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.

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.

Preliminary study to investigate the distribution and effects of certain metals after inhalation of welding fumes in mice.

The most important welding processes used are the gas metal arc (GMA) welding, the tungsten inert gas (TIG) welding, and the manual metal arc (MMA) welding processes. The goal of our investigation was to monitor the distribution of iron (Fe), manganese (Mn), calcium (Ca), and magnesium (Mg) in the lung, spleen, liver, and kidney of mice after inhalation exposure of different welding methods using different steel base materials. The treatment groups were the following: MMA-mild steel, MMA-molybdenum-manganese (MoMn) alloy, TIG-mild steel, and TIG-stainless steel.