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1
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
2
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>. "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<br>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.
6
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 <i>Periplaneta americana</i> 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.<br>
Mikrofluorometrische Ca<sup>2+</sup>-, Na<sup>+</sup>- 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.
<br><br>
Wesentliche Ergebnisse dieser Arbeit waren:<br><br>
<ul>
<li>Messungen des intrazellulären pH (pH<sub>i</sub>) 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. pH<sub>i</sub>-Messungen in den Gangzellen geben also auch Hinweise auf Transportvorgänge in den Acini.</li>
<li>
Der Na<sup>+</sup>-K<sup>+</sup>-2Cl<sup>-</sup>-Symporter und der Cl<sup>-</sup>-HCO<sub>3</sub><sup>-</sup>-Antiporter, gekoppelt mit dem Na<sup>+</sup> H<sup>+</sup>-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 CO<sub>2</sub>/HCO<sub>3</sub><sup>-</sup>-Verfügbarkeit ab und war Ca<sup>2+</sup>-abhängig.</li>
<li>Die starke Ansäuerung in den Gangzellen hing nicht von der Aktivität der apikalen vakuolären Protonen-ATPase (V-H<sup>+</sup>-ATPase), aber von der Aktivität der basolateralen Na<sup>+</sup>-K<sup>+</sup>-ATPase ab, die anscheinend in den Ausführgängen die Speichelmodifikation energetisiert.</li>
<li>In isolierten Ausführgängen mit Acini waren die V-H<sup>+</sup>-ATPase und Na<sup>+</sup>-abhängige Transporter (u. a. NHE) an der Erholung von einer DA-induzierten oder einer NH<sub>4</sub>Cl-Vorpuls-induzierten Ansäuerung in den Gangzellen beteiligt. Bei der Regulation des pH<sub>i</sub> in unstimulierten Gangzellen spielten diese Transporter keine Rolle.</li>
<li>In isolierten Ausführgängen mit Acini induzierte DA in den Gangzellen einen Anstieg der [Na<sup>+</sup>]<sub>i</sub> und, zeitlich verzögert, auch der [Ca<sup>2+</sup>]<sub>i</sub>. Der [Na<sup>+</sup>]<sub>i</sub>-Anstieg war von der Aktivität der Acini abhängig und erfolgte möglicherweise über apikale Na+-Kanäle. Der [Ca<sup>2+</sup>]<sub>i</sub>-Anstieg war graduiert und tonisch. Der DA-induzierte [Na<sup>+</sup>]<sub>i</sub>-Anstieg in den Gangzellen und deren Depolarisation führten dazu, dass der basolaterale Na<sup>+</sup>-Ca<sup>2+</sup>-Antiporter in den Ca<sup>2+</sup>-Influx-Modus umkehrte. Die daraus resultierende tonische [Ca<sup>2+</sup>]<sub>i</sub>-Erhöhung könnte an der Regulation der Na<sup>+</sup>-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<sup>+</sup>-K<sup>+</sup>-ATPase noch die V-H<sup>+</sup>-ATPase waren an der Resorption beteiligt.</li>
</ul>
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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.<br>The acinar salivary glands in the cockroach <i>Periplaneta americana</i> 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<sup>+ </sup>reabsorption and K<sup>+</sup> 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 Ca<sup>2+</sup>, Na<sup>+</sup> 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.
<br><br>
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.<br><br>
The Na<sup>+</sup>-K<sup>+</sup>-2Cl<sup>-</sup> cotransport and/or the Cl<sup>-</sup>-HCO<sub>3</sub><sup>-</sup> exchange combined with the Na<sup>+</sup> H<sup>+</sup> 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 CO<sub>2</sub>/HCO<sub>3</sub><sup>-</sup>-availability and was Ca<sup>2+</sup>-dependent.
The activity of the basolateral Na<sup>+</sup>-K<sup>+</sup>-ATPase, but not of the apical vacuolar-type proton pump (V-H<sup>+</sup>-ATPase) in the duct cells was necessary for the strong intracellular acidification in the ducts with acini. Thus, the Na<sup>+</sup>-K<sup>+</sup>-ATPase seems to energise the saliva modification in the ducts.
In ducts with acini, the V-H<sup>+</sup>-ATPase and Na<sup>+</sup>-dependent transporters (e.g. NHE) were responsible for the pH-recovery after a DA- or NH<sub>4</sub>Cl-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<sup>+</sup> concentration, followed by an increase in the intracellular Ca<sup>2+</sup> concentration in duct cells with acini, but never in duct cells without acini. The Na<sup>+</sup> elevation was probably the result of the activity of apical Na<sup>+</sup> channels. The DA-induced Na<sup>+</sup> elevation and a depolarisation of the basolateral membrane of the duct cells reversed a Na<sup>+</sup>-Ca<sup>2+</sup> exchange activity into the reverse mode causing a graded Ca<sup>2+</sup> elevation in duct cells. The Ca<sup>2+</sup> elevation is probably involved in the regulation of the Na<sup>+</sup> 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<sup>+</sup>-K<sup>+</sup>-ATPase, nor the apical V-H<sup>+</sup>-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.
10
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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Lanza, François. "Role de l'adrenaline dans l'activation des plaquettes sanguines humaines : mecanismes biologiques et inhibition pharmacologique." Université Louis Pasteur (Strasbourg) (1971-2008), 1986. http://www.theses.fr/1986STR13159.
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Blenau, Wolfgang. "Aminerge Signaltransduktion bei Insekten." Thesis, Universität Potsdam, 2006. http://opus.kobv.de/ubp/volltexte/2006/756/.
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Biogene Amine sind kleine organische Verbindungen, die sowohl bei Wirbeltieren als auch bei Wirbellosen als Neurotransmitter, Neuromodulatoren und/oder Neurohormone wirken können. Sie bilden eine bedeutende Gruppe von Botenstoffen und entfalten ihre Wirkungen über die Bindung an eine bestimmte Klasse von Rezeptorproteinen, die als G-Protein-gekoppelte Rezeptoren bezeichnet werden. Bei Insekten gehören zur Substanzklasse der biogenen Amine die Botenstoffe Dopamin, Tyramin, Octopamin, Serotonin und Histamin. Neben vielen anderen Wirkung ist z.B. gezeigt worden, daß einige dieser biogenen Amine bei der Honigbiene (Apis mellifera) die Geschmacksempfindlichkeit für Zuckerwasser-Reize modulieren können. Ich habe verschiedene Aspekte der aminergen Signaltransduktion an den „Modellorganismen“ Honigbiene und Amerikanische Großschabe (Periplaneta americana) untersucht. Aus der Honigbiene, einem „Modellorganismus“ für das Studium von Lern- und Gedächtnisvorgängen, wurden zwei Dopamin-Rezeptoren, ein Tyramin-Rezeptor, ein Octopamin-Rezeptor und ein Serotonin-Rezeptor charakterisiert. Die Rezeptoren wurden in kultivierten Säugerzellen exprimiert, um ihre pharmakologischen und funktionellen Eigenschaften (Kopplung an intrazelluläre Botenstoffwege) zu analysieren. Weiterhin wurde mit Hilfe verschiedener Techniken (RT-PCR, Northern-Blotting, in situ-Hybridisierung) untersucht, wo und wann während der Entwicklung die entsprechenden Rezeptor-mRNAs im Gehirn der Honigbiene exprimiert werden. Als Modellobjekt zur Untersuchung der zellulären Wirkungen biogener Amine wurden die Speicheldrüsen der Amerikanischen Großschabe genutzt. An isolierten Speicheldrüsen läßt sich sowohl mit Dopamin als auch mit Serotonin Speichelproduktion auslösen, wobei Speichelarten unterschiedlicher Zusammensetzung gebildet werden. Dopamin induziert die Bildung eines völlig proteinfreien, wäßrigen Speichels. Serotonin bewirkt die Sekretion eines proteinhaltigen Speichels. Die Serotonin-induzierte Proteinsekretion wird durch eine Erhöhung der Konzentration des intrazellulären Botenstoffs cAMP vermittelt. Es wurden die pharmakologischen Eigenschaften der Dopamin-Rezeptoren der Schaben-Speicheldrüsen untersucht sowie mit der molekularen Charakterisierung putativer aminerger Rezeptoren der Schabe begonnen. Weiterhin habe ich das ebony-Gen der Schabe charakterisiert. Dieses Gen kodiert für ein Enzym, das wahrscheinlich bei der Schabe (wie bei anderen Insekten) an der Inaktivierung biogener Amine beteiligt ist und im Gehirn und in den Speicheldrüsen der Schabe exprimiert wird.<br>Biogenic amines are small organic compounds that act as neurotransmitters, neuromodulators and/or neurohormones in vertebrates and in invertebrates. They form an important group of messenger substances and mediate their diverse effects by binding to membrane receptors that primarily belong to the large gene-family of G protein-coupled receptors. In insects, the group of biogenic amine messengers consists of five members: dopamine, tyramine, octopamine, serotonin, and histamine. Besides many other effects, some of these biogenic amines were shown, for example, to modulate gustatory sensitivity to sucrose stimuli in the honeybee (Apis mellifera). I have investigated various aspects of the aminergic signal transduction in the “model organisms” honeybee and American cockroach (Periplaneta americana). So far, I have characterized two dopamine receptors, a tyramine receptor, an octopamine receptor and a serotonin receptor of the honeybee, which is well-known for its learning and memory capacities. The receptors where expressed in cultivated mammalian cells in order to analyze their pharmacological and functional (i.e., second messenger coupling) properties. The spatiotemporal expression patterns of the respective receptor mRNA were investigated in the honeybee brain by using different techniques (RT PCR, Northern blotting, in situ-hybridization). The salivary glands of the American cockroach were used as a model object in order to investigate the cellular effects of biogenic amines. Both dopamine and serotonin trigger salivary secretion in isolated salivary glands. The quality of the secreted saliva is, however, different. Stimulation of the glands by serotonin results in the production of a protein-rich saliva, whereas stimulation by dopamine results in saliva that is protein-free. Serotonin-induced protein secretion is mediated by an increase in the intracellular concentration of cAMP. The pharmacological properties of dopamine receptors associated with cockroach salivary glands were investigated and the molecular characterization of putative aminergic receptors of the cockroach was initiated. Furthermore, I have characterized the ebony gene of the cockroach. This gene encodes an enzyme that is probably involved in the inactivation of biogenic amines in the cockroach (as in other insects). The ebony gene is expressed in the brain and in the salivary glands of the cockroach.
