Indole-3-lactic acid (ILA) did not jump onto the scientific stage overnight. Decades ago, researchers studying metabolic byproducts in plants and microbes noticed its peculiar profiles alongside more famous tryptophan derivatives. Early work in the 1960s traced microbial fermentation products and hinted at ILA’s subtle influence in both plant tissues and fermentation broths. Scientists curious about secondary metabolites followed plant growth, spoilage, and fermentation processes, observing this acid’s potential signal role long before genetic tools existed to explain it. A wave of discovery came with advances in chromatography and mass spectrometry, driving deeper into the identities of small molecules produced by lactic acid bacteria and plants, ultimately placing ILA on the map for those interested in growth, immunity, and symbiosis.
ILA stands as an aromatic organic acid derived from tryptophan, familiar in both nature and biotechnology. It comes into play during the breakdown of amino acids, produced by microbes from lactic acid bacteria, several plant species, and even some fungi. Some fermentation experts see ILA as a signpost of healthy, active microbiota in cultured foods. Quality labs often encounter ILA in natural fermentation and in research around probiotic preparations, which test batches for consistency and potential benefits in human and animal models. Companies interested in bio-based pickups for flavor or health tune their processes to favor ILA production, capturing it for functional foods, supplements, and metabolic studies.
ILA usually presents as a fine, white-to-off-white powder with a solid, slightly bitter taste and a faint, musty odor reminiscent of fermentation broth. Its molecular formula is C11H11NO3, with a weight around 205.21 g/mol. It dissolves moderately well in water, especially hot water, and fares best away from light and heat. Its melting point clocks in at roughly 140°C to 143°C. ILA’s structure, a lactic acid chain tacked onto the indole ring, shapes its stability and reactivity. It forms sodium or potassium salts for improved solubility in some applications, and its chemical backbone enables a range of downstream modifications in biochemistry labs. Standard storage needs airtight containers, cool conditions, and careful handling, especially in high-purity batches.
Manufacturers typically supply ILA at purity levels above 98%, with moisture kept below 1% for analytical work. Heavy metals, residual solvents, and microbial contamination must all fall below pharmacopeia or industry limits. Labels show standardized nomenclature, batch codes, and supplier information. Analytical certificates accompany larger shipments, detailing HPLC or GC profiles, solubility, and optical rotation. Researchers and regulatory bodies keep a close watch on labeling—ensuring that detailed hazard and storage instructions come front and center. Lot consistency, date of manufacture, and shelf life play into purchasing decisions in R&D and production settings. Sometimes, custom formulations or salt forms get specific CAS numbers, making traceability possible throughout research or manufacturing.
Most labs and biorefineries produce ILA through biosynthesis—culturing select strains of lactic acid bacteria under optimized, sterile conditions. Producers may tweak pH, temperature, and substrate concentrations to maximize yields. Some venture into direct chemical synthesis, starting from indole or tryptophan, though yields can trail microbial routes in efficiency and eco-friendliness. After fermentation, extraction usually follows, with solvents pulling ILA from broth, followed by purification steps like filtration, crystallization, or chromatography. Downstream, technicians dry the product, sometimes under reduced pressure, then grind and sift to reach the right particle size. Strict attention to contamination and temperature swings ensures purity, particularly for food or pharma-grade product. Each step invites improvements in yield or sustainability, making process innovation an ongoing story for this compound.
ILA’s versatility starts at its indole core. In research, labs often use esterification to create more lipophilic forms for biological studies or derivatization to stabilize or tag the molecule for tracking in metabolic research. The carboxyl and hydroxyl groups allow coupling with other bioactive agents or act as starting points for forming more complex indole derivatives. Mild oxidation or reduction can give analogs with different biochemical impacts, handy for teasing apart metabolic pathways. ILA can also undergo selective alkylation or acylation, expanding its chemical toolkit and enabling medicinal chemists to chase new derivatives. Each modification opens another door into how indole acids might interact with plant signals, microbial communities, or human tissues.
