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Academic literature on the topic 'Amine biogene'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 March 2023

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Journal articles on the topic "Amine biogene"

Einecke, Dirk. "Heilerde bindet biogene Amine." MMW - Fortschritte der Medizin 162, no. 12 (2020): 62. http://dx.doi.org/10.1007/s15006-020-0621-6.

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Lechner, W., A. Bergant, E. Sölder, M. Widschwendtner, and D. Kölle. "Steigerung der uterinen Aktivität durch biogene Amine." Gynäkologisch-geburtshilfliche Rundschau 33, no. 1 (1993): 338. http://dx.doi.org/10.1159/000272295.

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Schneider, Renate, F. Kreienbring, G. Bolduan, and Margitta Beck. "Biogene Amine in der Digesta von Schweinen." Archiv für Tierernaehrung 39, no. 12 (1989): 1021–29. http://dx.doi.org/10.1080/17450398909434377.

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Schmidtchen, Franz P. "Synthese und Bindungsverhalten eines künstlichen Rezeptors für biogene Amine /Synthesis and Complexing Features of an Artificial Receptor for Biogenic Amines." Zeitschrift für Naturforschung C 42, no. 4 (1987): 476–85. http://dx.doi.org/10.1515/znc-1987-0425.

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Abstract The synthesis of a ditopic linear receptor 3 consisting of an azacrown ether moiety for binding prim, ammonium functions and a macrotricyclic tetrahedral moiety for binding hydrophobic guest species is described. The covalent interconnection of these subunits was supposed to constitute a receptor with enhanced specificity towards dopamine-type biogenic amines. Host-guest complexation was studied in a competition method with potassium ion using ion selective electrodes. The binding features of 3 with a series of biogenic amines reveal that neither the absolute binding strength nor the selectivity is enhanced in relation to the monotopic receptor 4. It is concluded that 3 does not simultaneously utilize both receptor subunits in binding the biogenic amine substrates.

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Simon-Sarkadi, L., E. Szőke, and A. Kerekes. "Determination of free amino acid and biogenic amine contents of hungarian sparkling wines." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S287—S289. http://dx.doi.org/10.17221/10683-cjfs.

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Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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Miličević, Borislav, Jurislav Babić, Đurđica Ačkar, et al. "Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu." Glasnik zaštite bilja 40, no. 6 (2017): 12–16. http://dx.doi.org/10.31727/gzb.40.6.1.

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Novi trendovi na području sigurnosti hrane povećali su fokus na elemente i spojeve u tragovima koji mogu utjecati na ljudsko zdravlje, u koje se ubrajaju i biogeni amini. Biogeni amini su biološki aktivni dušični spojevi male molekulske mase. U vinu mogu nastati iz prekursora, djelovanjem mikroorganizama u bilo kojoj fazi proizvodnje. Cilj ovoga rada bio je ispitati utjecaj fermentacije imobiliziranim kvascima na sadržaj biogenih amina u pjenušcu. Kvantitativno određivanje provedeno je pomoću RP-HPLC (Reversed Phase High Performance Liquid Chromatography) te je utvrđeno da je pjenušac proizveden pomoću imobiliziranih kvasaca sadržavao niži udio biogenih amina (5,41 mgL-1 u odnosu na 7,24 mgL-1 u klasično proizvedenom).

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MARCOBAL, Á., P. J. MARTÍN-ÁLVAREZ, M. C. POLO, R. MUÑOZ, and M. V. MORENO-ARRIBAS. "Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine." Journal of Food Protection 69, no. 2 (2006): 397–404. http://dx.doi.org/10.4315/0362-028x-69.2.397.

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Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

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Mah, Jae-Hyung, Young Park, Young Jin, Jun-Hee Lee, and Han-Joon Hwang. "Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods." Foods 8, no. 2 (2019): 85. http://dx.doi.org/10.3390/foods8020085.

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Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.

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Gómez-Limia, Lucía, Roxana Cutillas, Javier Carballo, Inmaculada Franco, and Sidonia Martínez. "Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time." Foods 9, no. 10 (2020): 1377. http://dx.doi.org/10.3390/foods9101377.

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This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

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Yoon, Koh, Choi, and Moon. "Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract." Foods 8, no. 11 (2019): 592. http://dx.doi.org/10.3390/foods8110592.