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Tillet, Yves. "Les monoamines de l'encephale du mouton (ovis aries) : etude immunocytochimique de la microanatomie et de l'ontogenese des structures concernees." Paris 6, 1986. http://www.theses.fr/1986PA066580.
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L'utilisation d'antiserums reconnaissant la serotonine et les enzymes de synthese des catecholamines a permis la mise en evidence, par immunocytochimie, des structures serotoninergiques et catecholaminergiques dans le snc du mouton. Des investigations identiques faites chez le foetus ont permis de montrer une apparition tres precoce de ces amines dans le snc. Le developpement des structures serotoninergiques est precoce et rapide, plus que celui des structures catecholaminergiques
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CUDENNEC, RAULT ANNIE. "Role des systemes serotoninergiques ascendants dans le controle de l'activite fonctionnelle cerebrale integree chez le rat." Paris 6, 1988. http://www.theses.fr/1988PA066174.
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Pietruszyńska, Dominika. "Wpływ inuliny na poziom amin biogennych w przewodzie pokarmowym lisów polarnych." Rozprawa doktorska, [Nakł.aut.], 2014. http://dlibra.utp.edu.pl/Content/688.
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Studler, Jeanne-Marie. "La cholecystokinine dans le système nerveux central : co-localisation et inter-relations avec la dopamine du système méso-limbique." Paris 6, 1986. http://www.theses.fr/1986PA066145.
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Après la mise au point d'un dosage radio-immunologique de la cholecystokinine (CCK) et de son application au niveau du système nerveux central (SNC), cette étude examine les différents critères qui permettent de considérer la CCK comme un neuromédiateur du SNC. L'auteur démontre ensuite l'existence d'une voie neuronale mixte contenant à la fois CCK et dopamine (DA) et précise les inter-relations CCK et DA dans les systèmes mixtes méso-cortical et méso-limbique.
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Daszuta, Annie. "Deux souches consanguines de souris : un modèle d'analyse biochimique et comportementale - sérotonine et sommeil." Aix-Marseille 1, 1986. http://www.theses.fr/1986AIX11015.
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Galissie, Martine. "La serotonine chez drosophila melanogaster : aspects neurochimiques, neuroanatomiques et comportementaux." Toulouse 3, 1986. http://www.theses.fr/1986TOU30090.
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La premiere partie est consacree a l'approche neurochimique chez la drosophile. Est decrite une methode rapide d'estimation des metabolites du tryptophane et de leur evolution en fonction de "l'experience" de l'insecte. Les donnees de l'approche pharmacologique soulignent que l'ingestion de milieux nutritifs chimiquement definis et de composition variable, est susceptible de retentir sur le taux de ces metabolites. La localisation de ces neurones serotoninergiques par immunoperoxydase et l'etude des recepteurs membranaires a la serotonine et aux opiaces font l'objet de la deuxieme partie. Enfin les repercutions de l'ingestion de milieux nutritifs definis sur le comportement sexuel sont etudiees
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Apicella, Paul. "Role du systeme dopaminergique nigro-strie dans l'organisation et le controle du mouvement : analyse des deficits comportementaux et neurochimiques consecutifs a une lesion chez le singe et mecanismes de leur recuperation." Aix-Marseille 2, 1988. http://www.theses.fr/1988AIX22075.
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Čiháková, Dagmar. "Biogenní aminy v pivu." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-258033.
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This thesis deals with the technological process of brewing beer, describes the raw materials needed for its production, and points out the useful and harmful substances contained in beer as biogenic amines (BA). Furthermore, there are described the issues of biogenic amines in food and primarily in beer, which is a histamine, putrescine, cadaverine, tyramine and tryptamine. In the practical section BA was determined in lager bottom-fermented beers from local microbreweries and large industrial breweries.
Beer is according to legislation considered as a safe food containing a variety of healthful nutrients such as B vitamins, proteins, carbohydrates, minerals, soluble fiber and polyphenolic merged, which have anticarcinogenic, antioxidant and antimicrobial effects. On the other hand, in beer we can find harmful substances such as alcohol, heavy metals, N-nitrosamines, aromatic hydrocarbons, polychlorinated biphenyls, nitrates and biogenic amines.
In the second part of the research are summarized the issues of BA in certain foods and beverages, their chemical structure, the way how they are created and their negative effects on the human body. BA are natural, biologically active substances that are essential for the human organism. Their excessive amount in beer is toxic for the human organism. Ethanol contained in the beer decreases the activity of the enzyme monoamine oxidase, and this leads to reduced degradation of BA. Intoxication of BA can cause headaches, vomiting, hypertension, allergic reactions, rashes and even loss of consciousness, therefore, should be the content of these substances monitored.
In the practical part of this theses the samples of bottom-fermented beers were analyzed. The first group of samples included unfiltred and unpsaterized beers from microbreweries. In the second group there were filtered and pasteurized beers from large breweries. HPLC determined BA in beer (histamine, putrescine, cadaverine, tyramine and tryptamine). The resulting values indicate that the domestic beers contain biogenic amines in very small concentrations, thus satisfy the legislative standarts. The results were also compared between the two groups of samples. These samples showed that the beer from microbreweries is not contaminated as originally was expected. It shows good technological processes in the manufacture of beer in such small devices.
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Šuláková, Miroslava. "Tvorba biogenních aminů v dvouplísňovém sýru." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216496.
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For production of double moulded chesses are used lactic acid bacteria, which can be present in a form of non-starter lactic acid bacteria or as starter or adjunct culture. Genera Lactobacillus spp. and Enterococcus spp. are prevalent microorganisms present in these cultures. Of course, these microorganisms are for us interesting because of their possibility of coagulation, proteolytic possibility, probiotic function and antibiotic resistance, but especially because of their decarboxylation abilities. Bacteria contain decarboxylation enzymes, which are able to decarboxylized free amino acid, which rising at proteolysis during process of manufacturing and cheese ripening. Biogenic amines are the result of proteolytic activity. Biogenic amines occur practically in all foodstuffs as a common product of metabolic processes. BA are mainly presented in fermented food (cheeses), where rice just microbial action. Typical representatives of biogenic amines, which occurs in double moulded cheeses (Sedlčanský Vltavín, Bresse bleu) and in blue cheeses (Bleu des Causses, Bleu d'Auvergne) are cadaverine, putrescine, tyramine a 2 fenylethylamine and in much smaller amount histamine, spermidine and spermine too. On assessment concentration of BA is used high pressure liquid chromatography with reverse phase (RP HPLC) with utilizing simple direct derivatization with dansyl chloride and detection by UV VIS detector.
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Smith, Justin R. Ewing Andrew Graham. "Analysis of biogenic amine neurotransmitters with capillary electrophoresis." [University Park, Pa.] : Pennsylvania State University, 2009. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-4415/index.html.
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Edima, Hélène Carole. "Carnobacterium maltaromaticum : caractéristiques physiologiques et potentialités en technologie fromagère." Thesis, Vandoeuvre-les-Nancy, INPL, 2007. http://www.theses.fr/2007INPL056N/document.
