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.

Towards the Standardization of Photothermal Measurements of Iron Oxide Nanoparticles in Two Biological Windows.

A systematic study on laser-induced heating carried out in two biological windows (800 nm and 1053 nm) for FeO nanoparticles in water suspension showed evidence of the strong dependence of the specific absorption rate (SAR) on extrinsic parameters such as the vessel volume or laser spot size. The results show that a minimum of 100 μL must be used in order to obtain vessel-size-independent SARs. In addition, at a constant intensity but different laser powers and spot size ratios, the SARs can differ by a three-fold factor, showing that the laser power and irradiated area strongly affect the heating curves for both wavelengths.