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Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.

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Dissertations / Theses on the topic "Amine biogene"

CONGIU, FRANCESCA. "Studio della formazione di ammine biogene e di altri composti azotati negli alimenti." Doctoral thesis, Università degli Studi di Cagliari, 2014. http://hdl.handle.net/11584/266443.

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The aim of this thesis was the qualitative and quantitative determination of biogenic amines (BA) and amino acids (AA), in particular the essential AA, in different food matrices typical of Sardinia (Italy). The study was focused on wines and table olives, which are potential source of biogenic amines due to their fermentation processes involved in their production. The decision to follow this research field is based on the importance of having updated information to assess the actual risk from ingesting BA, produced by decarboxylation of AA by microorganisms. These molecules, in fact, have direct or indirect effects on the human vascular and nervous system, especially in people who are sensitive to these substances or in people with specific diseases and/or subjected to particular therapies that affect the normal metabolism. From the legal standpoint, the legislation is developing and it is necessary to collect data in order to improve the control measures for food safety. First step of the doctorate project was to set up an analytical method of high sensitivity simultaneous detection and quantification of BA and AA in food. The method was developed using selective derivatisation with dansyl chloride and HPLC with fluorescence detection and chromatographic separation of 36 compounds, 13 BA and 22 AA, ammonium ion was successfully achieved. BA and AA were dosed using calibration curves built with the internal standard method (norvaline). This method was validated according to ICH Topic Q 2 (R1) 1995 guidelines with the determination of a linearity range, r2, limit of detection (LOD), limit of quantification (LOQ), intra and inter-day repeatability, and recovery. In cooperation with several local vineries, a survey on BA and AA amount in Cannonau, Vermentino, Carignano e Vernaccia wines, the four most typical “Controlled Designation of Origin” wines from Sardinia was performed. Sixty-one samples were analyzed, and 33 compounds (between BA and amino acids AA) were identified and quantified in the wines analyzed. Carignano wine is particularly rich in BA compounds, while Vermentino wine has a concentration of BA lower than other wine analyzed. Putrescine, histamine and tyramine are the BA found in higher concentration, but usually their amount is lower than 10 mg/L. -Aminobutyric acid is very concentrate in Vermentino wine, with an average value of 130.3±44.8 mg/L. About AA compounds, the highest total concentration is in Vermentino wine, and proline is always the most representative AA. Subsequently, a trial has been set in order to investigate the production of biogenic amines during the winemaking fermentation processes. The experiment was carried out in collaboration with the Agris (Sardinian Regional Agency for Agricultural Research) on three types of characteristic wines of Sardinia: Cannonau, Vermentino and Moscato. The musts of Cannonau, Vermentino and Moscato were treated with different strains of yeast and bacteria starter, and the evolution of the concentration of BA and AA (especially the essential AA) was monitored. Comparing the data obtained, it was observed that the three types of wine at the end of fermentation have interesting differences. It can be noted that the wine Cannonau is particularly rich in nitrogen compounds compared to the two white wines, probably because of the malo-lactic fermentation that does not take place in the other two wines. The Vermentino and Moscato are more similar to each other. In general, it was observed that the choice of starter turns out to be of significant impact in the formation of BA, though not all of the starter can make a difference. Furthermore, neither worrying values of histamine nor of tyramine were observed. Finally, an experimentation regarding the table olives, a fermented product very popular in all Mediterranean area, was developed. Sampling was carried out on a typical Sardinian olive cultivar, the ‘Nera di Gonnos’, and transformation followed the traditional natural fermentation. The HPLC-FLD method used for the wines was modified and validated for the olives. The analyses were conducted during the different steps of fermentation and after one year. Fifteen compounds, between AA and AB, were identified. The obtained data revealed that during the production process there is an increase of formation of nitrogen compounds in general, but the presence in table olives of histamine and tyramine is significantly below the values considered dangerous. In conclusion, a useful, reliable and easily applied HPLC-FLD method to monitor and safeguard the quality and safety of food products was developed. The traditional products from Sardinia showed a general good quality. It would be interesting also to extend the research by selecting and testing other microbial strains in order to obtain products with a lower content of BA and higher essential AA or other useful AA, such as Arg, that have important beneficial effects, yielding products with high quality

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Fokam-Simo, Blandine. "Recherche de nouvelles cibles de chimiothérapies nématicides : études d'écdystéroi͏̈des et d'amines biogènes chez "Nippostrongylus brasilensis"." Paris 11, 1994. http://www.theses.fr/1994PA114825.