You might see ILA listed under names including 2-(Indol-3-yl)lactic acid, Indole-3-α-lactic acid, or even 3-Indolyl-2-hydroxypropanoic acid. Several commercial suppliers offer it under codes tied to purity, salt form, or grade—sometimes appending “pharma,” “reagent,” or “feed” depending on the intended use. While less marketed than tryptophan or indole-3-acetic acid, ILA’s range of synonyms causes enough confusion that accurate record-keeping and cross-referencing become vital, especially in multi-disciplinary teams.
Handling ILA means knowing its material safety data sheet inside out. As with many organic acids, it can irritate skin and eyes, so goggles, gloves, and lab coats stay in reach. While ILA has a moderate safety profile, dust inhalation or ingestion should be avoided outside controlled studies. Facilities adopt good ventilation, closed containers, and clean working surfaces. Waste disposal lines up with local regulations, often treating small amounts as non-hazardous but scaling up precautions with higher volumes. Food or pharma facilities enforce tighter controls to prevent cross-contamination. Each lot carries full documentation for traceability, which comes into play during audits or recalls. Personnel stay updated through safety training, ensuring each step from shipment arrival to product use follows established protocols.
Fermentation scientists, plant biologists, and nutrition researchers keep an eye on ILA for its role in signaling and defense in plants, its potential impact on gut health when produced by probiotics, and its contribution to flavor in fermented foods. Startups in the alt-protein space tinker with lactic bacteria strains for higher ILA output, aiming to deliver both health and taste benefits. Biologists run animal model studies to tease out ILA’s part in immune modulation. Process engineers may optimize fermentations to spike ILA content in dairy, sauerkraut, or soy-based products. Some pharmaceutical researchers explore its impact as an antioxidant and anti-inflammatory compound, pushing toward clinical trials. Chemists see it as a scaffold for new drug development or an intermediate for specialty fragrances and flavors.
The pace of discovery around ILA ramps up year after year. Universities and biotech firms read fresh data showing links between microbial ILA production and better outcomes for gut health, stress response, and plant vigor. Teams turn to omic technologies, sequencing gene clusters in lactic acid bacteria that upregulate ILA production, or mapping ILA biosynthesis under stress or in response to different nutrients. Research consortia chase improvements in metabolic engineering, tailoring fermentation strains to become ILA powerhouses. Innovators set their sights on bio-based solvents or greener purification methods to scale production without piling up waste. R&D cycles now run side by side with regulatory updates, as food safety and pharma approval processes ask deeper questions about health claims, bioavailability, and potential allergenicity.
Most animal model studies and in vitro experiments paint ILA as safe in the ranges found in fermented food or supplements, but high concentrations get more scrutiny. Chronic exposure trials in rodents track for metabolic hitchhikes and subtle shifts in organ function. Cell culture work lines up results that support low cytotoxicity, even at elevated doses, but reinforce the need to check for batch-level impurities that might spark concern. Regulatory researchers dig deeper into population-level safety, running surveys and controlled feeding trials to spot unwanted effects that might show up over years. Researchers never take eyes off the possibility of drug or nutrient interactions, especially as more ILA-rich supplements appear in specialty stores.
A wave of curiosity surrounds the next phase of ILA’s story. Large-scale, low-impact bio-manufacturing could shrink costs, bringing this metabolite out of academic and gourmet niches and into mass-market health and food products. Metabolic engineers see opportunity in designing robust fermentation strains that churn out not just ILA but also beneficial byproducts, stretching each fermentation batch further. As synthetic biology matures, custom-tailored ILA derivatives may show up in therapeutic or cosmetic lines. Researchers exploring plant-microbe interactions wonder if ILA-enriched treatments support resilience against disease or environmental stress. Nutritionists eye ILA as part of the postbiotic trend, where not just live microbes but their metabolites gain commercial importance. Each breakthrough in understanding signals, health effects, and production paves the way for wider use, safer standards, and potential new industries built around this quiet but promising compound.
Indole-3-lactic acid doesn’t come up in daily conversation, yet it holds a unique place in both nature and the laboratory. This compound shows up in many fermented foods and even within the human body, thanks to helpful bacteria in the gut. Scientists know it as an organic acid, built from the indole ring structure that plants and microbes often use as building blocks for more complex chemicals. In practical terms, you’ll find indole-3-lactic acid wherever lactic acid bacteria are busy, especially strains found in yogurt and some pickled vegetables.