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La souche Carnobacterium maltaromaticum LMA 28, isolée d’un fromage à pâte molle, possède des propriétés physiologiques non conventionnelles pour une bactérie lactique. Sa croissance en TSB-YE et en lait traduisent son exigence nutritionnelle en facteurs de croissance facilement assimilables et sa faible vitesse de production d’acide lactique à partir de glucose, lactose, fructose et saccharose. Le galactose n’est pas métabolisé et lors de l’hydrolyse du lactose n’est pas excrété dans le milieu de culture. Les caillés lactiques sont obtenus après des durées d’incubation non compatibles avec les cadences industrielles. De plus, ils présentent une texture très friable. La numération et l’identification de cette souche, en vue de suivre son comportement dans une matrice fromagère, ont été optimisées par la mise au point du milieu de culture sélectif CM, à l’aide de plan d’expériences, et par la technique de PCR. Le comportement de C. maltaromaticum LMA 28 a été comparé à ceux de deux souches lactiques d’intérêt technologique Lc. lactis DSM 20481 et S. thermophilus INRA 302, dans une large gamme de températures (3 à 37 °C) et de pH (5,2- 8,0). Des essais en co-culture, associant cette souche avec Lc. lactis DSM 20481 ou avec S. thermophilus INRA 302, ont montré que la production d’acide lactique était due à la croissance de la souche lactique traditionnelle. Cependant C. maltaromaticum LMA 28, souche lente, n’est pas inhibée par cette acidification. L’aptitude fromagère de C. maltaromaticum LMA 28 a été testée lors de deux fabrications de fromages à pâte molle. Inoculée à différents niveaux de population, elle a été mise en évidence à tous les stades de la fabrication. Présente à une concentration très faible dans le lait de fabrication, elle devient une flore lactique dominante après l’affinage et le stockage en réfrigération. Cette aptitude technologique est en relation avec son caractère psychrotrophe et sa faculté à se développer activement à des pH alcalins. Son « alimentarité », testée par la production d’amines biogènes, a montré des niveaux nuls ou très faibles en tyramine et en histamine, comme avec S. thermophilus INRA 302 et avec Lc. lactis DSM 20481. L’optimisation de sa production de flaveurs maltées a été abordée sur milieu TSB-YE et sur lait, supplémentés avec de la leucine, de l’isoleucine ou de la valine. La production de 3-méthylbutanal est la plus importante. Les analyses sensorielles des fromages contenant des niveaux de population importants (108-109 ufc.g-1) de C. maltaromaticum LMA 28 n’ont pas permis de mettre en évidence cet arôme. Présente dans de nombreux fromages français AOC ou non AOC, cette espèce opportuniste, de statut GRAS, pourrait être considérée comme un auxiliaire de fabrication intéressant, car elle permet un ralentissement du vieillissement des fromages, en évitant notamment l’apparition de flaveurs désagréables. Cette flore lactique psychrotrophe pourrait être retenue comme flore bactérienne d’affinage<br>The C. maltaromaticum LMA 28 bacteria strain, isolated from soft cheese, was observed to possess non conventional lactic bacteria physiological properties. Its growth in TSB YE medium and milk was found to be characterised by the requirements for easily assimilated growth nutrients and a low kinetic rate of lactic acid production from glucose, lactose, fructose and sucrose. In addition, it was found to not metabolise galactose or not excrete it during the hydrolysis of lactose. In the process of milk fermentation, it not only took an unusually long duration but produced products of fragile texture. In order to eventually determine the behaviour of this strain in the process of cheese-making, a selective culture medium CM was developed using an experimental design and PCR techniques for its isolation and identification. The behaviour of C. maltaromaticum LMA 28 was compared with that of two strains of lactic bacteria of technological interest namely Lc. lactis DSM 20481 and S. thermophilus INRA 302, within a wide temperature range (3 to 37°C) and of pH (5.2 – 8.0). Tests carried out in co-culture associating this strain with Lc. lactis DSM 20481 or with S. thermophilus INRA 302 showed that the lactic acid production was due mainly to the growth of the traditional lactic strain. In the process, the C. maltaromaticum LMA 28 slow strain was observed not to be inhibited by acidification. The cheese-making potential of C. maltaromaticum LMA 28 was evaluated in the process of two soft cheese manufactures. Inoculated at various levels of population, it was observed to be present at all manufacturing stages. Generally present at very weak concentrations in the starting milk, it becomes a dominant lactic flora following ripening and refrigeration storage. This technological aptitude is in relation with its psychrotrophic character and its ability to actively develop in alkaline medium. Its “alimentarity”, tested by its ability to produce biogenic amines, showed zero or very low levels in tyramine and histamine, as in the case of S. thermophilus INRA 302 and Lc. lactis DSM 20481. The optimization of its malted flavour production capacity was carried out on a TSB-YE medium and on milk supplemented with leucine, isoleucine or valine. In this process the production of 3-méthylbutanal was observed to be the most abundant product while cheese containing high levels (108-109 ufc.g-1) of C. maltaromaticum LMA 28 did not exhibit this flavour. This notwithstanding, the presence of this species of GRAS status in many French AOC and non AOC cheeses could be considered as an interesting auxiliary in cheese manufacturing process since it tends to slow down the aging process and thereby retard the development of unpleasant flavours. In this respect this strain of psychotrophic lactic bacteria could be retained as a flora for cheese ripening process
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Hervé, Denis. "La transmission dopaminergique dans le systeme nerveux central du rat : modulation de l'activite nerveuse et regulation des recepteurs par des afferences heterologues." Paris 7, 1988. http://www.theses.fr/1988PA077074.
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Buckemüller, Christina [Verfasser]. "Über den Einfluss biogener Amine auf unkonditionierten und konditionierten Stimulus : Analyse der Beteiligung biogener Amine am Überleben, der Rüsselantwort, dem Stoffwechsel und dem Lernverhalten der Honigbiene, Apis mellifera / Christina Buckemüller." Berlin : Freie Universität Berlin, 2014. http://d-nb.info/1052530702/34.
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Causon, Roger Charle. "Presystemic metabolism of biogenic amines in man." Thesis, Imperial College London, 1988. http://hdl.handle.net/10044/1/46990.
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MONCALVO, ALESSANDRO. "Ottimizzazione di pratiche enologiche per la riduzione di contaminanti biologici in vino." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1743.
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L’ocratossina e le ammine biogene sono due metaboliti biologici che possono essere ritrovati nei vini. Il primo di questi contaminanti è stato studiato recentemente per la sua elevata tossicità sebbene non sia rintracciabile frequentemente nei vini. Le ammine biogene sono presenti in ogni tipo di vino in differenti concentrazioni, oltretutto, alcune di loro, ad alte concentrazioni, possono causare reazioni allergiche.
Gli obiettivi di questo PhD riguardano tre differenti aspetti. Indagare metodi biologici di per la decontaminazione di ocratossina A durante la vinificazione; in particolare lo studio si è focalizzato sull’uso di un ceppo Lactobacillus plantarum utilizzato come starter malolattico. Valutare la presenza di Lactobacillus spp., isolati da mosto e vino, in grado di produrre ammine biogene, usando tecniche molecolari come la reazione a catena della polimerasi (PCR) per rilevare i geni codificanti gli enzimi responsabili della sintesi di questi composti. Testare la capacità di un L. plantarum di effettuare la malolattica effettuando l’inoculo in differenti fasi della vinificazione e valutare il trend delle ammine biogene già presenti nel mosto.<br>Two of the major biological metabolites present in wine are the ochratoxin and the biogenic amines. The first of these contaminants was studied in recent decades because of its toxicity in humans, although its presence is not frequent in wines. The biogenic amines are present in every types of wine in different concentration, and some of them, in high concentrations, can cause allergenic reactions in humans.
The objectives of this PhD regard three different aspects. Investigate the biological methods to reduce ochratoxin A in wine during winemaking; in particular the study is focused to use a Lactobacillus plantarum strain as malolactic starter. Investigate the presence of Lactobacillus spp., isolated from must and wine, able to produce the amines, using molecular techniques as polymerase chain reaction (PCR) to detect the genes that encode for the enzymes responsible of the synthesis of these compounds. Test the ability of a L. plantarum to perform MLF in relationship with inoculation time and assess the trend of biogenic amines already present in must.
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MONCALVO, ALESSANDRO. "Ottimizzazione di pratiche enologiche per la riduzione di contaminanti biologici in vino." Doctoral thesis, Università Cattolica del Sacro Cuore, 2013. http://hdl.handle.net/10280/1743.
Full textAbstract:
L’ocratossina e le ammine biogene sono due metaboliti biologici che possono essere ritrovati nei vini. Il primo di questi contaminanti è stato studiato recentemente per la sua elevata tossicità sebbene non sia rintracciabile frequentemente nei vini. Le ammine biogene sono presenti in ogni tipo di vino in differenti concentrazioni, oltretutto, alcune di loro, ad alte concentrazioni, possono causare reazioni allergiche.
Gli obiettivi di questo PhD riguardano tre differenti aspetti. Indagare metodi biologici di per la decontaminazione di ocratossina A durante la vinificazione; in particolare lo studio si è focalizzato sull’uso di un ceppo Lactobacillus plantarum utilizzato come starter malolattico. Valutare la presenza di Lactobacillus spp., isolati da mosto e vino, in grado di produrre ammine biogene, usando tecniche molecolari come la reazione a catena della polimerasi (PCR) per rilevare i geni codificanti gli enzimi responsabili della sintesi di questi composti. Testare la capacità di un L. plantarum di effettuare la malolattica effettuando l’inoculo in differenti fasi della vinificazione e valutare il trend delle ammine biogene già presenti nel mosto.<br>Two of the major biological metabolites present in wine are the ochratoxin and the biogenic amines. The first of these contaminants was studied in recent decades because of its toxicity in humans, although its presence is not frequent in wines. The biogenic amines are present in every types of wine in different concentration, and some of them, in high concentrations, can cause allergenic reactions in humans.