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Schlenstedt, Jana. "Molekulare und pharmakologische Charakterisierung von Serotonin-Rezeptoren der Honigbiene Apis mellifera." Phd thesis, [S.l.] : [s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=98002367X.

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Sebastian, Patrick [Verfasser]. "Identifizierung biogene Amine bildender Bakterien und Einsatz von Enzymen zur Hemmung ihres Wachstums während der Weinbereitung / Patrick Sebastian." Mainz : Universitätsbibliothek Mainz, 2012. http://d-nb.info/1019193182/34.

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Corradini, Alessandra <1991&gt. "Sviluppo di sensori elettrochimici per la determinazione di amine biogene e microrganismi patogeni in alimenti di origine animale." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amsdottorato.unibo.it/9786/1/TESI%20DOTT.%20Corradini%20A..pdf.

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La possibilità di monitorare la presenza di residui di farmaci veterinari e contaminanti biologici negli alimenti può trarre beneficio dall’uso di metodi di screening affidabili e di facile utilizzo. A tal fine, sono in fase di sviluppo molteplici applicazioni di biosensori in grado di coniugare sistemi di rilevamento biologico-specifici con trasduttori elettronici o ottici capaci di rilevare, amplificare, elaborare e misurare il segnale derivante dall’interazione tra un substrato costituito da enzimi, anticorpi o apteni e contaminanti ambientali o alimentari. Lo sviluppo di biosensori permette di rilevare la presenza di quantità residuali di un determinato analita in varie matrici sia animali che alimentari. Per questo Progetto di Ricerca sono state messe a punto tecniche di analisi elettrochimiche per rilevare quantitativamente la presenza di istamina e di batteri istaminogeni in campioni di pesce e determinare la presenza di ceppi di Escherichia coli nel latte crudo. Sono stati condotti anche degli studi riguardanti la presenza di residui di farmaci veterinari negli alimenti. Lo scopo di queste ricerche era quello di: • Sviluppare diversi tipi di sensori elettrochimici ed immunoenzimatici e valutare le loro potenzialità come metodi di analisi rapida. • Validare i risultati mediante comparazione con metodi analitici di riferimento. • Avviare uno studio per lo sviluppo di biosensori basato sulla valutazione del rischio The availability of reliable and easy-to-use screening methods represents an advantage over the possibility to detect pathogens, residues of veterinary drugs and contaminants in foods. For this purpose, different biosensor systems are under development able to adapt different biological recognition elements to thermal, optical, electrical or piezoelectric transducers that recognise, amplify and elaborate the signal originating from the interaction between an analyte and the sensor. The biological recognition element can consist of enzymes, antigens, aptens, nucleic acids or cells and determine the sensitivity of the sensor towards the pathogens or the contaminants that have to be detected. For this Research project different analytical techniques have been developed, to detect and quantify the presence of histamine and histamine producing-bacteria in fish samples and to determine the presence of Escherichia coli strains in raw milk. The presence of residues of veterinary drugs in foods of animal origin was also studied. The main objectives were: develop electrochemical immunological-sensors and evaluate their potential use as screening methods; validate the results obtained with these sensors in comparison to standard analytical methods and study future applications of electrochemical biosensors in the framework of a monitoring plan based on risk-assessment.

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Theermann, Sarah [Verfasser]. "Untersuchungen zum Einfluss von Grassilagen mit auffällig niedrigen Reineiweißanteilen auf Aminosäuren und biogene Amine im Pansensaft (in vitro) / Sarah Theermann." Hannover : Bibliothek der Tierärztlichen Hochschule Hannover, 2011. http://d-nb.info/1019427574/34.

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Grosclaude, Forestier Jeanne-Marie. "Amines biogenes : influence de stress et du parasitisme sur leur metabolisme." Paris 11, 1996. http://www.theses.fr/1996PA114838.