Researchers have spent years studying how our bodies benefit from microbes, and indole-3-lactic acid keeps popping up as a player in the conversation about gut health. Plenty of work supports its role in helping beneficial bacteria thrive. The acid appears to impact the balance of microbes in the intestines, helping foster the kind of community that protects against inflammation and some infections.
There’s another angle here: babies. Human breast milk contains indole-3-lactic acid, a result of fermentation by lactic acid bacteria. This is an early lesson in how diet interacts with biology, guiding the development of a baby’s gut and immune system in subtle, powerful ways. Pediatric studies highlight how breastfed babies often enjoy a stronger immune response, and compounds like indole-3-lactic acid could be part of the reason.
Pick up a health magazine and you’ll probably see pages about probiotics and their value. Indole-3-lactic acid links to this trend. Some probiotic supplements focus on strains known to produce this acid, aiming to give adults and kids a better shot at stable gut function. Research in animal models shows that this acid may help dampen certain inflammatory signals—especially in conditions tied to gut lining health.
This story isn’t just about the gut. Some early lab studies point toward antioxidant and antimicrobial actions as well. If further work confirms the details in humans, indole-3-lactic acid could show up in new supplements or functional foods meant to support immune health. Fermented foods, often rich in this compound, already fill that role for fans of kimchi, kefir, and sauerkraut.
The buzz around microbiomes creates interest in every compound that bacteria in our bodies produce. Yet, it’s clear many claims outrun the facts. Anyone reading up on indole-3-lactic acid should know that while animal research sounds optimistic, clinical trials in people remain limited. Getting caught up in hype sells products, but understanding comes from transparent science.
I’ve noticed that supplement companies sometimes rush ingredients to market after a handful of promising studies. Responsible progress looks different. It asks for targeted human research and honest labeling. Food scientists, doctors, and companies share the responsibility to keep the conversation grounded. Consumers gain the most not from the latest pill, but from accessible information about what actually delivers results. Good science updates itself, and public health wins when curiosity meets healthy skepticism.
People keep turning back to fermented foods, drawn by both taste and the promise of a healthier gut. Yogurt, kefir, tempeh, and similar choices offer real access to natural sources of indole-3-lactic acid. Instead of chasing isolated ingredients, variety in the diet often pays larger dividends. Researchers still unpack the larger puzzle, but eating habits already give everyone a way to join the experiment.
Looking ahead, smarter regulation and more human-driven research should clarify how best to use compounds like indole-3-lactic acid. With patience and critical thinking, both science and public health can move forward—one meal, and one good study, at a time.
The phrase “don’t eat anything you can’t pronounce” loses its hold when we realize some so-called chemical names belong to compounds found in yogurt and miso soup. Indole-3-lactic acid sounds intimidating. In reality, it’s a molecule made by microbes in both plants and our own gut. Researchers run into it in places where health and nutrition mix—fermented foods, human milk, and even inside healthy guts.
Indole-3-lactic acid (ILA) belongs in that family of natural compounds known as indoles, which spring from the breakdown of tryptophan, an essential amino acid. Everyone has at least some research experience with the gut feeling that what’s inside fermented foods tends to do more good than harm. One group of lactic acid bacteria produces plenty of ILA during fermentation. This isn’t just lab trivia. People have long eaten foods like kimchi and natto, both sources of ILA, without trouble.
Human milk contains ILA, so newborns take it in from day one. One study from 2018, published in Cell Host & Microbe, found that ILA produced by breast milk bacteria supports the newborn immune system. Other papers suggest ILA can reduce harmful inflammation in the gut, which gives reason to think it actually helps rather than harms.
No food regulator has issued a standalone approval or ban for indole-3-lactic acid. Food regulators like the FDA and EFSA focus on evidence, not names. They don’t single ILA out as a danger, and don’t list it as a recognized food additive either. The oversight comes from reviewing whole foods and live-culture ingredients used in yogurt or pickled vegetables. Safety issues pop up when additives or synthetic ingredients end up in concentrated forms never meant for typical diets. There’s no buzz about ILA causing such problems.
