Τryptophan in chicken meat and by-products for exploring relaxing properties

Abstract

Tryptophan is an essential amino acid responsible for the in-vivo biosynthesis of proteins. After its metabolism, it is transported in bioactive metabolites, which are responsible for many functionalities in human’s body. Those are serotonin, melatonin, kynurenine and nicotinamide. Tryptophan acts like a medicine for many neurological problems, many gastroenteric disorders, reflects in mood, regulates sleep and is a building block for proteins. The most of food products which are high in protein value, include high quantities in tryptophan, as amino acids build proteins. Chicken meat is rich in protein concentration, so tryptophan concentration expected to be in high concentration in it and its products. As the oldest people said when someone is ill, chicken soup is best medicine to cure flu or cold. Nevertheless, the explanation behind this theory is that tryptophan is responsible for those therapeutic actions, as it can rest organism, rebuild injured muscles and regulate gastroenteric and neurological system. Detection of the quantity of this essential amino acid in chicken soup and in cooperation with chicken meat is important to understand, how much quantity is transported in broth. Also, the reduction of the ecological footprint has driven industries to take advantage of their by-products, is an important issue that many industries and the government cares about. So, many things that characterized as waste find use in products like soup, with its nutrient characteristics unknown. The detection of free tryptophan in chicken meat and chicken meat products could be accomplished with the technique of Hydrophilic interaction Ultra High-Performance Liquid chromatography with mass spectrophotometer in raw (HILIC-UHPLC-MS/MS). This method helps in detection and quantification of the 17 amino acids. Turkey meat has the biggest concentration in tryptophan than any other food product, products that are close to it is chicken meat and lamb meat. In this experiment quantity of free tryptophan show a significantly high values mostly in chicken meat by-products. Future studies and experiments are needed to increase the accuracy of tryptophan in chicken products and develop products with high values in this essential amino acid.