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. 2015 Nov 23;5:16823. doi: 10.1038/srep16823

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(A,B) Foregut contents were heated to deactivate enzymes. Non-heated foregut contents were used as the control. Identical volumes of heated and non-heated foregut contents were mixed with 200 μl of l-DOPA (2 mM) and allowed to react for 10 min. The l-DOPA (A-a,A-b) and DHI (B-a,B-b) spectra were detected separately. The relative l-DOPA (A-c) and DHI (B-c) levels in the reactions were compared separately. The arrows indicate l-DOPA and the arrowheads indicate DHI spectra. Each column represents the mean of three independent measurements ± S.E.M.