Studies running safety trials in animals will often push doses to levels rarely hit through any ordinary meal. Long-term use at high levels remains untested in people, so sticking to the way nature serves ILA—within whole foods and healthy ferments—remains the path with the longest safety history.
It’s hard to ignore personal experience and cultural history. Different cultures have thrived on diets rich in fermented foods, the main natural source of ILA, for generations. Friends raise eyebrows at chemical names but dig into sauerkraut and miso with no worry. My own experience aligns with this comfort. The stomach tends to notice unhealthy foods before scientists do, but generations of tradition haven’t flagged ILA-containing foods as risky.
There’s always that possibility some person will have a rare sensitivity. New supplements and extracts made in labs always deserve scrutiny, especially if they're many times stronger than what any yogurt ever delivered. Sticking to whole foods where ILA occurs naturally, things look safe based on current science and practical wisdom.
The best practice follows evidence, real usage, and scientific review. Choosing ILA the way people already eat it—in live-culture foods and breast milk—makes sense for now. If chemists ever try to spike odd products with concentrated ILA, more research needs to step in first to make sure they haven’t missed something. For most folks snacking on yogurt or kimchi, the science and lived experience agree—there’s more reason for calm curiosity than concern.
Some newer faces in nutrition and skincare have been trending for a reason. Indole-3-Lactic Acid, or ILA, comes up a lot in recent ingredient lists. It’s a metabolite coming out of tryptophan, which you’ll also find in turkey at Thanksgiving. Gut bacteria produce ILA too; it’s actually a natural part of our own biology.
People sometimes overlook how connected skin and gut health can be. ILA strengthens that relationship. Its place in supplements and cosmetics traces to studies on probiotics. Most strains floating around in yogurt or kimchi create ILA during fermentation. This molecule then does a solid job of soothing inflammation and boosting immunity. The fact that humans already make it matters. Our bodies recognize it.
Digestive issues fill up doctor’s offices quickly. So, the move to focus on molecules that calm the gut makes sense. Clinics and universities have found that ILA works as a peacekeeper, especially during battles with inflammation in the bowels. In lab tests, it encourages the gut lining to recover and strengthens barriers so fewer nasty things slip into the bloodstream.
The immune system doesn’t just live in the throat or lymph nodes. Most of it lines the intestine. ILA interacts with immune cells, making them less likely to set off alarm bells for small threats. For people living with irritable bowel problems, these shifts mean more comfort and less pain.
There’s an antioxidant bonus as well. Oxidative stress comes from busy lives, pollution, poor diets, and, honestly, just ordinary aging. ILA picks up some slack, fighting molecules that cause cell damage. For people looking to slow down signs of aging or just get ahead of chronic inflammation, it’s an asset.
Acne and redness often have more to do with inflammation and irritation than with dirty skin. ILA helps dial down those triggers. When applied in creams or serums, it reduces signals that attract immune cells to the skin’s surface, where they would usually add to redness or swelling. I’ve seen stubborn red patches from winter wind calm down with new ILA-infused products, especially when nothing else seemed to work.
Cooperation with the skin’s own good bacteria gives ILA another edge. Rather than stripping away all microbes, it encourages healthier skin flora. That means fewer breakouts and better resilience, even for those who cycle through dry and oily spells.
Safety facts matter. Some people worry about irritation or hidden side effects from new skincare ingredients. Researchers have checked out ILA’s profile pretty carefully. Because our bodies already recognize this molecule, reactions stay rare.
Interest in ILA has outpaced research in some areas, especially in high doses or over long periods. Labs and dermatologists need more time to draw lasting conclusions for every population group. But there’s no denying its natural roots—our bodies and diets supply a baseline already.
Making sure ILA appears in formulas in stable, effective forms takes some work from companies. They need to be transparent about sourcing, concentration, and testing. Third-party certifications and batch testing can reassure users that what the label claims is what’s in the bottle or jar.
The path from fermentation jar to supplement bottle isn’t always pretty. If companies stay open about production and safety, ILA will likely strengthen its reputation in both supplements and skincare. People appreciate knowing where their wellness ingredients start and how they support everyday comfort and health.
