Evolution of tryptophan and its foremost metabolites’ concentrations in milk and fermented dairy products

In this study, we analyzed the concentrations of free TRP, 5-hydroxytryptophan, serotonin, tryptamine, and kynurenine in milks and fermented dairy products at packaging and at their expiration date. TRP concentrations and those of one of its major metabolites, i.e. 5-hydroxytryptophan increase with fermentation whereas those of kynurenine (which has been implicated in the onset of cardiovascular disease and in neurodegeneration) do not differ between milks and their fermented derivatives. Storage has no effect on tryptophan concentrations. The possibility to exploit tryptophan production by dairy cultures and formulate appropriate functional foods should be explored in the future. Graphical abstract
Source: PharmaNutrition - Category: Nutrition Source Type: research