after removal of the orbs from the freshly killed animal, the vitreous was separated and filtered by gravity. The filtered liquid was stored for short periods at 4 C. and in the frozen