Indole-3-Lactic Acid pops up in conversations about gut health, fermentation, and even the latest in probiotics research. It forms when some bacteria break down tryptophan, an amino acid found in many foods. Some companies sell products that boost this compound in the body, hoping to support digestion or balance the gut microbiome. It sounds promising, but people want to know if there’s a downside.
Most of the data on Indole-3-Lactic Acid rests on studies in mice, cell cultures, and a handful of human trials. Researchers say this compound helps shape the gut’s environment and may help maintain the lining that keeps our digestive tract healthy. Fermented foods, like kimchi or yogurt, naturally deliver it, too. In these cases, no obvious side effects have turned up in scientific literature. That said, most folks eat fermented foods in moderate amounts, not concentrated doses.
Chugging large amounts or taking high-dose supplements is a different story. Newer supplements sometimes skip the careful checks that go into regulated medicine. No long-term safety studies exist for high-dose Indole-3-Lactic Acid. I wouldn’t jump to the assumption that “natural” means completely safe in any quantity. Nature loves balance. Even too much of a good thing turns tricky.
A few studies hint that very high concentrations could irritate the gut, at least in animal models. Sometimes, if bacteria make a lot of certain indole compounds, it throws off the gut ecosystem. Gut symptoms like gas, bloating, or loose stools might show up if someone cranks up their intake too fast, similar to what happens with some fiber supplements.
Folks with pre-existing conditions—such as irritable bowel syndrome or inflammatory diseases—could be more sensitive. One research review described elevated levels in people with some metabolic disorders. Researchers think that makes sense, since the gut microbiome responds to shifts in health status. Still, these connections remain cloudy and need more work.
No one has reported severe allergic reactions, liver toxicity, or clear negative impacts at doses found in regular diets. The trouble zone seems to start if someone piles on large amounts through supplements or tries an experimental diet loaded with engineered strains of bacteria. With so many unknowns, it’s smart to stay skeptical of “super supplement” claims until human data backs them up.
I’ve seen how people rush to try the next big thing in health, sometimes without all the facts lined up. Science doesn’t move as fast as a trend on social media. Still, careful scientists look for patterns. As of now, no huge warning bells ring about Indole-3-Lactic Acid from food. If targeted supplements or bacterial strains come to market, the story could change. Doctors and dietitians keep an eye on how these trends unfold, collecting data and tracking side effects people share.
Anyone interested in upping their Indole-3-Lactic Acid intake should start with traditional foods. A bowl of plain yogurt or freshly fermented vegetables brings small, steady amounts without tipping the balance. For those considering supplements, checking in with a health professional helps spot personal risk factors. Closely reading labels and researching the company’s track record never hurt. The FDA and other safety organizations continue to monitor new additives and supplements, though sometimes their oversight lags behind what’s sold online.
Curiosity about gut science is a good thing, as long as folks keep perspective. No compound, including Indole-3-Lactic Acid, solves every problem or comes without trade-offs. With time and more research in real-world human settings, the full story around this compound will get clearer.
Working with chemicals like Indole-3-Lactic Acid, you learn pretty quickly that safety and stability ride on the details. Sloppy storage turns costly fast, both for your wallet and for your team’s health. This compound tends to break down under the wrong conditions, and careless handling can knock out its usefulness in research or biotech work.
Indole-3-Lactic Acid won’t forgive much. Heat, moisture, and sunlight wear it down. I’ve watched more than a few teams waste entire batches because someone figured a windowsill was “good enough.” This stuff prefers cool and dry spaces. Below room temperature proves best. Most labs stick it in a refrigerator — somewhere between 2 to 8 degrees Celsius keeps the molecule steady. Freezing brings its own headaches: ice crystals and fluctuations might trigger slow breakdown or create clumps tough to dissolve later. Do not toss it in the freezer without a plan.
Sealing matters too. Leave the container open, and the air’s moisture gets in fast. Bags and bottles with tight lids make a difference. Some manufacturers even vacuum-seal or pack the powder with silica gel to draw away humidity. The manufacturer’s container always wins over random plastic bags or jars found lying around the lab.
Light can wreck the chemical bonds in Indole-3-Lactic Acid. My own lab keeps all such powders in amber bottles. Find a dark cabinet. Don’t let careless hands leave it out on the bench. Cross-contamination also spikes if tools jump from one powder to another. Use clean spatulas, scoops, and never pour directly from the bottle when making solutions. Even a few stray granules from another project can trash weeks of work.