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Papenmeier, Stephanie [Verfasser], Thomas [Akademischer Betreuer] Roeder, and Holger [Gutachter] Heine. "Untersuchungen zur Modulation der zellulären Immunantwort durch biogene Amine in der Taufliege Drosophila melanogaster / Stephanie Papenmeier ; Gutachter: Holger Heine ; Betreuer: Thomas Roeder." Kiel : Universitätsbibliothek Kiel, 2017. http://d-nb.info/1236287347/34.

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Hille, Carsten. "Charakterisierung von Transportmechanismen in der Speicheldrüse der Schabe Periplaneta americana." Phd thesis, Universität Potsdam, 2006. http://opus.kobv.de/ubp/volltexte/2006/942/.

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Die Aktivierung der Speichelsekretion erfolgt in der innervierten Speicheldrüse der Schabe Periplaneta americana durch die biogenen Amine Dopamin (DA) und Serotonin (5-HT). Die Acini der Speicheldrüse sezernieren einen Primärspeichel, der in den Ausführgängen modifiziert wird. Die durch DA und 5-HT aktivierten Signalwege sowie die an der Elektrolyt- und Flüssigkeitssekretion bzw. Speichel-modifikation beteiligten Transportmechanismen sind weitgehend unbekannt. Mikrofluorometrische Ca2+-, Na+- und pH-Messungen in Kombination mit pharmakologischen Experimenten, biochemische Messungen der Aktivitäten von Ionentransport-ATPasen sowie videomikroskopische Analysen zu transepithelialen Wasserbewegungen wurden in dieser Arbeit durchgeführt. Sie sollten Informationen über die an der Speichelbildung und -modifikation beteiligten Transportmechanismen und die Signalwege liefern, welche durch DA und/oder 5-HT aktiviert werden. Wesentliche Ergebnisse dieser Arbeit waren: <ul> <li>Messungen des intrazellulären pH (pHi) in Gangzellen zeigten, dass isolierte Ausführgänge mit Acini bei Stimulierung mit DA und 5-HT stark ansäuerten. In isolierten Ausführgängen ohne Acini verursachte nur DA eine schwache Ansäuerung. Da nur die Ausführgänge dopaminerg innerviert sind, die Acini jedoch dopaminerg und serotonerg, zeigt dieses Ergebnis, dass die DA- und/oder 5-HT-induzierte Primärspeichelbildung die Ursache für die pHi-Änderungen in den Gangzellen ist. pHi-Messungen in den Gangzellen geben also auch Hinweise auf Transportvorgänge in den Acini.</li> <li> Der Na+-K+-2Cl--Symporter und der Cl--HCO3--Antiporter, gekoppelt mit dem Na+ H+-Antiporter (NHE) waren an der NaCl-Aufnahme in die peripheren Zellen der Acini zur Bildung des NaCl-reichen Primärspeichels beteiligt. Die Aktivität dieser Transporter hing von der CO2/HCO3--Verfügbarkeit ab und war Ca2+-abhängig.</li> <li>Die starke Ansäuerung in den Gangzellen hing nicht von der Aktivität der apikalen vakuolären Protonen-ATPase (V-H+-ATPase), aber von der Aktivität der basolateralen Na+-K+-ATPase ab, die anscheinend in den Ausführgängen die Speichelmodifikation energetisiert.</li> <li>In isolierten Ausführgängen mit Acini waren die V-H+-ATPase und Na+-abhängige Transporter (u. a. NHE) an der Erholung von einer DA-induzierten oder einer NH4Cl-Vorpuls-induzierten Ansäuerung in den Gangzellen beteiligt. Bei der Regulation des pHi in unstimulierten Gangzellen spielten diese Transporter keine Rolle.</li> <li>In isolierten Ausführgängen mit Acini induzierte DA in den Gangzellen einen Anstieg der [Na+]i und, zeitlich verzögert, auch der [Ca2+]i. Der [Na+]i-Anstieg war von der Aktivität der Acini abhängig und erfolgte möglicherweise über apikale Na+-Kanäle. Der [Ca2+]i-Anstieg war graduiert und tonisch. Der DA-induzierte [Na+]i-Anstieg in den Gangzellen und deren Depolarisation führten dazu, dass der basolaterale Na+-Ca2+-Antiporter in den Ca2+-Influx-Modus umkehrte. Die daraus resultierende tonische [Ca2+]i-Erhöhung könnte an der Regulation der Na+-Rückresorption beteiligt sein.</li> <li>Zum Nachweis transepithelialer Flüssigkeitsbewegungen in isolierten Ausführgängen wurde eine videomikroskopische Methode entwickelt. Isolierte Ausführgänge ohne Acini resorbierten im unstimulierten Zustand Flüssigkeit aus dem Ausführganglumen. Möglicherweise sezernieren die Acini auch im unstimulierten Zustand mit geringerer Rate einen Primärspeichel, der in den Ausführgängen resorbiert wird. Die Resorption war ATP-abhängig. Der ATP-verbrauchende Transportmechanismus konnte nicht identifiziert werden. Weder die Na+-K+-ATPase noch die V-H+-ATPase waren an der Resorption beteiligt.