Presence of kynurenic acid in alcoholic beverages – Is this good news, or bad news?

Turska, Monika; Rutyna, Rafał; Terlecka, Paulina; Dobrowolski, Adam; Pelak, Jakub; Turski, Michał P.; Muszyńska, Bożena; Dąbrowski, Wojciech; Kocki, Tomasz; Plech, Tomasz

doi:10.1016/j.mehy.2018.11.003

Cited by 14 publications

(7 citation statements)

References 37 publications

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“…The absorption of KYNA from the digestive tract in humans was demonstrated by Kaihara et al (1956) and by Turska et al (2019) [ 11 , 12 ]. In the study by Kaihara et al (1956), synthetic KYNA was suspended in water and ingested by three human subjects.…”

Section: Absorption Of Kynurenic Acid From the Digestive Tractmentioning

confidence: 99%

“…Thirty minutes after the ingestion of chestnut honey dissolved in water, the content of KYNA reached its maximum value of 237% and 308% vs. control in men and women, respectively, which proves that KYNA is absorbed from the digestive tract after its oral administration in food. Notably, after 2 h, the level of KYNA was almost back to normal [ 11 ].…”

Section: Absorption Of Kynurenic Acid From the Digestive Tractmentioning

confidence: 99%

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A Review of the Health Benefits of Food Enriched with Kynurenic Acid

et al. 2022

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Kynurenic acid (KYNA), a metabolite of tryptophan, is an endogenous substance produced intracellularly by various human cells. In addition, KYNA can be synthesized by the gut microbiome and delivered in food. However, its content in food is very low and the total alimentary supply with food accounts for only 1–3% of daily KYNA excretion. The only known exception is chestnut honey, which has a higher KYNA content than other foods by at least two orders of magnitude. KYNA is readily absorbed from the gastrointestinal tract; it is not metabolized and is excreted mainly in urine. It possesses well-defined molecular targets, which allows the study and elucidation of KYNA’s role in various pathological conditions. Following a period of fascination with KYNA’s importance for the central nervous system, research into its role in the peripheral system has been expanding rapidly in recent years, bringing some exciting discoveries. KYNA does not penetrate from the peripheral circulation into the brain; hence, the following review summarizes knowledge on the peripheral consequences of KYNA administration, presents data on KYNA content in food products, in the context of its daily supply in diets, and systematizes the available pharmacokinetic data. Finally, it provides an analysis of the rationale behind enriching foods with KYNA for health-promoting effects.

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Section: Absorption Of Kynurenic Acid From the Digestive Tractmentioning

confidence: 99%

Section: Absorption Of Kynurenic Acid From the Digestive Tractmentioning

confidence: 99%

A Review of the Health Benefits of Food Enriched with Kynurenic Acid

et al. 2022

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“…Notably, Mørk mumme is the only beer in which tryptophan was putatively annotated. Kynurenic acid and indole-3-acetamide are both tryptophan metabolites [28] and are thus likely correctly annotated. Kynurenic acid has also previously been observed in beer [28] but to our knowledge, this is the first observation of indole-3-acetamide in beer.…”

Section: Lc-ms and Molecular Networkmentioning

confidence: 99%

“…Kynurenic acid and indole-3-acetamide are both tryptophan metabolites [28] and are thus likely correctly annotated. Kynurenic acid has also previously been observed in beer [28] but to our knowledge, this is the first observation of indole-3-acetamide in beer. In addition to indoles, we also observed flavonoids such as myricetin and kaempferol that have also been previously detected in beer [29].…”

Section: Lc-ms and Molecular Networkmentioning

confidence: 99%

Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers

et al. 2022

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Beer is one of the most widely consumed beverages containing up to 200,000 unique small molecules and a largely uncharacterized macromolecular and particulate space. The chemical profiling of beer is difficult due to its complex nature. To address this issue, we have used various state-of-the-art methods to determine the physicochemical characteristics of beer. Specifically, we have successfully generated an LC-MS-based molecular network with minimal sample preparation to profile indoles in beer and confirmed their presence using 1H-NMR. In addition, we have identified different macromolecular signatures in beer of different colors by utilizing AF4-MALS. These preliminary findings lay the foundation for further research on the physicochemical nature of beer.

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“…Alcoholic beverages contain metabolically significant concentrations of KA, which is easily resorbed via the digestive tract and is quantifiable in peripheral blood. Hence, drinking beer and wine will artificially increase plasma [KA] ( Turska et al, 2019 ). Cocaine use, on the other hand, will lower the amount of KA in blood ( Araos et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%