Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity
M. C. Kasperek, A. Velasquez Galeas, M. E. Caetano-Silva, Z. Xie, A. V. Ulanov, M. R. La Frano, S. Devkota, M. J. Miller, J. M. Allen
This study identifies aryl-lactates as bioactive metabolites in fermented foods and shows their production can be enhanced to boost AhR receptor activity.
bioRxiv · Dec 21, 2023Microbiology