</li> </ul> Diese Arbeit trug zur Kenntnis der komplexen Funktionsweise von Speicheldrüsen in Insekten bei und erweiterte das lückenhafte Wissen über die zellulären Wirkungen biogener Amine in Insekten. Zudem wurden in dieser Arbeit viele Parallelen zu Funktionsweisen der Speicheldrüsen in Vertebraten deutlich. The acinar salivary glands in the cockroach Periplaneta americana are innervated by dopaminergic and serotonergic fibers and secrete a NaCl-rich primary saliva upon stimulation with the biogenic amines dopamine (DA) or serotonin (5-HT). The ducts downstream of the acini are thought to modify the primary saliva by Na+ reabsorption and K+ secretion. The electrolyte and fluid transport processes activated by DA and 5-HT as well as the second messenger pathways mediating between the biogenic amine receptors and the effector transport mechanisms are poorly understood.In this sudy, microfluorometrical Ca2+, Na+ and pH measurements were performed in combination with pharmacological experiments. Furthermore, ATPase activity assays and microscopical analyses of transepithelial fluid transport were done. The aim of this work has been the characterisation of the DA-induced transport mechanisms in the cockroach salivary glands in order to improve our understanding of the cellular actions of biogenic amines in insects. Intracellular pH measurements in duct cells of isolated small lobes of salivary glands consiting of several acini and ducts showed a strong intracellular acidification upon DA or 5-HT stimulation. On the other hand, only a small intracellular acidification could be recognised in isolated ducts without acini. The acini are innervated by dopaminergic and serotonergic fibers, whereas the ducts are innervated only by dopaminergic fibers. Thus, this result demonstrates, that the DA- or 5-HT-induced production of primary saliva in the acini causes the intracellular pH changes in the ducts. Consequently, intracellular pH measurements in ducts are also useful to characterise transport processes in the acini. The Na+-K+-2Cl- cotransport and/or the Cl--HCO3- exchange combined with the Na+ H+ exchange (NHE) were responsible for the NaCl uptake at the basolateral membrane in the peripheral cells of the acini during production of primary saliva. The activity of these transporters was regulated by the CO2/HCO3--availability and was Ca2+-dependent. The activity of the basolateral Na+-K+-ATPase, but not of the apical vacuolar-type proton pump (V-H+-ATPase) in the duct cells was necessary for the strong intracellular acidification in the ducts with acini. Thus, the Na+-K+-ATPase seems to energise the saliva modification in the ducts. In ducts with acini, the V-H+-ATPase and Na+-dependent transporters (e.g. NHE) were responsible for the pH-recovery after a DA- or NH4Cl-induced intracellular acidification in the duct cells. In the regulation of the intracellular resting pH these transporters played a minor role. In addition, DA induced an increase in the intracellular Na+ concentration, followed by an increase in the intracellular Ca2+ concentration in duct cells with acini, but never in duct cells without acini. The Na+ elevation was probably the result of the activity of apical Na+ channels. The DA-induced Na+ elevation and a depolarisation of the basolateral membrane of the duct cells reversed a Na+-Ca2+ exchange activity into the reverse mode causing a graded Ca2+ elevation in duct cells. The Ca2+ elevation is probably involved in the regulation of the Na+ reabsorption during saliva modification. Transepithelial fluid transport in isolated ducts was detected with a fluorescent microscopical method. Already unstimulated isolated ducts reabsorbed fluid from the duct lumen to the bath side. Perhaps unstimulated acini possess a basic secretion rate and this primary saliva is than reabsorbed in the ducts. The fluid reabsorption was ATP-dependent, but the ATP-consuming transport mechanism could not be identified. Neither the basolateral Na+-K+-ATPase, nor the apical V-H+-ATPase were involved in fluid reabsorption. This work extends our knowledge about the complex function of insect salivary glands and about the cellular action of biogenic amines in insects. Additionally, it indicates lots of similarities between the functions of salivary glands in vertebrates and invertebrates.