The objectives of this PhD regard three different aspects. Investigate the biological methods to reduce ochratoxin A in wine during winemaking; in particular the study is focused to use a Lactobacillus plantarum strain as malolactic starter. Investigate the presence of Lactobacillus spp., isolated from must and wine, able to produce the amines, using molecular techniques as polymerase chain reaction (PCR) to detect the genes that encode for the enzymes responsible of the synthesis of these compounds. Test the ability of a L. plantarum to perform MLF in relationship with inoculation time and assess the trend of biogenic amines already present in must.
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Holt, Andrew. "Interactions of procarbazine and its metabolites with semicarbazide-sensitive amine oxidase : characterisation and consequences." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284094.
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Russell, Wilfred Shelby, and Wilfred Shelby Russell. "Pedot:Perchlorate Coatings for the Enchancement of Biogenic Amine Detection at Platinum." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/625680.
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With this study, we describe a method for electropolymerizing a PEDOT:Perchlorate polymer onto the surface of platinum disk microelectrodes. Using cyclic voltammetry as an electropolymerization technique, we deposit an approximately 13 ± 1 µm thick coating of the polymeric material that enhances the electron transfer kinetics of biogenic amines. EDX and spectral imaging showed dense regions of carbon, oxygen, sulfur, and chlorine on the surface of platinum, which verified coating success. Using electrochemical characterization techniques, the apparent capacitance of the PEDOT:Perchlorate coated platinum microelectrodes was 2700 ± 300 µF/cm2. Dopamine, a biologically relevant neurotransmitter of interest had a k0 of 2.7 ± 0.1 x 10-3 cm/s at uncoated platinum and 13 ± 2 x 10-3 cm/s at the PEDOT:Perchlorate coated platinum. Ferrocene carboxylic acid conversely, had a k0 of 3.2 ± 0.3 x 10-3 cm/s at uncoated platinum and 6.1 ± 0.2 x 10-3 cm/s at the PEDOT:Perchlorate coated platinum. Ascorbic acid had a k0 of 30 ± 10 x 10-3 cm/s while serotonin had a k0 of 8.9 ± 0.5 x 10-3 cm/s at the PEDOT:Perchlorate coated platinum. The oxidation and reduction of these molecules was irreversible at bare platinum. In addition to this, the PEDOT:Perchlorate coated platinum microelectrodes were used to perform fast-scan cyclic voltammetry (FSCV) measurements of dopamine and ferrocene carboxylic acid. Scanning at 100 V/s, the PEDOT:Perchlorate coated electrodes exhibited a sensitivity of 1.43 ± 0.03 nA/µM. The PEDOT:Perchlorate coated platinum electrode also lost 34 ± 9 % of its function over the duration of 90 minutes. The ability for modified metal-based (platinum) electrodes to perform FSCV measurements at 100 V/s creates a new sensing platform for evaluating the underlying mechanisms that govern volume neurotransmission between different brain regions real time during behavior.
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Eklundh, Thomas. "Lumbar puncture in psychiatric research : on the impact of confounding factors on monoamine compounds in cerebrospinal fluid /." Stockholm, 2000. http://diss.kib.ki.se/2000/91-628-4490-3/.
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Keithahn, Christian [Verfasser]. "Radical scavenging behavior of biogenic amines / Christian Keithahn." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2008. http://d-nb.info/1034892398/34.
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Mielmann, A., C. Hugo, and PJ Jooste. "The potential of Chryseobacterium species to produce biogenic amines." Journal of Food Safety, 2010. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001251.
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Abstract
The food spoilage potential of the genus Chryseobacterium has not been studied in
equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium
species to produce biogenic amines (BAs) at different temperatures and sodium
chloride concentrations, was investigated by using amodified Niven medium. Temperatures
at and below 15C and 25C seemed to have a definite inhibitory effect on
the production of BAs in some Chryseobacterium species. Salt concentrations in
excess of 4% would be needed to prevent amine production of Chryseobacterium
species in food products. Chryseobacterium species have therefore the ability to
decarboxylate some precursors of BAs, making them important spoilage bacteria in
dairy food products.
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Rietdorf, Katja. "Wirkungen biogener Amine auf die Erregungs-Sekretions-Kopplung in der Speicheldrüse von Periplaneta americana (L.)." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=970031661.
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Rietdorf, Katja. "Wirkungen biogener Amine auf die Erregungs-Sekretions-Kopplung in der Speicheldrüse von Periplaneta americana (L.)." Phd thesis, Universität Potsdam, 2003. http://opus.kobv.de/ubp/volltexte/2005/91/.
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In der vorliegenden Arbeit habe ich wichtige Teilmechanismen der Erregungs-Sekretionskopplung in der Speicheldrüse der Schabe Periplaneta americana (L.) untersucht. Die Speicheldrüse ist von dopaminergen und serotonergen Fasern innerviert (Baumann et al., 2002). Beide Transmitter stimulieren eine unterschiedliche Reaktion der Drüse: Dopamin (DA) stimuliert die P-Zellen der Acini und die Ausführgangzellen, während Serotonin (5-HT) die P- und C-Zellen der Acini stimuliert, nicht jedoch die Ausführgangzellen. Der Endspeichel ist nach einer DA-Stimulierung proteinfrei. Dagegen enthält er nach einer 5-HT-Stimulierung Proteine, die von den C-Zellen sezerniert werden (Just & Walz, 1996).
Im ersten Teil meiner Arbeit habe ich mittels Kapillarelektrophoretischer Analyse (CE-Analyse) die Elektrolytkonzentrationen im Endspeichel untersucht sowie die Raten der Flüssigkeitssekretion gemessen. Damit wollte ich klären, welche Transporter an der Sekretion des Primärspeichels und an dessen Modifikation beteiligt sind. Ausserdem wollte ich die Rolle der transportaktiven Epithelzellen der Ausführgänge für die Modifikation des Primärspeichels untersuchen. Dafür habe ich einen Vergleich der Elektrolytkonzentrationen im DA- und 5-HT-stimulierten Endspeichel durchgeführt. Der Elektrolytgehalt des DA- und 5-HT-stimulierten Endspeichels unterscheidet sich nicht signifikant voneinander. Er ist nach beiden Stimulierungen hypoosmotisch zum verwendeten Ringer. Die Ausführgangzellen werden durch DA stimuliert und modifizieren den Primärspeichel durch eine netto-Ionenreabsorption. Meine Versuche zeigen jedoch, dass auch die während einer 5-HT-Stimulierung der Drüse unstimulierten Ausführgangzellen den Primärspeichel modifizieren. In einer nachfolgenden Versuchsreihe habe ich den Einfluss von Ouabain, einem Hemmstoff der Na+-K+-ATPase, und Bumetanid, einem Hemmstoff des NKCC, auf die Raten der Flüssigkeitssekretion sowie den Elektrolytgehalt des Endspeichels untersucht. Ich habe gefunden, dass die Aktivität der Na+-K+-ATPase wichtig für die Modifikation des DA-stimulierten Primärspeichels ist. Im Gegensatz dazu ist sie für die Modifikation des 5-HT-stimulierten Primärspeichels nicht von Bedeutung. Bezüglich der Flüssigkeitssekretion habe ich keinen Einfluss der Na+-K+-ATPase-Aktivität auf die DA-stimulierten Sekretionsraten gefunden, dagegen ist die 5-HT-stimulierte Sekretionsrate in Anwesenheit von Ouabain gesteigert. Die Aktivität des NKCC ist für beide sekretorische Prozesse, die Ionen- und die Flüssigkeitssekretion, wichtig. Eine Hemmung des NKCC bewirkt eine signifikante Verringerung der Raten der Flüssigkeitssekretion nach DA- und 5-HT-Stimulierung sowie in beiden Fällen einen signifikanten Abfall der Ionenkonzentrationen im Endspeichel.
Im zweiten Teil meiner Arbeit habe ich versucht, Änderungen der intrazellulären Ionenkonzentrationen in den Acinuszellen während einer DA- oder 5-HT-Stimulierung zu messen. Diese Experimente sollten mit der Methode des "ratiometric imaging" durchgeführt werden. Messungen mit dem Ca2+-sensitiven Fluoreszenzfarbstoff Fura-2 zeigten keinen globalen Anstieg in der intrazellulären Ca2+-Konzentration der P-Zellen. Aufgrund von Problemen mit einer schlechten Beladung der Zellen, einer starken und sich während der Stimulierung ändernden Autofluoreszenz der Zellen sowie Änderungen im Zellvolumen wurden keine Messungen mit Na+- und K+-sensitiven Fluoreszenzfarbstoffen durchgeführt.
