“…It is also possible to increase the enzymatic stability by replacing an amino acid residue with a non-proteinogenic amino acid [ 94 ]. The choice in this field is very wide [ 70 ] ( Figure 4 ): (i) D-amino acids, which are normally not recognized by enzymes [ 95 , 96 , 97 ]; (ii) N-methyl-α-amino acids (characterized by limited conformational freedom and the reduced ability to form both inter- and intra-molecular hydrogen bonds), which have often shown better pharmacological properties than the originals [ 98 ]; (iii) proteinogenic amino acid derivatives with a rigid structure, such as L-4,5,6,7-tetrahydro-1H-imidazo [4,5-c]pyridine-6-carboxylic acid (L-spinacine, Spi) or L-1,2,3,4-tetrahydro-isoquinoline-3-carboxylic acid (Tic) [ 99 ]; (iv) β-amino acids, which have a significant influence on the secondary structure of the peptide [ 22 ] and that can be distinguished in β 2 , β 3 , homologated (with an extra carbon atom) or isomeric (with the same number of carbon atoms—and therefore also the same molecular mass—of the original) [ 70 ]; (v) γ-amino acids, in which two carbon atoms separate the amino and carboxyl groups, characterized by a great conformational versatility and stability towards proteases [ 22 , 100 , 101 ]; (vi) α-substituted (normally alkylated) amino acids, or α,α-disubstituted glycines [ 102 ]; (vii) β-substituted α-amino acids, i.e., alkylated to β carbon and thus equipped with an additional asymmetry centre [ 103 ]; and (viii) proline analogues, where the formation of α-helices is hindered by the bending induced in the chain [ 104 ].…”