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Hadaoui, Samira. "Caratterizzazione della popolazione microbica di salami fermentati spontaneamente." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amslaurea.unibo.it/11489/.

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Le fermentazioni spontanee nei salami sono un fenomeno molto complesso in cui si assiste ad una successione di diverse popolazioni microbiche (micrococchi, stafilococchi e batteri lattici), avente ognuna un ruolo importante nell’ottenimento delle qualità desiderate del prodotto finale. Questo susseguirsi vorticoso di popolazioni microbiche nelle fermentazioni spontanee viene ormai regolamentato dall’uso di colture starter che, aggiunte in quantità idonee immediatamente prima dell’insaccamento, contribuiscono in maniera essenziale ad un rapido, corretto (e soprattutto sicuro) processo di fermentazione prima e di disidratazione poi. Poiché però l’impiego di starter segue spesso protocolli indifferenziati, è importante la selezione di colture starter “taylor made”, in grado di differenziare i prodotti in maniera riconoscibile con l’apporto di specifici tratti organolettici e sensoriali. Dunque, con questo elaborato di tesi si è voluto procedere alla raccolta di potenziali colture starter provenienti da diversi salami della tradizione mediterranea (salame di tipo bresciano, romagnolo e lucano), fermentati spontaneamente. Questi prodotti sono stati dapprima caratterizzati per quanto riguarda le loro caratteristiche microbiologiche, chimico-fisiche, profilo aromatico e il loro contenuto in ammine biogene. Successivamente, in particolare per il salame di tipo bresciano, sono stati isolati ceppi di interesse dalla popolazione lattica, poi identificati e testati per alcune caratteristiche di interesse tecnologico (capacità di produrre ammine biogene e profilo aromatico). I ceppi riscontrati, appartenenti alle specie Lactobacillus sakei e Lactobacillus curvatus, hanno mostrato una notevole biodiversità, soprattutto per quanto riguarda la produzione di molecole aromatiche, e quindi una notevole capacità, anche nell’ambito della stessa specie, di modulare la produzione di composti molto importanti dal punto di vista organolettico.

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Books on the topic "Amine biogene"

Beutling, Dorothea M., ed. Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8.

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Askar, Ahmed. Biogene Amine in Lebensmitteln: Vorkommen, Bedeutung und Bestimmung. E. Ulmer, 1986.

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Saad, Bahruddin, and Rosanna Tofalo, eds. Biogenic Amines in Food. Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788015813.

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McLean, Miriam. Biogenic amines in nonhuman primates: A selective bibliography, 1984-November 1994. Primate Information Center, Regional Primate Research Center, University of Washington, 1994.

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Biogennye aminy i razvitie mozga. "Nauka", 1992.

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Ch, Curtius H., Blau N. 1946-, Levine Robert A. 1954-, and Workshop on Unconjugated Pterins and Related Biogenic Amines (1st : 1987 : Flims, Switzerland), eds. Unconjugated pterins and related biogenic amines: Proceedings of the first international workshop, Flims, Switzerland, February 28-March 7, 1987. W. de Gruyter, 1987.

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A, Boulton A., Baker Glen B. 1947-, and Baker Judith M, eds. Amines and their metabolites. Humana Press, 1985.

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Curtius, Hans-Christoph, N. Blau, and R. A. Levine, eds. Unconjugated pterins and related biogenic amines. DE GRUYTER, 1987. http://dx.doi.org/10.1515/9783111503844.