Im dritten Teil dieser Arbeit habe ich die intrazellulären Signalwege untersucht, die zwischen einer 5-HT-Stimulierung der Drüse und der Proteinsekretion vermitteln. Dazu wurde der Proteingehalt im Endspeichel biochemisch mittels eines modifizierten Bradford Assay gemessen. Eine erstellte Dosis-Wirkungskurve zeigt, dass die Rate der Proteinsekretion von der zur Stimulierung verwendeten 5-HT-Konzentration abhängt. In einer Serie von Experimenten habe ich die intrazellulären Konzentrationen von Ca2+, cAMP und / oder cGMP erhöht und anschließend den Proteingehalt im Endspeichel gemessen. Ein Anstieg der intrazellulären Ca2+-Konzentration aktiviert nur eine geringe Rate der Proteinsekretion. Dagegen kann die Steigerung der intrazellulären cAMP-Konzentration eine stärkere Proteinsekretion aktivieren, die sich nicht signifikant von der nach 5-HT-Stimulierung unterscheidet. Die cAMP-stimulierte Proteinsekretion kann durch gleichzeitige Erhöhung der intrazellulären Ca2+-Konzentration weiter gesteigert werden. Dagegen aktivierte eine Erhöhung der intrazellulären cGMP-Konzentration die Proteinsekretion nicht. Aufgrund dieser Ergebnisse postuliere ich die Existenz eines die Adenylatcyclase aktivierenden 5-HT-Rezeptors in der Basolateralmembran der C-Zellen.<br>The aim of this PhD-work was to investigate major mechanisms of excitation-secretion coupling in the salivary gland of the cockroach Periplaneta americana (L.). This salivary gland is innervated by dopaminergic and serotonergic fibres (Baumann et al., 2002). The two transmitters stimulate different processes in the gland: Dopamine (DA) stimulates the p-cells of the acini and the salivary duct cells, whereas 5-HT (serotonin) activates the p- and the c-cells of the acini, but not the salivary duct cells. Final saliva is completely protein-free after dopamine stimulation. It contains proteins, which are secreted by the c-cells of the acini, after a 5-HT-stimulation (Just & Walz, 1996).
In the first part of my work I measured the electrolytic composition of the final saliva by capillary electrophoretic analysis and measured the rates of fluid secretion, in order to answer the following questions:
1.) Which transporters affect the production of primary saliva and its modification?
2.) What is the function of the transport-active salivary duct cells for the modification of the primary saliva? Electrolytic composition of the DA- and 5-HT-stimulated final saliva is not significantly different from each other, and is hypoosmotic to the Ringer used. Salivary duct cells are stimulated by DA and modify the primary saliva by a netto ion-reabsorption. My experiments also show that the duct cells, which are unstimulated during a 5-HT-stimulation of the gland, modify the primary saliva.
In the next series of experiments I investigated the effects of ouabain, an inhibitor of the Na+-K+-ATPase, and bumetanide, an inhibitor of the NKCC on the rates of fluid secretion and the electrolytic composition of the final saliva. I found, that the activity of the Na+-K+-ATPase is important for the modification of DA-stimulated primary saliva during its flow through the stimulated duct system. In contrast, it is not important for modification of the 5-HT-stimulated primary saliva. Inhibition of the Na+-K+-ATPase does not affect rates of DA-stimulated fluid secretion, but it increases the rates of 5-HT-stimulated fluid secretion. Activity of the NKCC is important for both secretory processes: the ion and the fluid secretion. Inhibition of the NKCC results in a significant drop in the rates of fluid secretion after DA- and 5-HT-stimulation, as well as a drop in electrolytic concentrations in the saliva. In the second part of my work, I tried to measure changes in the intracellular ionic concentrations (Ca2+, Na+, and K+) within the acinar cells during a DA- or 5-HT-stimulation. The experiments should be performed by ratiometric imaging. Measurements with the Ca2+-sensitive dye Fura-2 did not show any global increase in the intracellular Ca2+-concentration in the p-cells of the acini. Problems concerning a bad loading of the cells, a strong autofluorescence which changed during the time course of the stimulation, as well as changes in the cell volume were the reason, that no measurements using Na+- or K+-sensitive dyes were performed.
In the third part of my work I investigated the intracellular signalling pathways, which activate protein secretion after 5-HT-stimulation of the gland. A modified Bradford Assay was used for measuring the protein content in the final saliva. In a dose-response curve I showed that rates of protein secretion are dependent on the 5-HT-concentrations used to stimulate the glands. In another set of experiments I increased the intracellular concentrations of Ca2+, cAMP and / or cGMP, and measured the protein content in the final saliva. An increase in the intracellular Ca2+-concentration activates only a low rate of protein secretion. After an increase in the intracellular cAMP-concentration a much higher rate of protein secretion can be activated, which is not significantly different from the 5-HT stimulated rate of protein secretion. The cAMP-stimulated protein secretion can be further increased by a simultaneous rise in the intracellular Ca2+-concentration. In contrast, cGMP does not activate protein secretion. Therefore I propose the expression of an adenylyl cyclase activating 5-HT-receptor in the basolateral membrane of the protein secreting c-cells.
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El-Shehabi, Fouad. "Characterization of novel biogenic amine receptors in the human bloodfluke «Schistosoma mansoni»." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86610.
Full textAbstract:
The genome of the human bloodfluke Schistosoma mansoni encodes 18 putative biogenic amine-like G-protein-coupled receptors (GPCRs). These receptors are potential targets for the development of antischistosomal drugs. One of these sequences, SmGPR-1 (formerly SmGPCR), was previously cloned and was identified as a histamine receptor. In this study, we expanded the functional analysis of SmGPR-1 by studying its expression and tissue distribution both at the RNA and protein levels in different developmental stages of the parasite. In the second part of the study, we cloned and characterized two structurally related receptors, named SmGPR-2 and SmGPR-3. Bioinformatics analyses showed that the three receptors are members of a new clade of biogenic amine GPCRs and are characterized in part by the absence of a highly conserved aspartate (Asp3.32) of the third transmembrane domain. Like SmGPR-1, our first cloned receptor, SmGPR-2, was activated by histamine and its developmental expression at the mRNA level was similar to that of SmGPR-1, both receptors being upregulated in young schistosomula. However, their tissue localization was different. SmGPR-1 was enriched in the tegument, subtegumental musculature and the suckers, whereas SmGPR-2 was associated with neurons of the subtegumental plexuses. The distribution of these receptors correlated with that of histaminergic neurons, which were also detected in the subtegumental neuronal plexuses, the innervation of the suckers, elements of the central nervous system and transverse commissures. These studies suggest that histamine is an important neurotransmitter system in schistosomes. The third receptor investigated in this study, SmGPR-3, was not responsive to histamine but rather was found to have broad specificity for catecholamines, particularly dopamine and related metabolites. In vitro assays of cultured schistosomula revealed that many of the ligands that interact with SmGPR-3 also have strong effects on larval motilit<br>Au génome de Schistosoma mansoni, un parasite sanguin de l'homme, on retrouve 18 récepteurs putatifs à amine biogène couplés aux protéines G (RCPG). Ces récepteurs ont un potentiel thérapeutique contre les infections aux schistosomes. La séquence SmGPR-1 (anciennement SmGPCR) a déjà été clonée et identifiée comme un récepteur à l'histamine. Une analyse fonctionnelle plus poussée de SmGPR-1 est l'objet de cette thèse. L'analyse de taux d'ARNm et de protéines à différents stades de développement du parasite a servi à l'étude de l'expression et la répartition tissulaire de SmGPR-1. Deux récepteurs similaires, de par leur structure, le SmGPR-2 et le SmGPR-3 ont été identifiés, clonés et caractérisés lors de cette étude. Suite à des analyses bioinformatiques, ces trois récepteurs ont révélé leur appartenance à une nouvelle variante de récepteurs à amine biogène couplés aux protéines G caractérisés par l'absence d'aspartate conservé (Asp3.32) dans le troisième domaine transmembranaire. Tout comme SmGPR-1, le récepteur SmGPR-2 est activé par l'histamine, et l'expression de l'ARNm est similaire à celle de SmGPR-1, les deux récepteurs étant régulés à la hausse chez les jeunes schistosomes. Toutefois, ils sont localisés à différents endroits, SmGPR-1 se retrouve dans le tégument, la musculature subtégumentaire et les ventouses, tandis que SmGPR-2 est associé aux plexus nerveux subtégumentaires. La localisation de ces récepteurs est similaire à celle des neurones histaminergiques que l'on retrouve dans les plexus nerveux subtégumentaires, l'innervation des ventouses, dans certains éléments du système nerveux central et les commissures transversales. Il semblerait que l'histamine soit un important système neurotransmetteur du schistosome. Le troisième récepteur identifié, SmGPR-3, n'est pas activé par l'histamine, mais semble démontrer une spécificité étendue aux catécholamines et tout particuli
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Downing, Lynn 1978. "Characterisation of biogenic amine genes in lactic acid bacteria isolated from wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53328.