Skin or eyes won’t thank you for careless handling. Anyone scooping or mixing this compound uses gloves and lab goggles. Inhalation becomes a real risk when pouring out large quantities. Fume hoods or at least well-ventilated spaces help prevent accidental exposure. Spill kits stay nearby during weighing. Minor splashes or spills should be wiped up with damp towels kept strictly for chemical cleanups.
See a powder buildup on the outside of the jar? Someone's not paying enough attention. Wipe down containers after every use. Label everything. Even if the bottle carries a manufacturer’s label, slap on your own with the date received, opened, and the initials of whoever last handled it. You’ll thank yourself the next time a spill or strange smell alerts the team.
Expired Indole-3-Lactic Acid shouldn’t hit the regular trash or get flushed into public drains. Check both local and national disposal regs. Most labs work with certified chemical waste handlers to keep things above board. In my experience, chemical waste cabinets fill up fast, so setting a disposal schedule once every quarter keeps the backroom from turning into a safety hazard.
Good habits around this compound protect everyone, from seasoned chemists to new lab techs. Keeping it cold, sealed, away from light, and handling with clean tools cuts risks and waste. These steps sound simple, but they build a culture of responsibility. With careful storage and handling, Indole-3-Lactic Acid stays reliable and safe to use for as long as possible.
| Names | |
| Preferred IUPAC name | 2-(1H-indol-3-yl)propanoic acid |
| Other names |
Indole-3-lactate Homoauxin 3-(Indol-3-yl)lactic acid 3-Indolelactic acid ILA |
| Pronunciation | /ˈɪnˌdoʊl θriː lækˈtɪk ˈæsɪd/ |
| Identifiers | |
| CAS Number | 102-36-3 |
| Beilstein Reference | 120451 |
| ChEBI | CHEBI:4917 |
| ChEMBL | CHEMBL455886 |
| ChemSpider | 79486 |
| DrugBank | DB03618 |
| ECHA InfoCard | ECHA InfoCard: 100.040.275 |
| EC Number | 1.1.1.110 |
| Gmelin Reference | 729073 |
| KEGG | C06535 |
| MeSH | D010926 |
| PubChem CID | 1572 |
| RTECS number | NL3675000 |
| UNII | D3L56Q5015 |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | DTXSID8022657 |
| Properties | |
| Chemical formula | C11H11NO3 |
| Molar mass | 205.21 g/mol |
| Appearance | White to off-white solid |
| Odor | Odorless |
| Density | 1.32 g/cm³ |
| Solubility in water | Slightly soluble in water |
| log P | -0.49 |
| Vapor pressure | 6.13E-11 mmHg at 25°C |
| Acidity (pKa) | 3.32 |
| Basicity (pKb) | 11.59 |
| Magnetic susceptibility (χ) | '-44.5 × 10⁻⁶ cm³/mol' |
| Viscosity | Viscous liquid |
| Dipole moment | 2.71 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 191.9 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -336.6 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1323.6 kJ/mol |
| Pharmacology | |
| ATC code | QP53AX14 |
| Hazards | |
| Main hazards | Causes serious eye irritation. |
| GHS labelling | GHS labelling: "Warning, Exclamation Mark |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H315: Causes skin irritation. H319: Causes serious eye irritation. H335: May cause respiratory irritation. |
| Precautionary statements | P261, P264, P272, P280, P302+P352, P305+P351+P338, P362+P364, P501 |
| NFPA 704 (fire diamond) | Health: 1, Flammability: 1, Instability: 0, Special: - |
| Flash point | > 103.3 °C |
| LD50 (median dose) | LD50 (median dose): >2000 mg/kg (rat, oral) |
| NIOSH | Not listed |
| PEL (Permissible) | Not established |
| REL (Recommended) | 10 mg/L |
| IDLH (Immediate danger) | Unknown |
| Related compounds | |
| Related compounds |
Indole-3-acetic acid Indole-3-pyruvic acid Indole-3-butyric acid Indole-3-propionic acid Indole-3-aldehyde |
