Tryptamine accumulates in cheese mainly via the decarboxylation of tryptophan by lactic acid bacteria.

Few microorganisms are known to decarboxylate L-tryptophan, thereby producing tryptamine, a neuromodulator biogenic amine (BA) that can accumulate in cheese. Since lactic acid bacteria (LAB) are largely responsible for the production of other BA in this product, it was hypothesised that they would also be the main agents of tryptamine production. Using a rapid test based on the natural fluorescence of tryptamine, thousands of bacterial isolates from several cheese samples were screened.

Do the biogenic amines ethylamine, ethanolamine and methylamine reach toxic concentrations in foods?

Ethylamine, ethanolamine and methylamine are biogenic amines (BA) - active metabolites that, despite having important biological functions, may accumulate at toxic concentrations in certain foods. Very little information exists on the toxicity of these BA in this context. This study provides new insights into their cytotoxicity with respect to a human intestinal epithelial cell line, as assessed using real-time cell analyzer technology.

MyotonPRO as a new valid tool for measuring cervical muscle tension. A reliability study.

Objective: The main objective of this study is to test the reliability of a non-invasive objective method for the measurement of biomechanical parameters of cervicofacial muscle groups, with the purpose of diagnosis and evaluation of voice disorders' treatments, especially focused on muscle tension dysphonia.

Study Design: Prospective study.

Methods: The device used is a handheld myotonometer (MyotonPRO) that measures biomechanical and viscoelastic properties in superficial soft tissues frequency, stiffness, elasticity, relaxation time and creep.

Identification of technological/metabolic/environmental profiles associated with cheeses accumulating the neuroactive compound tryptamine.

Tryptamine is a neuromodulator of the central nervous system. It is also a biogenic amine, formed by the microbial decarboxylation of L-tryptophan. Tryptamine accumulation in cheese has been scarcely examined.