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Hentschel, Erwin. Occurence and function of biogenic amines (5-hydroxytryptamine, dopamine, noradrenaline, adrenaline and octopamine) in invertebrates: Bibliography = Vorkommen und Funktion biogener Amine (5-hydroxytryptamin, Dopamin, Noradrenalin, Adrenalin und Octopamin) bei wirbellosen Tieren : Bibliographie. Universitätsbibliothek, 1986.

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Terenina, N. B. Neĭrotransmittery u gelʹmintov: (biogennye aminy, oksid azota). Nauka, 2003.

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Book chapters on the topic "Amine biogene"

Matissek, Reinhard. "Biogene Amine." In Lebensmittelsicherheit. Springer Berlin Heidelberg, 2020. http://dx.doi.org/10.1007/978-3-662-61899-8_16.

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Beutling, D. M., G. R. Schlenker, and H. W. Bergmann. "Allgemeines über biogene Amine." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_2.

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Beutling, D. M. "Biogene Amine und Mikroben." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_3.

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Kielwein, G., H. Treptow, A. Askar, A. Dross, and R. Wittkowski. "Biogene Amine in Lebensmitteln." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_4.

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Habermehl, Gerhard, Peter E. Hammann, and Hans C. Krebs. "Biogene Amine und Alkaloide." In Springer-Lehrbuch. Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-08928-6_4.

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Habermehl, Gerhard, and Peter Hammann. "Biogene Amine und Alkaloide." In Springer-Lehrbuch. Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-662-08929-3_4.

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Beutling, Dorothea M. "Einleitung." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_1.

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Beutling, D. M., G. S. Barolin, and G. R. Schlenker. "Gesundheitsstörungen beim Menschen durch biogene Amine." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_5.

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Beutling, D. M. "Ernährungs- und Verhaltensempfehlungen für aminempfindliche Personen." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_6.

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Beutling, D. M. "Schlußbetrachtungen." In Biogene Amine in der Ernährung. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61044-8_7.

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Conference papers on the topic "Amine biogene"

Qi, Ningli, Xiao Gong, Xiaoli Yuan, Yangyang Liu, and Yiting Zhu. "Analysis of Amino Acids and Biogenic Amines during the Fermentaition of Jianghong Yulu." In International Conference on Chemical,Material and Food Engineering. Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.35.

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Glushkov, A. V., S. V. Malinovskaya, O. Yu Khetselius, A. V. Loboda, Dong-Qing Wei, and Xi-Jun Wang. "Monte-Carlo Quantum Chemistry of Biogene Amines. Laser and Neutron Capture Effects." In THEORY AND APPLICATIONS OF COMPUTATIONAL CHEMISTRY—2008. AIP, 2009. http://dx.doi.org/10.1063/1.3108371.

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Colibaba, Lucia Cintia, Cristina Scutarasu, Maria Codreanu, Ioana Calin, Camelia Elena Luchian, and Valeriu V. Cotea. "Data on Changes in Wine Phenolic Compounds, Biogenic Amines and Amino Acids Composition after Treatment with Carbon-based Materials." In 2019 E-Health and Bioengineering Conference (EHB). IEEE, 2019. http://dx.doi.org/10.1109/ehb47216.2019.8969922.

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Huang, Jia. "Roles of biogenic amine receptors in insect hemocytes to regulate cellular immunity." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.93036.

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Nedeljko, Polona, Matejka Turel, and Aleksandra Lobnik. "Assay for optical determination of biogenic amines using microtiterplates." In SPIE Optics + Optoelectronics, edited by Francesco Baldini, Jiri Homola, and Robert A. Lieberman. SPIE, 2013. http://dx.doi.org/10.1117/12.2019486.

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Gajowniczek-Ałasa, Dorota, Dominik Szwajgier, and Ewa Baranowska-Wójcik. "Biogenic amines in foods excluded from low histamine diets." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t005.

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Ohta, Hiroto. "The roles of biogenic amine G-protein-coupled receptors in insect feeding behavior." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.94000.

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Vasconcelos, Helena, José M. M. M. de Almeida, João Mendes, et al. "Optical Fiber Sensor for the Detection of Decarboxylation Products of Amino Acids." In Optical Fiber Sensors. Optica Publishing Group, 2022. http://dx.doi.org/10.1364/ofs.2022.th4.68.