Full textAbstract:
Thesis (MSc)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: The winemaking process involves a complex microbial flora where the interaction of
yeasts, lactic acid bacteria and acetic acid bacteria play an important role in the
quality and wholesomeness of the final product. Yeasts are primarily responsible for
alcoholic fermentation. Malolactic fermentation follows alcoholic fermentation and is
conducted by lactic acid bacteria. These bacteria are important in winemaking and
can have a positive or negative effect on the wine quality. Biogenic amines are one
of the compounds produced by lactic acid bacteria, which affect the hygienic quality
and wholesomeness of the wine negatively and directly pose a health risk to the
consumer. The demand of consumers for higher quality and healthier foods has led
to renewed interest in studies on biogenic amines. Biogenic amines occur in a wide
variety of food products, such as cheese, dried sausage, sauerkraut, fishery
products, chocolates, wine and beer. This thesis focussed on the presence of
biogenic amines in wine.
The first objective of the study was to determine the ability of lactic acid bacteria
isolated from South African wine to produce biogenic amines, using a decarboxylase
screening plate method. The potential to produce the biogenic amines histamine,
tyramine, putrescine and cadaverine was investigated. The results obtained showed
that Lactobacillus species (Lactobacillus brevis and Lactobacillus hilgardil) might be
the lactic acid bacteria responsible for tyramine and putrescine production and that it
can contribute significantly to the overall biogenic amine content in wines. The
results also suggest that amine production is strain dependent and not species
specific. None of the lactic acid bacteria tested had the ability to produce histamine
or cadaverine. It is important to remember that the ability of the lactic acid bacteria to
produce biogenic amines has only been investigated in synthetic media and that it
does not necessarily imply similar behaviour in wine. Wine represents a complex
environment with a wide number of factors influencing microbial growth and
decarboxylase activity and, thus, further investigation is necessary to determine if
these amine-producing bacteria behave similarly in wine conditions.
In addition, the polymerase chain reaction (PCR) amplification method was
used for the identification of the tyrosine decarboxylase (TOe) gene in some of the
tyramine-producing lactic acid bacteria. This was followed by the sequencing of the
amplified products, which are partial TOe gene sequences, of two L. brevis strains
and of a L. hilgardii strain. Only one tdc gene sequence has been described for
bacteria (Enterococcus faecalis), while a partial TOC gene sequence from L. brevis
lOEB 9809 was described. An amino acid sequence alignment of the three TOe
gene fragments, obtained in this study, with the known TOe gene fragment of
L. brevis lOEB 9809 and the tdc gene of E. faecalis showed a high degree of
relatedness and conserved regions.
To meet consumer demands, procedures are necessary to prevent the
formation of amines in food products. One way of preventing the formation of biogenic amines is to relate amine production with certain lactic acid bacteria species
involved in the winemaking process. Another possible way would be to develop a
rapid detection method for bacteria carrying amino acid decarboxylase genes. The
results of this study provide knowledge about which lactic acid bacteria in the
winemaking process could contribute to the production of biogenic amines and the
sequencing of additional partial TOe genes could possibly assist in the development
of a rapid detection method for tyramine-producing lactic acid bacteria in food
products.<br>AFRIKAANSE OPSOMMING: Die wynmaakproses behels 'n komplekse mikrobiese flora waar die interaksie van
giste, melksuurbakterieë en asynsuurbakterieë 'n belangrike rol speel in die kwaliteit
en heilsaamheid van die finale produk. Giste is primêr verantwoordelik vir
alkoholiese fermentasie. Appelmelksuurgisting volg op alkoholiese fermentasie en
word deur melksuurbakterieë uitgevoer. Hierdie bakterieë is belangrik in die maak
van wyn en kan 'n positiewe of negatiewe uitwerking op die kwaliteit van wyn hê.
Biogeniese amiene is een van die komponente wat deur melksuurbakterieë
geproduseer kan word en wat die higiëniese kwaliteit en heilsaamheid van die wyn
benadeel. Dit hou ook 'n gesondheidsrisiko vir die verbruiker in. Die vereiste van
verbruikers vir hoër kwaliteit en gesonder voedselprodukte het nuwe belangstelling in
studies op biogeniese amiene ontlok. Biogeniese amiene kom in 'n wye
verskeidenheid voedselprodukte voor, soos kaas, droëwors, suurkool, vis, sjokolade,
wyn en bier. Hierdie tesis fokus op die teenwoordigheid van biogeniese amiene in
wyn.
Die eerste doelwit van die studie was om melksuurbakterieë, wat uit Suid-
Afrikaanse wyn geïsoleer is, se vermoë te bepaal om biogeniese amiene op
dekarboksilase-agarplate te produseer. Die potensiaal om die biogeniese amiene
histamien, tiramien, putresien en kadawerien te produseer, is bestudeer. Die
resultate wat verkry is, toon dat Lactobacillus-spesies (Lactobacillus brevis en
Lactobacillus hilgardit) vir tiramien- en putresienproduksie verantwoordelik is en dat
hulle 'n belangrike bydrae kan lewer tot die totale biogeniese amienkonsentrasie in
wyn. Die resultate dui ook daarop dat die produksie van amiene afhanklik is van die
ras, en nié 'n spesifieke spesie nie. Geen melksuurbakterieë wat getoets is, het die
vermoë getoon om histamien of kadawerien te produseer nie. Dit is belangrik om in
ag te neem dat die vermoë van die melksuurbakterieë om amiene te produseer slegs
in sintetiese media bestudeer is en dat dit nie noodwendig dieselfde gedrag in wyn
sal toon nie. Wyn is 'n komplekse omgewing met 'n wye verskeidenheid faktore wat
die mikrobiese groei en dekarboksilase-aktiwiteit kan beïnvloed, daarom is verdere
studie nodig om vas te stelof hierdie amien-produserende bakterieë dieselfde
gedrag in wyn sal toon.
Die polimerase-kettingreaksie (PKR) amplifikasie-metode is vir die identifikasie
van die tirosiendekarboksilase-geen (TDK) in sommige van die tiramienproduserende
melksuurbakterieë gebruik. Dit is gevolg deur die volgordebepaling
van die geamplifiseerde produkte, wat gedeeltelike TDK-geenvolgordes is, van twee
L. brevis- en van een L. hilgardii-ras. Slegs een tdk-geenvolgorde is al voorheen vir
bakterieë beskryf, nl. Enterococcus faecalis, asook 'n gedeeltelike TDK-geenvolgorde
vir L. brevis lOEB 9809. 'n Vergelyking van die aminosuurvolgordes van die drie
TDK-geenfragmente wat in die studie verkry is, het 'n hoë graad van ooreenkoms en
gekonserveerde areas met die bekende TDK-geenfragment van L. brevis lOEB 9809
en die tdk-geen van E. faecalis getoon. Om verbruikers se behoeftes te bevredig, is dit noodsaaklik dat die vorming van
amiene in voedselprodukte voorkom word. Een manier van voorkoming is om
amienproduksie aan sekere melksuurbakterieë wat in die wynmaakproses betrokke
is, te koppel. 'n Ander manier sal wees om 'n vinnige metode te ontwikkel vir die
opsporing van bakterieë wat aminosuurdekarboksilase-gene dra. Die resultate van
die studie verskaf kennis van watter melksuurbakterieë in die wynmaakproses tot die
produksie van biogeniese amiene kan bydra. Die volgordebepaling van addisionele
gedeeltelike TDK-gene kan moontlik tot die ontwikkeling van 'n vinnige
opsporingsmetode van tiramien-produserende melksuurbakterieë in voedselprodukte
bydra.
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Baur, Nadja [Verfasser], and Stefan [Akademischer Betreuer] Stevanović. "Multiplexe Immunoassays zur Quantifizierung von biogenen Aminen / Nadja Baur ; Betreuer: Stefan Stevanović." Tübingen : Universitätsbibliothek Tübingen, 2013. http://d-nb.info/1196800456/34.
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Vries, Harry de. "Midgut carcinoids; surgical aspects, biogenic amines and vascular effects." [S.l. : [Groningen : s.n.] ; University Library Groningen] [Host], 2006. http://irs.ub.rug.nl/ppn/293074755.
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Sunnasy, Dharmadeho. "Stress related changes in urinary biogenic amines in humans." Thesis, University of Greenwich, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.307885.
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Lanfumey, Laurence. "Plasticite du systeme nerveux central au cours du developpement : effets de la lesion neonatale du locus coeruleus." Paris 6, 1988. http://www.theses.fr/1988PA066680.
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Dajana, Hrnjez. "Biološka aktivnost fermentisanih mlečnih napitaka dobijenih primenom kombuhe i konvencionalnih starter kultura." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2015. http://www.cris.uns.ac.rs/record.jsf?recordId=95269&source=NDLTD&language=en.
Full textAbstract:
Proizvodnja fermentisanih mliječnih napitaka unapreijeđenih funkcionalnih karakteristika postala je jedan od glavnih fokusa u industriji prerade mlijeka. Cilj doktorske disertacije je ispitivanje biološke aktivnosti fermentisanih mliječnih napitaka dobijenih primjenom nekonvencionalne starter kulture, kombuhe (kultivisane na crnom čaju zaslađenim saharozom u koncentraciji od 10%) i poređenje sa karakteristikma proizvoda dobijenih primenom konvencionalnih starter kultura, jogurtne odnosno probiotske, tokom skladištenja. Za fermentaciju je korišćeno mlijeko sa 2,8% mliječne masti na temperatura 42°C.Promjene tokom fermentacije mlijeka primjenom kombuhe i konvencionalnih starter kultura praćene su određivanjem stepena proteolize, sadržaja laktoze, D– galaktoze, D–glukoze i D–fruktoze i masnih kiselina pri sledećim pH vrijednostima: 6,4; 6,0; 5,5; 5,0 i 4,6. Promjene antihipertenzivne aktivnosti (AKE inhibitorna aktivnost), antioksidativne aktivnosti (ABTS i DPPH metod) kao i promjene stepena proteolize, reoloških i senzornih karakteristika sve tri vrste fermentisanih mliječnih napitaka praćene su tokom 21-og dana skladištenja. Osim toga praćene su i promjene sadržaja šećera, masnih kiselina, minerala (kalcijuma, natrijuma i kalijuma), vitamina C i biogenih amina.Tokom procesa fermentacije mlijeka primjenom različitih starter kultura može se zaključiti da postoji razlika u promjenama udijela pojedinačnih proteinskih frakcija analiziranih metodom kapilarne elektroforeze.Različite starter kulture utiču na različitu AKE inhibitornu aktivnost tokom skladištenja, što ukazuje na različitu proteolitičku aktivnost korišćenih starter kultura. Utvrđeno je da AKE inhibitorna aktivnost raste tokom skladištenja, pri čemu uzorci proizvedeni primjenom kombuhe imaju najveću AKE inhibitornu aktivnost na kraju 14 dana skladištenja i ona iznosi 79,4%, dok su u jogurtu i probiotskom jogurtu te vrijednsoti 63,4 i 64,6% redom. Takođe, tokom skladištenja stepen proteolize raste u svim uzorcima sa značajnim međusobnim varijacijama. Antiksidativna aktivnost svih uzoraka opada tokom skladištenja ali je u svim uzorcima zabilježena veća aktivnost na ABTS nego na DPPH slobodne radikale. Nakon 21-og dana skladištenja najveći antioksidativni potencijal određen metodom stabilizacije ABTS.+ katjona imali su uzorci sa jogurtnom starter kulturom (TEAC vrijednost 8,922 mmolmg-1). U pogledu sastava masnih kiselina, tokom 14 dana skladištenja u kombuha fermentisanim mliječnim napicimakao i napicima dobijenim sa jogurtnom i probiotskom starter kulturom dolazi do porasta udjela zasićenih (SFA) i opadanje mononezasićenih (MUFA) i polinezasićenih masnih kiselina (PUFA). Nakon 21-og dana skladištenja sadržaj SFA; MUFA i PUFA u kombuha fermentisanom mliječnom napitku iznosio je 65,94; 30,73 i 3,33% redom, dok su te vrijednosti kod jogurta iznosile 66,02; 30,77 i 3,21% i probiotskog jogurta 66,04; 30,66 i 3,30 % redom. Najveći sadržaj vitamina C nakon proizvodnje i 14 dana skladištenja imali su uzorci sa kombuha starter kulturom (0,5457 ± 0,017 mg100g-1). Uzorci dobijeni upotrebom konvencionalnih startera pokazali su bolje reološke osobine pri ispitivanim uslovima tokom 21 dana skladištenja. Kombuha fermentisani mlečni proizvod imao je karakterističan, blago kiseli, osvežavajući ukus i naglašenu aromu.Na osnovu dobijenih rezultata biološke aktivnosti i promjena kvaliteta kombuha fermentisanog mliječnog napitka tokom skladištenja, u odnosu na karakteristike proizvoda dobijenih upotrebom konvencionalnih starter kultura može se objasniti opravdanost upotrebe kombuha starter kulture u fermentaciji mlijeka sa ciljem dobijanja novog funkcionalnog fermentisanog mliječnog proizvoda.<br>Nowadays, production of fermented dairy products with elevated benefits on human health has become one of the major focuse in dairy industry. The aim of the PhD thesis is to examine the biological activity of fermented milk products obtained using non-conventional starter culture kombucha (cultivated on black tea with 10% of sucrose) and comparision with products obtained by conventional starter cultures, probiotic/yoghurt during storage. Milk with 2.8% of milk fat was used for the samples production at temperature of 42 °C.The changes of components content during the milk fermentation by kombucha and conventional starter cultures were monitored at the following pH values: 6.4; 6.0; 5.5; 5.0 and 4.6., by determining the degree of proteolysis, lactose, D-galactose, D-glucose and D-fructose, fatty acids. The antihypertensive activity (ACE inhibitory activity), antioxidant activity (ABTS and DPPH tests) and the degree of proteolysis, sensory and rheological characteristics of all three types of fermented milk products were observed during 21 days of storage. Moreover, the chemical qualities of samples were monitored analyzing the contents of sugars, fatty acids, minerals (calcium, sodium and potassium), vitamin C and biogenic amines. There were differences in protein fractions (analyzed by capillary electrophoresis) of products obtained by using different starter cultures during the milk fermentation. Different starter cultures affect different ACE inhibitory activity during the storage, which implies different proteolytic activity of used starter cultures. It has been found that the ACE inhibitory activity was increased during the storage; wherein the samples obtained using kombucha starter culture have the highest ACE inhibitory activity at the 14th day of storage, 79,4%, while in yogurt and probiotic yoghurt it was 63.4 and 64.6% respectively. Also, the degree of proteolysis during the storage was increased in all samples with significant mutual variations. In all products, higher ABTS than 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was determined, while both activities slightly decreased during the storage. The antioxidant activity of all samples decreases during storage. After 21 days of storage, the highest antioxidant potential, determined by the ABTS. + method had a yoghurt samples (TEAC value of 8.922 mmolmg-1). In terms of the fatty acids composition during 14 days of storage in all type of fermented dairy products relative content of SFA (saturated fatty acids - SFA) increased, while relative contents of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) decreased during that period of storage. After 21 days of storage the content of SFA; MUFA and PUFA in kombucha fermented milk product was 65.94; 30.73 and 3.33% respectively. In yogurt sample their content was 66.02, 30.77 and 3.21%, while in probiotic 66.04; 30.66 and 3.30% respectively. In all fermented milk products, long chain fatty acids were dominant with a total share of about 45% in all varieties of fermented dairy products. The highest content of vitamin C after production and 14 days of storage was in samples obtained by kombucha starter culture (0.5457 ± 0.017 mg100g-1). Samples obtained by conventional starter showed better overall rheological properties at the tested conditions for 21 days of storage. Kombucha fermented milk product had a characteristic, distinctive mild sour, refreshing taste and conspicuous aroma.The obtained results of biological activity and the quality of kombucha fermented milk products during storage in comparison to the same characteristics of the products obtained using conventional starter culture, could explain that kombucha is convenient starter for milk fermentation with the aim of obtaining new functional fermented milk products with pronounced bioactive characteristics and distinctive sensory and rheology properties.
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Smit, Anita Yolandi. "Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/1212.
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Dandach, Said. "Rôle des acides aminés dans la production d'amines biogènes chez Oenococcus oeni." Thesis, Dijon, 2013. http://www.theses.fr/2013DIJOS020/document.
Full textAbstract:
Dans le vin, les amines biogènes sont essentiellement d'origine microbienne, et sont produitesnotamment par les bactéries lactiques Oenococcus oeni, principal agent responsable de lafermentation malolactique, possède de nombreuses auxotrophies vis-à-vis des acides aminés.Aucune étude n'a été menée sur la relation entre l’auxotrophie vis-à-vis d’un acide aminé et leniveau de l’amine correspondante. 80 souches de Oenococcus oeni ont été isolées de vinsrouges. Leurs auxotrophies vis-à-vis d’acides aminés précurseurs d’amines biogènes (Arg,Tyr, His et Phe) ainsi que la présence de gènes codant des enzymes impliquées dans lasynthèse des amines ont été étudiées. Aucune relation entre auxotrophie et niveau deproduction d’amines ne peut être établie pour les souches testées. La présence de gènes codantdes enzymes impliquées dans la synthèse d’amines n’est pas non plus corrélée avec laproduction effective d’amines. Nous montrons pour la première fois que Oenococcus oeni estun producteur d’agmatine. Cette production est étroitement liée à la souche bactérienne. Lasouche la plus adaptée au milieu acide est celle qui consomme le plus l’arginine et enproportions équivalentes par les 2 voies : voie de l’arginine déiminase et voie de l’argininedécarboxylase. L’effet d’une addition d’agmatine dans des vins montre une atténuation del’effet boisé du Chardonnay sans doute par formation de base de Schiff ente les composésd’arôme et cette amine<br>In wine biogenic amines (BA) are mainly of microbial origin, Oenococcus oeni, the mainresponsible for malolactic fermentation, has been identified as a BA producer from nitrogenprecursors. Oenococcus oeni possess numerous amino acid auxotrophies that are precursors ofbiogenic amines. No study has been done so far to look at the relationship betweenauxotrophy for amino acids precursors of BA and the level of BA in the medium. In order todo so, 80 Oenococcus oeni strains were isolated from red wines. The detection of genesencoding the different decarboxylases responsible for BA synthesis has been realised. Inparallel, the auxotrophy for the four amino acids (Arg, Tyr, His, Phe) precursors of BA hascharacterized. Our results demonstrate that there is not direct correlation between auxotrophyand the accumulation of the corresponding BA as well as between the presence ofdecarboxylase gene and the accumulation of the corresponding BA. High levels of agmatineproduced from arginine decarboxylation by Oenococcus oeni is reported for the first time.Agmatine production is strain dependant. the most adapted to acidic environment is the strainwhith use arginine in higher level with same proportion for ADI pathway and argininedecarboxylase. Agmatine addition in wines reduce woody aroma probably by formation ofsciff bases between aromla compounds and amine
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Baek, In-Girl. "Analytik von Aminosäuren und biogenen Aminen in fermentierten Lebensmitteln mittels HPLC und GC." [S.l. : s.n.], 1999. http://deposit.ddb.de/cgi-bin/dokserv?idn=957125097.