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Long period fiber gratings coated with TiO2 and poly(ethylene-co-vinyl acetate) (PEVA), a polymeric structure permeable biogenic amines found in foodstuff, were used to detect these compounds through the wavelength shift of its attenuation band.

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Gurban, Ana-Maria, Petru Epure, Iuliana Răut, et al. "Nanocomposites Based Electrosensitive Platforms for Nitrite and Biogenic Amines Determination." In Priochem 2021. MDPI, 2022. http://dx.doi.org/10.3390/chemproc2022007079.

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Oroian, Mircea. "BIOGENIC AMINES OCCURRENCE INTO WINES AND BEERS FROM THE ROMANIA MARKET." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017h/63/s25.019.

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Reports on the topic "Amine biogene"

Akyol, Vahit, Akif Kundakçi, and Bülent Ergönül. Biogenic Amine Contents of Tarhana Powder and Chips (a Cereal Based Fermented Food). "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.12.07.

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Hefetz, Abraham, and Justin O. Schmidt. Use of Bee-Borne Attractants for Pollination of Nonrewarding Flowers: Model System of Male-Sterile Tomato Flowers. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7586462.bard.

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The use of bee natural product for enhancing pollination is especially valuable in problematic crops that are generally avoided by bees. In the present research we attempted to enhance bee visitation to Male Sterile (M-S) tomato flowers generally used in the production of hybrid seeds. These flowers that lack both pollen and nectar are unattractive to bees that learn rapidly to avoid them. The specific objects were to elucidate the chemical composition of the exocrine products of two bumble bee species the North American Bombus impatiens and the Israeli B. terrestris. Of these, to isolate and identify a bee attractant which when sprayed on M-S tomato flowers will enhance bee visitation, and to provide a procedure of the pheromone application regime. During the research we realized that our knowledge of B. impatiens is too little and we narrowed the objective to learning the basic social behavior of the bees and the pattern of foraging in a flight chamber and how it is affected by biogenic amines. Colonies of B. impatiens are characterized by a high number of workers and a relatively small number of queens. Size differences between queens and workers are pronounced and the queen seems to have full control over egg laying. Only about 9% of the workers in mature colonies had mature oocytes, and there were no signs of a "competition phase" as we know in B. terrestris. Queens and workers differ in their exocrine bouquet. Queen's Dufour's gland possesses a series of linear, saturated and unsaturated hydrocarbons whereas that of workers contains in addition a series of wax-type esters. Bees were trained to either visit or avoid artificially scented electronic flowers in a flight chamber. Since bee also learned to avoid scented non-rewarding flowers we attempted to interfere with this learning. We tested the effect of octopamine, a biogenic amine affecting bee behavior, on the choice behavior of free-flying bumblebees. Our results show that octopamine had no significant effect on the bees' equilibrium choice or on the overall rate of the behavioral change in response to the change in reward. Rather, octopamine significantly affected the time interval between the change in reward status and the initiation of behavioral change in the bee. In B. terrestris we studied the foraging pattern of the bees on tomato flowers in a semi commercial greenhouse in Yad Mordechai. Bee learned very quickly to avoid the non- rewarding M-S flowers, irrespective of their arrangement in the plot, i.e., their mixing with normal, pollen bearing flowers. However, bees seem to "forget" this information during the night since the foraging pattern repeats itself the next morning. Several exocrine products were tested as visitation enhancers. Among these, tarsal gland extracts are the most attractive. The compounds identified in the tarsal gland extract are mostly linear saturated hydrocarbons with small amounts of unsaturated ones. Application was performed every second day on leaves in selected inflorescences. Bee visitation increased significantly in the treated inflorescences as compared to the control, solvent treated. Treatment of the anthers cone was more effective than on the flower petals or the surrounding leaves. Methanol proved to be a non-flower-destructive solvent. We have shown that bumble bees (B. terrestris) can be manipulated by bee-borne attractants to visit non-rewarding flowers. We have further demonstrated that the bees learning ability can be manipulated by applying exogenously octopamine. Both methods can be additively applied in enhancing pollination of desired crops. Such manipulation will be especially useful in tomato cultivation for hybrid seed production.

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