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Nakovich, Laura. "Analysis of Biogenic Amines by GC/FID and GC/MS." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/35027.
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Low levels of biogenic amines occur naturally, but high levels (FDA sets 50 ppm of histamine in fish as the maximum allowable level) can lead to scombroid poisoning. Amines in general are difficult to analyze by Gas Chromatography (GC) due to their lack of volatility and their interaction with the GC column, often leading to significant tailing and poor reproducibility. Biogenic amines need to be derivatized before both GC and HPLC analyses. The objective of this research was to develop a relatively fast, reproducible method to derivatize and quantitate biogenic amines in fish at trace levels using GC/FID. The derivatizing reagent used in the experiments was propyl chloroformate, useful for aqueous samples. To confirm the identity of six derivatized biogenic amines GC/MS was used. To our knowledge no reference spectra for these derivatives has been published.
It was concluded that best results are obtained using a Cold-On-Column (C.O.C.) inlet with a short column (15 meters), thick film stationary phase (ZB-5, 1.00μm df), and with recommendations to cut 40 cm from the inlet end of the column every 25 injections when using C.O.C. Duplicate samples of Atlantic Salmon were analyzed on days 0, 3, and 5. Levels of histamine were below 50 ppm for days 0 and 3, but day 5 showed average levels of 160 pm (cadaverine), 1000 ppm (histamine), and 350 ppm (tyramine). Good precision of six amine stardards at 50 ppm was shown: heptylamine 5.2%, putrescine 5.6%, cadaverine 5.0%, histamine 9.9%, tyramine 5.1%, and spermidine 6.2% RSD.<br>Master of Science
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Battaglia, Valentina. "Biogenic amines as regulators of mitochondrial functions: Roles of Agmatine." Doctoral thesis, Università degli studi di Padova, 2009. http://hdl.handle.net/11577/3426058.
Full textAbstract:
Agmatine is a dicationic amine at physiological pH, formed by decarboxylation of arginine catalyzed by arginine decarboxylase. It acts on polyamine metabolism by inhibiting nitric oxyde synthase and activating spermidine/spermine acetyltransferase as well as the antizyme of ornithine decarboxylase. Agmatine is metabolized by agmatinase to form urea and putrescine, suggesting that it is a polyamine precursor. Agmatine is transported to organs by an energydependent mechanism, whereas increased cellular concentrations promotes apoptosis. Agmatine and its metabolic enzymes arginine decarboxylase and agmatinase have also been recognized in mitochondria, as well as imidazoline I2 receptor. These observations and the results obtained in these years, during my work, evidence a close relationship between agmatine and mitochondria. The aim of this work is to study the action of agmatine as regulator of mitochondrial functions, compared with the effect of polyamines (i.e. spermine), in isolated rat mitochondria from different organs: liver, brain and kidney. The first part of the work focuses on agmatine uptake by mitochondria with characterization of the transport system. A comparison among the agmatine transport mechanism in mitochondria isolated from different organs is reported. In the second part is reported the action of this amine on mitochondrial permeability transition induction, again with the above mentioned comparison but together the effects of spermine. The amine exhibits protective effects against the phenomenon in kidney and brain mitochondria, whereas in liver mitochondria it exhibits double behavior, that is, induction at low concentrations and protection at high concentrations. The possible explanation is the presence of a specific amino oxidase in liver mitochondria. Finally, in the third part, the synthesis of agmatine using an alternative reaction to that of arginine decarboxylase is reported. The presence of an amidinotransferase reaction has been found in rat kidney mitochondria and in a proximal tubule cell line as the results of a first purification step. This observation could correlate the synthesis of agmatine with a regulation mechanism of polyamine concentration in cells. In conclusions the results obtained with this study put in evidence agmatine as a physiological regulator of polyamine content in the cell, rather than a simple polyamine precursor, as proposed by some authors. Moreover, this investigation point out the important physiological role of mitochondria activity as mediators of this process. Indeed, the action of this amine in mitochondrial permeability transition of isolated mitochondria explains its effect on cell proliferation and apoptosis.<br>L’agmatina è un’amina è formata dalla decarbossilazione dell’arginina in una reazione catalizzata dall’arginina decarbossilasi ed è caratterizzata dalla presenza di due cariche a pH fisiologico. L’agmatina agisce sul metabolismo delle poliamine inibendo la ossido nitrico sintasi e attivando la spermidina/spermina acetiltransferasi e l’antizima dell’ornitina decarbossilasi. L’agmatina viene metabolizzata dall’agmatinasi formando urea e putrescina, suggerendo che sia un precursore delle poliamine. Viene trasportata agli organi da un meccanismo energia-dipendente e, un aumento della sua concentrazione, promuove l’induzione dell’apoptosi. L’agmatina e gli enzimi del suo metabolismo, arginina decarbossilasi e agmatinasi, così come i recettori imidazolinici I2, ai quali l’amina si lega, sono stati ritrovati nei mitocondri. Queste osservazioni e i risultati ottenuti in questi anni, durante il mio lavoro, evidenziano una stretta relazione tra agmatina e mitocondri. Lo scopo di questa ricerca è studiare l’azione dell’agmatina come regolatore delle funzioni mitocondriali e confrontarne gli effetti con quelli delle poliamine (ad esempio spermina), in mitocondri isolati da organi differenti di ratto: fegato, cervello e rene. La prima parte del lavoro riporta il trasporto dell’agmatina all’interno dei mitocondri e la caratterizzazione del sistema di trasporto. Vengono comparati i meccanismi di trasporto dell’agmatina nei mitocondri isolati dai diversi organi. Nella seconda parte viene riportata l’azione di quest’amina sull’induzione della transizione di permeabilità mitocondriale, di nuovo comparando gli effetti nei diversi organi ma anche con la spermina. L’amina ha un effetto protettivo contro il fenomeno in rene e cervello, mentre nel fegato il suo comportamento è duplice: induce a basse concentrazioni e protegge ad alte. Per spiegare tale differenza, si ipotizza la presenza di una specifica amino ossidasi nei mitocondri di fegato. Infine, nella terza parte, viene studiata la sintesi di agmatina tramite una reazione alternativa all’arginina decarbossilasi. La presenza di una reazione amidinotransferasica è stata riscontrata in mitocondri di rene di ratto e in un linea cellulare di tubulo prossimale. Vengono riportati anche i risultati relativi ad un primo step di purificazione. Queste osservazioni potrebbero correlare la sintesi di agmatina con un meccanismo per la regolazione della concentrazione di poliamine nelle cellule. In conclusione, i risultati ottenuti mettono in evidenza come l’agmatina agisca da regolatore fisiologico del contenuto di poliamine nella cellula piuttosto che comportarsi come un semplice precursore delle poliamine, come viene considerata da alcuni autori. Questa ricerca dimostra, inoltre, come i mitocondri siano importanti mediatori fisiologici di questo processo. Infatti, l’azione di quest’amina sulla transizione di permeabilità mitocondriale spiega i suoi effetti sulla proliferazione cellulare e sull’apoptosi.
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Jerjen, David. "Intelligent packaging : développement d'un tag pour les amines biogènes et l'éthanol /." Sion, 2007. http://doc.rero.ch/record/10778?ln=fr.
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Schmitt, Benoît. "5,6,7,8-tétrahydro-1,6-naphtyridines : dérivés et analogues structuraux." Université Louis Pasteur (Strasbourg) (1971-2008), 2004. http://www.theses.fr/2004STR13210.
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Wu, Bo. "Structure-function relationships in monoamine oxidase B /." Digital version accessible at:, 1998. http://wwwlib.umi.com/cr/utexas/main.
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